Deadon

Cabbage

85d to harvest

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.

Crop Dates

Milestone	Date
Start Indoors	Mar 4th
Last Frost	Apr 1st
Transplant / Sow Outdoors	Mar 25th
Harvest Begins	Jun 18th
Harvest Ends	Nov 5th

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

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Fireball Marigold

Frequently Asked Questions

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.