Stonehead

Cabbage

Zone 5a Save Garden

🌱 70d to harvest Rosette

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

Crop Dates

Milestone	Date
Start Indoors	Apr 10th
Last Frost	May 8th
Transplant / Sow Outdoors	May 8th
Harvest Begins	Jul 17th
Harvest Ends	Sep 30th

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

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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.

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.

Sowing Tips

Transplant Conditions

Wait until soil reaches 40°F and nights stay above 32°F before moving outdoors. Harden off for 6 days first.

Expert Note

Stonehead is a disease- and splitting-resistant cabbage—keep transplants growing steadily and avoid letting plants sit in cold soil once nights are warming.