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Cabbage Plants

Cabbage plants are grown in the main for their heads – tightly packed, overlapping leaves – and come in all shapes, sizes and colours. Some cabbages are ready in spring, some in late summer/autumn and others help to keep us fed during the winter. Cabbage plants really are one of the most varied and useful of vegetables. By careful selection of the right varieties and by having sufficient space you could feed your family from cabbage plants for 12 months of the year. They may not be thrilled at this but they would be fed!

Click for Cabbage Plant Growing Information

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  1. Cabbage Plants - Round Continuity Collection Quick View

    Cabbage Plants - Round Continuity Collection

    Despatch from July 2017 21 Value Plug Plants (7 of each variety)
  2. Cabbage Plants - Savoy Continuity Collection Quick View

    Cabbage Plants - Savoy Continuity Collection

    Despatch from July 2017 21 Value Plugs (7 of each variety)
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cabbage plants

Further information: Cabbage Plants.

Where to grow? - The best results will be achieved from cabbage plants grown in full sun and sheltered from cold winds. Cabbages prefer firm soil so do leave several months between digging and planting. Well-drained, slightly alkaline soil, fertile soil is required.

How to look after? - Cabbage plants do like a lot of water so try to keep the soil moist. As the heads begin to mature the plants will appreciate a liquid feed.

As with most brassicas birds can be a problem with cabbage plants so you may need to give protection. Please do take care with any netting to ensure that birds do not become trapped. Caterpillars will also need to be controlled. Hoe regularly between the cabbage plants so that they do not have to compete with weeds for nutrients and moisture.

When to harvest? - Harvesting depends on the variety, many of which can be stored for several months.

How to eat? - Most of us have experienced over boiled cabbage at some time in our lives and know it is to be avoided. Other cooking methods include steaming, sautéing, braising, pickling or eating raw as in coleslaw.

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