Firstly, we grew a selection of cabbages, including the round Farao cabbages, which are smaller in the winter and larger in the summer months. Additionally, we cultivated the cone-shaped Caraflex cabbages, known for their exceptional crunchiness and delightful sweetness.
Kohlrabi was another constant in our vertical farm, maturing more rapidly than most brassicas. We grew three different kohlrabi varieties: green, purple, and white. In our experience, green kohlrabi produced the highest yields.
We also cultivated mini broccoli varieties, which offered a burst of flavor, along with the unique and visually striking Romanesco broccoli.
Tat-soi, a relative of Bok Choy, was another brassica that we nurtured in our vertical farm.
Focusing on brassica leafy greens, we cultivated large collard greens, which we particularly enjoyed using for making vegetable rolls.
Our vertical farm also boasted a variety of kale types, such as Toscano, Siberian, Red Russian, and Purple kale. Depending on our needs, we would either let the kale plants grow larger and harvest leaves as required or harvest them as tender baby leaves.
Arugula was another staple in our aeroponic towers, as it is the fastest-growing brassica, taking only three weeks from transplanting the seedlings until harvest.
In addition, we cultivated both watercress and wintercress in our vertical farm.
Finally, we grew Osaka mustard greens, as well as golden frills mustard greens and purple frills mustard greens, completing our diverse assortment of brassica vegetables.