Vertus

Family: Brassicaceae Brassica

Crisp, savoyed leaves unfurl into a dense, elegant head with a cool, ocean-green glow and a finely quilted texture that feels almost velvety to the eye.

“Vertus” develops with steady confidence—tight, uniform curds and a mild, sweet-green flavor that shines in fresh salads and becomes especially expressive when lightly cooked into comforting dishes. A dependable 85-day choice for gardeners who want a handsome winter-ready cabbage with standout surface beauty and satisfying crunch.

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 25th
Harvest Begins	Jul 19th
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)	40
Min Night Temp (°F)	32
Harden Off (days)	6

Culinary Notes

Chef's Note

Vertus is a savoyed, tight-curd cabbage that tastes more like clean, sweet greens than harsh brassica—built for crunch in raw slaws and for quick, shallow heat where the leaf stays textured. Under gentle cooking, the ridged surfaces drink up butter-vinegar or mustard-based sauces instead of collapsing into cabbage soup.

Best Uses

shredded slaw with a vinegar-lime dressing for a snappy bite
quick sauté and deglaze (fast wilt, not mush)
lightly braised wedges where the savoy texture soaks up sauce
rustic cabbage rolls where the leaves stay pliable without turning wet

Flavor Profile

mild sweet-green flavor crisp, fine savoyed leaf texture cool, slightly peppery brassica edge holds crunch when lightly cooked

Kitchen Pairings

caraway apple cider vinegar butter mustard (Dijon or whole-grain) bacon or pork smoked paprika

Frequently Asked Questions

What’s the most common disease pest issue for Brassica oleracea var. capitata (cabbage) and how can I prevent it?

Watch for cabbage aphids and cabbage worms (cabbage loopers/diamondback moth larvae), which chew leaves and leave frass or ragged holes. Use floating row cover from transplanting until heads start to form, and hand-pick larger larvae when you see them. For aphids, spray off with a strong water jet and use insecticidal soap if infestations persist.

How often should I water Brassica oleracea var. capitata during peak head growth (about weeks 4–8 after transplanting)?

Keep soil consistently moist but not soggy—aim for about 1 to 1.5 inches of water per week, split into 2–3 waterings in warm weather. Check by digging 2–3 inches down; the soil should feel evenly damp, not wet or dry. Uneven moisture can slow head formation and increase the risk of head splitting.

How do I tell when Brassica oleracea var. capitata is ready to harvest at ~85 days?

Harvest when heads are firm to the touch and have reached a full, solid size; gently squeeze the head—if it feels loose or springy, give it more time. Expect outer leaves to look slightly tightened around the head as maturity approaches. If heads are firm and you’re near the final days to maturity, cut at the base with a sharp knife and remove outer leaves with damage.