East Lothian producer, and long-term Aldi supplier, says Scotland’s mild summers make it the greatest place in the UK for growing brassica
With 2026 being named as “The Year of the Cabbage”, what might once have sounded tongue-n-cheek is now a reflection of reality in Scottish fields and supermarkets.
While the declaration may have brought a smile, Scotland’s longest cabbage season is no fashion statement. In East Lothian’s fertile soils, it is the result of climate, careful selection and long-term investment. If 2026 is indeed the Year of the Cabbage, Scotland is already well ahead of the trend.
Scottish cabbage producer, East Lothian Produce – a third generation farm run by the Logan family – have their sights set on harvesting Savoy cabbage from June right through to the end of April to meet demand. Thanks to the region’s relatively frost-free climate, it gives Scotland the longest Savoy season anywhere in the UK.
“Our location is one of our biggest strengths,” says Chris Logan at East Lothian Produce. “East Lothian has a kind climate and is one of the most frost free areas in Scotland, which is ideal for winter brassicas. We are able to harvest Savoy fresh from the field every day through the winter months, which is quite unique.”
The cooler Scottish summer also plays a defining role in quality. “Our cabbages grow more slowly and steadily compared to warmer parts of the UK,” Chris explains. “That slower growth means less stress on the plant and produces a strong, resilient cabbage with excellent texture and shelf life.”
East Lothian Produce and its partnership with Kettle Produce Ltd supplies Aldi Scotland with locally-grown cabbages and grows an extensive range of varieties to meet demand across the seasons. Across the Savoy crop alone, 18 varieties are selected for qualities such as early maturity, frost tolerance, flavour and visual appeal.
Red cabbage has become a particular growth area. Early varieties such as Alfaro and Redma are followed by Kilmaro and Redema for long-term storage, with new varieties currently under trial to enhance storage ability and reduce waste. White cabbage varieties range from early cropping types suited to rig packing to later, more compact heads bred for strong keeping quality.
“We are constantly trialing new varieties,” says Chris. “Red cabbage especially is seeing genuine growth. A lot of that is driven by interest in raw recipes, fermentation and pickling, which taps into the wider focus on gut health and fibre.”
Cabbage’s resurgence aligns with broader consumer trends. It is low in calories, high in fibre and rich in vitamins C and K, while red cabbage contains anthocyanins linked to heart health. As shoppers look for whole, minimally processed foods that offer value and versatility, the brassica is being reappraised.
“It used to be seen as quite old fashioned,” Chris says. “But when you roast it, char it or ferment it, it becomes something completely different. We are seeing it move from being a side dish to being the centre of the plate.”
For Aldi Scotland, the story is also about backing local producers. New research from Scotland Food & Drink has found a growing appetite for Scottish produce, both at home and across the UK.*
Alan Leslie, Buying Director at Aldi Scotland, says supporting Scottish growers remains central to the retailer’s approach. “We are incredibly proud to work with over 90 dedicated Scottish suppliers who collectively stack our shelves with more than 450 Scottish products.
“Our commitment to sourcing locally grown food means our customers can enjoy fresh, high-quality produce while supporting Scottish agriculture.
“As interest in fibre rich foods continues to grow and cabbage enjoys its moment in the spotlight, it is fantastic to see products grown right here in Scotland being appreciated and given their hero-moment on shelves.”
A head of Scottish cabbage can be picked up at Aldi for £0.75 for savoy and sweetheart, and £0.89 for red and white cabbage
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