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Organic Cabbage Marner Lagerrot - Ferme de Sainte Marthe seeds - Brassica oleracea capitata

Brassica oleracea var. capitata f. rubra Marner Lagerrot
Cabbage

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This plant carries a 6 months recovery warranty

More information

A summer and autumn variety that produces medium-sized cabbages composed of red leaves with a pleasant and pronounced taste. It is a cabbage that keeps very well and is delicious raw, grated in a vinaigrette, for example—sowing from March to June for a harvest spread from September to November.
Ease of cultivation
Beginner
Height at maturity
50 cm
Spread at maturity
60 cm
Dry resistance
Poor
Germination time (days)
14 days
Sowing method
Direct sowing, Sowing under cover
Sowing period March to June
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F
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S
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Harvest time September to November
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F
M
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S
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D

Description

The Red 'Marner Lagerrot' Cabbage is a summer and autumn variety that produces medium-sized heads composed of red leaves with a pleasant and pronounced taste. This cabbage stores very well and is delicious when eaten raw and grated in a vinaigrette. Sow from March to June for a harvest extending from September to November.

The Savoy Cabbage or Round Cabbage is a very popular leafy vegetable, it is a must-have in the vegetable garden and we may love it as much for its flavour as for the generous size of its heads.

Indifferently called Savoy Cabbage or Round Cabbage (in Latin Brassica oleracea capitata, capitata meaning "head"), this beautiful vegetable plant belongs to the large family of Brassicaceae (formerly Crucifers). Native to Europe, it is a biennial plant grown annually that produces a more or less tight head, which can be round, slightly flattened, or distinctly conical in pointed varieties. The leaves of the Savoy 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 us to wait until the first spring harvests.

Savoy Cabbage can be eaten raw or cooked, it can be prepared grated in salads, braised to accompany meat and fish dishes, stuffed, or used in soups and sauerkraut. There are plenty of recipes, both in traditional and modern cuisine.

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

In the vegetable garden, it is easy to grow if its requirements are met: deep soil, excellent fertilisation, and regular moisture. It thrives in the sun and generally does well in cool and rainy climates.

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

Storage: Savoy Cabbage can be kept in the refrigerator for several days. It can also be frozen well after being blanched in salted boiling water. Winter varieties can also be left in the ground. Finally, the preparation of sauerkraut (lacto-fermentation) allows the delicious preservation of autumn varieties with white heads.

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. Firstly, for the aesthetic pleasure they provide, but also to repel pests and attract precious pollinators. So, don't hesitate to plant, in the middle of the rows or along the edges of the beds, Gaillardias, Marigolds, Zinnias, Cosmos, Nasturtiums, or even beautiful herbs like Dill. However, be careful with some plants, even though they are useful, like Borage, which tends to self-seed abundantly in dedicated growing spaces.

 

Organic or "AB" seeds come from plants without phytosanitary products (insecticides, herbicides). These seeds are also not treated after harvest. They bear the AB label and are certified by Ecocert, an independent organisation.

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Cabbage: planting, sowing and harvest
Family sheet
by Virginie T. 15 min.
Cabbage: planting, sowing and harvest
Read article

Harvest

Harvest time September to November
Type of vegetable Leaf vegetable
Vegetable colour red
Size of vegetable Medium
Interest Flavour, Nutritional value, Colour
Use Cooking

Plant habit

Height at maturity 50 cm
Spread at maturity 60 cm
Growth rate normal

Foliage

Foliage persistence Annual
Foliage colour red

Botanical data

Genus

Brassica

Species

oleracea var. capitata f. rubra

Cultivar

Marner Lagerrot

Family

Brassicaceae

Other common names

Cabbage

Origin

Cultivar or hybrid

Annual / Perennial

Annual

Product reference • 30791

Planting and care

Sowing:

The germination temperature of Marner Lagerrot Cabbage is around 15° (minimum 10°, maximum 30°) and takes 5 to 14 days.

Sowing period: from March to June (under shelter if necessary)

Harvest period: from September to November

You can sow directly in place or prepare seedlings that will later be planted in their final position in the garden.

Preparing seedlings: Under shelter from late autumn to the end of winter or in a greenhouse in the garden 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 good seed compost or fine soil. Lightly cover with compost, and keep the substrate moist but not soggy.

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

Direct sowing: In suitably amended and finely worked soil, make furrows about 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, leaving one plant every 60 centimetres (24 inches).

Cultivation:

Cabbage grows best in full sun. It is a demanding vegetable that requires well-rotted, nitrogen- and potassium-rich soil. It is advisable to apply a generous amount of mature compost (about 3/4 kg per m2) in autumn, by scratching it into the soil to a depth of 5 cm (2in), after loosening the soil, as with any vegetable crop. It is not very tolerant of soil pH and should be between 5.6 and 6.5. In acidic soil, it is essential to gradually raise the pH by adding calcium in the form of Dolomite or Lime.

It is beneficial to associate cabbage with many vegetables, such as tomatoes, lettuce, etc. However, avoid planting it next to other Brassicas,dsuchchini, 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 March to June
Sowing method Direct sowing, Sowing under cover
Germination time (days) 14 days

Care

Soil moisture Wet
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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