There are cabbage seeds for green, red, savoy, and napa varieties – providing for summer, fall, and winter harvests. It is hard to compete with the versatility and nutritional value of cabbage. Grow cabbage from seed for your summer salads, fall soups and stews, and winter sauerkraut. Summer cabbages, sweet and crisp, arrive just in time for cool, summer coleslaws. Grow red and green for a great color combination. If you have a small family or limited growing space, try growing a compact variety. Fall cabbages are seeded in the summer and are harvested in time for warming soups, stews and braises.
Winter cabbages have long been coveted for their storage capabilities. Enjoy them for months after harvest when stored in a cool, well ventilated location. For even longer preservation consider making sauerkraut or the fiery Korean version, kimchi. The fermentation process creates probiotics, making the humble cabbage a super health food. The cabbage is derived from a leafy wild mustard plant, native to the Mediterranean region.
