Cabbage

• Light: Sunny
• Soil: Well-drained
• Fertility: Rich pH. 5.5 to 6.5
• Temperature: Cool (60 to 65 degrees F.)
• Moisture: Keep moist, but not waterlogged

• Planting: Set out transplants in early spring and fall
• Spacing: 8 to 12 inches X 30 to 36 inches
• Hardiness: Hardy biennial
• Fertilizer needs: Medium feeder; use starter fertilizer when transplanting; sidedress 3 weeks later (1 ounce of 21-0-0 per 10 feet of row)

Buy locally-grown transplants or produce your own. Start them in growing structures 4 to 6 weeks before the first date when plants can be set out, or sow a few seeds in a cold frame or garden every month in order to have cabbage plants thereafter. It takes about 4 weeks from seeding to get plants ready to set out during summer months. It is best not to plant cabbage family crops in the same spot year after year since diseases and insect pests will accumulate; rotate crops in your garden.

Plant spacing affects head size. Average spacing is 10 to 12 inches apart in rows 30 inches apart. Varieties for sauerkraut are more widely spaced. Depending on variety and growing conditions, cabbage is harvested when it reaches an adequate size. Firm heads are preferred, especially for storage.

Common Problems

• Diseases: Yellows or Fusarium wilt; black rot; mildew
• Insects: Cutworms; imported cabbage worms; cabbage looper; flea beetles; aphids
• Cultural: Head cracking or splitting (caused by excessive water uptake and growth near maturity); root prune with a spade or trowel or twist stalk to break some roots and reduce water uptake.

• Days to maturity: 65 to 100 days from transplanting
• Harvest: Pick when heads become firm; size varies with variety, fertility and spacing; if unable to harvest at maturity, bend plants over to partially break the roots and reduce head splitting.
• Approximate yields: (per 10 foot row) 10 to 18 pounds
• Amount to raise per person: 15 pounds
• Storage: Cold (32 degrees F.), moist (95 percent RH) conditions for 4 to 5 months
• Preservation: Canning as sauerkraut

• Description. The edible flower stalk and terminal leaves with stems 7 to 9 inches long are used in oriental dishes.
• Culture. This vegetable grows best in the cool weather of fall, winter and spring but tolerates warm temperatures into summer. Sow seed with two drills per row and thin later to three or four plants per foot. Plants will be ready for harvest in 60 to 70 days.
• Selection. Well-fertilized plants have thickened stems 1/2 to 3/4 inch in diameter. Cut 7 to 9 inches long, leaving terminal leaves intact. Tie three of four stems in bunches, and store at 32 to 45 degrees F. with 85 percent relative humidity to maintain freshness.

• Description. Both vegetables are crucifers, related to cabbage and broccoli. The most common form of Chinese cabbage has a cylindrical tight head 4 inches thick and up to 18 inches long. Outer leaves are light green with a white midrib; inner leaves are creamy yellow. Chinese mustard has a loose head and rosette of dark green leaves which are oblong or oval with shiny dark green blades and thick white petioles.
• Culture. Both are cool season crops. A spring crop can be grown from transplants set out in early spring. For the fall crop, sow Chinese cabbage seed 60 to 80 days before frost date and 50 to 60 days before frost for Chinese mustard. Well-drained, fertile, moist soil promotes the desirable rapid tender growth.
• Selection. Quality is clean, crisp leaves and firm heads with no browning or spots on leaves. With bok choy, check center of the rosette to be sure it is free of decay. Wash, place head in plastic bag and refrigerate. Optimum storage conditions are 32 degrees F. and 95 percent relative humidity.

• Description. The kohlrabi is a member of the cabbage (crucifer or mustard) family. The edible part is the enlarged stem from which leaves develop. The enlarged stem is best harvested as soon as it grows to a diameter of 2 to 3 inches. Kohlrabi may be white, green or purple. Leaves of young plants may be used like spinach or mustard greens.
• Culture. Kohlrabi is grown as a cool season vegetable and should be planted in very early spring or in early fall. Plant seeds about 1/4 inch deep in rows about 2 feet apart and thin to 4 inches apart in the row. Ample soil moisture and high soil fertility are necessary for rapid growth of quality kohlrabi. Kohlrabi is ready to harvest 30 to 40 days from the date seed is sown.
• Selection. Look for fresh kohlrabi bulbs that are less than 3 inches in diameter. Leaf stems should be succulent and tender. Large kohlrabi can be woody and tough. With the leaf stems removed, kohlrabi can be stored in refrigeration for several weeks. Storage life can be extended if kohlrabies are placed in sealed plastic bags.