Description
100 Seeds per pack
Copenhagen Market Cabbage
Days to Maturity: 60–75 Days
Sun Requirements: Full sun; tolerates light shade in hot climates.
Botanical Name: (Brassica oleracea)
Introduced in 1909 by Hjalmar Hartmann & Co. of Copenhagen, Denmark, Copenhagen Market is an heirloom favorite and one of the earliest true ball-head cabbages. It has remained a garden staple for over a century, known for its productive harvests and uniform head formation. Adaptable to a wide range of growing conditions, it stands up well to frost and resists splitting and bursting, even in adverse weather conditions.
Plants grow 12 to 16 inches tall and spread about 2 feet wide. The round cabbage heads are firm, tightly packed, and usually weigh 3 to 4 pounds, measuring 6 to 8 inches across. Their blue-green leaves are crisp and tender, with a mild, sweet taste that’s great whether eaten raw or cooked.
Great for coleslaw, steaming, soups, or fermenting, especially in sauerkraut and kimchi. Heads keep well for up to six months after harvest, making it a great option for long term storage. Rich in vitamins A, B6, and C, along with fiber and folate, Copenhagen Market is a healthy addition to the garden!
Planting Instructions for Copenhagen Market Cabbage Seeds
When to Plant:
Start seeds indoors 4–6 weeks before your last expected spring frost for a summer crop. For a fall harvest, start seeds indoors or direct-sow in the garden about 10–12 weeks before your first expected autumn frost. In northern zones, spring seedlings should be started indoors in early to mid-April. In warmer climates, you may direct-sow in midsummer for a fall crop.
How to Start Indoors:
Sow seeds ¼″ deep in trays or cells filled with a fine, sterile seed-starting mix. Plant 2–3 seeds per cell, then thin to the strongest seedling after germination. Keep the soil evenly moist and place under bright light or grow lights to prevent leggy growth. Ideal temperature for germination is 60–70°F. Begin feeding with diluted organic fertilizer once the first true leaves appear. Transplant seedlings into larger pots when they develop 4–5 true leaves.
Hardening Off & Transplanting:
Harden off seedlings 7–10 days before transplanting by gradually introducing them to outdoor sun and temperatures. Transplant when plants are 4–6″ tall and nighttime temperatures remain above 40°F. Choose a sunny, sheltered site with well-drained, fertile soil. Amend with compost 1–2 weeks before planting. Space seedlings 15–24″ apart in rows spaced 24–36″ apart.
Direct Sowing:
Sow seeds ¼–½″ deep and 15–18″ apart in early summer. Keep the soil consistently moist during germination. Once seedlings appear, thin to one plant per spacing. Protect young plants with row cover to guard against wind, heat, and pests.
Growing Tips:
Copenhagen Market Cabbage is a heavy feeder and thrives in rich soil with consistent moisture. Side-dress with high-nitrogen organic fertilizer 3–4 weeks after transplanting. Mulch with straw or shredded leaves to retain moisture and suppress weeds. Water deeply and regularly—aim for 1″ of water per week, more if soil is sandy.
Pest Management:
Watch for cabbage worms, loopers, flea beetles, root maggots, and deer. Use floating row covers to block pests early in the season. Inspect leaves regularly and remove caterpillars by hand. Cardboard or PVC collars can help deter root maggots. If deer are a problem in your area, use fencing or netting to keep them out. Avoid planting cabbage in the same spot two years in a row to reduce disease and pest pressure.
Diseases to Watch For:
Common cabbage diseases include black rot, alternaria leaf spot, and clubroot. Practice crop rotation, avoid overhead watering, and remove infected plants immediately to prevent spread.
Harvesting:
Harvest when heads feel firm and reach the expected mature size. Copenhagen Market forms small to medium round heads that typically weigh 3–4 lbs. Cut at the base using a sharp knife. To prevent cabbage heads from splitting after heavy rain, gently twist the head to partially break some of the roots, or cut a small portion of the roots with a spade. This slows water uptake and relieves pressure inside the head. If heads split, harvest immediately and use promptly.
