Red Acre cabbage is a stunning specimen for any garden and a long time favorite for beginning and experienced gardeners.. Rich purple color and sweet in flavor and when fresh from the garden, you’ll be in love. Excellent when added to coleslaw, or with any salad or stir-fry. A versatile vegetable that’s easy to grow. The heads form early on small compact, dense plants. Will grow well in smaller or larger gardens, and grows well in containers. Has a long refrigerator life too!
Their color is due to carotenoids in the leaves. This creates the deep reddish purple color. Carotenoids are phytochemicals which are well-known for their anti-inflammatory and anti-cancer properties. Leaves will vary depending upon soil alkalinity. The lower the pH the more red the leaves will appear. Neutral pH (alkaline) will produce more purpose leaves. High pH will produce greenish-yellow leaves. A great indicator of the pH levels in your soil!
Another gourmet vegetable that will win hearts in the kitchen. Sweeter than most other cabbage.
Planting: For direct seeding, sow after danger of frost has passed, or early Fall, when soil temperature is at least 40°F and danger of hard frost has passed. Red Acre Cabbage will respond best to an soil that is rich in organic matter, and has good drainage. Soil needs to be kept moist until germination.
Watering: Red Acre Cabbage needs frequent watering.
Fertilizer: Prior to planting, add an organic fertilizer to the soil. A heavy feeder; continue feeding throughout the growing season with a water-soluble fertilizer. High-nitrogen fertilizers encourages growth.
Days to Maturity: 90-100 days. Seedlings emerge in 7-14 days.
Size: 8-12″ wide and can be planted in rows 24-30″ apart.
Harvesting: Harvest heads when they are well developed, firm, and solid when squeezed. If left longer possibility of disease and splitting. Cut off heads at base with a sharp knife. 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.
Tips: Disease resistant. Grows well in containers. Sweet robust flavor. When used in cooking the leaves will become lighter, almost a pale blue.