Tendersweet Cabbage is an F1 hybrid that delivers genuine flavor in a compact plant, ready to harvest in just 71 days. This variety thrives across all hardiness zones (1-10), making it accessible to gardeners everywhere, and earns its name through a sweet, tender character that shines whether you eat it fresh or give it a gentle cook. The exclusive breeding behind Tendersweet focuses on what home gardeners actually want: taste and tenderness, not just yield.
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Moderate
1-10
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High
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This F1 hybrid combines speed with flavor, maturing in 71 days from seed to harvest. The compact growth habit means it fits into small spaces and containers without sprawling, while its frost-hardy nature lets you plant early and extend your harvest into cool weather. Johnny's Selected Seeds engineered this variety specifically for fresh eating and light cooking, prioritizing the tender, sweet heads that make cabbage worth growing beyond survival vegetables.
Tendersweet Cabbage excels in fresh applications where its tender leaves and sweet flavor shine. Slice it raw into slaws and salads, or give it a light sauté or steam to preserve its delicate character. It's less suited to long fermentation or heavy braising, where sturdier storage varieties perform better; instead, treat it as a seasonal fresh vegetable that rewards quick, gentle cooking.
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Sow 2 seeds per cell in 50- or 72-cell plug flats, or 3-4 seeds per inch in 20-row flats, pressing seeds 1/4 inch deep into the soil. Maintain soil temperature above 75°F (24°C) until germination occurs, then reduce air temperature to around 60°F (16°C). Seedlings will be ready to transplant outdoors in 4-6 weeks.
For an early spring crop, transplant seedlings outdoors 4-6 weeks after sowing, spacing them 12-18 inches apart in rows 18-36 inches apart. Tendersweet is frost-hardy, so you can plant earlier than heat-loving crops, though soil temperature should support growth in the cooler range cabbage prefers (55-75°F).
Harvest Tendersweet Cabbage after 71 days from sowing, when heads reach usable size. For best quality and storage life, pick heads while they are still young and actively growing, before they fully mature and toughen. Cut heads at the base with a sharp knife, taking the entire head in one piece.
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