Sow seeds 1-2cm deep in modules or pots (March-April). Keep moist & warm (~15°C+). Grow on in cool, bright, frost-free conditions until sturdy seedlings form.

Alternatively, sow seeds thinly, 2cm deep, directly into a prepared seedbed outside (April-May) for transplanting later.

Transplant seedlings to their final growing site (May-June) when 10-15cm tall with several true leaves. Space 60-75cm apart each way. Plant firmly, burying stem up to the lowest leaves.

Immediately after transplanting, fit brassica collars around stems at soil level (or use other barriers) to deter cabbage root fly. Cover with fine netting to prevent cabbage white butterfly eggs and bird damage.

Water plants well after transplanting to settle them in. Continue watering during dry spells throughout the growing season. Keep the area weed-free.

As plants gain height (typically mid-late summer), insert a sturdy cane or stake next to each plant and tie the main stem loosely to provide support against wind.

Apply a balanced fertilizer (e.g., Growmore or fish, blood & bone) around the base of plants in mid-summer (approx July/August) to support strong growth and sprout formation.

In early autumn (late Sept / early Oct), pinch or cut out the growing tip (the rosette of leaves at the very top) of each plant. This redirects energy into swelling the sprouts lower down.

Regularly check plants (especially under leaves and netting) for aphids, cabbage white caterpillars. Watch for signs of clubroot (wilting, swollen roots) or powdery mildew. Remove yellowing lower leaves promptly.

Begin harvesting from autumn (Sept/Oct onwards for early varieties) into winter, often after the first frosts which improve flavour. Twist off firm sprouts (2-4cm diameter) starting from the bottom of the stem and working upwards as needed.