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Updated: May 8, 2025
The roots of this variety are used both in soups and for early spring salads: it is cultivated by sowing the seeds in March; and the roots are usually kept all winter. The white beet is only a variety of the other; and it is the tops that are usually eaten of this kind as a substitute for spinach. Its culture is the same as that of the red kind. BORECOLE. Brassica Rapa.
The ~Borecole~, or common kale, is of the cabbage family, but is characterized by not heading like the cabbage or producing eatable flowers like the cauliflower and broccoli.
Then I made a little nursery of Borecole and Enfield market cabbage, grubbing in wet earth with leggings and gray coat on. Then I tidied up the coach-house to my own and Christine's admiration. Then encouraged by BOUTS-RIMES I wrote you a copy of verses; high time I think; I shall just save my tenth year of knowing my lady-love without inditing poetry or rhymes to her.
Then I made a little nursery of borecole and Enfield market cabbage, grubbing in wet earth with leggings and grey coat on. Then I tidied up the coach-house to my own and Christine's admiration. Then encouraged by bouts-rimés I wrote you a copy of verses; high time, I think; I shall just save my tenth year of knowing my lady love without inditing poetry or rhymes to her.
Borecole and Brussel sprouts, like all the cabbage species, should be boiled in plenty of water, changing it when about half done, and boiling them well. SPRUCE BEER. Pour sixteen gallons of warm water into a barrel, with twelve pounds of molasses, and half a pound of the essence of spruce. When cool, add a pint of yeast, stir it well for two or three days, and put it into stone bottles.
The varieties are almost endless; some of the best in cultivation for table use are the DWARF SCOTCH, DWARF GREEN CURLED or GERMAN GREENS, TALL GREEN CURLED, PURPLE BORECOLE, and the variegated kales. The crown of the plant is used as greens, or as an ingredient in soups.
Of borecole we have two varieties; the purple, and green. The former is in much esteem amongst the Germans, who make a number of excellent dishes from it in the winter. The culture is the same as for winter cabbage of other kinds. BRUSSELS SPROUTS. Brassica Rapa.
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