Cabbage is a cool-season staple in Mauritian cooking, used in stir-fries, soups, and pickles. It grows well in the highlands and during winter months across the island.

Local names: Chou, Cabbage

Months: March, April, May, June, July, August, September

Plant from March to September. Thrives in the cooler winter months. Avoid planting in peak summer heat.

• Soil type: Firm, well-drained clay-loam soil
• pH: 6.0–6.5
• Compost: Add well-rotted compost and a handful of wood ash per planting hole for potassium. Firm the soil well around transplants.

• Seed type: Transplant seedlings (start in seed trays)
• Spacing: 40–50 cm between plants, 60 cm between rows
• Watering: Regular deep watering, 2–3 times per week. Consistent moisture prevents head splitting.
• Sunlight: Full sun (6+ hours daily)

Organic options:

• Compost
• Cow manure
• Bone meal

Chemical options:

• NPK 12-12-17
• Urea (side-dress at 4 weeks)

Diamondback moth

• Natural remedy: Bacillus thuringiensis (Bt) spray and companion planting with dill
• Chemical fallback: Spinosad

Cabbage looper

• Natural remedy: Handpick caterpillars and use Bt spray
• Chemical fallback: Cypermethrin

• Days to maturity: 70–90 days
• Indicators: Head feels firm and solid when squeezed. Outer leaves may start to curl back slightly.
• Yield tips: After cutting the main head, leave the stem and roots in the ground — smaller secondary heads may sprout.

• Duration: 2–4 weeks
• Temperature: Refrigerate at 0–2°C
• Tips: Store whole heads unwashed in the crisper drawer. Remove outer leaves only as needed.