A beautiful, red savoy cabbage that makes excellent coleslaw. Can be planted in the spring, but tastes amazing in the fall!
|Germination||7 - 14 Days|
|Sowing Method||Start in Pots / Trays|
|Days to Maturity||100 Days|
|Recommended Soil pH||5.6-6.6|
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[105 days] Deadon Red Savoy cabbage is a January King-type cabbage whose taste only improves as the winter goes on. Its magenta-coloured, medium-large heads resist splitting and offer a remarkably sweet flavour throughout the season. (The colour and sweetness intensifies with cold weather.) The outer leaves are a beautiful red and are often used for garnishes, while the inner, light-green leaves are well known for their crispness and slightly spicy “nip.”
Best when planted from mid-summer until mid-autumn for harvesting Jan-Feb.
One of the best cabbages for coleslaw!
Cabbage is a heavy feeder and grows best in fertile soils rich in organic matter. Plant in well-drained soil that has a pH from 6.5-7.5.
Starting Indoors: Sow a seed depth of 6mm (¼”) in flats or modules from late July to early August. Cover lightly and firm. Once plants are a few inches tall, harden off gradually, and plant out under a netting.
Direct seed: from late July to September. Space rows 91cm (3’) apart and plants 46-61cm (18-24”) apart.
Water well and often. Mulching will help with water retention, weed suppression, and can help guard against the cabbage fly.
Cabbages and other brassicas love their nitrogen. I’ve found it useful to prepare the ground with manure before planting and then work in some blood or fishmeal later in the growing season. I also like to add some chicken pellets during Oct-Nov (just keep them away from the base of the plant).
Here in the UK, the wood pigeons love, love, LOVE to eat our brassicas. Make sure you net your plants or you’ll find they beat you to the crop. (Netting also helps protect against the cabbage butterfly.)
Harvest late Dec-early Feb., when the heads are firm all the way through when squeezed. Although this variety is split-resistant, it’s still good to harvest it as soon as it’s ready. Cut the stalk at the lowest point possible, leaving the loose, outer leaves attached to the stalk. (This will allow for a later harvest of sprouts.)