Cabbage can be grown almost anywhere and has long been valued for its storage life and hardiness.An important thing to remember is cabbage likes cool temperatures.Cabbage will not form a head but will instead split or bolt if exposed to too much heat or severe frost.In cold winter areas, cabbage is a spring and fall crop.In the low desert of Arizona, plant cabbage seeds from the end of August through December.These types are often more consistent producers when grown in warm climates like the low desert of Arizona.Savoy cabbage has long crinkled leaves that form a looser head than other varieties.Planting dates for Bok Choy for the low desert of Arizona are:.Although cabbage prefers cooler temperatures, it requires plenty of sunshine to grow well.Seedlings planted too late may not form heads and may bolt and flower instead.Learn how to prevent and treat cabbage pests and diseases.Plant onions, radishes, and nasturtiums near cabbage to help deter pests.Spray cabbage infected with caterpillars with Bt (Bacillus Thuringiensis – I use this type from Amazon).To prevent disease, remove the entire plant after harvesting rather than leaving the roots in the ground.Uneven watering can result in stunted, split, or cracked heads.Heavy mulch will help keep the soil cool and retain moisture.Cabbage tolerates light freezes – the flavor improves with cold weather.Harvest head cabbage by cutting the base with a sharp knife.Harvest head cabbage by cutting the base with a sharp knife.Once the harvest is complete, remove the roots and stem to prevent soil-borne disease.Remove loose leaves, wrap in a damp paper towel, and store in a plastic vegetable bag. .

Cabbage

oleracea), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var.Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large.They can be prepared many different ways for eating; they can be pickled, fermented (for dishes such as sauerkraut), steamed, stewed, roasted, sautéed, braised, or eaten raw.[5] A related species, Brassica rapa, is commonly named Chinese, napa or celery cabbage, and has many of the same uses.The original family name of brassicas was Cruciferae, which derived from the flower petal pattern thought by medieval Europeans to resemble a crucifix.[5] Many European and Asiatic names for cabbage are derived from the Celto-Slavic root cap or kap, meaning "head".The cabbage inflorescence , which appears in the plant's second year of growth, features white or yellow flowers, each with four perpendicularly arranged petals.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.Each flower has four petals set in a perpendicular pattern, as well as four sepals, six stamens, and a superior ovary that is two-celled and contains a single stigma and style.The fruit is a silique that opens at maturity through dehiscence to reveal brown or black seeds that are small and round in shape.Leaf types are generally divided between crinkled-leaf, loose-head savoys and smooth-leaf firm-head cabbages, while the color spectrum includes white and a range of greens and purples.Cabbage has been selectively bred for head weight and morphological characteristics, frost hardiness, fast growth and storage ability.The appearance of the cabbage head has been given importance in selective breeding, with varieties being chosen for shape, color, firmness and other physical characteristics.[16] Breeding objectives are now focused on increasing resistance to various insects and diseases and improving the nutritional content of cabbage.Although cabbage has an extensive history,[23] it is difficult to trace its exact origins owing to the many varieties of leafy greens classified as "brassicas".[24] 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,[25] retaining water and nutrients in its slightly thickened, turgid leaves.However, genetic analysis is consistent with feral origin of this population, deriving from plants escaped from field and gardens.Because of the wide range of crops developed from the wild B. oleracea, multiple broadly contemporaneous domestications of cabbage may have occurred throughout Europe.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.While unidentified brassicas were part of the highly conservative unchanging Mesopotamian garden repertory,[30] it is believed that the ancient Egyptians did not cultivate cabbage,[31] which is not native to the Nile valley, though the word shaw't in Papyrus Harris of the time of Ramesses III has been interpreted as "cabbage".[33] Ptolemaic Egyptians knew the cole crops as gramb, under the influence of Greek krambe, which had been a familiar plant to the Macedonian antecedents of the Ptolemies.[32] By early Roman times, Egyptian artisans and children were eating cabbage and turnips among a wide variety of other vegetables and pulses.[38] The more traditionalist Cato the Elder, espousing a simple Republican life, ate his cabbage cooked or raw and dressed with vinegar; he said it surpassed all other vegetables, and approvingly distinguished three varieties; he also gave directions for its medicinal use, which extended to the cabbage-eater's urine, in which infants might be rinsed.According to Pliny, the Pompeii cabbage, which could not stand cold, is "taller, and has a thick stock near the root, but grows thicker between the leaves, these being scantier and narrower, but their tenderness is a valuable quality".The Greeks and Romans claimed medicinal usages for their cabbage varieties that included relief from gout, headaches and the symptoms of poisonous mushroom ingestion.At the end of Antiquity cabbage is mentioned in De observatione ciborum ("On the Observance of Foods") by Anthimus, a Greek doctor at the court of Theodoric the Great.Cabbage appears among vegetables directed to be cultivated in the Capitulare de villis, composed in 771–800 AD, that guided the governance of the royal estates of Charlemagne.[46] French naturalist Jean Ruel made what is considered the first explicit mention of head cabbage in his 1536 botanical treatise De Natura Stirpium, referring to it as capucos coles ("head-coles").[48] In India, cabbage was one of several vegetable crops introduced by colonizing traders from Portugal, who established trade routes from the 14th to 17th centuries.[51] Sauerkraut was used by Dutch, Scandinavian and German sailors to prevent scurvy during long ship voyages.Jacques Cartier first brought cabbage to the Americas in 1541–42, and it was probably planted by the early English colonists, despite the lack of written evidence of its existence there until the mid-17th century.Cabbage is generally grown for its densely leaved heads, produced during the first year of its biennial cycle.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.[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).[14] Closer spacing reduces the resources available to each plant (especially the amount of light) and increases the time taken to reach maturity.When being grown for seed, cabbages must be isolated from other B.

