Growing
Cabbage needs consistent moisture and a slightly acidic to neutral soil, with a pH between 6.0 and 7.0. Because these are cool-season annuals, you can start seeds indoors before transplanting them into the garden once the soil has warmed. If you are growing in containers, use a medium with good drainage to prevent the roots from sitting in stagnant water.
As the plant develops, check the heads for pests like cabbage worms, which can quickly defoliate the leaves. The plant is hardy enough to survive a hard freeze, which can improve the flavor of some varieties. Harvest the heads once they feel firm and compact to the touch. Unlike some garden crops, cabbage does not continue to ripen once it is removed from the soil, so timing the harvest matters for texture.
After picking, keep the heads unwashed to prevent premature rot. For long-term use, you can store your harvest in a cool, dark cellar or in the refrigerator. To preserve them for the winter, blanch the leaves before freezing. You can also ferment or pickle them.
Plant Witch