All Seasons, Heirloom Cabbage Seeds

All Seasons, Heirloom Cabbage Seeds — The 1886 Gregory & Burpee Classic | Heat-Resistant Mid-Season Cabbage, 10–11" Flat-Topped Heads, 11–14 lbs

All Seasons (Brassica oleracea var. capitata) is a legendary mid-season heirloom cabbage first listed by J.J.H. Gregory & Son of Marblehead, Mass. in 1886, and appearing in Burpee’s 1890 Farm Annual as “Novelty” under the name “The Vandergaw.” A good mid-season cabbage for regions with moderate to warm summers — heat resistant and resistant to yellows. Once widely planted in South Texas as an early type; can also be used in Northern states as a late variety. Produces fine heads 10–11 inches across, flat-topped and very hard and solid, averaging 11–14 lbs. Plants grow 12–14 inches high and 30–36 inches wide. Widely used for sauerkraut but excellent in all applications. 87 days.

What Burpee Said in 1890

“As now improved this is a valuable market gardener’s cabbage for a succession. The heads are very hard and solid, round, flattened on the top, of the very best quality, and ready to market very nearly as early as Early Summer Cabbage, while the heads are much larger in size. It is a very sure-heading variety, noted for its ability to stand the hot summer sun and dry weather. It is called ‘All Seasons’ because it is as good for Autumn or winter as it is for early market.”

Why Grow All Seasons?

• 1886 heirloom — first listed by Gregory & Son; popularized by Burpee as “The Vandergaw” / “Novelty”
• Massive 10–11 inch flat-topped heads — very hard and solid; 11–14 lbs average
• Heat resistant and yellows resistant — stands hot summer sun and dry weather
• True all-seasons variety — early market, summer, autumn, and winter use
• Widely adapted — South Texas early type; Northern states late variety
• Premier sauerkraut cabbage — widely used for fermentation; excellent for coleslaw and fresh eating
• Open-pollinated heirloom — save seed year after year

In the Kitchen

• Sauerkraut: The traditional choice — large dense heads ferment beautifully
• Coleslaw: Preferred for mid and late-summer coleslaw; crisp and flavorful
• Fresh eating: Mild, sweet flavor raw or lightly dressed
• Roasting: Quarter and roast with olive oil and salt for caramelized depth
• Soups & stews: Adds body and sweetness to hearty winter soups

Growing Notes

Start indoors 6–8 weeks before last frost. Transplant outdoors spacing plants 18–24 inches apart in full sun. Water consistently and deeply. Fertilize with nitrogen-rich amendments. Harvest at 87 days when heads are firm and solid — flat-topped heads 10–11 inches across. Heat resistant — holds well in the garden through summer. Can be direct sown in late summer for fall harvest in Northern states.

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden’s success.