Many gardeners are unaware that, once the cabbage head has been harvested, they can obtain extra harvests, so to speak, of smaller, tender heads from the same plant using simple techniques. The secondary harvest or yield of the cabbage extends your growing season and utilizes the area more economically.
Stump Preparation
- Leave 4-6 inches of stem with outer leaves attached
- Make clean cuts using sterilized sharp knife
- Remove any damaged or diseased tissue from stump
Scoring Technique
- Cut ½-inch deep cross into stump center
- Angle cuts outward to encourage multiple sprouts
- Apply rooting hormone to stimulate growth
Water Management
- Water deeply immediately after scoring
- Maintain consistent moisture without waterlogging
- Use drip irrigation to prevent crown rot
Secondary heads are produced to the best advantage if the main head is cut immediately above the lowest row of leaf-nodes, retaining on the stump at least four of the outermost and healthiest leaves, so that they may cover the stump. New shoots sprout from the ends of the cross cuts within seven to ten days at the ordinary rate of growth.
Expect smaller heads in 4-6 weeks in warm seasons or 6-8 weeks during cooler weather. These tiny cabbages are packed with tender leaves, making them great for salads or stir-fries. Smaller than the main head, but just as tasty and nutritious!
Each week, use a balanced, liquid fertiliser to encourage growth. Cover developing shoots with a fine mesh to prevent insect damage. When secondary heads reach the size of a regulation-sized tennis ball, twist them off the stump.
This technique will be most successful if using healthy plants harvested well before the onset of hot weather. Avoid attempting with diseased or frost-burned plants! Manipulate correctly, and you can earn 2-4 bonus heads and significantly extend your cabbage season!
Read the full article: 5 Key Signs: When to Harvest Cabbage
