Often called pot marigolds, calendulas are one of the hardest working flowers in the garden. Their bright orange and yellow petals attract pollinators, bring colour to borders, and are completely edible too.
The petals have a light peppery flavour and can be scattered through salads, baked into cakes, infused into oils or used to naturally colour rice, butter and broths.
đą Fun facts ⢠Calendula, Calendula officinalis, has been grown for centuries in kitchen and medicinal gardens ⢠The petals were once known as âpoor manâs saffronâ for the colour they bring to food ⢠Calendulas will often self-seed happily around the garden each year
𧥠Nutrition notes ⢠Rich in naturally occurring plant compounds called flavonoids ⢠Traditionally used in balms, teas and infused oils ⢠Loved by pollinators, especially bees and hoverflies đ
A flower that earns its place in both the garden and the kitchen.18h
Cabbage oftenâand unfairlyâgets overlooked, with flashier veggies and protein-dense superfoods getting all the attention. But as far as nutritional food options go, the leafy green is pretty hard to beat. A staple in different cuisines (American coleslaw! Middle Eastern malfouf! Chinese suan la bai cai!), cabbage has been a longtime favorite amongst global chefs.
âMuch of this stems from its versatility,â Woldy Reyes, chef and author of the cookbook In the Kusina: My Seasonal Filipino Cooking, tells Vogue. âWe are seeing a growing trend of chefs utilizing it as a centerpiece, such as cabbage steaks, rather than as a side dish. The culinary appeal has never been stronger.â
âIts popularity stems from its ability to transform,â adds Tatiana Mora, chef of plant-based Michelin star restaurant Mita. âIt can be eaten raw, fermented, steamed, roasted, or sautĂŠed, consistently providing flavor, texture, and nutrition. I love it because it is a noble vegetable that grows easily, keeps well, and can be used almost entirely, making it perfect for a conscious and respectful approach to cooking.â
Itâs accessible, easy to cook, and delicious. Here are all the reasons cabbage deserves a seat at your table (get it?) in 2026.
What is cabbage?
Cabbage is a leafy green that is part of the brassica plant family (which also includes broccoli, cauliflower, brussels sprouts, and kale), says Amy Shapiro, RD, registered dietitian and founder of Real Nutrition. It comes in several varieties, but the most common ones youâll see are green, red (or purple), and savoy. What makes cabbage different from other leafy greens is its density and durability. âItâs heartier, stores longer, and holds up well to cooking, fermenting, and shredding,â Shapiro says. âNutritionally, it shares many benefits with other cruciferous vegetables, but itâs often milder in flavor and more versatile across cuisines.â
The Benefits
Besides its versatility, one of the main benefits of cabbage is its many nutrients. Shapiro lists other main benefits of the leafy green:
Supports Gut Health
Shapiro says that, because cabbage contains fiber and other compounds that support digestion, eating this leafy green can benefit the gut bacteria and boost gut health.
Anti-Inflammatory Properties
Cabbage is also rich in antioxidants and phytonutrients that studies have shown can reduce inflammation, she says.
Boosts Heart Health
Along with fiber, cabbage has potassium, which supports healthy cholesterol levels and blood pressure. Cabbage also has vitamin K, which is essential for blood clotting (and bone health). Shapiro points to red cabbage in particular, which she says contains antioxidants called anthocyanins that studies have shown can improve brain and heart health.
Regulates Blood Sugar
Cabbage is low in calories and carbs while being high in fiber, which can help stabilize glucose levels in the body.
Foodaware 