Grow your own South African veggies

Part of the appeal of quintessentially South African vegetables is that they have a story, tied to the culture and culinary traditions of particular communities. Most are heirloom varieties while others have been more recently hybridised to thrive in our conditions.So, why not look closer to home and try these veggies in your kitchen garden? Sow them in early spring and summer, and only after the last bout of frost at the end of August or early September. 

• Marog ‘Imbuya’ Also called marogo, this traditional heirloom veggie is cooked and used like spinach. It is perfect for growing in hot, dry conditions and has a long picking season. The first leaves can be harvested within 30–40 days – the young leaves have a milder flavour and are the most nutritious. 

• Cabbage ‘Cape Spitz’ is an heirloom sugar-loaf variety for early spring sowing that is particularly suited to South African growing conditions. Space plants 40–60cm apart. The head can be harvested 100 days from germination.