Cabbage is a leafy green vegetable that belongs to the Brassica family, which also includes broccoli, cauliflower, and Brussels sprouts. It is known for its round or oval-shaped head with smooth, tight leaves that are usually green, but can also be red or purple. Cabbage is a cool-season crop that is typically grown in the spring and fall. It is a good source of vitamin C, fiber, and other essential nutrients. Cabbage can be eaten raw or cooked, and is commonly used in salads, coleslaw, soups, and stews.
Brief Growing Guide
- Choose a suitable location: Cabbage prefers full sun and well-drained soil. Select a spot in your garden that receives at least six hours of direct sunlight per day and has fertile, loamy soil.
- Prepare the soil: Cabbage grows best in soil that is rich in organic matter, so amend the soil with compost or well-rotted manure before planting. Make sure the soil is free of rocks and debris.
- Plant the seeds or seedlings: Cabbage can be started from seeds or transplants. If planting seeds, sow them directly in the ground about 1/4 inch deep and 12 inches apart. Thin the seedlings to one plant every 12 inches once they reach a height of 2-3 inches. If using transplants, plant them at the same depth as they were in their containers, and space them 12-18 inches apart.
- Water and fertilize: Keep the soil consistently moist, but not waterlogged. Cabbage requires a lot of nitrogen, so a side-dressing of compost or a balanced organic fertilizer can be applied midway through the growing season.
- Weed regularly: Cabbage is prone to weed competition, so keep the bed weed-free to avoid stunting its growth.
- Protect from pests: Cabbage is susceptible to a variety of pests, such as cabbage worms and aphids. To control pests organically, use floating row covers, handpick pests, or apply organic insecticides.
- Harvest: Cabbage is ready to harvest when the heads are firm and have reached the desired size. Cut the head off at the base of the plant, leaving any outer leaves intact for future growth. Cabbage leaves can also be harvested and used in salads or stir-fries.