Were you one of those children who didn’t want to eat their ‘greens’? Turned your nose up at the smell of cooked cabbage? Well now that you’re all grown up let’s take a fresh look at this vegetable and see what else you can do with it!
This is the diva of cabbages – just look at that flirty blue foliage with magenta ribs. Surely it would be wrong to just eat it (unless you’re a slug). Just think of the possibilities in the garden though. Such big succulent foliage would be a perfect side dish to finer textures such as hardy fuchsias as shown below using the soft variegated foliage of Fuchsia magellanica ‘Versicolor’.
Note how the tall purple alliums repeat the color of the bright veins in the cabbage leaf and how the height and scale of the metal sculpture is balanced by the hefty vegetable foliage.
Red leaf barberry (Berberis thunbergii ‘Atropurpure’a) would add depth to the color palette. If they are invasive in your area you could try darker leaved weigela or fringe flower (Loropetalum),
Then just build on the idea. Put the cabbage in a fat, round pot, echo the blue tones with blue oat grass (Helictotrichon sempervirens), throw in some bold yellow accents and you have the makings of a fabulous foliage-inspired border!
Maybe cabbage isn’t so bad after all?
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