Lawnmowers and Rototillers
red cabbage seed
ORGANICALLY GROWN GIANT Mammoth Red Rock Cabbage Seeds, Heirloom, NON-GMO, Sweet and Crunchy, Delicious, Stores Well! (Brassica oleracea (capitata group) A large heirloom cabbage from 1889 with deep red heads that have good flavor and are very colorful. Heads are 8 to 10 inches in diameter with solid red color to the core. They are extra tasty if you pick them when they are smaller (less than 10" in diameter), but still quite delicious when they reach bowling ball size, too. This cabbage tastes sweet and slightly peppery with a crisp texture, and is wonderful fresh or pickled. Ideal for salads, slaws or stir fried due to a very small core. Hard and tight, this variety stores well. Vaughan in 1904 called it “the surest heading red cabbage ever introduced.” Blue-purple foods such as red cabbage and purple cauliflower contain anthocyanins and phenolics, which benefit the urinary tract, memory and immune system. Exposure to hoarfrost is good for cabbages. They double their sugar content after one month of cold. Open-pollinated. 98-110 days. SOIL Germination Temperature: 68-75 F but need 60s during seedling stage for optimal growth Light Requirement: Sun/Partial Shade Sowing Method: Indoor Sow Height at Maturity: 9-15″ Days To Maturity: 95-110 days Planting Depth: 1/4" Plant Spacing: 18 inches apart Row Spacing: 24 inches apart Zones: 3-10 Germination: 7-14 days under optimal conditions Germination Rate: 96% Germination Soak the seeds overnight before planting to soften the hard seed coat and speed germination. How To Grow Start indoors and transplant into the garden when two sets of true leaves develop. Plants are extremely hardy and can be grown among the earliest of cool-season crops. Allow approximately 18 inches between plants and 24 inches between rows. Plant cabbage in fertile, well-drained soil. This plant does best with a soil pH around 6.0-7.0. Be sure the soil stays moist for best results. You can direct-sow cabbage seeds as soon as the soil is workable in the spring. Harvesting: After the cabbage heads form, they are ready to be harvested. You will want to make sure you harvest the heads before they split, which can occur sometimes if the plant takes in too much moisture after the heads have solidified. Cut the stalk at the base of the head and compost the outer leaves. Some varieties will produce secondary heads when the main head is cut from the stem. Wash carefully and refrigerate for up to two weeks, if necessary.
