Henderson's Charleston Wakefield

Family: Brassicaceae Brassica

Sweetly fragrant and richly colored, Henderson’s Charleston Wakefield forms a tall, elegant cabbage head with a crisp, finely ribbed bite and a tender, pale interior.

Its elongated, pointed shape holds beautifully in the garden, delivering a steady crunch that shines in fresh salads, hearty slaws, and classic fermented or braised preparations. Grow this heritage favorite for a dependable harvest and a satisfying texture you’ll look forward to all season.

Light: Full SunMaturity: 75 DaysHabit: Rosette

Botanical illustration of Henderson's Charleston Wakefield

Crop Dates : 4a

Milestone	Date
Start Indoors	Apr 17th
Last Frost	May 15th
Transplant / Sow Outdoors	May 8th
Harvest Begins	Jul 22nd
Harvest Ends	Sep 24th

Crop Details

Trait	Value
Days to Maturity	75
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

A heritage cabbage with a crisp, finely ribbed structure and a sweeter, less sharp cabbage perfume—this one stays lively in slaw and doesn’t turn mushy too fast. Use it in quick heat or fermentation where the pale interior can soften while the ribs keep the crunch.

Best Uses

thin-sliced slaw that stays snappy under vinaigrette
briskly braised wedges—caramelized edges, sweet core
quick-pickled cabbage for tangy, crunchy crunch
classic fermented cabbage for a clean, lively bite

Flavor Profile

sweet, softly fragrant cabbage aroma crisp, finely ribbed bite that snaps clean tender pale interior with gentle brassica bitterness holds crunch after light heat

Kitchen Pairings

caraway mustard apple bacon or pork belly butter lemon

Frequently Asked Questions

What pest or disease commonly affects Brassica oleracea var. capitata (cabbage) and how can I treat it?

Cabbage commonly gets clubroot (Plasmodiophora brassicae), which causes wilting and swollen, distorted roots even when plants are well watered. To address it, pull and destroy infected plants, avoid replanting brassicas in that spot for several years, and if you can, improve soil pH toward neutral (clubroot is worse in acidic soils). For prevention, keep soil from staying constantly wet and use clean transplants to reduce introduction.

How often should I water cabbage during the main growing phase (around the 6–10 week head-forming period)?

During head formation in cabbage, keep soil consistently moist but not waterlogged—aim for deep watering about 1–2 times per week depending on heat, with more frequent watering during dry spells. The goal is to prevent stress cycles, because irregular moisture can slow head development and increase the chance of splitting as heads swell. Check by digging 2–3 inches down: water when it feels evenly moist but not soggy.

How do I tell when Henderson’s Charleston Wakefield cabbage is ready to harvest?

Harvest when the heads feel firm and dense to the touch, typically around 75 days from transplanting. Look for mature outer leaves that are fully expanded and heads that have stopped “loosening” at the sides—if you can easily compress the head with light pressure, it likely needs more time. For best quality, harvest before prolonged hot weather and before heads start to split at the surface.