oleracea subspecies, including the wild varieties, by 0.8 to 1.6 km (1⁄2 to 1 mi) to prevent cross-pollination.Fungal diseases include wirestem, which causes weak or dying transplants; Fusarium yellows, which result in stunted and twisted plants with yellow leaves; and blackleg (see Leptosphaeria maculans), which leads to sunken areas on stems and gray-brown spotted leaves.[64] The fungi Alternaria brassicae and A. brassicicola cause dark leaf spots in affected plants.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.Rhizoctonia solani causes the post-emergence disease wirestem, resulting in killed seedlings ("damping-off"), root rot or stunted growth and smaller heads.Clubroot, caused by the soilborne slime mold-like organism Plasmodiophora brassicae, results in swollen, club-like roots.[66] The cabbage looper (Trichoplusia ni) is infamous in North America for its voracious appetite and for producing frass that contaminates plants.Factors that contribute to reduced head weight include: growth in the compacted soils that result from no-till farming practices, drought, waterlogging, insect and disease incidence, and shading and nutrient stress caused by weeds.Vacuum cooling rapidly refrigerates the vegetable, allowing for earlier shipping and a fresher product.The simplest options include eating the vegetable raw or steaming it, though many cuisines pickle, stew, sautée or braise cabbage.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).Other eastern European countries, such as Hungary and Romania, also have traditional dishes that feature cabbage as a main ingredient.[80] Cabbage is also a moderate source (10–19% DV) of vitamin B6 and folate, with no other nutrients having significant content per 100-gram serving (table).The Ancient Greeks recommended consuming the vegetable as a laxative,[47] and used cabbage juice as an antidote for mushroom poisoning,[84] for eye salves, and for liniments for bruises.[86] Ancient Egyptians ate cooked cabbage at the beginning of meals to reduce the intoxicating effects of wine.The cooling properties of the leaves were used in Britain as a treatment for trench foot in World War I, and as compresses for ulcers and breast abscesses.The latter toxin has been traced to pre-made, packaged coleslaw mixes, while the spores were found on whole cabbages that were otherwise acceptable in appearance.Biological risk assessments have concluded that there is the potential for further outbreaks linked to uncooked cabbage, due to contamination at many stages of the growing, harvesting and packaging processes.Contaminants from water, humans, animals and soil have the potential to be transferred to cabbage, and from there to the end consumer.Cabbage and other cruciferous vegetables contain small amounts of thiocyanate, a compound associated with goiter formation when iodine intake is deficient.

