Cabbage is ready for harvest at 90-120 days after planting. Harvest the crop promptly when the heads are firm and mature, as delayed harvest can result in split heads and disease incidence. However, harvesting immature heads reduces yield, and they have shorter shelf life than mature heads, as they are too soft to resist handling damage. The heads are to be harvested by bending it to one side and cutting it with a knife. Do not snap or twist the heads to remove them as this practice damages the head and results in inconsistent stalk length. Broken stalks are also more susceptible to decay. The stalk should be cut flat and as close to the head as possible, yet long enough to retain two to four wrapper leaves. Extra leaves act as cushions during handling and may be desired in certain markets. Since the heads do not attain maturity uniformly, harvesting should be done in stages based on maturity. Average yield of cabbage for early varieties is 25-30 t/ha and that of late type is 40-60 t/ha. Place the cabbages on a rack made of wood or chicken wire, do not stack them on the ground. Mature cabbages with a good firm heart, and in good condition, can be stored in a cool, airy frost proof condition for several weeks.