Harvesting Cabbage Seeds
If you are planning on saving seeds from cabbage, keep them separated from all Brassica (Broccoli, brussels sprouts, kale, kohlrabi, and cauliflower). Separate by 200 ft. or place a tall barrier between. IN the first year, select disease-resistant plants with firm, table-ready heads. Pull up rots intact, trim off outermost leaves, and store plants in a cool (around 32 degrees), humid place with god air circulation. When the ground can be worked in the spring, replant the head 2 to 3 ft. apart, a little deeper than before. Each cabbage grows a 5ft. tall flower stalk that should be staked. To help it emerge, cut a 1in. deep X into the top of the head after planting. Watch, as the brown seedpods turn yellow, so that you catch the seed before the dispersal. At his point, cut stalks and spread them out on a sheet to dry. Many seeds will spill unto the sheet: thresh out the rest by placing them in a bag and beating with your hands. Winnow them.
Seeds are harvested BIENNIALLY.
Produce a generous yield of tasty heads up to 4 pounds. Introduced in the early 20th century, the Copenhagen Market cabbage has been growing strong ever since.
Maturity: 65-75 days