Copenhagen Market

Copenhagen Market

Copenhagen Market is a popular heirloom variety of cabbage known for its early maturity and excellent storage capabilities. This variety produces round, solid heads with a sweet, crisp flavor. It is well-suited for fresh consumption, cooking, and long-term storage.

Features

• Copenhagen Market cabbage plants are compact and sturdy, making them suitable for small gardens. The heads are typically 6-8 inches in diameter and weigh 3-4 pounds.
• The leaves are broad, dark green, and tightly packed, forming a dense, round head.
• it one of the earlier maturing cabbage varieties.
• The heads have a sweet, mild flavor and a crisp texture, making them versatile for various culinary uses.
• Copenhagen Market cabbage is known for its excellent storage qualities, allowing it

Application

• Start seeds indoors 6-8 weeks before the last expected frost. Transplant seedlings outdoors when they are 4-6 weeks old and have developed several true leaves. Space plants 18-24 inches apart in rows 24-36 inches apart.
• Copenhagen Market cabbage prefers well-drained, fertile soil with a pH between 6.0 and 7.0. Incorporate compost or well-rotted manure into the soil before planting.
• The plant requires full sun, receiving at least 6-8 hours of direct sunlight daily. Water consistently, keeping the soil evenly moist but not waterlogged.
• Apply a balanced fertilizer at planting and side-dress with nitrogen-rich fertilizer during the growing season to support vigorous growth and head formation.
• Monitor for common pests such as cabbage worms, aphids, and flea beetles. Use organic pesticides, row covers, and crop rotation to manage pests and diseases.

Storage

• Store Copenhagen Market cabbage seeds in a cool, dry place. Use airtight containers to protect from moisture and pests. Properly stored seeds can remain viable for up to five years.
• Harvest cabbage heads when they are firm and have reached the desired size. Cut the heads from the stem, leaving a few outer leaves for protection. Store fresh heads in a cool, humid place, such as a root cellar or refrigerator, for up to several months.
• Cabbage can be fermented to make sauerkraut, which can be stored in a cool, dark place for several months. Blanched cabbage leaves can also be frozen for long-term storage. To freeze, blanch the leaves in boiling water for 2-3 minutes, then transfer to an ice bath before drying and packaging them for the freezer.