Mammoth Red Rock is a time-tested heirloom with over 130 years of growing behind it—and it’s still going strong today Deep colour throughout, excellent flavour, reliable, vigorous and delicious whether cooked, in salads or pickled.
SOW & GROW: start in pots or modules, seed depth 10mm when large enough to handle harden off and transplant. Firm your young cabbages into position with the lower leaves just above the soil and water well until established.
For summer salads & slaw sow March to May and cut as needed. For late season sow June to early August for cropping December to early February. Direct sown ready up to one month earlier
ENJOY: excellent heirloom flavour whether you opt for cooked, raw or pickled. Plus one month at cold temperatures doubles the natural sugars so keep some to harvest late for an even sweeter treat.
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