how long can I leave over wintered cabbage in the ground?

elisa_z5March 8, 2014

I've got some Wirosa Savoy cabbages that have, miraculously, lived through many nights of sub zero (lowest was minus 31 F, not counting the wind chill). They're still in the ground, as in still planted (not just stored in the ground). They've got hay stuffed around them, and one layer of AG 19 over top of hoops. I never have any luck with storing cabbage in the root cellar or even the fridge, but these have been super crisp all winter.

My question is, is it getting too late to keep leaving them in? Do I have another month or so before I have to pull all of them? I'm assuming they've been vernalized, and will try to bolt at some point. Anyone have an idea how long I have before that happens?

I'd love to have a fresh cabbage in April if it can wait that long.(they're also huge, so we can't eat them very fast, and I just harvested one)

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laceyvail(6A, WV)

I pulled my last savoy cabbage just before the first polar vortex, and I love that they keep through such cold weather. You're a zone colder than i am, but I think you would have to pull yours pretty soon. On the other hand, it should keep fine in your fridge until April.

    Bookmark   March 9, 2014 at 6:50AM
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glib(5.5)

How much snow cover do you have? Here cabbages would still be well under snow, and in that situation they would keep almost indefinitely. Outside it might be -31F, but at the ground level it is 27F. You can always help that along by actively covering the cabbage with a snow shovel.

    Bookmark   March 9, 2014 at 11:32AM
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elisa_z5

Ha -- glib when I told my husband you still had 2 feet of snow, he wanted to come up to New England to keep skiing! We still have snow higher up, but in the yard, it thawed last weekend. More snow coming this week, though. Sounds like if it stays cold, it'll keep.

laceyvail -- I pulled some cabbage just before the first polar vortex, and left some in, just to see what would happen. The ones I pulled were good at first, but got dryer and shriveleier. The ones in the ground are fresh as can be--perfect for cole slaw, while the ones pulled earlier ended up only good for soup. I knew I was taking a risk, but was very happy with the results.

    Bookmark   March 9, 2014 at 9:01PM
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