- A Description of Cabbage
History: According to the "Treasury of Botany", London, 1866, cabbage is descended from a wild ancestor native to Europe and the coastal areas of Britain. It is an ancient cultivated crop and the Treasury noted that, at the time, it was "a favourite culinary vegetable, in almost daily use throughout the civilized world". The Romans are credited with spreading it throughout their empire although the red form is attributed to the Dutch. Cultivation: Sow seed 1/4" deep in soil-less mix 4 - 6 weeks before the last frost. Keep moist, under lights, until germination. When ready, harden off & plant out 12 - 18" apart. Companions: onions, oregano, hyssop and thyme all deter the cabbage moth; chamomile enhances flavour; dill improves growth.
- Copenhagen Market Cabbage
63-100 days. This small cabbage, introduced by H. Hartman & Co. in 1909, is ideal for small gardens. The plants take up less space than most cabbages and produce 3-4 lb. heads that are up to 8" in diameter.
- Early Jersey Wakefield Cabbage
(60 - 75 days) 1840's. Produces 3-4 lb. pointed heads. Sow early to harvest in summer. Considered the best of the early maturing cabbages in the late 1800's.
- Mammoth Red Rock Cabbage
(75 - 105 days) 1889. Of European origin, this cabbage produces large, late-maturing, red heads, about 7 lbs. Excellent for storing.
- Winnigstadt Cabbage
NEW FOR 2013! (80-90 days) Aka "Winningstadt". Introduced commercially in 1866 by James J.H. Gregory but grown much earlier, this green storage cabbage was prized for making sauerkraut by the Pennsylvania Dutch. It forms large, dense conical heads with a slight twist at the top that are mildly-sweet flavoured. Excellent keeper.
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