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1. Cabbage, also referred to as Brassica oleracea L. var. capitata, is a cruciferous Brassica vegetable
hailing from the Cruciferae plant family or mustard family. The prefix “Brassica” descends from the
Latin language meaning cabbage whilst the name crucifer refers to “cross” which is given to this
plant family due to the fact they possess four petals that are the same shape and size. Aside from
cabbage, the Brassica genus is comprised of various other leafy vegetable cultivars including
broccoli, Brussel sprouts, garden cress, cauliflower, collard greens, mustard, turnips, and bok choy
to name a few. Cabbage is Mediterranean in origin and believed to have been first domesticated in
Western Europe and has since become a huge part of worldwide cuisines.
Head cabbage are just what they sound like, the sort of cabbage, common in grocery stores, that
grow on a thick stalk and form a cannon-ball-like head of densely packed leaves. Head cabbage
comes in red and green varieties, the red generally sweeter in taste than the green.

2. Cabbage is one of the easiest cool-weather vegetables you can grow. And there’s nothing more
delicious than fresh cabbage: crispy, sweet, and beautiful in reds and greens. Here’s everything you
need to know about how to grow and harvest your own cabbage.
In general cabbages, like all members of the brassica genus (others include broccoli, kale, and
spinach), are considered cool weather crops. They grow best in temperatures between 50 and 70
degrees F (10 and 21 degrees C) and will bolt and become bitter if exposed to prolonged
temperatures above that range. (“Bolting” means the plant flowers and goes to seed.) On the other
hand, cabbages harvested after a mild frost or two have a superior sweet taste.
Types of cabbage
All cabbages are classified as either “early cabbage” (70 to 100 days to maturity) or “late cabbage”
(120 days to maturity). These groups contain a variety of different cabbage types:
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For summer harvest, plan on putting your cabbage transplants from the garden center, or seedlings
you grow yourself, in the ground four weeks before the last frost date. If you are germinating your
own seeds in flats, start them four to six weeks before that, so January to February in the South and
March in the North. For fall and winter harvest, adjust your planning to have seedlings ready to
transplant mid-July to early-September. Put the transplants in well-draining beds rich in organic
material and do not plant where cabbage or other brassicas have grown in the previous three
seasons. Because cabbage are heavy feeders, they do well following beans in the garden, since
legumes act to fix nitrogen in the soil.

3. Food and water
You may want to fertilize before planting with a balanced organic mixture to make sure your soil
has sufficient nitrogen. Keep cabbage watered so the soil is always moist (but not soaked).
Alternate periods of dry and heavy rain or watering can cause the heads to split.
Disease and pests
A number of fungal diseases can attack your cabbages, and the best defense against these is
mulching with high quality compost, rotating crops regularly, and planting disease-resistant
varieties. Many pests also find cabbage as delicious as we do, including cabbage worms, cabbage
loopers, cut worms, slugs, and the harlequin bug. Insecticidal soap regularly applied can help ward
off these hungry creatures as can hand picking them off the cabbage daily. However, the most
reliable method of pest control, and the only one that will protect against a heavy infestation, is to

4. cover the cabbages, making sure to leave no places for the pests to slip in, with a lightweight, sun
and water penetrable row cover.
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Harvest:
harvesting a cabbage with a knife It’s time to pick your cabbage when the heads are firm and the
appropriate size for your variety. If you are growing for a winter crop, light frost won’t hurt, and could
enhance, your cabbage, but don’t let it freeze. Pick by slicing the head away from the stalk with a
sharp knife. Leave the stalk and root system in place and eat the mini cabbages that will grow off
the mother stem as you would Brussels sprouts. Cabbage are wonderful consumed fresh from the
garden or stored–up to six months for some varieties–wrapped in newspaper and kept in a root
cellar or refrigerator.

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