A cultivated plant eaten as a vegetable, having thick green or purple leaves surrounding a spherical heart or head of young leaves
|BEST TIME TO PLANT
Prepare cabbage seedlings for planting. Hardened plants that can tolerate frosts may be planted as early as other cool-season plants, and the time of year to plant the seedlings is dependent upon where you live. Spring plants should produce before the heat of the summer and can be planted 4 weeks before the last frost. Fall cabbage is best to be in the ground 6 to 8 weeks before the first frost. You should also try to plant the seedlings on a cloudy or foggy day to minimize the shock of transplanting
|TIME FROM SEED TO HARVEST
Cabbage comes to harvest in 80 to 180 days from seed and in 60 to 105 days from transplants depending upon the variety
|AMOUNT OF WATER REQUIRED IN SOIL
Water the seedlings regularly with a watering can or garden hose, applying 2.5 to 3.8 cm every week unless it rains. When the weather is warm, plants may need extra water. Ensure that weeds don't take over your plants by mulching the area. Mulch also keeps the soil temperature cool
Cabbage grows best in regions where there is a long, cool growing season with temperatures between 22°C and 26°C
|WATER REQUIRED - HYDROPONICS
Monitor the pH balance of the hydroponic grow system; it should be 6.5. Add grow medium (nutrient content) every three weeks to the grow system. Drain water completely every three weeks
|HARVESTING AND STORAGE
Cabbage is ready to harvest when the head forms, right? No, sometimes they look ready, but they aren’t. You can test the head’s solidity by squeezing it. A head that looks solid and ready may still be flimsy and loose leafed on the inside. When it feels firm, cut the head from the base of the plant. Some varieties hold well in the garden for weeks, while others need to be cut soon after the heads are firm. If a head cracks, cut it right away. If you want to experiment, you can leave the harvested plant in the garden. If the weather is still cooperative, they develop loose little heads below the cut that are fun to serve as mini cabbages. Heads keep for several weeks in the fridge.
Antioxidant-Related Health Benefits Cabbage ranked in our WHFoods rating system as an excellent source of vitamin C and a very good source of manganese. But in terms of antioxidants in the newer, phytonutrient category, cabbage is impressive, even among cruciferous vegetables
Cancer prevention tops all other areas of health research with regard to cabbage and its outstanding benefits.
Cabbage is an excellent source of vitamin K, vitamin C, and vitamin B6. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper. Additionally, cabbage is a good source of choline, phosphorus, vitamin B2, magnesium, calcium, selenium, iron, pantothenic acid, protein, and niacin