Red Cabbage 'Tête Noire' - Seeds - The historic French delicacy

The 'Tête Noire' red cabbage (meaning "Black Head" in English; botanical name Brassica oleracea var. capitata f. rubra) is a traditional, open-pollinated variety from France that stands out both visually and in terms of flavor. It is named for the exceptionally dark, deep violet-red to almost black coloring of its outer leaves. This variety forms very firm, round, medium-sized heads with a delicate, sweet, and spicy aroma. It is characterized by its robustness and excellent storage qualities, making it an ideal choice for autumn and winter self-sufficiency.

Scope of delivery: 20/ 50/ 100 seeds each

Sowing at a glance

Pre-cultivation (indoors)	Late February to April
Planting out (outdoors)	From late April to mid-May
Sowing depth	1 cm
Germination temperature	15 to 20 degrees Celsius
Germination time	7 to 14 days

'Tête Noire' has a compact growth habit and forms heavy, tightly closed heads. Like all headed cabbage varieties, this red cabbage is a heavy feeder. It requires a sunny to semi-shaded location with deep, calcareous, moist, and extremely nutrient-rich soil. A generous initial fertilization with mature compost or horn shavings before planting is essential for large heads. When planting, ensure firm contact with the soil (press the earth down well) so the plant does not tip over as the head gains weight. A constant water supply is important to prevent the heads from bursting due to sudden rain after dry periods. Covering the plants with a protective net against cabbage root flies and cabbage white butterflies is highly recommended.

Depending on the sowing date, harvest takes place from late summer to late autumn (August to November). The heads are cut directly at the stalk with a sharp knife. 'Tête Noire' is an excellent storage cabbage that keeps fresh for many months in a cool, dark, and frost-free place (e.g., a root cellar). In the kitchen, it impresses with its intense aroma: it is perfectly suited for finely sliced, crunchy raw salads, as classic braised red cabbage with apples, or ideally for gentle fermentation.

This historic heirloom variety comes from France, where it has been documented in seed catalogs since the late 19th century. It was specifically selected for its intensely dark color, dense head structure, and long storage life, and it remains a valued rarity in the open-pollinated vegetable garden to this day.