Cole Crops

Photo:  www.slideshare.net

By Debbie Roland, Master Gardener

You have probably heard the term “cole crops” before.   “Cole” comes from the Latin “cauilis” meaning stem and “kohl” which is a German word.  Cole crops are often mistakenly referred to as “cold crops” and “cool crops” which makes sense because they require cool weather to thrive. 

Interestingly, cole crops are different cultivars of the Bassica oleracea species, part of the Brassica genus and members of the Brassicaceae family of mustard.  They taste different from each other and look different, but they all evolve from the same ancestral wild mustard plant.  They are a cool season crop that is grown as an annual, thriving in 60 to 68 degrees Fahrenheit.  These plants do best in full fall sun but will tolerate a little shade.

Cole crops are cool season crops that can be very successful in West Texas home gardens.  According to Texas A&M Aggie Horticulture the hardest crops to grow are brussels sprouts and cauliflower while the easiest are kale, collards, broccoli and cabbage.  Aggie Horticulture/Publications has articles that include instructions for growing trees and plants, and some include great recipes for the edible plants.

Plant cole crops in sandy, loam soil and then water regularly to keep the soil moist.   Mulch to conserve water and help keep weeds and grass out of your garden.  Each plant should be 18 to 24” apart.   Add 15-5-10 fertilizer or ¼ to 1/3 cup of organic fertilizer to the soil and water in before setting your transplants.  Plan to fertilize again about 4 weeks later.  Always read and follow label instructions.

Since it is late in the growing season it is best to use healthy transplants since which will speed up your harvest by three weeks.   Most nurseries, some big box stores and even grocery stores have them available. 

Tip:  As soon as the cauliflower head can be seen gather the longest leaves together (think a ponytail) and tie them together which is called blanching.  Blanching prevents the head from turning yellow.

When to harvest:

·        Harvest cauliflower when the head is tight and about 5 to 8” in diameter.

·        Harvest Brussel sprouts from the bottom of the plant first and when sprouts are 1” in diameter.

·        Cut cabbage when head is firm.

·        Cut broccoli when the first flower is turning yellow.  Side sprouts can be left for a later harvest.

·        Harvest kale as soon as leaves are large enough.

For continuous harvest practice succession planting, alternate shorter season crops with longer crops such as kale and Brussel sprouts.

All cole crops are a good source of vitamins and minerals and can be served raw or cooked.

If you have questions, call the AgriLife office in Odessa at 498-4071 or in Midland at 686-4700.   Additional information, and our blog for access to past articles, is available at westtexasgardening.org.  Click on “Resources