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How to Plant and Grow Cabbage

Vibrantly colored, packed with nutrients, and quick to mature, these crunchy garden giants are a timeless classic that never seem to get old.I enjoy eating them raw in salads or cooked in stir fries, and I especially love them fermented as sauerkraut.It had become a staple on sea voyages because it was easy to preserve, and its high concentration of vitamin C helped prevent scurvy on long journeys.From sauerkraut, to coleslaw, cabbage rolls, and golabki, a Polish dish made with boiled cabbage leaves filled with minced beef or pork, onions, and rice, the variety of ways humans have devised to prepare and enjoy this staple crop are impressive.Perhaps best grown from seedlings, start plants early in spring, about 8 to 10 weeks before the last expected frost, so you can harvest before the summer gets too hot.Fall is a great time to grow cabbage, as these cold tolerant crops tend to improve in flavor after exposure to light frosts.It can also be seeded repeatedly throughout the season for a continual harvest, though plants may need additional care and protection to survive the heat of summer.Since cabbage are heavy feeders, it is important to incorporate plenty of aged manure or compost into the garden bed prior to planting.Using a garden fork, mix in a few inches of compost or aged manure and water thoroughly before setting out seeds or transplants.Splitting happens when the roots absorb too much water at one time and leaf tissue expands quickly.Unable to handle the pressure caused by a sudden increase in water, firm heads are split apart.Root pruning is a technique that can help reduce the amount of moisture plants can absorb, preventing splitting.Prior to an expected heavy rainfall, twist plants gently or cut off a few roots using a sharp knife.Use season extension tools such as row covers to get an early start in spring and/or keep plants growing later into the fall.Cabbage does well when planted near aromatic herbs, which can help repel unwanted pests and improve the flavor of heads.‘Golden Acre’ It produces heads that 5-7 inches in diameter and can be harvested 65 days after planting and can be sown directly into the dirt or started as seedlings.‘Brunswick’ This heirloom is an extremely versatile variety that can be planted at any time throughout the season and needs 85-90 days to mature and produce a six to nine pound head.This variety produces a 7-inch head weighing in at 2-3 pounds and is slightly coned shaped with a sweet flavor.Adults are gray-brown moths, which deposit small green eggs on plants that hatch as destructive larvae in only a few days.Floating row covers can help keep moths from landing on plants and laying eggs.Make a homemade spray with garlic, cayenne pepper, and biodegradable dish soap and apply to the underside of leaves.Flea beetles can also transmit diseases to plants, so it is doubly important to keep infestations under control.Neem oil, which is approved for organic use can also be sprayed on plants to kill beetles in all life stages.Root maggots are white legless critters that lay eggs at the base of young plants.You can also apply paper or cardboard rings around the base of transplants to prevent flies from laying eggs around the stem.Choose resistant varieties, rotate crops, and apply lime to raise soil pH.Another common brassica infecting fungus, this disease causes dark spots on stems and leaves.This bacterial disease that turns leaf veins dark and produces a foul smell.The pathogen can spread throughout the plant through the vascular system, and eventually cause leaves to wilt and die.Move harvested plants into a shady location immediately or bring inside to avoid wilting.When storing, keep all leaves on the heads to protect the inner layers and retain moisture and do not wash until ready to use.Plant Type: Biennial grown as an annual Water Needs: 1.5 inches per week Native to: Europe Maintenance: Moderate Hardiness (USDA Zone): 1-10, depending on type Soil Type: Nutrient rich Season: Spring and fall Soil pH: 6.5-6.8 Exposure: Full sun Soil Drainage: Well-draining Time to Maturity: 30-60 days Companion Planting: Aromatic herbs, onions, garlic, beets, celery Spacing: 12-18 inches Avoid Planting With: Strawberries, tomatoes Planting Depth: 1/4-1/2 inch (seeds) Family: Brassicaceae Height: 12-14 inches Genus: Brassica Spread: 18-24 inches Species: oleracea Tolerance: Salt, frost, heavy lime Cultivar group: var.capitata Common Pests: Caterpillars, cabbage loopers, sawflies, aphids, cutworms, root maggots, whiteflies, flea beetles Common Disease: White spot/leaf spot, black rot, downy mildew, clubroot, blackleg.Grow your own using the guide above and fill your kitchen with creamy casseroles, crunchy salads, and spicy kimchi all winter long. .

