Early Jersey Wakefield Cabbage

Characteristics

Early Jersey Wakefield Cabbage is an heirloom variety known for its distinct, conical shape and early maturity. It’s prized by gardeners for its tender, sweet flavor and relatively compact size, making it ideal for smaller garden spaces or raised beds.  The heads are relatively small, weighing about 2-4 pounds, and typically measure 6-8 inches in diameter.   The leaves are tender and sweet, excellent for fresh eating, coleslaw, or light cooking.  It grows best in cool weather.  Cabbage can be stored in the refrigerator for up to 2 weeks after harvesting. It can also be used for fermentation (like sauerkraut) or frozen for long-term storage

Culture

• Soil:  Fertile, well-drained soil with a pH between 6.0 and 7.5. It prefers soil rich in organic matter.
• Fertilizer:  Work compost or aged manure into the soil before planting to provide nutrients.  A balanced fertilizer (such as 10-10-10) can be used at the time of planting to support early growth. Fertilize the plants with a high-nitrogen fertilizer or compost tea every 3-4 weeks to promote healthy leaf and head growth
• Space the plants 12-18 inches apart, with 24-36 inches between rows. If you’re growing in raised beds, you can reduce the spacing slightly due to the smaller head size.
• Watering: Water consistently, aiming for about 1-1.5 inches of water per week. Cabbage needs regular moisture, especially during head formation.
• Mulch around the plants to conserve moisture and suppress weeds.

Pest & Disease Management

• Cabbage Worms & Loopers: Use row covers to protect young plants or organic insecticides like Bt (Bacillus thuringiensis).
• Aphids & Flea Beetles: Regularly inspect the plants and use insecticidal soap or neem oil to control infestations.
• Clubroot: Ensure proper crop rotation and avoid planting cabbage in the same spot for multiple years to prevent this soil-borne disease.

Tips for Growth / Harvest

• Early Jersey Wakefield Cabbage is ready to harvest when heads are firm and well-formed, about 60-75 days after planting.
• Cut the head off at the base using a sharp knife. If left in the ground after harvesting the main head, smaller side heads may develop.
• Can tolerate light frosts, which can improve its flavor, but it should be harvested before hard freezes.