Cabbage - Red Acre - Organic (Brassica oleracea var. capitata.) Organic Red Acre Cabbages Non GMO Heirloom Vegetable

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Cabbage - Red Acre - Organic (Brassica oleracea var. capitata.) Organic Red Acre Cabbages Non GMO Heirloom Vegetable



This variety of Organic Red Acre Cabbage is nearly a century old, and is still one of the most reliable performers in any vegetable garden. Red Acre matures into a medium-sized heads of about 3-5 lbs each and a neat 5-7" diameter that are dark red and purple (nearly black) and tightly packed heads.

Organic Red Acre Cabbage is the earliest developing red cabbage. Plants produce very uniform,heads with an amazing purple color. The heads are medium sized (2 to 4 lbs) and firmer than typical cabbages, and allow for closer, tighter sowing out in the garden. Excellent storage variety with resistance to Fusarium wilt

  • Full Sun
  • RECOMMENDED: to start seeds indoor 6 to 8 weeks before your last frost date. For fall crop, 4 to 6 weeks before transplanting outdoors in summer.
  • Transplant 5 to 6 week old seedlings in the garden once true leaves establish; plant outside in a fertile garden bed
  • Spacing 12 to 18 in apart, allowing 18 to 24 in between rows.
  • Direct sow seed when outdoor temperatures are above 50°F (optimum 60–65°F). Plant seed ¼ in deep, 3 to 4 seeds per row foot. Thin to one plant every 12–18 inches.
  • Germinates in 7–12 days
  •  Ideal soil temperature for germination is 75°–85°F. Mild Climates: Sow in fall for a cool-season harvest.

  • Organic red acre cabbage is a cool weather crop able to be planted multiple times throughout the season for successive year-round harvests. 

  • . Cabbage requires regular moisture during vegetative growth to keep heads from splitting before harvest. Plants are heavy feeders and thrive from rich garden composting and routine fertilizing.
  • Harvest: most varieties of cabbage are ready to harvest at about 100 days from sowing or when heads are firm with a diameter of about 5-7 in. Some varieties may overwinter, requiring more than 120 days for harvesting. Using a knife, cut heads at the base and remove yellow leaves from the cut head, keeping healthy loose green leaves attached which help protect cabbage heads during storage.
  • Matures in 90 and 110 days, the heads are ready for harvest. To harvest, remove the root with the head so that it doesn't rot or cause disease in the soil.
  • Seed Count: 50