Does cabbage come back every year?

Nurture it, water it, and even work in some nutrient-rich manure into the first inch of soil, taking care not to injure the roots in the process.In just under a week, you should start to see some small sprouts beginning to shoot up around the outer edge of the original head’s stub.In fact, these mini cabbages are surprisingly preferred by many chefs to the larger main heads because of their extra tender texture and mild flavor. .

How Long Before Cabbage Heads Form?

The length of time it takes a cabbage plant to form a head depends partly on the variety grown but also on the growing conditions.Days to Maturity The cabbage plant belongs to a species subgroup called capitata because it naturally forms a head.Avoid that problem by planting cabbage as early in spring as the soil can be worked and while weather is still cool so that the heads mature before summer heat arrives.Best Conditions Cabbage plants are generally tough, but they require an even supply of moisture to form good heads. .

How to Grow Cabbage

Cabbage is another member of the Brassica family that is full of nutrients, including vitamins A, B1, B2, and C, as well as various antioxidants.Sow indoors beginning in late winter and transplant outdoors from 2 weeks after the last frost date to early summer.When learning how to grow cabbage, sow 3 or 4 seeds per pot, 5mm (¼”) deep, under very bright light.Mix ½ cup complete organic fertilizer into the soil beneath each transplant.If growth slows, side dress with a little more balanced organic fertilizer.Heads of early varieties can split from over-maturity, rapid growth after heavy rain, or irrigation after dry spells.If cabbages won’t form heads, it may be from an imbalance of too much nitrogen in the soil in relation to phosphorus.Cabbage heads are ready when they’re firm to the touch, and when the interior is fairly dense.Rapid growth due to excess watering and fertility will also cause splitting of the head.Purple blotch (Alternaria porri) – Avoid wetting foliage if possible.Water early in the day so plant parts above the ground dry as quickly as possible.Pull weeds around plants and garden area to increase air circulation.Purchase healthy transplants or start seed in sterile potting mix or fresh ground.Flea Beetles – Use row covers to help protect plants from early damage.Check for evidence of natural enemies such as gray-brown or bloated parasitized aphids and the presence of alligator-like larvae of lady beetles and lacewings.These plants in the Solanum group thrive in slightly acidic soil, as does the fungus that causes clubroot. .

