[51] Sauerkraut was used by Dutch, Scandinavian and German sailors to prevent scurvy during long ship voyages. Conehead cabbage is a quintessential shredding and sauerkraut type cabbage variety. [58] Cabbages are mature when they are firm and solid to the touch. Types of Cabbages. This in turn is a variant of the Old French caboce. They are both seedborne and airborne, and typically propagate from spores in infected plant debris left on the soil surface for up to twelve weeks after harvest. Bei Gemüse ist das Artenspektrum [...] vielfältiger, auf die wichtigsten fünf Arten [...] (Tomaten, Zwiebeln, Kopfkohl, Gurken und Auberginen) entfallen nur gut 40 Prozent der Erzeugung. Variety cabbage Stone head is the main vegetable on my cabbage beds. Cabbage is a good source of vitamin K, vitamin C and dietary fiber. Early varieties ripen in 70-100 days, however, they are not suitable for long-term storage. Looking similar to a head of iceberg lettuce, green cabbage is the most common variety. It stands well and resists splitting. Turini TA, Daugovish O, Koike ST, Natwick ET, Ploeg A, Dara SK, Fennimore SA, Joseph S, LeStrange M, Smith R, Subbarao KV, Westerdahl BB. Early Jersey Wakefield Cabbage This cabbage variety originates from Yorkshire in the U.K., but has morphed into a classic American heirloom over the centuries. leading varieties [...] (tomatoes, onions, [head] cabbage, cucumbers and aubergines) accounting for only 40% of the total production volume. [15], Cabbage has been selectively bred for head weight and morphological characteristics, frost hardiness, fast growth and storage ability. The savoy type of cabbage is essentially a ball head cabbage but the leaves are crinkled rather than smooth. Vacuum cooling rapidly refrigerates the vegetable, allowing for earlier shipping and a fresher product. The fruits of the stone head cabbage variety have the following characteristics: the head of cabbage has a … Several other cruciferous vegetables (sometimes known as cole crops[2]) are cultivars of B. oleracea, including broccoli, collard greens, brussels sprouts, kohlrabi and sprouting broccoli. [67] In India, the diamondback moth has caused losses up to 90 percent in crops that were not treated with insecticide. It became a favorite vegetable of Australians by the 1830s and was frequently seen at the Sydney Markets. [24] Pickling is one of the most popular ways of preserving cabbage, creating dishes such as sauerkraut and kimchi,[14] although kimchi is more often made from Chinese cabbage (B. Cabbages keep well and were thus a common winter vegetable before refrigeration and long- distance shipping of produce. Sow cabbage seed 1/4 to 1/2 inch deep. The plants removed may be transplante… In certain climates, cabbage can be planted at the beginning of the cold period and survive until a later warm period without being induced to flower, a practice that was common in the eastern US. [85] Ancient Egyptians ate cooked cabbage at the beginning of meals to reduce the intoxicating effects of wine. Cabbage is used in a variety of dishes for its naturally spicy flavor. Did Earth Just Score Its Hottest Year on Record? Other medicinal uses recorded in European folk medicine include treatments for rheumatism, sore throat, hoarseness, colic, and melancholy. By the 18th century, it was commonly planted by both colonists and native American Indians. [90] Shigella species are able to survive in shredded cabbage. [28] The headed cabbage variety was known to the Greeks as krambe and to the Romans as brassica or olus;[33] the open, leafy variety (kale) was known in Greek as raphanos and in Latin as caulis. Cabbage variety Stone Head is resistant to cold, extreme heat and drought. Leafy cabbages—that do not form tight heads—can be harvested leaf-by-leaf about a month after planting use the cut-and-come-again method. [17] Scientific research into the genetic modification of B. oleracea crops, including cabbage, has included European Union and United States explorations of greater insect and herbicide resistance. Green Cabbage. Cabbage / Cabbage – Green. [87] Both mashed cabbage and cabbage juice have been used in poultices to remove boils and treat warts, pneumonia, appendicitis, and ulcers. It is frequently eaten, either cooked or as sauerkraut, as a side dish or as an ingredient in such dishes as bigos (cabbage, sauerkraut, meat, and wild mushrooms, among other ingredients) gołąbki (stuffed cabbage) and pierogi (filled dumplings). The so-called "cabbage head" is widely consumed raw, cooked, or preserved in a great variety of dishes. In commercial-scale operations, hand-harvested cabbages are trimmed, sorted, and packed directly in the field to increase efficiency. Two of the six stamens have shorter filaments. [90] Two outbreaks of E. coli in the United