Cabbage (Brassica oleracea var. capitata | Non-GMO)
A hardy, high-yielding cool-season vegetable prized for its dense, crisp heads, mild sweet flavour, and excellent storage life. Cabbage is a staple for fresh salads, cooked dishes, coleslaw, and commercial market sales, making it ideal for both home gardens and large-scale production.
Days to first harvest: 60-100 days from transplanting, depending on variety (early types mature faster)
Optimal temperature: 15°C-20°C – a cool-season crop that performs best during Zambia’s cooler dry-season months; tolerates a range of about 7°C-24°C
Lifespan: An annual crop harvested once per head; with succession planting, a continuous supply can be maintained throughout the cool season
Sunlight: Full sun, minimum 6 hours daily
Soil: Well-draining, fertile loamy soil rich in organic matter with a pH of 6.0-6.8; firm soil helps produce solid heads
Spacing: 30-45 cm between plants, with rows 60-75 cm apart (closer spacing yields smaller heads, wider spacing yields larger heads)
Germination: 4-10 days. Start seeds in a nursery and transplant when seedlings reach 10-15 cm tall with 4-5 true leaves, usually 4-6 weeks after sowing
Plants form a tight central head surrounded by outer wrapper leaves. Harvest once heads feel firm and solid to the touch – cut at the base with a sharp knife and leave a few outer leaves for protection. Consistent watering is essential, as irregular moisture can cause heads to split.
Yields will vary depending on soil quality, rainfall, irrigation, pest control (especially against aphids, diamondback moth, and cutworms), and overall farm management practices.
