Red Cabbage Brassica Oleracea Seeds
Red Cabbage Brassica Oleracea Seeds

Red Cabbage Brassica Oleracea Seeds

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Red Cabbage Brassica Oleracea Seeds

Packet of 200+ seeds, plenty to get you started!

This fella is just like the cabbage you see in the supermarket, except that with this one you can save the seeds and grow your own. Not like those F1 hybrids most places sell.

Buy a packet from me and you will never need to buy red cabbage seeds ever again!

Plant a few of them shallowly, in a nice moist soil. In a month when they are up, plant a few more. Water them and pinch the odd leaf for a salad or snack as they grow. Harvest all the fast growing ones first, and save a couple big beauties to set seed for the next planting. Once they are really big, or they get a lumpy bulge in the middle, cut an X in the top like a hot cross bun. That creates a weak spot for the flower spike to push its way out.

It sends up a flower spike like a normal lettuce, the bees do their thing or you do with a paintbrush, and Bobs your uncle! Hundreds and hundreds of seeds.

If you harvest the little fast growing ones, and only save seeds from the really big vegetables, each generation the plants get bigger and healthier.
There are also getting more and more suited to the soil and conditions that you guys have where you are.

Each and every generation is improved by your “selection” of only the best. That’s the key to strong genetics, something that many growers no longer do.

If you select the fastest to flower (and therefore most profitable for the seed seller) each generation you end up with smaller, scabbier plants, with a much shorter useful period. Something I am seeing more and more from a lot of heirloom seed suppliers unfortunately…

Anyway, here they are folks. Delicious red cabbage, perfect for salads, coleslaw, soups, stews, sauerkraut, pickles, kimchee, wonton, dimsim, even the humble “Chicko roll” is filled with this glorious stuff.

The list of uses for cabbage goes on and on, and these red varieties are even more nutritious than the whites due to the flavonoid phytonutrients like anthocyanins that not only act as antioxidants, but also function as supporters of the immune system.

They also contain twice the vitamin C as white or green cabbage, and I reckon they taste better as well.

Grown by us organically, no chems, no nasties, no dramas!!!