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One of the first plants taken from the wild in Europe, cabbage has remained a popular source of nutrition in our diet. Chinese cabbage originated in the Orient, and has only recently become more popular in North America. All types of cabbage offer a wide variety of cooking options, from shredded for slaw, to pickled for sauerkraut, to stir-fried, boiled, stuffed, or use fresh for salads.
Fresh Market Grower Tips:
One of the first plants taken from the wild in prehistoric Europe, cabbage has remained a popular, flavorful source of nutrition and fiber in our diet. Over the years, great improvements have been made in its disease resistance, uniformity and marketability. The varieties we offer represent some of the best of these improvements. So if you’re equipped to grow seed beds and transplant vegetables, you can easily grow and offer cabbage to your roadside and Farmers’ Market customers. Many such operations have cabbage from just after peas until snow flies.
Cabbage will produce marketable heads in many soil types as long as the soil is well-prepared, properly fertilized and has a pH of 6.0-6.8. Cabbage can be direct-seeded for fall crops, but extra care must be taken in soil preparation, watering, weed control and early flea beetle and root maggot control. It is more commonly handled as a transplant, which can eliminate several weeks in the field. Sow seed in a 70°F greenhouse about 2 weeks before the avg. last frost date and grow for about 3-4 weeks for spring plantings and summer harvests. Harden off at 60° F for a few days before transplanting. Alternatively, sow seed in a bed protected from damaging winds, and transplant the bare root seedlings to the field after 6-8 weeks. Premature heading (buttoning) may occur if transplants are tough, old, or grown at temperatures below 55° F.
Average Seed Count: 100 per packet; 105,000/Lb.