How to Grow Cabbage in Vermont: A Step-by-Step Guide

How to Grow Cabbage in Vermont: A Step-by-Step Guide

Cabbage is a hardy, cool-season vegetable that grows exceptionally well in Vermont’s temperate climate. With its ability to thrive in cooler temperatures and its tolerance to frost, cabbage is an excellent choice for Vermont gardeners. Whether you’re growing green, red, or Savoy cabbage, following proper planting and care techniques will help you yield a successful crop. This guide provides everything you need to know to grow cabbage in Vermont, from soil preparation to harvesting.

1. Choosing the Right Cabbage Varieties for Vermont

Selecting the appropriate cabbage variety can make a big difference in your garden’s success. Some cabbage varieties are better suited to Vermont’s cool, short growing season.

• Early-maturing varieties: These can be harvested sooner and are a good choice if you want a quick crop before summer heat sets in. Examples include ‘Golden Acre’ and ‘Stonehead.’
• Late-maturing varieties: These take longer to grow but are more cold-hardy and can be harvested well into fall. Varieties like ‘Brunswick’ and ‘Late Flat Dutch’ are good options.
• Red cabbage: Varieties like ‘Ruby Ball’ and ‘Red Express’ are cold-tolerant and grow well in Vermont’s climate.
• Savoy cabbage: Known for its crinkly leaves, Savoy varieties like ‘Savoy King’ are more frost-tolerant than standard cabbage.

2. When to Plant Cabbage in Vermont

Cabbage is a cool-season crop that can tolerate light frosts. The best time to plant cabbage in Vermont depends on whether you’re growing a spring or fall crop.

• Spring planting: Start seeds indoors about 6 to 8 weeks before the last expected frost, usually around late March to early April, depending on your region of Vermont. Transplant seedlings outdoors when they are 4-6 inches tall, usually in mid- to late May.
• Fall planting: For a fall harvest, start seeds indoors in mid-June and transplant seedlings outdoors in mid- to late July. Fall cabbage benefits from Vermont’s cool autumn nights and can handle light frosts.

3. Soil Preparation

Cabbage thrives in fertile, well-drained soil with a slightly acidic to neutral pH (6.0-7.0). Preparing the soil properly will ensure your plants get the nutrients they need for healthy growth.

• Soil testing: Conduct a soil test before planting to determine pH and nutrient levels. Amend the soil with lime if the pH is too low.
• Adding organic matter: Incorporate compost or well-rotted manure into the soil before planting to improve fertility and drainage.
• Fertilization: Cabbage is a heavy feeder, so before planting, work in a balanced fertilizer such as 10-10-10. Organic alternatives like bone meal or fish emulsion can also provide essential nutrients.

4. Planting Cabbage

Once your soil is prepared, you’re ready to plant cabbage either as transplants or direct-seeded into the garden.

• Transplanting seedlings: If starting indoors, transplant cabbage seedlings outdoors when they are 4-6 inches tall and have at least 4-5 true leaves. Space plants 18-24 inches apart in rows that are 24-36 inches apart to allow for airflow and proper growth.
• Direct sowing: In warmer areas of Vermont, you can direct-seed cabbage in early May. Sow seeds about 1/4 inch deep and thin seedlings to the appropriate spacing once they emerge.

5. Watering and Mulching

Cabbage needs consistent moisture, especially during the head formation stage. Proper watering and mulching will help retain moisture and protect plants from temperature fluctuations.

• Watering: Water cabbage deeply once or twice a week, aiming for 1-1.5 inches of water. Keep the soil evenly moist but not waterlogged, as too much water can cause the heads to split.
• Mulching: Apply a layer of organic mulch such as straw or compost around cabbage plants to retain soil moisture and suppress weeds. Mulch also helps regulate soil temperature, keeping the roots cool.

6. Fertilizing Cabbage

Since cabbage is a heavy feeder, it may require additional fertilization throughout its growing season.

• Side dressing: About 3-4 weeks after transplanting, apply a side dressing of compost or a balanced fertilizer to boost growth. A nitrogen-rich fertilizer can be used to promote leafy growth, but avoid excessive nitrogen later in the season, as it can cause loose heads.
• Continuous feeding: Organic fertilizers such as fish emulsion or compost tea can be applied every 2-3 weeks during the growing season to ensure the plants receive a steady supply of nutrients.

7. Pest and Disease Control

Cabbage can be susceptible to pests and diseases, so it’s important to take preventive measures and monitor your plants regularly.

• Common pests:
  • Cabbage worms and loopers: These caterpillars can chew through cabbage leaves. Hand-pick them off plants or use organic treatments like Bacillus thuringiensis (Bt).
  • Flea beetles: These small beetles create tiny holes in leaves. Row covers can help protect young plants from damage.
  • Aphids: These pests can stunt cabbage growth. Spray with insecticidal soap or encourage beneficial insects like ladybugs.
• Diseases:
  • Black rot: This bacterial disease causes yellowing and wilting of leaves. Avoid overhead watering and rotate crops to prevent infection.
  • Clubroot: This soil-borne disease can cause swollen roots and stunted growth. Practice crop rotation and ensure proper drainage to prevent clubroot.

8. Harvesting Cabbage

Cabbage is ready to harvest when the heads are firm and fully formed, typically 70-100 days after planting, depending on the variety. The heads should feel solid when squeezed but still have some give.

• Harvesting technique: Use a sharp knife to cut the cabbage head at the base, leaving a few outer leaves attached. If you leave the stem and outer leaves in place, smaller heads (called secondary heads) may form, providing a second harvest.
• Storage: Freshly harvested cabbage can be stored in a cool, dry place for several weeks. For longer storage, cabbage can be refrigerated or fermented into sauerkraut.

9. Season Extension Techniques

In Vermont, the growing season is relatively short, but you can extend it using a few simple techniques.

• Row covers: Use floating row covers to protect cabbage from pests and provide some frost protection in the early and late growing seasons.
• Cold frames: Cold frames can help you start cabbage earlier in the spring or extend the harvest into late fall.
• Mulching for insulation: In the fall, apply a thicker layer of mulch to insulate the soil and protect the roots from freezing, allowing the cabbage to stay in the ground longer.

Conclusion

Growing cabbage in Vermont is both rewarding and practical due to the crop’s tolerance to cooler weather and frost. By choosing the right varieties, planting at the correct time, and providing adequate care, you can enjoy a bountiful cabbage harvest. Whether you’re planting in the spring or fall, the crisp, crunchy heads of cabbage will be a versatile addition to your meals, from coleslaw to sauerkraut. With the proper techniques and a little patience, cabbage can thrive in Vermont gardens year after year.