GROWING CABBAGE
Cabbage is the quiet heart of the kitchen garden—a leafy companion that gathers itself into a firm, round embrace, wrapping leaf upon leaf in gentle layers. Whether emerald green, dusky purple, or pale as porcelain, each cabbage is a sculpted globe of comfort, waiting to be lifted and transformed into soups, slaws, roasts, and stews. They carry a calm kind of patience, happy to take their time, growing steadily through the seasons until they’re ready to nourish.
Cabbage is a generous soul in the kitchen, lending itself to warming winter stews, crisp summer salads, and everything between. It holds history in its folds, a timeless staple across gardens and tables alike. To grow cabbage is to grow abundance: a symbol of steady patience, rootedness, and the quiet joy of gathering something wholesome from the earth.
HOW TO
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When to Plant - Sow cabbage seeds in spring for summer harvests, or later in summer for sturdy winter heads. Start them in seed trays or modules, then plant them out once they’re strong enough to face the world—about 5–6 leaves tall, usually a month after sowing.
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Soil & Position - Cabbages adore rich, firm soil that holds them steady as their hearts swell. Before planting, work compost or well-rotted manure into the bed, then firm the ground down—unlike most plants, cabbages thrive in earth that feels solid beneath their roots. Choose a sunny or lightly dappled spot, where they can sit with dignity and soak up the light.
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Spacing & Planting Out - Give each cabbage plenty of room—about 45 cm between plants and 60 cm between rows—so their leaves can spread wide without brushing shoulders. Water them well as you tuck them into their new home, pressing the soil around their base to anchor them.
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Watering & Feeding - Keep the soil moist, especially in dry weather, as cabbages dislike thirst. A mulch of compost or straw around their feet will help hold in the damp. A mid-season feed with an organic fertiliser will encourage generous leaves and tight, compact heads.
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Care & Protection - Cabbages, with their tender leaves, are much loved by caterpillars and pigeons alike. Drape netting over your plants as a protective veil, or scatter companion herbs and flowers nearby to distract and delight the garden’s hungriest visitors.
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Harvesting - Harvest when the heads are firm and solid, just before they begin to split. Cut them with a sharp knife, leaving the stalk and a few outer leaves in place—sometimes, the plant will offer a second, smaller harvest of leafy greens, a gentle encore after the main show.