Speed is the hallmark of this cabbage plant – it is ready for harvest in just a few weeks. The leaves are green, sometimes violet, with a delicate, slightly nutty, and sweet flavor. The plant is harvested at a height of 20–25 cm. If allowed to grow further, it quickly bolts, especially during the bright summer months. During spring and fall, it remains harvestable for a much longer period. It should be sown in dense clusters in intervals from March to September to ensure a steady supply of leaves. It tolerates some cold and is excellent for sowing in unheated greenhouses when everything else has been harvested or before it's time to plant tomatoes in the spring. 

Gomenzer originates from Ethiopia, where it has been cultivated for a long time, at least since the 4th century. It belongs to a different species, Brassica carinata, than our common cabbage plants, and therefore has a slightly different flavor, reminiscent of broccoli. It is most often used fresh in salads but can also be quickly cooked, for example, by steaming. It is also known as Ethiopian kale or Ethiopian mustard.