CABBAGE is the most underrated of vegetables – probably due to the fact that so many people overcook it, which not only makes it limp and tasteless but leaves a pungent smell in the kitchen.

However, it adds crunchy texture to stir fries and is fantastic lightly steamed with a knob of butter and plenty of black pepper. Now is the time to plant out spring cabbages to provide delicious small, pointed cabbages or spring greens in April and May, when not much else is around.

Plant seedlings 15cm apart in rows 30cm apart. Cabbages need a sunny site and firm soil, with the addition of well-rotted manure well in advance of planting.

Spring cabbages should be grown slowly in a sheltered spot.

Protect the seedlings from birds, water young plants in dry weather, and in autumn earth up the stems of spring cabbage. In winter, firm down any plants loosened by wind or frost.Thin out the spring cabbage rows in March and leave the remaining ones to heart up for cutting in April or May. When harvesting, cut the stems with a sharp knife near to ground level and cut a 1cm deep cross into the stumps to encourage a secondary crop of small cabbages.

Good varieties to grow include Duncan and Wheeler’s Imperial.