States have been linked to cabbage consumption. [9] The initial leaves form a rosette shape comprising 7 to 15 leaves, each measuring 25–35 cm (10–14 in) by 20–30 cm (8–12 in);[13] after this, leaves with shorter petioles develop and heads form through the leaves cupping inward. They are classified by head shape, round and flat-head being the most commonly seen. Chinensis varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. The green cabbage has a heart or cone shaped head, which forms into a point that is surrounded by similar shape pale green leaves. [53] Flowering induced by periods of low temperatures (a process called vernalization) only occurs if the plant is past the juvenile period. See all author stories here. [14] Early varieties of cabbage take about 70 days from planting to reach maturity, while late varieties take about 120 days. Nonheading cabbages and kale were probably the first to be domesticated, before 1000 BC,[28] perhaps by the Celts of central and western Europe,[5] although recent linguistic and genetic evidence enforces a Mediterranean origin of cultivated brassicas. [5] Cabbage seeds traveled to Australia in 1788 with the First Fleet, and were planted the same year on Norfolk Island. Other eastern European countries, such as Hungary and Romania, also have traditional dishes that feature cabbage as a main ingredient. [53] There are several physiological disorders that can affect the postharvest appearance of cabbage. Cheers – a variety that takes 75 days to harvest. oleracea), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. Kirk Weddle / Getty. Those used for processing, especially sauerkraut, are larger and have a lower percentage of water. Revised continuously. [92], This article is about the vegetable. [86] This traditional usage persisted in European literature until the mid-20th century.[87]. Heads are rounded and large in size. Cabbage heads of green, white and purple varieties for sale at a local market stall. List of Lepidoptera that feed on Brassica, "Growing broccoli, cauliflower, cabbage and other cole crops in Wisconsin", "Crops/Regions/World list/Production Quantity (pick lists), Cabbages and other brassicas, 2018", "Crops/Regions/World list/Production Quantity (pick lists), Cabbages and other brassicas, 2017", "Corriher's Compendium of Ingredients and Cooking Problems", "USDA database table for raw cabbage per 100 g", "A novel mechanism of indole-3-carbinol effects on breast carcinogenesis involves induction of Cdc25A degradation", "Chapter IV. [64] The fungi Alternaria brassicae and A. brassicicola cause dark leaf spots in affected plants. A brief historical sketch is in Maguelonne Toussaint-Samat. By the Middle Ages, cabbage had become a prominent part of European cuisine. [40], The characteristic flavor of cabbage is caused by glucosinolates, a class of sulfur-containing glucosides. Rosemary Gordon is editor of American Vegetable Grower, a Meister Media Worldwide publication. White, also called Dutch – Smooth, pale green leaves, This page was last edited on 3 February 2021, at 09:21. [55], Plants are generally started in protected locations early in the growing season before being transplanted outside, although some are seeded directly into the ground from which they will be harvested. The Greeks and Romans claimed medicinal usages for their cabbage varieties that included relief from gout, headaches and the symptoms of poisonous mushroom ingestion. The plant is light-requiring. Headstart is a new quick to mature, ball type cabbage from Sakata. [81] Cabbage is a source of indole-3-carbinol, a chemical under basic research for its possible properties. The drum head varieties of cabbage are usually best for sauerkraut and will grow from early summer to fall. The colours on this curly-leafed vegetable differ from head to head and can range from deep, royal purples to cool, crisp turquoises. The so-called 'cabbage head' is widely consumed — raw, cooked, or preserved — in a great variety of dishes. [24] Savoy cabbages are usually used in salads, while smooth-leaf types are utilized for both market sales and processing. It can be shredded easily by starting at its point end and grated like cheese. m - 8-11 kg. The diamondback moth (Plutella xylostella) and the cabbage moth (Mamestra brassicae) thrive in the higher summer temperatures of continental Europe, where they cause considerable damage to cabbage crops. [5] Many European and Asiatic names for cabbage are derived from the Celto-Slavic root cap or kap, meaning "head". [53] Excessive water and excessive heat can also cause cultivation problems. [13], The inflorescence is an unbranched and indeterminate terminal raceme measuring 50–100 cm (20–40 in) tall,[13] with flowers that are yellow or white. Self-pollination is impossible, and plants