Mammoth Red Rock
Easy to grow and delicious to eat! Mammoth Red Rock Cabbage (Brassica oleracea) yields large heads — 4 to 7 pound — with deep-red color, crisp texture and good flavor. Chock-full of nutrition, this heirloom is ready for harvest in 90 days and yummy in slaws, salads or stir fried. Here are our best tips for Growing Cabbage, too!
Each packet contains approximately 300 seeds.
Planting and Harvesting Tips:
Start indoors and transplant into the garden when two sets of true leaves develop. Plants are extremely hardy and can be grown among the earliest of cool-season crops. Allow approximately 15 inches between plants and 24 inches between rows.
Depending on variety, transplants should be ready to harvest in 6-8 weeks. Cut the stalk at the base of the head and compost the outer leaves. Some varieties will produce secondary heads when the main head is cut from the stem. Wash carefully and refrigerate for up to two weeks, if necessary.