Deadon

Family: Brassicaceae Vegetable

Sink your senses into Deadon’s richly textured savoy leaves—deep, velvety green with a softly crinkled, almost lacy surface that catches the light like fine fabric.

At maturity (about 85 days), it forms a compact, dense head with a gentle, sweet brassica flavor and a tender bite that stays appealing whether you’re enjoying it fresh or turning it into hearty garden favorites. Deadon’s classic savoy character makes it a standout for growers who want beauty in the bed and dependable performance from season to season.

Light: Full SunMaturity: 85 DaysHabit: Rosette

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 18th
Harvest Begins	Jul 12th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	85
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	45
Min Night Temp (°F)	30
Harden Off (days)	6

Culinary Notes

Chef's Note

Deadon’s savoy leaf crinkles like little green pockets, so dressing and fat grab and cling instead of sliding off. The sweet, tender bite makes it ideal for slaw, quick sauté, or cabbage rolls where you want flavor without the cabbage turning sharp or threadbare.

Best Uses

shredded slaw with a creamy dressing that clings to crinkles
quick sauté or braise where the leaves stay sweet and pliant
stuffed cabbage—where tender folds hold up without going mushy
slow-cooked cabbage rolls or braised cabbage with a smoky finish

Flavor Profile

gentle sweet brassica flavor tender, subtly cabbage-sweet bite deeply green, savory-leaning savoriness softly crinkled, velvety leaf texture

Kitchen Pairings

caraway bacon apple cider vinegar mustard butter caramelized shallot

Frequently Asked Questions

How do I prevent and treat cabbage worms on Brassica oleracea (savoy-type) while growing it?

Inspect the undersides of leaves weekly for small green caterpillars and ragged feeding. Hand-pick early, then spray with Bacillus thuringiensis (Bt) targeted to caterpillars, repeating as directed until new damage stops. Cover seedlings with floating row cover soon after planting to block adult moths, and remove covers only when plants are established enough to keep harvesting safely.

What soil moisture level should I maintain for Brassica oleracea during the main growth phase?

From mid-growth through heading/firming (roughly weeks 4–10), keep soil consistently moist but not waterlogged—aim for even moisture at a 1–2 in depth. Water deeply about 1–2 times per week depending on rainfall and heat, increasing frequency during hot spells to prevent stress-related loose heads. Mulch around plants to reduce moisture swings that can lead to poor head development in Brassica oleracea.

How can I tell when my savoy-type Brassica oleracea is ready to harvest at about 85 days?

Harvest when heads feel firm and reach the expected size, and the outer leaves are fully expanded and deep green (or the cultivar’s mature color). Avoid waiting until leaves start to yellow heavily or heads begin to loosen—cabbage quality declines in the final days if left too long. For best texture, cut heads at the base in the morning and immediately chill.