Sowing & Growing

Sow successionally from late Feb to early May, nearly all brassicas should be planted in a seedbed or in modules under glass and then transferred. Seeds should be sown thinly, as this reduces the amount of future thinning necessary and potential risk from pests. Sow seeds 12mm (½in) deep and space 15 to 20cm (6-8in) between rows. Once the seeds have germinated, thin the seedlings to 7.5cm (3in) between each plant. After germination, seedlings will often be ‘leggy’, so plant them as deep as possible to really anchor them into the soil.

Cabbage seedlings are ready for transplanting when they are between 6 and 8cm high (2½ to 3in). Water the day before moving, and keep well-watered until established. Plant firmly, close together for small heads and wider apart for larger cabbages, around 30 to 45cm (12 to 18in) apart. Clear away any yellow leaves. Feed the plants as they near maturity with a foliar feed.

Harvesting: From early September to the end of December. Cabbages can be harvested for storing or eating fresh. For immediate consumption, cut head at ground level when it feels solid. When harvesting varieties suitable for storage, pick those that are firm and solid with no outer leaves that have lost their green colour, pulling up the entire plant and roots.
Winter varieties can be stored for up to 5 months before consumption. The vegetable is also fit for drying and freezing, but is particularly tasty when pickled.