Hispi Cabbage Season at Loch Leven’s Larder

At LLL, we love shining a light on the freshest seasonal produce—and right now, it’s Hispi cabbage that’s stealing the show.

If you haven’t tried it yet, Hispi (also known as sweetheart cabbage) is a true gem. With its pointed shape, tender leaves, and mild, slightly sweet flavour, it’s a far cry from the tougher cabbages of winter. Think of it as cabbage’s more elegant cousin—perfect for light summer meals. Thanks to our cool climate and long daylight hours, our Hispi cabbages grow slowly and develop an exceptional flavour that sets them apart. Scotland’s fertile soil and temperate climate make it an ideal place to grow brassicas.

Why We Love Hispi Cabbage

· Quick cooking: Sautéed, steamed, or grilled, it takes just minutes. Can even be cooked on the BBQ

· Naturally sweet: Ideal for stir-fries, slaws, or simply dressed with butter and sea salt.

· Low waste: Nearly every part is usable—less peeling, more eating!

· Grows beautifully here: Our soil and early summer climate bring out its best.

Grown with Care

All our Hispi cabbages are grown just a stone’s throw from the shop, harvested with care to ensure top quality. They’re fresh, crisp, and exactly what you want on your plate.

Simple recipes to try: Grilled Hispi with Garlic or Miso Butter

Cut a Hispi cabbage in half lengthwise, brush with olive oil, and grill until charred and tender. Finish with a drizzle of garlic butter and a squeeze of lemon juice. It’s simple, fast, and absolutely delicious.

Or for an Oriental twist, why not add some miso paste and a sprinkling of panko breadcrumbs.

Or try our tried & tested recipe from our Head Chef, Brian.

Pop into Loch Leven’s Larder this week to pick up a head (or two) of Hispi cabbage—straight from our fields to your table. And while you’re here, ask us about other seasonal veg and what’s coming up next in the garden.