Cabbage (Brassica oleracea var. capitata) Datasheet
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Common Name: Cabbage
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Scientific Name: Brassica oleracea var. capitata
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Family: Brassicaceae
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Origin: Europe; domesticated from wild mustard in the Mediterranean region over 2,000 years ago
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Zone Hardiness: USDA Zones 2–10
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Light Requirements: Full sun; 6–8 hours daily
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Water Needs: Moderate to high; consistent moisture required especially during head formation
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Soil Preferences: Fertile, well-drained loamy soil with a pH of 6.0–6.8
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"Ponics" Compatibility:
• Aquaponics: Fairly compatible
• Aeroponics: Not commonly used due to size and weight of heads
• Hydroponics: Compatible in larger systems
• Preferred Method: Media bed or Dutch bucket system preferred for stable head support -
Growth Habit: Cool-season biennial grown as an annual; forms a dense, round “head” of overlapping leaves
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Height & Spread: Height: 12–24 inches; Spread: 18–36 inches
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Time from Germination to Harvest: 70–120 days depending on variety and season
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Flowering Time: Bolts in second year if left unharvested; small yellow flowers
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Edible Parts: Leaves and heads
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Medicinal Uses: Traditionally used for digestive support and anti-inflammatory poultices; rich in vitamin C and K
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Companion Plants: Beets, onions, dill, celery, potatoes; avoid planting near strawberries or tomatoes
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Pest & Disease Resistance: Susceptible to cabbage worms, aphids, clubroot, and black rot; floating row covers, crop rotation, and resistant varieties help
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Harvest Time: When head feels firm and solid; cut at base and store in a cool, humid place for weeks to months depending on variety
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Propagation Methods: Grown from seed; direct sow or transplant; germinates in 7–10 days
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Sustainability Features: Suitable for interplanting; heavy feeder but enhances compost piles and attracts pollinators if flowering
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Culinary Uses: Slaws, sauerkraut, soups, stir-fries, stuffed leaves, fermentation, and roasting
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Fun Fact: Cabbage heads were used in traditional WWI field medicine to draw infection from wounds
Early Jersey Wakefield (Brassica oleracea var. capitata)
Flavor Profile: Sweet and tender with a mild cabbage taste.
Culinary Uses: Perfect for coleslaws, fresh eating, and light cooking.
Notes: Classic pointed/conehead heirloom; forms 2–3 lb compact heads; fast‑maturing
Planting Tip: Ideal for cool-season succession; start early spring sowing.
Days to Maturity: ~90 days
Golden Acre (Green Cabbage)
Flavor Profile: Crisp, mild, and slightly sweet.
Culinary Uses: Sauerkraut, slaws, soups, and stir‑fries.
Notes: Heirloom favorable for home gardens; medium-depth domed head .
Planting Tip: Grow in spring or fall for best head quality.
Days to Maturity: ~70 days
Early Flat Dutch
Flavor Profile: Mild yet slightly peppery.
Culinary Uses: Sauerkraut, stuffed cabbage, hearty stews.
Notes: Flattened round head; excellent keeper; heirloom variety .
Planting Tip: Best sown for fall harvests; mulch for overwintering.
Days to Maturity: ~85 days
Red Acre (Red Cabbage)
Flavor Profile: Robust with earthy, slightly spicy notes.
Culinary Uses: Pickling, slaws, fermentation, and roasting.
Notes: Compact red cabbage; great color stability in acid soil; heirloom .
Planting Tip: Use acidic soil (<6.5 pH) to enhance red coloration.
Days to Maturity: ~70–75 days
Savoy King (Savoy Cabbage)
Flavor Profile: Tender, mild, and delicately sweet.
Culinary Uses: Stuffing, rolls, braising, soups.
Notes: Crinkled leaves tender even when mature; winter-hardy heirloom .
Planting Tip: Fall planting produces best flavor and texture.
Days to Maturity: ~80 days
January King
Flavor Profile: Earthy with a winter-harvest sweetness.
Culinary Uses: Hearty stews, boiling greens, winter storage.
Notes: Semi-savoy with blue-green leaves blushed purple; cold-tolerant 19th‑century cultivar .
Planting Tip: Sow midsummer for full winter maturity.
Days to Maturity: ~120 days
Pointed (Sweetheart/Hispi)
Flavor Profile: Delicate, crisp, and sweet.
Culinary Uses: Fresh salads, light cooking, minimal prep dishes.
Notes: Early tapering head for spring/summer; less fibrous than round heads .
