The large heads of this rare, late-maturing variety have a solid, round, and uniform shape. Raw leaves have a sweet, distinctive mustard flavor. Steamed leaves retain firmness and sweetness. Grown on Tancook Island, Nova Scotia, by four generations of the Langille family, this robust cabbage stores well and makes great sauerkraut. Theodore Duquay of New Brunswick donated its seeds to Seed Savers Exchange in 1995. 100 days from transplant. Organic.

• Solid round uniform heads
• Originally from Tancook Island, Nova Scotia
• Great for sauerkraut
• Excellent for late fall or winter use
• 100 days from transplant
• From the Collection

Instructions - Cabbage is easy to grow. Sow seed indoors ¼" deep 4-6 weeks before the last frost. Plant out just before the last frost. Take care not to disrupt the shallow root system while transplanting and weeding. Make sure cabbage has a regular supply of water. Mulching will reduce weeds and keep moderate temperatures and even moisture in the soil. Cabbage is a heavy feeder and needs an even supply of nutrients.