Best Time to Plant Cabbage and Kale for a Thriving Garden

By Blake Jackson

March is the perfect time to plant two of the most resilient and nutrient-dense vegetables-cabbage and kale-according to University of Missouri Extension horticulturist David Trinklein. These cool-season crops thrive in early spring, offering both visual appeal and versatility in the kitchen.

Cabbage varieties fall into three main categories: green, red, and Savoy. Green cabbages have smooth leaves, red cabbages feature a deep purple hue, and Savoy cabbages have crinkled leaves.

Within these types, cabbages vary in head shape-round, conical, globe, or flat-while their harvest time can be early, midseason, or late. Larger, late-season cabbages tend to be more flavorful and are excellent for making sauerkraut.

Chinese cabbages, known for their mild flavor and crisp texture, grow well throughout the season and are great for salads and stir-fries. Unlike other cabbages, they can tolerate heat, making them a versatile choice for home gardeners.

Kale is another hardy crop that can survive into winter, though warmer temperatures in summer can make its flavor more intense. Exposure to frost enhances its taste, making it sweeter.

Kale varieties are classified by leaf type, with Scotch kale featuring curled leaves, Siberian kale having flat, finely edged leaves, and the heirloom “Lacinato” boasting blue-green, cold-resistant foliage.

Both cabbage and kale prefer cool weather, full sun, and well-drained, nutrient-rich soil. To prevent soilborne diseases, avoid planting them in the same spot as other brassicas for at least four years. Most gardeners opt for transplants over seeds and should choose healthy plants free from insects or damage.

Regular watering, mulching, and side-dressing with nitrogen fertilizer promote growth. Row covers can help prevent pests like cabbage loopers and aphids.

Harvest cabbage when the heads feel firm, and store late-season varieties in a cool, humid space. Kale can be picked as needed, with younger leaves best for salads and mature ones suited for cooking.

Both vegetables provide essential nutrients, including vitamins A, C, and K, making them a valuable addition to any home garden.

Photo Credit: gettyimages-johnbraid