Early Jersey Wakefield cabbage is known for its compact, conical head. Its crisp texture and sweet flavor make it versatile for culinary uses, including salads, stir-fries, and as a steamed vegetable. The cabbage's firmness and size make it ideal for small gardens or where space is limited. Its leaves are also noted for their mild flavor, lacking the typical "cabbagy" taste, which makes it particularly enjoyable raw.
The Early Jersey Wakefield cabbage has its roots in the mid-19th century, first cultivated in New Jersey around 1840 by Francis Brill from an English variety named 'Early Wakefield.' This cabbage quickly gained popularity due to its early-heading nature, making it a staple in American gardens by the market gardeners of its time. It was praised by Peter Henderson, a notable seedsman, for being the most profitable early variety. Over the years, it has maintained its status as a cherished heirloom variety, appreciated for both its historical significance and its practical benefits in home gardening.