Description
Super quick to harvest and easy to prepare, these tiny bunches of crisp white stalks with tender green leaves are only 4-5" tall. Perfect for a single serving side dish-quickly sauteed or roasted. Also great for "stir-fry for two".
How to Grow
Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating. Avoid disturbing the soil around the plants when weeding.
Keep plants well watered during dry periods to promote rapid, uninterrupted growth.
Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area. While small, floating row covers will help to keep pests at bay.
Tips
Harvest heads when they become firm.
Cut stems at soil level and remove outer leaves. Smaller heads will develop at base once the central head is harvested.
Eat the heads raw or cooked.
Store fall-harvested cabbage for several months if you store them at 40 degrees F in high humidity.
