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Organic Coeur de Boeuf des Vertus Cabbage - Ferme de Ste Marthe - Brassica oleracea capitata

Brassica oleracea var. capitata Coeur de Boeuf des Vertus
Cabbage

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More information

Biennial vegetable plant, reaching a height of 60 cm (24in). It is an early variety cultivated for its fleshy leaves that form a compact pointed head, which can be consumed raw or cooked, grated in salads or as a side dish. Sowing from August to September and from February to May for a harvest 6 months later.
Ease of cultivation
Beginner
Height at maturity
40 cm
Spread at maturity
60 cm
Drought resistance
Poor
Germination time (days)
14 days
Sowing method
Direct sowing, Sowing under cover
Sowing period February to May, August to September
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Harvest time April to October
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Description

The 'Coeur de Boeuf des Vertus' Cabbage is a biennial vegetable plant that grows up to 60 cm (24in). It is an early variety cultivated for its fleshy leaves that form a compact pointed head, which can be consumed raw or cooked, grated in salads or as a side dish. Sow from August to September and from February to May for a harvest 6 months later.

The 'Coeur de Boeuf des Vertus' Cabbage is a very popular leafy vegetable, it is a must-have in the vegetable garden and we love it as much for its flavour as for the generous size of the heads it forms.

Called Conehead Cabbage (in Latin Brassica oleracea capitata, capitata meaning "head"), this beautiful vegetable plant belongs to the large family of Brassicaceae (formerly Cruciferae). Native to Europe, it is a biennial plant cultivated as an annual that produces a more or less compact head, which can be round, slightly flattened, or clearly conical in pointed varieties. The leaves of this Cabbage are smooth and their colour varies depending on the variety: from very light green, almost white, to dark green, sometimes slightly bluish, to red tinged with violet or almost black.

The Cabbage, although emblematic of winter, can be sown and harvested almost all year round. Varieties are generally grouped into three main categories: spring cabbages that are harvested from late April to June, summer and autumn cabbages for the period from July, and winter cabbages that, along with leeks and parsnips, allow you to wait until the first spring harvests.

'Coeur de Boeuf des Vertus' Cabbage can be eaten raw or cooked, it can be prepared grated in salads, braised to accompany meat and fish dishes, stuffed, or even in soups and sauerkraut. There are plenty of recipes, both traditional and modern.

From a dietary point of view, it is remarkable: its energy value is low but it is very rich in vitamins C, B6, and B9, it also contains a lot of fiber and minerals such as calcium.

In the vegetable garden, it is an easy vegetable to grow as long as you meet its requirements: deep soil, excellent fertilisation, and regular moisture. It thrives in sunny locations and generally does well in cool and rainy climates.

Harvest: it is done when the cabbage forms a nice head and before the leaves start to turn yellow. It is harvested by cutting just below the head with a knife.

Storage: Savoy Cabbage can be kept for several days in the refrigerator. It can also be frozen very well after being blanched in salted boiling water. Winter varieties can also be left in the ground. Finally, making sauerkraut (lacto-fermentation) is a tasty way to preserve white-headed autumn varieties.

The gardener's tip: Don't forget the flowers! Even though the vegetable garden is primarily a garden for producing quality vegetables, it is always interesting to plant flowers in it. Firstly, and even if the beauty of certain vegetables like cabbage is sufficient in itself, for the aesthetic pleasure they provide but also to repel pests and attract valuable pollinators. So, don't hesitate to plant, in the middle of the rows or at the edge of the bed, Gaillardias, Marigolds, Zinnias, Cosmos, Nasturtiums, or even beautiful herbs like Dill. However, be cautious of certain plants, although very useful, like Borage, which tends to self-seed abundantly in dedicated cultivation spaces.

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Cabbage: planting, sowing and harvest
Family sheet
by Virginie Thailly, experte plantes et jardin 15 min.
Cabbage: planting, sowing and harvest
Read article

Harvest

Harvest time April to October
Type of vegetable Leaf vegetable
Vegetable colour green
Size of vegetable Large
Interest Flavour, Nutritional value, Productive
Use Cooking

Plant habit

Height at maturity 40 cm
Spread at maturity 60 cm
Growth rate normal

Foliage

Foliage persistence Deciduous
Foliage colour light green

Botanical data

Genus

Brassica

Species

oleracea var. capitata

Cultivar

Coeur de Boeuf des Vertus

Family

Brassicaceae

Other common names

Cabbage

Origin

Cultivar or hybrid

Annual / Perennial

Biennial

Product reference • 37641

Planting and care

Sowing:

The germination temperature of the Cabbage 'Coeur de Boeuf des Vertus' is around 15° (minimum 10°, maximum 30°) and takes 5 to 14 days.

Sowing period: from August to September and February to May

Harvest period: from April to October

You can proceed with direct sowing in place or prepare seedlings that will then be installed in the garden in their final position.

Preparing seedlings: Under shelter from late autumn to late winter or in a nursery in the garden for the rest of the year (according to the recommended sowing period), sow the seeds at a depth of 1 to 2 cm (0 to 1in) in a good seed compost or a fine soil. Cover lightly with compost and don't forget to keep the substrate moist but not waterlogged.

When the young plants appear strong enough to handle, transplant them into pots if necessary before transplanting them into the garden, when there is no longer any risk of frost. During planting, use the recommended spacing for direct sowing.

Direct sowing: In properly amended and finely worked soil, make furrows one or two centimetres deep, spaced 50 centimetres (20 inches) apart. Sow the seeds and cover them with a thin layer of fine soil. When the seedlings are well developed, thin them out, keeping one plant every 50 cm (20in) or so.

Cultivation:

Cabbage is grown in the sun. It is a demanding vegetable that requires well-rotted, nitrogen-rich and potassium-rich soil. It is advisable to make a generous compost application (about 3/4 kg per m2), by scratching the soil to a depth of 5 cm (2in), preferably in autumn, after having loosened the soil as for any vegetable crop. It is not very tolerant of soil pH, which should be between 5.6 and 6.5. In acidic soil, it will be necessary to gradually increase the pH by adding calcium in the form of Dolomite or Lime.

It is beneficial to associate it with many vegetables such as tomatoes, lettuce, etc. But avoid planting it next to other Brassicas as well as zucchini, fennel, lamb's lettuce, leeks, and strawberries.

Beware of pests such as Cabbage White Butterfly or Flea Beetles and consider installing insect netting. Cabbage is generally quite susceptible to diseases such as Clubroot, so it is important to rotate crops in the plots.

Seedlings

Sowing period February to May, August to September
Sowing method Direct sowing, Sowing under cover
Germination time (days) 14 days

Care

Soil moisture Damp soil
Disease resistance Good
Pruning No pruning necessary

Intended location

Type of use Vegetable garden
Hardiness Hardy down to -29°C (USDA zone 5) Show map
Ease of cultivation Beginner
Exposure Sun
Soil pH Neutral
Soil type Silty-loamy (rich and light), Damp soil

Planting & care advice

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