Cabbages come in different shapes, sizes and colours, and with a little planning it's possible to pick them fresh nearly every day of the year. They can be used raw in salad or coleslaw, and as ingredients in soup, boiled, steamed or braised. Different types can be harvested throughout the year.
Sow Feb to September
Transplant the young plants to their final growing position when plants have five or six true leaves, setting the lowest leaves at ground level. Water well the day before moving, firm in well after transplanting and ‘puddle’ in the plants with plenty of water (this means filling the hole with water several times before adding soil).
Plant compact varieties 30cm (1ft) apart, larger varieties up to 45cm (18in) apart. Plant spring cabbages just 10cm (4in) apart in rows 30cm (1ft) apart - thin out to 30cm (1ft) apart in late February/March.
If you puddle in your cabbages well at planting, they will need little water. In prolonged dry spells, a thorough soak every 10 days will be enough. When the heads begin to form, generous watering will greatly improve head size. Feed summer and winter cabbages with a high-nitrogen fertiliser before they get too big.
Cabbages are harvested by cutting through the stem just above ground level with a sharp knife. Cut a 1cm (½in) deep cross in the stump of spring and summer cabbages and you'll be rewarded with a second crop of much smaller cabbages.
Double up on the planting, and sell the loose cabbage leaves as spring greens
ie: Brussels Sprouts and Cabbages
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