If you’ve ever grown cabbage, you know that it’s one of the easiest vegetables to grow. It takes up little space in your garden and has a relatively short growing cycle. The only thing you have to worry about is harvesting it at just the right time so that it doesn’t go bad before you can eat it or freeze it for later use.
When To Harvest Cabbage
When to harvest cabbage depends on the variety and the season.
In spring and fall, you can start harvesting your cabbage plants after about 50 days of growth. The best growing conditions for this are cool weather with plenty of rain or water. In summer, wait until after 60 days before harvesting; this will give you larger heads that are more consistent in color and taste. If you’re growing a winter-hardy variety such as Savoy types (those with crinkly leaves), harvest at any time between October through early Spring when they reach a size that meets your preference.
When Is The Best Month To Harvest Cabbage?
Cabbage is a cool-season vegetable that needs to be harvested at the right time. The best month to harvest cabbage is in March because the weather is still cold enough for cabbage plants to be happy and healthy.
However, if you grow your cabbage indoors, you can harvest it at any time of year.
Can You Harvest Cabbage Too Early?
You may be wondering how long to wait before harvesting your cabbage. In general, you should harvest when the heads are firm and solid and the leaves are green and healthy. This means that you should wait until the plants have gone past the seedling stage, but not so far that they’re producing flowers or seeds!
If you harvest too early, your cabbage will be small and hard—not what we’re looking for here. If you harvest too late, however, your cabbage will be tough—definitely not what we want in our dish. If a head is ready to go but still has some time left on its growth cycle (meaning it hasn’t reached full maturity), it’s best to let the plant finish growing before taking any action at all.
How to Harvest Cabbage
There are several methods to harvest cabbage.
The first method uses a knife to cut off the head of the cabbage. You can also use sharp scissors or a pruner if you do not have a knife with you. This method works best when you want to harvest more than one cabbage at once or if you want to keep some cabbage in your garden for later use.
The second method uses a knife to cut off all of the leaves from the plant until only about two inches remain on top of each stalk. This will encourage new growth and allow your plant to continue producing more cabbages for several weeks after you have harvested it once.
The third method involves using a knife or other sharp object to cut off each leaf as it reaches its full size and coloration potential. This is good if you only want one or two cabbages from your crop because it allows them to continue producing new leaves while they are being used in cooking or eaten.
Storing Cabbage After Harvesting
When harvesting cabbage, you’ll need to store them correctly if you want them to last as long as possible.
Cabbage is best kept in the refrigerator, where it will last for up to one month. You can store cabbage in a plastic bag or wrapped in newspaper or a paper towel.
To keep cabbage fresh, store it in a plastic bag, which will prevent it from drying out. If you have more than one head of cabbage, wrap each in its own paper bag before storing them together. Do not store cabbage near potatoes, onions, or apples because they give off ethylene gas that causes softening and spoilage.
You should refrigerate your cabbage as soon as possible after purchasing it. To keep your cabbage fresh, wash it just before using it and place it in an airtight container or plastic bag after washing but before chopping or slicing it up.
Storing cabbage in the freezer is a great way to preserve it for later use.
You can use frozen cabbage to make soups, stews, and other dishes that call for cooked vegetables. Freezing cabbage is also a good way to use older heads that may have begun to wilt or rot.
To freeze cabbage, wash each head of the cabbage thoroughly and remove any wilted leaves. Cut off the bottom 1/2 inch from each leaf and discard those leaves that have holes or cuts on them. Place all of your cleaned heads of cabbage into freezer bags or containers before placing them into your freezer for safe keeping until you need them later on down the road.
Drying Cabbage Leaves
Drying cabbage leaves is similar to drying other leafy vegetables, but it takes longer because of the thickness of the leaves. You can dry them for later use or cook them right away.
Cut off any wilted portions and remove any tough stems from your cabbage leaves. Wash them in cold water and allow them to air dry completely before proceeding with Step 2.
Spread out the leaves on a baking sheet or baking pan lined with parchment paper or waxed paper. Make sure that there is plenty of space between each leaf so that they can dry evenly without touching one another. Place the pan in an area where it will not be disturbed by drafts or breezes, such as near a window or door where a breeze might blow through once in a while, which could cause the leaves to mold before they are completely dry on one side (outside).
Check the leaves after 24 hours by lifting up one corner of each leaf with your fingers and peeking underneath it to see if it has dried on one side yet; if not, give it more time until all are dried.
Now that you know when and how to harvest cabbage, it’s time to get your hands dirty! Take care of the soil and water your plants often so they can grow big and strong. Then, when they’re ready for harvest, use those leaves to make delicious recipes like coleslaw or sauerkraut.