By Josie Borlongan, Garden Guides Contributor
About Cabbage
The cabbage is a plant of the Family Brassicaceae (or Cruciferae).
Most cabbages are grown as annuals. Plants are generally 8 to 10
inches (20 to 25 cm) tall, with spread around 28 inches (70 cm);
the average head is approximately 6 inches (15 cm) in
diameter.
Cabbages are herbaceous and dicotyledonous flowering plant with
clustered compact leaves. Cabbage leaves are eaten either cooked or
raw as in salads. Cabbages grow best at 59 to 68 degrees F (15 to
20 degrees C). They should not be planted in temperatures over 77
degrees F (25 degrees C). Some of the hardiest cultivars can
survive as low as 14 degrees F (-10 degrees C).
Site Preparation
Cabbages need fertile, moisture-retentive and organic soils with a
pH level above 6. Spring, summer and fresh winter cabbages require
very high nitrogen levels using fertilizer with 21 percent N
content 4 oz. per square yard (110 g per square meter).
Winter-storage cabbages require medium nitrogen using 21 percent N
content 1 1/2 to 2 oz. per square yard (45 to 55 g per
square meter). Spring cabbages should not be given a nitrogenous
base-dressing at planting because the nitrogen will probably get
washed from the soil over winter; top dressing during spring is
advisable instead.
Special Features
Cabbages are grouped according to their season of maturity; spring,
early summer, summer, fall, winter (for storage) and winter (to use
fresh). Leaves are dark or light green, blue-green, white or red
and smooth or crinkled (savoy). Cabbage heads come in slightly
different shapes, either round or pointed; they also vary in
density. Spring cabbages are small, with pointed or round heads and
have loose-leaf greens. Early summer cabbages are large with mainly
round heads. Summer and fall cabbages are large and have round
heads. Winter-storage cabbages are smooth, white-leaved,
winter-white types. Winter cabbages, to use fresh, are blue, green
and savoy leaf types.
Choosing a Variety
The recommended cabbages are:
Spring; Earliana, Early marvel, Emerald Acre, Golden Cross,
Greensleeves (greens only), Primax, Savoy Express and
Stonehead.
Early Summer; Cheers, Dynam, Golden Acre, Gonzales, Primero, Pivoy
and Tastie.
Summer; Blue Vantage, Cheers, Gourmet, Red Dynasty, Savoy Ace,
Savoy Queen, Super Red and Taler (savoy).
Fall; Emblem, Grand Prize, Megaton, Primavoy (savoy) and Vantage
Point.
Winter (for storage); Danish Ballhead, Hilton, Multikeeper, Ruby
Perfection (red) and Sanibel.
Winter (to use fresh); Aquarius, Celtic, Ice queen (savoy), January
King 327 and Julius (savoy).
Planting
Sow the chosen cultivars at the correct time for their group.
Spring cabbages are sown at the end of summer; average spacing of
12 inches (30 cm). Early summer cabbages are sown in very early
spring (sow under cover); average spacing of 14 inches (35 cm).
Summer cabbages are sown in early spring; average spacing of 14
inches (35 cm). Fall cabbages are sown in late spring; average
spacing of 20 inches (50 cm). Winter cabbages (for storage) are
sown in spring; average spacing of 20 inches (50 cm). Winter
cabbages (for use) are sown in late spring; average spacing of 20
inches (50 cm).
Sow seeds in seedbeds or cell packs and transplant seedlings to
their final position on average five weeks later following the
approximate average spacing mentioned above. A collar may be placed
around each seedling to protect against cutworms. Apply mulch to
keep moisture in soil.
Care
Ensure that young seedlings have sufficient moisture until they are
well established. Use cloches or floating row covers to protect
spring cabbages. Apply liquid fertilizer or nitrogenous
top-dressing in spring. Keep moisture in soil by watering regularly
and applying mulch.
Watch out for pests and diseases. Flea beetles, slugs and snails,
damping off, cabbage root maggots, whiptail and cutworms all affect
young plants. Caterpillars, whiteflies, mealy aphids and clubroot
attack plants at all stages of growth. Southern blight may also
occur.
Harvesting and Storage
Normally the plant is dug up once the head has been cut, but spring
and summer cabbages may still produce a second head or crop. This
happens if the head is cut to leave a 4 inch (10 cm) stalk in the
ground. To produce a second crop of greens, make a cross-shaped cut
in the stalk after harvesting the head using a sharp knife. A few
weeks later, provided the soil is kept moist and fertile, it will
yield several miniature heads ready for the second harvest.
Before storing cabbages, carefully remove any loose or discolored
outer leaves, taking care not to damage the head. While in storage,
make sure to inspect the cabbages regularly. Remove leaves that are
rotting so as not to affect the rest of the crop. Place cabbages on
slatted supports or straw on the floor of a shed. Cabbages can also
be suspended in nets.
Store the heads at just above freezing point, with relatively high
humidity. During warmer days, ensure that the storage area is well
ventilated to prevent rotting. Cabbages can be stored for four or
five months.