How to Grow Cabbage

Botanical Name Brassica oleracea Common Name Cabbage, Head cabbage Plant Type Biennial (typically grown as annual) Mature Size 12 to 18 inches tall and wide Sun Exposure Full sun Soil Type Rich, well-drained Soil pH Neutral (above 6.8) Bloom Time Typically does not flower Flower Color Typically does not flower Hardiness Zones 2 to 11 Native Area Europe.Cabbage plants can grow in cool weather, so you can get an early start on the season.There are cabbage seedlings available at every garden center in spring, but for the best variety you will need to start yours from seed.Since cabbage plants are not setting flowers or fruit, they do not need a full day of sun.Gardeners in warmer climates will want to provide some shade during hot months, so the plants do not dry out.Cabbages do best in the relative cool of spring and fall and begin to suffer when daily temperatures stay around 80 Fahrenheit and above.Cabbages can be heavy feeders, and side-dressing with compost every three weeks will keep the soil rich.The length of time a cabbage takes to mature will vary by variety, but most require about 50 to 60 days from transplant.You can remove the entire plant, or cut off the head at its base and leave the wide, outer leaves and roots in the ground for a second harvest; keep just a few of the new heads and let them grow to about 2 1/2 to 3 inches in diameter before harvesting.Cabbages can be stored for months in a root cellar where the temperature is between 45 degrees Fahrenheit and freezing.Diseases include club root; a fungus called blackleg that causes dark spots on the stems and leaves; black rot, which affects the veins, making them dark and foul-smelling; and the yellows (fusarium wilt), which leaves you with stunted, yellow heads. .

Does cabbage grow back after you pick it?

Small sprouts will begin to shoot up around the outer edge of the original head’s stub.The outer leaves will be a darker green, but will be extra tender and delightfully tasty, as well.In fact, these tiny cabbages are actually preferred by many cooks to the larger main heads because of tender and have a mild flavor. .

How to Grow and Care for Ornamental Cabbage or Kale

Common Name Ornamental cabbage, ornamental kale Botanical Name Brassica oleracea Family Brassicaceae Plant Type Annual or biennial Mature Size 12–18 inches tall and wide Sun Exposure Full sun Soil Type Rich loam, medium moisture, well-draining Soil pH Slightly acidic (5.5 to 6.5) Bloom Time Rarely flowers Flower Color Insignificant Hardiness Zones 2–11 (USDA) Native Area Southern and Western Europe.These are easy plants to grow in most sunny locations, though they can be susceptible to some of the same pests that plague other varieties of the cabbage family.They prefer coolish weather, and you may be disappointed by the speed with which they bolt and go to seed if you try to grow them in the heat of summer.Ornamental cabbage and kale don't develop their full colors unless they get a good chill from a frost.If it's hot with long daylight exposure, they will bolt (send up a flower stalk and go to seed).But if the weather is damp and the plants don't have good air circulation, they might develop fungal diseases, which usually appear as spots on the leaves.'Chidori' ornamental kale: This plant has very curly leaf edges with leaves that are purple, creamy white, or deep magenta.This plant has very curly leaf edges with leaves that are purple, creamy white, or deep magenta.'Color Up' ornamental cabbage: This grows upright with green leaves and centers of white, pink, or fuchsia.This ornamental cabbage has large, smooth leaves with center colors of pink, red, or white.This plant looks more like its edible kale cousins, with loose growth and deeply serrated leaves in red, purple, or white.'Pigeon' series ornamental cabbage: This variety has a flattened shape with red or white centers.For spring plants, cabbage or kale seeds should be started indoors about eight weeks before the last expected frost date.Plant the seeds about 1/4 inch deep and keep the soil moist in a bright location at about 70 degrees Fahrenheit.Ornamental cabbages and kales are usually not allowed to overwinter, since the second year of these biennial plants leaves them rather unattractive as they send up flower stalks.Common disease problems include leaf spots, blackleg, black rot, and yellows.An otherwise attractive cabbage or kale that suddenly sends up a sparse and rather ugly stalk is in the process of bolting—going to flower.Ornamental cabbage and kale look especially good in a large grouping or as edging for a garden bed, where their purplish hues blend well with other fall colors.These are cool-season plants that are usually grown in the fall or early spring, discarded as the weather turns very cold or as the warm summer months arrive.They will last longest if conditions are kept relatively cool, but even in the best circumstances, you should expect a relatively short lifespan for ornamental Brassica plants brought indoors.Ornamental kales and cabbages have been developed for their bright color and dramatic texture, while edibles are selected for their sweet taste and nutritional value. .

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