Cabbage Primo or Hispi

While Primo and Hispi are both cabbages, they differ in terms of flavour, appearance and culinary uses. While cabbage Hispi has a pointed shape and a sweeter flavour, cabbage Primo is renowned for its enormous, spherical heads:

Cabbage Primo is a relatively new hybrid cultivar of cabbage often referred to as Primo II ; Large, dense, spherical heads with vibrant green leaves are what make it distinctive. Because of its soft texture, mild, sweet flavour and suitability for both raw and cooked foods, this cultivar is frequently preferred for salads, slaws, stir-fries or dishes that are steamed or braised.

Cabbage Hispi is an heirloom variety that originated in the 19th century and is also referred to as pointed cabbage or sweetheart cabbage. It is known as "Hispi" after the British village where it was initially grown. The heads of hispi cabbages are pointy, and the leaves are pale green and crinkled. Hispi cabbage has a milder, sweeter flavour than regular round-headed cabbage.The delicate texture and tenderness of the leaves make them perfect for rapid cooking techniques like stir-frying and sautéing. Hispi cabbages are a favourite ingredient in many European meals, including coleslaw, stir-fries, and stuffed cabbage rolls.

Cabbage can help your levels of beta-carotene, lutein and other heart-protective antioxidants; It contains more than 36 different kinds of potent anthocyanins, making it an excellent choice for heart health.

The prime season for both Cabbage Primo and Cabbage Hispi is generally from August through October.