Dig in now – with cabbage, broccoli and cauliflower transplants – and a healthy harvest of these cancer-preventing vegetables will be ready to serve within two or three months.

It is not too late to plant broccoli, cabbage and cauliflower, even in September in most places. These vegetables will survive most winters and then be ready to harvest in February through March.

Cabbage, cauliflower and broccoli are among vegetables known as cruciferous – so named for the cross-like shape of their flowers – and have been widely documented in research around the world as having properties that prevent cancer.

These vegetables should be planted in a sunny location, in rich, well-drained soil. All are hardy annuals that will tolerate evening temperatures in the 40-70 degrees range, so gardeners should watch weather reports and cover plants during occasional freezing spells which last 24 hours or longer. (especially cauliflower)

One can easily plant these vegetables in existing flower if a “formal vegetable garden space” is not possible.

Here are some other facts to consider when raising these crops at home:

Broccoli

Cabbage – a 10-foot row produces 10-18 pounds. Plan to raise 15 pounds per person. Allow 65-100 days from transplanting to maturity.

Cauliflower – a 10-foot row makes 15-20 pounds, and one should allot 8-10 pounds per person. From planting to maturity, count on 65-90 days.

Common Cruciferous Vegetables

horseradish
land cress
ethiopian mustard
kale
collard greens
Chinese broccoli (kai-lan)
cabbage
brussels sprout
kohlrabi
broccoli
broccoflower
broccoli romanesco
cauliflower
wild broccoli
bok choy
komatsuna
mizuna
Rapini (broccoli rabe)
flowering cabbage
chinese cabbage, napa cabbage
turnip root; greens
rutabaga
siberian kale
canola/rapeseed
wrapped heart mustard cabbage
mustard seeds, brown; greens
mustard seeds, white
mustard seeds, black
tatsoi
arugula(rocket)
garden cress
watercress
radish
daikon
wasabi