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Cabbage
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Author: Staff Writer

Common Name: Cabbage
Botanical Name: Brassica oleracea capitata

Another terrific North Country vegetable.

In fact the entire Brassica family, including cabbage, broccoli, collards, turnips and cauliflower all are cool-weather vegetables that lend themselves well to our cooler spring and fall season.

Like carrots, they don't do as well in hot weather. They are best matured when temperatures remain between 40 and 70 degrees. They are incredibly frost resistant though.

Starting seeds indoor allows cabbage and their relatives to be planted very early. You can sow them in early to - mid April in most areas in New York and Vermont.

'Savoy' varieties are large tasty plants with crinkly green leaves reaching 2 ft. (60 cm) in diameter. The heads can weigh from 3 to 5 lb. As belied by their deep colors, they are all terrific sources of Vitamin A and C and fiber.

Soil Preparation:

Heavy feeders of nitrogen and potash, they like a soil pH between 6.0 to 7.5. It is important to keep the proper ph levels to insure a good crop and to reduce pest/disease problems.

Planting:

If transplanting: Sow shallow-rooted plants no more than 1 in. (2.5 cm) deep.

Pests & Diseases:

There are a lot of insects that are attracted to these wonderful plants. These include: ever present slugs, cabbage lopper, cabbage worm, root maggots, and flea beetles, and aphids, plus diseases such as club root, damping off, mildew and fusarium yellows.

To reduce pest problems you need to rotate the placement of these vegetables in your garden. Plant where cole cops haven't been grown for 2 - 3 years.

Where cabbage are susceptible to fusarium yellows, look into resistant varieties like Cabbage 'F1 Tundra'.

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