Saturday, June 25, 2011

Cabbage - Harvesting

Harvest cabbages by cutting with a sharp knife close to ground level. A quick tip when growing spring and summer cabbage - cut a 13mm(1/2") deep cross in the top of the stump and a secondary crop of small cabbages will grow from the cut surface.
Cabbages are mainly cut as required for immediate use. But both red and winter white cabbages can be cut in November and stored for later use.

The roots and stem are trimmed off and outer leaves removed. Put them in boxes lined with straw and place them in a cool dry place - you should be able to cook these until March.

No comments:

Post a Comment