Knowing when to pick cabbage is the key to a crisp, sweet harvest. If you get the timing right, you’ll enjoy the best flavor and texture from your garden. This guide will help you recognize the perfect moment for harvesting, ensuring all your hard work pays off with a fantastic crop.
Harvesting cabbage at the right time isn’t complicated, but it does require you to pay attention to a few clear signs. Picking too early means smaller heads, while waiting too long can lead to splitting or a bitter taste. Let’s look at the simple indicators that tell you your cabbage is ready.
When To Pick Cabbage
Most cabbage varieties are ready to harvest between 60 to 110 days after transplanting seedlings. The “days to maturity” on your seed packet is a good starting point, but it’s not the only factor. Weather, soil conditions, and the specific variety all play a role. Use the calendar as a guide, but always trust the physical signs the plant shows you.
Key Signs Your Cabbage is Ready
Your cabbage will give you clear signals when it’s time. Here are the main things to check for:
- Firm Head: The most important sign is a solid, dense head. Gently squeeze it. It should feel hard and tightly packed, like a baseball. If it feels soft or loose, it needs more time to grow.
- Head Size: The head should have reached the expected size for its variety. Check the seed packet for typical diameter, usually between 4 to 10 inches. A full-sized, firm head is a winner.
- Color: The outer leaves should be a vibrant, consistent green (or the expected color for red or Savoy types). The head itself will be a lighter, almost whitish-green inside the wrapper leaves.
The Splitting Problem: What to Do
Cabbage heads can split or crack if they absorb water too quickly after a rain, especially if they are already mature. This is a sure sign they need to be picked immediately. If you see a head starting to split, harvest it right away to prevent spoilage. To prevent splitting in heads that are nearly ready, you can gently twist the entire plant to sever some roots and slow water uptake.
How to Check for Firmness Correctly
Don’t be afraid to touch your cabbage! Use your whole hand to apply light pressure. The resistance should be even across the head. Avoid poking it with a finger, as this can bruise the delicate inner leaves. A good test is to see if the head easily gives under pressure—it shouldn’t.
Step-by-Step Harvesting Instructions
Once you’ve confirmed your cabbage is ready, follow these steps for a clean harvest:
- Gather Your Tools: You’ll need a sharp, clean knife. A garden knife or a sturdy harvest knife works best.
- Support the Head: Hold the cabbage head firmly with one hand to steady the plant.
- Make the Cut: With your other hand, use the knife to cut through the stem just below the head. Leave a few of the outer wrapper leaves attached to protect it.
- Consider the Stump: You can leave the root and outer leaves in the ground. Sometimes, smaller secondary heads (called “babies”) may form, which you can harvest later for a salad.
Best Time of Day to Harvest
For the crispiest, most hydrated cabbage, always harvest in the cool of the morning. The heads will be full of water from the night and are at their peak crispness. Avoid harvesting in the heat of the afternoon, when plants are more wilted and stressed. This simple timing tip makes a big difference in how long your cabbage stores.
What About Fall Cabbage?
Fall cabbage, planted for a late harvest, is often the sweetest. A light frost can actually improve its flavor by converting starches to sugars. You can leave fall cabbage in the garden through several frosts. Just be sure to harvest it before a hard, lasting freeze sets in, as this will damage the heads. The signs of readiness are the same—firm, full heads.
Storing Your Fresh Cabbage
Proper storage keeps your harvest fresh for months. After cutting, remove any damaged or loose outer leaves. Do not wash the head until you’re ready to use it. For short-term storage (a few weeks), place it in the crisper drawer of your refrigerator. For long-term storage, cabbage prefers a cold, humid environment around 32°F, like a root cellar. Wrapping heads in newspaper and placing them on a shelf can help them last for 3-4 months.
A Note on Garden Cleanup
After you harvest, it’s a good practice to remove the remaining stump and roots from your garden bed. This helps prevent soil-borne diseases from overwintering and affecting your next crop. You can compost this plant material unless it showed signs of disease.
Common Issues and Quick Solutions
- Loose Heads: If your cabbage never forms a tight head, it may be due to insufficient sun, nutrient-poor soil, or extreme temperature fluctuations during growth.
- Yellowing Leaves: Some outer leaf yellowing is normal as the plant matures. But widespread yellowing could indicate a nitrogen deficiency or poor drainage.
- Pest Damage: Holes in outer leaves are common from caterpillars. As long as the head itself is undamaged and firm, you can simply remove those leaves after harvest.
FAQ: Your Cabbage Harvest Questions
Can you pick cabbage too early?
Yes, you can. If the head is still small and soft when squeezed, it’s too early. It will not continue to develop sweetness or size once cut. It’s always better to wait for that firm feel.
How many times can you harvest cabbage?
Typically, you harvest the main head once. However, after cutting, some varieties may produce several small, loose secondary heads from the remaining stem, which you can pick later for greens.
What happens if you leave cabbage in the ground too long?
Over-mature cabbage is prone to splitting, as we discussed. It can also become woody in texture and develop a stronger, sometimes bitter, flavor. The inner core may elongate as the plant tries to bolt (go to seed).
Does cabbage grow back every year?
No, cabbage is a biennial grown as an annual. It produces its head in the first growing season. If left in the ground, it will flower and set seed the following year, but the head itself is gone.
By watching for a firm, full head and using a sharp knife for a clean cut, you’ll master the timing. A successful harvest brings the satisfying crunch of homegrown cabbage to your kitchen, perfect for slaws, soups, and fresh salads. Remember, the perfect time to pick is when the head feels solid and dense in your hands.