Description
A reliable classic for any garden, 'Copenhagen Market' cabbage has been a favorite since its introduction in 1909, prized for its fast-maturing 6″–8″ heads and superior flavor. 'Copenhagen Market' produces compact, 3–4-pound heads with tightly wrapped, medium-green to bluish-green leaves and crisp white centers, making it ideal for fresh meals, coleslaw, or storage. Its frost-tolerant nature allows gardeners to enjoy both summer and fall harvests with consistent quality.
Perfect for small spaces, 'Copenhagen Market' cabbage resists splitting and adapts well to various climates, making it a versatile choice for home gardeners. With its firm texture, excellent storage life of up to six months, and reliable growth, this heirloom variety delivers both convenience and high yield, adding a dependable staple to your vegetable garden year after year.
This packet sows up to 240 feet. 360 seeds.
Variety Info:
Botanical Name: Brassica oleracea
Days to Maturity: 65–80 days
Family: Brassicaceae
Native: Europe
Hardiness: Frost-tolerant biennial, grown as an annual
Plant Dimensions: 12″–16″ tall, 24″ wide
Variety Information: 6″–8″ diameter, 3–4 pounds, round, medium-green to bluish-green, compact heads with white centers and tightly wrapped leaves.
Attributes: Good for Containers
Sowing Info:
When to Sow Outside: 4 to 6 weeks before your average last frost date for a summer crop, or 10 to 12 weeks before your average first fall frost date for a fall crop.
When to Start Inside: RECOMMENDED. 6 to 8 weeks before your average last frost date, transplanting 2 to 4 weeks before your average last frost date. For fall crop, 4 to 6 weeks before transplanting outdoors in summer. Ideal soil temperature for germination is 75°–85°F. Mild Climates: Sow in fall for a cool–season harvest.
Days to Emerge: 7 – 12 days
Seed Depth: ¼”
Seed Spacing: A group of 3 seeds every 18″– 24″
Row Spacing: 24″–36″
Thinning: When 3″ tall, thin to 1 every 18″–24″
Growing Info:
Harvesting: Harvest heads when they are well developed, firm, and solid when squeezed. Cut off heads at base with a sharp knife. Cabbages left in the ground beyond maturity are more subject to disease and splitting. Harvest in the morning if possible. If harvested in the heat, dunk in ice water to reduce “field heat” and increase storage time. Allow to drain before storing.
