Early Heirloom Cabbage
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Charleston Wakefield Cabbage is a conical-headed heirloom that grows larger and faster than its Jersey Wakefield ancestor, reaching harvest in just 70 to 79 days. Born from a Long Island selection in 1880 and commercialized by F. W. Bolgiano Seed Company, this variety produces dense heads weighing 4 to 6 pounds with deeply crinkled, rich green leaves. It thrives in hardiness zones 2 through 10, tolerates frost well, and stores exceptionally, even over-wintering in southern gardens better than many modern varieties. The combination of early maturity, cold hardiness, and reliable storage makes it a thoughtful choice for spring and fall planting across a wide range of climates.
Full Sun
Moderate
2-10
15in H x ?in W
Perennial
High
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This cabbage was born on Long Island and refined into commercial seed by one of America's oldest seed houses, carrying over 140 years of garden history into your patch. Its compact, conical heads are smaller and neater than sprawling modern cabbages, yet heavier than its Jersey Wakefield parent, with a tender yet crisp texture and mild, subtly sweet flavor. The real story here is its toughness: it sprints to maturity in 70 days, handles serious cold without bolting, and stores so reliably that Southern gardeners can plant it in late summer for winter harvest.
Charleston Wakefield is primarily used fresh in the kitchen as a quick-cooking green cabbage, valued for its tender leaves and mild flavor in slaws, stir-fries, and light braises. Its relatively small, dense heads suit home cooks better than industrial growers; a single head feeds a family or fills a canning pot without excess. The crisp texture holds up well in fermented sauerkraut and kimchi, and the early harvest means fresh cabbage appears on the table when spring greens are still scarce.
Start seeds indoors 4 to 6 weeks before your last spring frost, keeping soil temperature between 65 and 75 degrees Fahrenheit. Transplant seedlings into larger containers when they develop true leaves, and harden off gradually over 7 to 10 days before moving outdoors.
Transplant hardened-off seedlings into the garden after the soil has warmed and the danger of severe frost has passed. Space plants 18 inches apart in full sun. For fall harvest in cold zones, calculate backward from your first expected frost date, aiming for transplanting 70 to 79 days before that date. In warmer zones where over-wintering is possible, plant in late summer for winter and early spring harvest.
Direct sow seeds outdoors once soil is workable in spring, planting 1/4 inch deep. Thin seedlings to 18 inches apart once they develop true leaves. This method works well for gardeners with long enough growing seasons.
Charleston Wakefield reaches maturity in 70 to 79 days from transplanting. Harvest when heads feel firm and solid when squeezed gently, typically when they reach 4 to 6 pounds. Cut the head at the base with a clean knife, leaving the stem in the ground so side shoots may develop for a second, smaller harvest. Early morning harvest, after dew has dried, preserves crispness and flavor best. This variety stores exceptionally well, keeping for weeks in a cool cellar or refrigerator, and can remain in the ground in southern gardens through winter for harvest as needed.
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“Charleston Wakefield emerged from a careful Long Island selection of the Early Jersey Wakefield cabbage, a variety that had already earned respect in American gardens. By 1880, this improved strain was sold to F. W. Bolgiano Seed Company, one of the nation's oldest seed houses based in Baltimore, which commercialized and distributed it widely across the country. The variety represented a deliberate step forward: gardeners wanted a Wakefield cabbage that produced larger heads without sacrificing the early maturity and cold tolerance that made the original so valuable. Bolgiano's promotion of Charleston Wakefield made it a staple in Southern and Mid-Atlantic kitchen gardens, where its superior over-wintering ability earned it a place in both spring and fall planting schedules.”