Charleston Wakefield

Family: Brassicaceae Vegetable

Sweetly crisp and richly aromatic, Charleston Wakefield forms tight, elongated heads with a cool, blue-green sheen that feels almost velvety to the eye.

The flavor is mild and cabbage-forward with a clean snap, making it a standout for fresh slaws and hearty braises, while its dense leaves also shine in tangy ferments and pickles. Grow this classic 78-day favorite for dependable structure, excellent garden presence, and a harvest that stays satisfying from first bite to the last jar.

Light: Full SunMaturity: 78 DaysHabit: Rosette

Botanical illustration of Charleston Wakefield

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 12th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	78
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	32
Harden Off (days)	6

Culinary Notes

Chef's Note

Charleston Wakefield’s mild sweetness and clean snap make it a slaw cabbage that doesn’t go limp the second it meets acid. When heat shows up, the dense leaves turn tender without losing structure—built for braises and ferments that stay punchy through the last forkful.

Best Uses

fresh slaw where the shreds hold a crisp bite under dressing
hot-and-sour braise with a quick reduce for glossy, tender leaves
lacto-fermented cabbage and quick pickles for tight, tangy snap
sheet-pan roast or sauté to drive off bitterness and brown the edges

Flavor Profile

mild, cabbage-forward sweetness clean, snappy crunch sweetly aromatic Brassica character tender when braised; leaf edges stay structured

Kitchen Pairings

mustard vinegar butter bacon garlic black pepper

Frequently Asked Questions

What pest or disease most commonly affects Brassica oleracea var. capitata (Charleston Wakefield) and what should I do?

A very common problem on headed cabbage is cabbage worms (Imported cabbageworm and/or cabbage looper) that chew holes in leaves and can quickly ruin head quality. Inspect undersides weekly and hand-pick early; for control, use Bt (Bacillus thuringiensis) sprays and repeat as label directions require, especially after egg-laying activity. If you see pale, irregular spots and persistent wilting, check for clubroot (soil-borne); remove affected plants and avoid planting Brassicaceae in that bed for several years, and adjust soil pH toward neutral (clubroot is worse in acidic soils).

How often should I water Charleston Wakefield during its main head-forming growth?

During the main growing period (roughly once it begins forming a head), keep the soil consistently moist but not waterlogged—aim for about 1 inch (2.5 cm) of water per week total from rain and irrigation. Water deeply to reach the root zone, then let the top 1 inch (2.5 cm) of soil dry slightly before watering again to reduce disease pressure like head rots. Avoid letting plants swing from dry to very wet, which can stress plants and contribute to uneven head development.

How can I tell when Charleston Wakefield is ready to harvest?

Harvest when heads feel firm and solid when gently squeezed, and the outer leaves look fresh and tightly wrapped—this is typically around 78 days from transplanting (follow your sowing/transplant timing). Use a sharp knife to cut the head at the base, keeping the outer wrapper leaves intact to protect the head. If it’s nearing full firmness but heads are starting to loosen, harvest promptly to prevent quality loss.