Stonehead

Family: Brassicaceae Brassica

Planting Schedule

Provide your location or planting zone to unlock dates and add Stonehead to a garden.

Crisp as fresh-cut glass, Stonehead cabbage forms a dense, tightly layered head with a cool, sweet bite and a clean, cabbage-forward flavor.

The leaves are richly green with a firm, snappy texture that holds beautifully for everyday use—ideal for hearty braises, quick skillet favorites, and tangy slaws, as well as classic pickling for long-lasting crunch.

Light: Full SunMaturity: 70 DaysHabit: Rosette

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Stonehead Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Apr 27th	May 25th	Aug 3rd – Aug 29th
Zone 2b	Apr 17th	May 15th	Jul 24th – Aug 25th
Zone 3a	Apr 17th	May 15th	Jul 24th – Sep 1st
Zone 3b	Apr 21st	May 19th	Jul 28th – Sep 21st
Zone 4a	Apr 17th	May 15th	Jul 24th – Sep 24th
Zone 4b	Apr 15th	May 13th	Jul 22nd – Sep 27th
Zone 5a	Apr 10th	May 8th	Jul 17th – Sep 30th
Zone 5b	Apr 6th	May 4th	Jul 13th – Oct 5th
Zone 6a	Apr 3rd	May 1st	Jul 10th – Oct 10th
Zone 6b	Mar 28th	Apr 25th	Jul 4th – Oct 16th
Zone 7a	Mar 23rd	Apr 20th	Jun 29th – Oct 20th
Zone 7b	Mar 13th	Apr 10th	Jun 19th – Oct 28th
Zone 8a	Mar 4th	Apr 1st	Jun 10th – Nov 5th
Zone 8b	Feb 23rd	Mar 23rd	Jun 1st – Nov 12th
Zone 9a	Feb 6th	Mar 6th	May 15th – Nov 26th
Zone 9b	Jan 12th	Feb 9th	Apr 20th – Dec 9th
Zone 10a	—	Oct 1st	Dec 10th – Feb 28th
Zone 10b	—	Oct 1st	Dec 10th – Feb 28th
Zone 11a	—	Oct 1st	Dec 10th – Feb 28th
Zone 11b	—	Oct 1st	Dec 10th – Feb 28th
Zone 12a	—	Oct 1st	Dec 10th – Feb 28th
Zone 12b	—	Oct 1st	Dec 10th – Feb 28th
Zone 13a	—	Oct 1st	Dec 10th – Feb 28th
Zone 13b	—	Oct 1st	Dec 10th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	70
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

Stonehead’s dense, glassy-crisp leaves are built for friction—shred it fine or slice thick and it keeps its bite through slaw dressing, hot pans, and even sauerkraut. It’s sweet-cool and clean, so acid (vinegar/citrus) and fat (butter or rendered pork) make it sing without turning sulfurous.

Best Uses

shred for tangy slaw that holds dressing without turning mushy
quick-sauté or stir-fry where you want firm bite, not soft collapse
braise with a splash of acid/stock for a tender-but-not-falling-apart texture
quick pickles or classic fermented cabbage for long-lasting crunch

Flavor Profile

cool, sweet cabbage bite crisp, tightly packed crunch clean brassica savoriness leafy snap that stays snappy when handled right

Kitchen Pairings

caraway apple cider vinegar mustard bacon or smoked pork garlic butter

Frequently Asked Questions

What pest or disease most commonly affects Brassica oleracea var. capitata (cabbage/“Stonehead”), and how do I treat it?

Cabbage can develop black rot and also suffer from cabbage worms (cabbage looper/diamondback moth). Remove and destroy infected leaves if you see yellowing that turns brown with blackened veins, and avoid planting in the same spot for at least 3 years. For worms, inspect undersides weekly and spray BT (Bacillus thuringiensis) or use a tight row cover so adults can’t lay eggs; repeat BT as label rates require after fresh egg hatchings.

How often should I water Stonehead during the main growing phase to keep heads forming well?

During head formation (roughly mid-season through maturity), keep the soil consistently evenly moist at about 1–1.5 inches of water per week, increasing slightly during hot spells. Water deeply rather than lightly so moisture reaches root depth, and don’t let the soil dry out completely between waterings—uneven moisture is a common trigger for poor head development and splitting.

How can I tell when Stonehead cabbage is ready to harvest at about 70 days?

Harvest when the head is firm to the touch and reaches its typical size, with leaves tightly wrapped and minimal give when you gently press the outside. Heads are usually ready around 70 days from transplant (or near that range from sowing depending on your schedule), and you should harvest before prolonged heat spikes or if leaves start to loosen. Use a sharp knife to cut the head at the base, and you can often leave the plant to see if side shoots develop for smaller follow-up harvests.