Successfully growing cabbage

Headed cabbages are the oldest cultivated forms, along with green cabbages. This category is divided into two: curly-headed cabbages, called Savoy cabbages, and smooth-headed cabbages, called head cabbages. It is the latter that we are interested in here. They have a round or pointed head, and are red or green depending on the variety. Head cabbages can be grown almost year-round, alternating between the different varieties available and adjusting their planting times. Due to their low climatic requirements, they can be grown in all regions of France.

Among the ancient Greeks and Romans, cabbage was already cultivated and recognized as the vegetable par excellence. There is no shortage of authors who have cited it in their works: Theophrastus, Cato, Pliny the Elder, Ovid. It was also one of the rare vegetables of the Middle Ages. Recipes and quotations abound and testify to its strong presence on tables and stalls, right up to sauerkraut, already mentioned in 1325. After Antiquity and the Middle Ages, the Renaissance also made a big deal of it. It is only recently, at least in Europe, that the consumption of cabbages has declined. They are probably competing with other out-of-season vegetables that have traveled a long way. Still, our predecessors appreciated their simple cultivation and especially their production period: by playing with varieties, it is quite simple to have them 365 days a year, a score difficult to beat.

The word "cabus" comes from the old Occitan "capús" which designates the same plant, itself from the Latin "caput" which means "head" in reference to the head of this cabbage.

The word "cabus" comes from the old Occitan "capús" which designates the same plant, itself from the Latin "caput" which means "head" in reference to the head of this cabbage.

The nutritional value of cabbage is relative since, like many vegetables, it is mainly water. That said, it is generally rich in valuable vitamin C, and the sulfur derivatives it contains have antimicrobial and insecticidal properties.

The Romans, whose pharmacopoeia was very poor, saw cabbage as a universal remedy. Perhaps this was linked to the characteristic smell of its cooking? According to them, it had many virtues: curing melancholy, rheumatism, and even tumors.

White marl lagerweiss, White premiere, Filderkrault , Pointu de Chateaurenard, Précoce de Louviers , Red with black head 3 .

• Difficulty level : 2/3
• Density : 4 plants/m².
• Life Cycle : Annual or biennial grown as an annual.
• Mode of reproduction : Sexual.
• Type of pollination : Allogamous with pollination by insects.
• Weight per 1000 seeds : Between 2.6 and 4.3 grams.
• Synonyms and other names : White cabbage, red cabbage.

• Climate zone and hardiness : Head cabbage adapts to all French climates but would still thrive better in cooler regions.
• Soil type : Deep, fresh, rich soil.
• pH : Neutral or slightly basic soil.
• Moisture : Well-drained soil.
• Exposure : Sunny or even partial shade in the hottest regions.
• Temperature : Head cabbage does not like very high temperatures and will grow less well in the hottest regions of France.
• Climate-related risks / frost resistance :  Head cabbage is hardy and survives temperatures down to -15°C. However, if it's too cold, it will quickly go to seed. It is therefore advisable to protect it during the winter in regions with harsh winters.

• Soil preparation : Loosen the soil well before planting or sowing in place and add fertilizer rich in nitrogen and potash.
  
• Transplanting : If sown under cover, transplant once in a nursery when the plants have 3 to 4 leaves measuring 15 to 20 cm, then a second time in open ground when the plants have 6 to 8 leaves at 50 cm in all directions. If sown directly in a nursery, transplant only once after emergence, directly in place, at 50 cm in all directions, when the plants have 6 to 8 leaves.
• Watering :
  • Frequency: Regular watering.
  • Quantity: Abundant watering without excess.
  • Period: Throughout the crop but more regularly at planting.
• Tools : Watering can and hoe or hoe.
• Weeding : Regular weeding is recommended throughout the growth of the cabbage.
• Hoeing / weeding / earthing up / mulching : Head cabbages need to be earthed up during cultivation. The soil brought back to the feet during the season improves their anchorage in the soil and allows for better root development. Once this work is done, they can be mulched to limit watering.
• Winter protection : To prevent the cabbage from going to seed too quickly due to the winter cold, it is advisable to install protection such as thick mulch or a winter fleece.
• Harvest period : From July to December (only from September for late cabbages).
  • Early culture : If cabbages can be harvested before August, they are said to be early. This is the case for the head cabbages: White First, Pointed Chateaurenard, Early Louviers, Red with Black Head 3. 
  • Late culture : If cabbages cannot be harvested before August, they are considered late. This is the case for head cabbages: Blanc marner lagerweiss, Filderkrault.
• Part of the plant : The inflorescence of broccoli is eaten.
• Stadium : To determine if the cabbages are ready to harvest, press the top of the head with your fingertips. You should feel resistance. The heads of early cabbages are often a little looser and more tender than those of late varieties.
• Average yield : You can expect around 500 grams to 2 kg per apple, and one apple per plant.

It is recommended to shade the crop in case of strong heat or drought with a fleece provided for this purpose or an upturned crate.

Method: Harvest apples as needed and store in a cool place.

Duration: Apples can be stored for a few days to a few weeks.

Culinary: Potato and cabbage pancakes are a great example of a recipe to make with cabbage. It can be eaten in a thousand different ways: fermented as sauerkraut, raw in salads, baked in gratin, stuffed with cabbage, in pies, braised, in terrines, or quiches, to name a few.