Planting Tip: Succession sow for spring to fall harvest.
Days to Maturity: ~80 days
January Threshold (Dutch White)
Flavor Profile: Mild and versatile with robust texture.
Culinary Uses: Canning, long-term storage, cooked dishes.
Notes: Smooth white-green heads; good keeper; classic market variety .
Planting Tip: Fall sow for winter storage.
Days to Maturity: ~95 days
Napa (Brassica rapa subsp. pekinensis 'Michihili')
Flavor Profile: Mild, sweet, crunchy—slightly peppery.
Culinary Uses: Ideal for stir-fry, kimchi, slaws, soups.
Notes: Upright, cylinder-shaped heads; open, frilly leaves with white ribs
Planting Tip: Sow midsummer for cool fall harvest; bolt-resistant.
Days to Maturity: ~70–75 days
Napa Minuet
Flavor Profile: Sweet, tender, ideal baby napa flavor.
Culinary Uses: Small heads perfect for compact gardens, stir-fry, or baby slaw.
Notes: Mini variety (~2–3 lb); slow to bolt, downy mildew resistant .
Planting Tip: Plant in succession for continuous harvest.
Days to Maturity: ~70 days
Napa Rubicon
Flavor Profile: Classic, slightly sweet napa cabbage flavor.
Culinary Uses: Full-size heads great for kimchi and fermentation.
Notes: Standard 5–7 lb heads for household use .
Planting Tip: Fall plantings yield best head density.
Days to Maturity: ~80 days
Napa Blues
Flavor Profile: Sweet with typical napa crunch.
Culinary Uses: Pickling, fresh eating, fermentation.
Notes: Standard head; bred for slow bolting and disease resistance .
Planting Tip: Ideal for late summer fall sequences.
Days to Maturity: ~75 days
Napa Nozaki Early
Flavor Profile: Sweet, tender leaves—classic napa taste.
Culinary Uses: Versatile in fall salads, pickles, and soups.
Notes: Open-pollinated, forms dense compact heads; early and reliable .
Planting Tip: Plant midsummer; some heads may not fully close.
Days to Maturity: ~60 days
Tokyo Bekana
Flavor Profile: Mild and sweet with delicate crunch.
Culinary Uses: Excellent raw in salads and sandwiches.
Notes: Loose-heading Chinese cabbage; pale green, frilly leaves .
Planting Tip: Early spring or fall sowing; avoid summer heat.
Days to Maturity: ~45–60 days
Wong Bok
Flavor Profile: Mild, classic napa crunch.
Culinary Uses: Steaming, braising, and soups.
Notes: Standard upright head-forming variety .
Planting Tip: Transplant before midsummer; avoid hot spell.
Days to Maturity: ~70 days
| Variety | Type | Head Form | Size | Best Use | Days to Maturity |
|---|---|---|---|---|---|
| Early Jersey Wakefield | Pointed (Heirloom) | Conehead, upright | 2–3 lb | Fresh eating, coleslaw | ~90 |
| Golden Acre | Green (Heirloom) | Round domed | 6–8 in | Sauerkraut, slaw, soups | ~70 |
| Early Flat Dutch | Flathead (Heirloom) | Flattened round | 8 in | Sauerkraut, storage | ~85 |
| Red Acre | Red (Heirloom) | Round domed | 6–8 in | Pickling, fermentation | 70–75 |
| Savoy King | Savoy | Crinkled round | 7–9 in | Stuffing, soups | ~80 |
| January King | Semi-savoy | Round w/ color blush | 4–6 lb | Winter storage, stews | ~120 |
| Pointed (Hispi) | Pointed | Upright tapering | 5 in | Salads, light cooking | ~80 |
| January Threshold | Green | Domed round | 6–8 in | Canning, cooked dishes | ~95 |
| Napa Michihili | Napa | Cylindrical upright | 14 in | Kimchi, stir-fry | 70–75 |
| Napa Minuet | Mini Napa | Mini upright | 2–3 lb | Baby slaw, stir-fry | ~70 |
| Napa Rubicon | Napa | Standard head | 5–7 lb | Fermentation, slicing | ~80 |
| Napa Blues | Napa | Standard head | Medium | Pickling, fresh | ~75 |
| Napa Nozaki Early | Napa | Compact head | Medium | Salads, soups | ~60 |
| Tokyo Bekana | Loose-leaf | Loose rosette | 8–12 in | Raw eating, salads | 45–60 |
| Wong Bok | Napa | Upright head | Medium | Steaming, braising | ~70 |
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