Storage:
Store Copenhagen Market Cabbage in a cool, moist environment (32–40°F, 95% humidity) such as a root cellar. For long-term preservation, ferment into sauerkraut or kimchi. Refrigerators are typically too dry for extended storage.
Seed Saving:
Cabbage is a biennial, meaning it produces seed in its second year of growth. To save seeds, leave healthy, true-to-type Copenhagen Market cabbage plants in the ground over winter, or dig them up and store them in a root cellar, replanting in early spring. Plants will bolt and produce flowers, followed by seed pods. Allow the pods to dry on the plant, then harvest and break them open to collect seeds.
Clean and dry the seeds thoroughly before storing. Label and store in a cool, dark, dry place—cabbage seeds remain viable for 3 to 6 years under good conditions. We offer seed-saving envelopes that are ideal for home gardeners—easy to write on and perfect for long-term storage. Isolation from other brassicas is important to avoid cross-pollination.
FAQ:
What is the historical or notable background of Copenhagen Market Cabbage?
Copenhagen Market Cabbage was introduced in 1909 by Hjalmar Hartmann & Co. of Denmark and quickly became a garden favorite for its early maturity and reliable yields. It remains a treasured heirloom over a century later.
How would you describe the flavor of Copenhagen Market Cabbage?
It has a mild, sweet flavor with tender, crisp blue-green leaves, making it a versatile choice whether raw in salads, cooked in soups and stews or fermented into sauerkraut.
What does Copenhagen Market Cabbage look like, and how does it grow?
The plants grow 12–16 inches tall and about 2 feet wide, producing tightly packed, round heads weighing 3–4 pounds and measuring 6–8 inches across.
How and when do I harvest Copenhagen Market Cabbage?
Harvest Copenhagen Market when the heads are firm and fully formed—typically 3–4 pounds and 6–8 inches across—about 60 to 75 days after transplanting. Use a sharp knife to cut the head at the base. Leave the outer leaves and main stump intact, as this can encourage the plant to produce smaller side shoots or mini-heads, offering a bonus harvest later in the season. To prevent heads from splitting after heavy rain, gently twist the head to partially break the roots or cut a few with a spade, which slows water uptake.
When is the best time to plant Copenhagen Market Cabbage?
For summer harvests, start seeds indoors 4–6 weeks before the last frost. For fall crops, sow 10–12 weeks before the first autumn frost, either indoors or directly in the garden.
What are common culinary uses for Copenhagen Market Cabbage?
It's ideal for coleslaw, steaming, soups, and fermenting—especially in classic dishes like sauerkraut and kimchi.
How should I store Copenhagen Market Cabbage after harvest?
Store in a cool, moist area (32–40°F with 95% humidity). For longer preservation, ferment into sauerkraut or kimchi, as refrigerators are often too dry for long-term storage.
What nutrients does Copenhagen Market Cabbage offer?
This cabbage is rich in vitamins A, B6, and C, and provides ample fiber and folate, supporting a healthy diet and digestive system.
Does Copenhagen Market Cabbage have any disease resistance or pest resilience?
It resists splitting and bursting in variable weather. While still susceptible to common brassica pests, it benefits from row covers, crop rotation, and proper spacing to reduce disease and pest pressures.
Donna Dalton (verified owner) –
Haven’t planted any yet but it was what I ordered
Wanda (verified owner) –
Excellent Cabbage! Growing & taste! Enjoyed fried cabbage cooked in coconut oil (unrefined, solid) added a little himalayan salt and pepper at the end of cooking, just wonderful!
Valerie S. (verified owner) –
I have not planted yet but seeds arrived quickly and well packaged. Love St. Clare Seeds!
Jennifer Thomason (verified owner) –
5 star!