Cabbage, commonly referred to as Brassica oleracea, is a leafy green vegetable with a compact head. Some cabbage cultivars have unique appearances, such as those with curled leaves, purple tints, and lovely cabbage varieties created exclusively for aesthetic reasons.
Varieties
There are numerous varieties of cabbage, such as:
Large, blue-green heads with flavorful leaves are produced by the “Drumhead” variety. Split-resistant, 2- to 3-pound heads are produced by the “Early Jersey Wakefield” variety.
“January King” is an exceptionally hardy purple and green cabbage.
“Murdoc” has a sharp head and delicate, fragrant foliage.
Known to be a disease-resistant cultivar called “Blue Vantage”
Uses
The various ways to eat cabbage include raw, steamed, boiling, roasted, sautéed, and stuffed.
Nutrition
92% of raw cabbage is water, 6% is made up of carbs, 1% is protein, and very little fat. Raw cabbage is a great source of vitamin C and vitamin K, with 44% and 72% of the DV in a 100-gram reference quantity, respectively.
Cultivation
The main reason that cabbage is grown is for the thickly leafed heads that it produces in the first year of its biannual cycle. The best results are obtained when plants are cultivated in fully-shaded environments with well-drained soil. All kinds prefer rich land with a pH between 6.0 and 6.8. Varying varieties like varying soil types, ranging from lighter sand to heavy clay.
Nitrogen levels in the soil must be sufficient for healthy growth, particularly during the early head-formation stage. Phosphorus and potassium levels must also be appropriate for healthy growth throughout the early phases of outer leaf expansion.
The optimum development occurs at temperatures between 4 and 24 °C, while prolonged exposure to higher or lower temperatures may cause premature bolting (flowering). Vernalization, a process that causes flowering as temperatures drop, only happens when a plant has passed its juvenile stage.
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