Semences de chou "All Seasons"

Dating all the way back to the late 19^th century, this heirloom cabbage was formerly known as “Vandergaw” or “Novelty.” One Mr. Vandergaw, a market grower in Long Island, NY, developed the popular variety. His seeds for the durable and reliable cabbage were in high demand among neighbours when James JH Gregory bought a large supply and sold it in his 1886 seed catalog as “All Seasons.” Not long after, it became available in Burpee catalogs as “Novelty” or “The Vandergaw.” 

If you’re looking to grow a hardy head of cabbage capable of withstanding imperfect conditions, then “All Seasons” is a great candidate. Uniform, rotund, flat-topped heads form quickly, making them a good option for an early-, mid- or late-season crop. Medium to large drum-type heads are dense and symmetrical, growing up to 30 cm in diameter with an average weight of over 5 kg. The plant itself averages 30 cm in height and can sprawl up to 90 cm, so space accordingly. Take advantage of its versatility by planting “all seasons” for a fresh harvest during the warmer months, complementing your spring and fall bounties. It won’t easily bolt, as it is more heat tolerant than typical cabbage varieties. 

All Seasons’ barrel-shaped bulges of green goodness will change the way you look at cabbage and make your garden the envy of fellow growers. As versatile as this classic variety is in the fields, its “all” purpose reputation is also apparent in the kitchen. Use it for kraut, slaw, soups, stews, or fresh in salads. 

GROWING INSTRUCTIONS

Growing your own cabbage patch is quite a satisfying deed. It is cheap enough at the market, but nothing beats fresh homegrown. Cabbage has myriad of uses and health benefits.

Start seeds indoors 4-6 weeks before the date of the last spring frost. Plant the seeds into flats about 1 cm deep and 2 cm apart. While inside, keep seeds moist, warm and well lit.

Cabbage will do best in long cool growing seasons. It can tolerate frost and temporary temperatures down to -6°C, but will bolt and seed in temperatures above 26°C. Transplant seedlings into the garden when they are 10-15 cm tall. Space them about 45-60 cm in rows 60-90 cm apart. Harden off young plants for a couple weeks to acclimate them to the sun and then transplant as early as 3 weeks before the last frost is expected.

If your region experiences cool summers, seeds can be sown directly in late spring for a fall harvest. Give cabbage 3-5 cm of water/week but decrease that amount close to harvest time to prevent the heads from splitting. Mulch around cabbages and feed every 2 weeks with a mild nitrogen fertilizer.

The heads will be ready to harvest anywhere from 80-160 days depending on the variety. Cut the heads in spring before the weather gets too warm. In the late fall and winter, they will withstand a snow cover and taste sweeter and crispier having been exposed to the elements and cold. The ideal head is firm and 10-25 cm around the base. Cabbage stores very well. Enjoy yours raw, boiled or fermented. Any preparation will be full of flavour and nutrition!

QUICK FACTS

- The cabbage was first domesticated in Europe around 1000 BCE, although Savoys were not developed until the 16th century. During the middle ages, cabbage became a prominent part of European cuisine.

- Cabbage is a cold-resistant vegetable, making it a versatile choice for northern growers.

- To get two crops, leave some of the bottom leaves when harvesting the main head, then treat it as a new plant. Three to six baseball-size sub-heads will grow around the rim of the original plant's stub. Mini cabbages are preferred by many chefs because of their extra tender texture and tasty mild flavor. 

- Cabbage seeds will remain viable for 4 years if stored in a cool, dark place, ideally between 4 and 10⁰C. After that, the germination rate may start to go down.