Ornamental cabbages are popular additions to cold-weather landscaping and container gardens. These plants are grown specifically for their striking visual appeal, displaying dense rosettes of leaves with bright centers in shades of white, pink, purple, or red. Their color intensifies as temperatures drop below 50 degrees Fahrenheit, making them a fixture in fall and winter decorative displays. Unlike culinary varieties, these cultivars are selected for their unique form and coloration rather than for flavor or tenderness.
Are Ornamental Cabbages Safe to Consume
Ornamental cabbage is safe for human consumption because it belongs to the species Brassica oleracea, the same species that includes common food items like head cabbage, kale, broccoli, and cauliflower. All parts of the plant, including the colorful leaves and stems, are technically edible. Genetic differences exist between ornamental and culinary varieties, but these differences relate to physical traits like leaf shape and color, not the presence of harmful compounds.
Factors Affecting Taste and Practical Edibility
Chemical Concerns
While the plant is non-toxic, practical edibility is limited by two primary factors: commercial growing practices and unfavorable flavor characteristics. Plants sold for ornamental purposes are frequently grown with chemical treatments, including pesticides and fungicides, that are not approved for food crops. These chemicals are often applied heavily to ensure the plant remains visually perfect and free of insect damage for retail display. Unless the plant has been specifically grown in a home garden without these chemicals, consuming it presents a safety risk due to potential residue.
Flavor Profile
Beyond chemical concerns, the taste profile of ornamental varieties is unpalatable compared to food-grade cabbage or kale. These cultivars have been bred for appearance, resulting in a higher concentration of sulfur-containing compounds called glucosinolates. When the leaves are chewed or cut, these glucosinolates break down into isothiocyanates, which produce intense bitterness. Furthermore, the leaves tend to be tougher than those of varieties selected for the dinner table.
Preparation and Culinary Applications
For those who choose to consume home-grown, pesticide-free ornamental cabbage, preparation methods are necessary to mitigate bitterness and toughness. A common technique involves blanching the leaves in boiling water for a short period; this helps leach out some bitter glucosinolates and softens the leaf structure.
Once blanched, the greens can be incorporated into dishes using quick-cooking methods like sautéing with strong, complementary flavors such as garlic or chili. The bitterness can also be balanced by pairing the greens with rich, sweet, or acidic ingredients, such as bacon or lemon juice. The vibrant colors of the ornamental leaves often turn an unappealing grayish-green when fully cooked. Because of this, ornamental cabbage is most often used as a decorative, technically edible garnish rather than a main vegetable component.