are cross-pollinated by insects. Other major producers were India, South Korea, and Russia. Cabbage weights generally range from 500 to 1,000 grams (1 to 2 lb). To speed up germination, I soak them in a solution of baking soda overnight, then rinse and dry. Fresh cabbage heads of different varieties. Americans consume 3.9 kg (8.6 lb) annually per capita. [84] The ancient Roman, Pliny the Elder, described both culinary and medicinal properties of the vegetable. When raw, its texture is somewhat rubbery and its flavor kind of peppery but once cooked, the green cabbage softens and takes on a sweeter taste. [64] The caterpillar stage of the "small cabbage white butterfly" (Pieris rapae), commonly known in the United States as the "imported cabbage worm", is a major cabbage pest in most countries. They can be prepared many different ways for eating; they can be pickled, fermented (for dishes such as sauerkraut), steamed, stewed, sautéed, braised, or eaten raw. [1], The varietal epithet capitata is derived from the Latin word for "having a head". acephala)[3] is a member of the genus Brassica and the mustard family, Brassicaceae. sabauda). Check out this slideshow for more details on 15 cabbage varieties you need to know about from the nation’s leading seed breeders and distributors. Early Jersey Wakefield – A variety with pointed heads, it take 63 days to mature. red cabbage - compact head of purplish-red leaves. Some can be quite beautiful. Such cabbage is intended exclusively for summer and autumn consumption. [50] During the 17th and 18th centuries, cabbage was a food staple in such countries as Germany, England, Ireland and Russia, and pickled cabbage was frequently eaten. Viele übersetzte Beispielsätze mit "head cabbage" – Deutsch-Englisch Wörterbuch und Suchmaschine für Millionen von Deutsch-Übersetzungen. Other Brassica species, such as B. rapa, B. juncea, B. nigra, B. napus and Raphanus sativus, do not readily cross-pollinate.[61]. Although cabbage has an extensive history, it is difficult to trace its exact origins owing to the many varieties of leafy greens classified as "brassicas". These include cabbage bark or cabbage tree (a member of the genus Andira) and cabbage palms, which include several genera of palms such as Mauritia, Roystonea oleracea, Acrocomia and Euterpe oenocarpus. Necrotic spot is where there are oval sunken spots a few millimeters across that are often grouped around the midrib. Plants perform best when grown in well-drained soil in a location that receives full sun. The outer leaves of the cabbage head are usually medium to light green and they fade to pale green or white the closer they are to the center. Cabbage head formation sometimes occurs better in the moist, gently warming conditions of spring than in the cooling days of fall. This original species evolved over thousands of years into those seen today, as selection resulted in cultivars having different characteristics, such as large heads for cabbage, large leaves for kale and thick stems with flower buds for broccoli. Productivity from 1 sq. Earliana - heads average 5 inches across and weigh about 2 pounds, good flavor, ready in 60 days after transplanting, light green outside and creamy white inside; Orient Express - this Chinese cabbage variety matures in 45 days from seed, small heads average 1 1/2 pounds, dense center with dark green outer leaves, peppery and sweet flavor, good crisp texture Don't confused this purple-green beauty for the red cabbage. Cabbage (Brassica oleracea or B. oleracea var. [14] Seedlings typically emerge in about 4–6 days from seeds planted 13 mm (1⁄2 in) deep at a soil temperature between 20 and 30 °C (68 and 86 °F). As of 2012[update], the heaviest cabbage was 62.71 kilograms (138.25 lb). These include the heaviest cabbage, at 57.61 kilograms (127.0 lb),[19] heaviest red cabbage, at 19.05 kilograms (42.0 lb),[20] longest cabbage roll, at 15.37 m (50 ft 5 in),[21] and the largest cabbage dish, at 925.4 kilograms (2,040 lb). Cabbage can be stored the longest at −1 to 2 °C (30 to 36 °F) with a humidity of 90–100 percent; these conditions will result in up to six months of longevity. The outer leaves are trimmed, and any diseased, damaged, or necrotic leaves are removed. A possible wild ancestor of cabbage, Brassica oleracea, originally found in Britain and continental Europe, is tolerant of salt but not encroachment by other plants and consequently inhabits rocky cliffs in cool damp coastal habitats, retaining water and nutrients in its slightly thickened, turgid leaves. You simply take the huge leaves a few at a time to eat all year round. However, genetic analysis is consistent with feral origin of this population, deriving from plants escaped from field and gardens. 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