Cabbage, a cool-season vegetable, is a staple in gardens worldwide, but timing the harvest requires careful planning. The time from planting to harvest is not fixed; it depends on genetics, environmental factors, and the gardener’s starting method. Understanding these variables and learning to read the plant’s signals ensures a successful, firm harvest.
Standard Timeframes for Cabbage Growth
The most direct answer to how long cabbage takes to grow is found on the seed packet, often listed as “Days to Maturity” (DTM). This number typically ranges from 60 to 100 days, but the starting point depends on the gardener’s chosen method.
If starting with a transplant or seedling, the time to harvest is significantly shorter. Most varieties require 45 to 80 days after the seedling is placed in the garden soil to form a dense, ready-to-harvest head. Transplants are the most common method for spring planting, giving the plant a head start before summer heat arrives.
Starting cabbage from seed directly in the garden soil is a longer process. This method adds the time required for germination and the initial four to six weeks of seedling development. Consequently, cabbages grown from direct seeding usually require 80 to 120 days until harvest, often taking two to three weeks longer than those started from transplants.
How Cabbage Type Affects Growth Duration
The speed at which a cabbage plant matures is heavily influenced by its specific genetic variety. Cabbage types are generally categorized by the growing season they are best suited for, which helps gardeners select the right variety for their local climate.
The fastest-maturing varieties are early or summer cabbages, bred to form heads quickly before the season warms up. Examples like ‘Early Jersey Wakefield’ can be ready for harvest in 50 to 65 days after transplanting. These varieties produce smaller, more tender heads best used fresh, but they are prone to splitting if left in the ground too long.
Mid-season and storage varieties require a moderate timeframe, usually maturing in 70 to 90 days after transplanting. These types, such as ‘Bilko’, are often ball-headed and bred for uniformity and disease resistance. Their heads are larger and denser, suitable for fresh consumption or short-term storage.
The slowest types are late-season, red, and savoy cabbages, designed to mature during the cooler fall months. Varieties like ‘Mammoth Red Rock’ can take 90 days or more after transplanting to reach full maturity. These long-season plants produce the densest heads, ideal for making sauerkraut or for long-term cold storage.
External Conditions That Modify Maturity Speed
While the variety dictates the potential DTM, external environmental factors determine if the cabbage meets that timeline or is delayed. Cabbage thrives within a specific range of conditions. The ideal temperature range for head growth is between 60°F and 70°F; temperatures consistently above 75°F can slow or halt head formation.
High temperatures can lead to loose heads or cause the plant to “bolt,” prematurely sending up a flower stalk and rendering the head inedible. Bolting can also be triggered if young plants are exposed to prolonged cold temperatures (35°F to 50°F), as the plant interprets this as winter and attempts to flower.
Consistent water supply is necessary for the continuous growth required for a firm head. Cabbage has a shallow root system and requires about one inch of water per week. Drought stress will stall head formation, delaying maturity and resulting in a smaller final size.
Cabbage demands consistent nutrition, especially nitrogen, to fuel the rapid growth of its leaves. Soil deficient in nutrients or with a pH below 6.0 can stunt growth and delay maturity significantly. Furthermore, pest damage, such as from cabbage worms, reduces the plant’s ability to photosynthesize, slowing the energy production needed for final head formation.
Signs of Readiness and Proper Harvesting
The most reliable indicator of maturity is the physical feel of the head, not the calendar date. Cabbage is ready for harvest when the head feels dense and solid, indicating the leaves have fully compressed. A mature head should feel firm when gently squeezed, rather than soft or spongy.
Harvesting should occur immediately upon achieving firmness, as leaving a mature head in the garden can cause it to split. Splitting often happens when a dry period is followed by heavy rain, causing rapid water uptake that the fully formed head cannot accommodate. To harvest, use a sharp knife to cut the stem just below the base of the head, leaving a few outer “wrapper” leaves attached for protection.
If hot weather approaches, some varieties may be harvested smaller than expected to prevent bolting. After cutting, the remaining stem can sometimes produce smaller, secondary heads, often called “cabbage sprouts,” which can be harvested several weeks later.