Cabbage is one of the oldest vegetables in the world, dating all the way back to the 1600s.

Varieties: red, purple, green, Bok choy, Napa cabbage

Related: broccoli, Brussel sprouts, cauliflower

Harvest season in the LV: June to November

Growing conditions: start seeds indoors six to eight weeks before the last spring frost. Harden off plants over the course of a week and then prepare a moist soil

Pollination: will grow by themselves when planted from seed

Cooking/Preparation required: can be eaten raw, sliced, chopped, pickled, cooked, added to salads, Fertilizers or pesticides: With good growing conditions, no fertilizers or pesticides are needed, cabbage is on the “Clean Fifteen” list (veggies to make use of because of their low pesticide load)

Health considerations: Low in calories, saturated fat, cholesterol; high in dietary fiber, vitamins A, B1, B6, C & K, potassium, calcium, iron and magnesium. Fights cancer and heart disease, helps with brain health, eye health and bone health


Nutrient content can vary greatly depending on soil conditions, with organic methods and a soil rich in organic matter generally producing the best results.

‘Dirty Dozen’ or ‘Clean Fifteen’ lists do not necessarily apply to produce grown on local farms — you need to check with the farmer to determine if and when any fertilizers or pesticides were applied.