Cabbage

Cabbage \ Cab"bage\, noun

An esulent vegetable of many varieties, derived from the wild Brassica oleracea of Europe. The common cabbage has a compact head of leaves (see Varieties below). The cauliflower, brussels sprout, etc. are sometimes classed as cabbages. Webster's Revised Unabridged Dictionary (1993)

The cabbage (Brassica oleracea Capitata Group) is a plant of the Family Brassicaceae (or Cruciferae). It is herbaceous, biennial, and a dicotyledonous flowering plant with leaves forming a characteristic compact cluster.

The cabbage is derived from a leafy wild mustard plant, native to the Mediterranean region. It was known to the ancient Greeks and Romans; Cato the Elder praised this vegetable for its medicinal properties, declaring that "it is first of all the vegetables".. The English name derives from the Normanno-Picard caboche ("head"). Cabbage was developed by ongoing artificial selection for suppression of the internode length. The dense core of the cabbage is called the babchka.

Genetics

Cabbages are members of the Cruciferae family, Brassica genus.

There are many food crops closely related to cabbage, including kale (a form of cabbage, Brassica oleracea Acephala Group), Brussels sprouts(Brassica oleracea Gemmifera Group), kohlrabi (Brassica oleracea Gongylodes Group), broccoli (Brassicaceae, formerly Cruciferae), cauliflower (Botrytis Group, Brassica oleracea, family Brassicaceae), radishes (edible roots vegetable of the Brassicaceae family), turnips (Brassica rapa var. rapa), rutabagas (Brassica napobrassica, or Brassica napus var. napobrassica), watercress (Nasturtium nasturtium-aquaticum, N. microphyllum, formerly Rorippa nasturtium-aquaticum, of the Family Brassicaceae), and mustard (Brassica juncea).

Origin

History The original Brassica oleracea ancestor is native to the Mediterranean region of Europe. Soon after the first domestication of plants, that ancestral "cabbage" was being grown as a leafy vegetable around the Mediterranean. Because the leaves were the part of the plant consumed, those plants with the largest leaves were selectively propagated for next year's crop. The continued preference for ever-larger leaves led to the vegetable we now know as kale (known botanically as Brassica oleracea acephala, "headless cabbage." Kale is, of course, still grown today. But eventually some developed a taste for those plants with a tight cluster of tender young leaves in the center of the plant, at the top of the stem, and that type, too, came to be selected for; over the centuries, that selecting led to what we think of as cabbages, which were probably a distinct type by as early as the 1st century C.E. (That's why cabbage is Brassica oleracea capitata, "headed cabbage".)

Cabbage is grown in both East and West and seems to have always been used throughout history. Though early varieties were weedy and loose-leafed plant, the firm head that we know today was a later development. Resembling kale, to which it is related. This was called wild cabbage, and is still called sea cabbage by the French. Dating back to 4,000 B.C.E. evidence of cabbage use has been found in Shensi province in China. To the ancient Chinese, it was considered a 'cooling' food inConfusian terminology. Cabbage is favored for pickling and is considered ts'ai or suitable to go over rice. The pickled cabbage known as Kim Chee is a staple throughout Korea. Greek myth gives us insight to the great story-telling abilities of the Greeks. One interesting fact, one known to the Greeks, is that grape vines, source of wine, do not flourish when grown near cabbage. The Greek myth relates to us Dionysus, the God of wine who wandered into Thrace accompanied by his loyal followers, the Bacchae, in the region now known as Lycurgus. Threatened by Dionysus arrival, Lycurgus captured both Dionysus and his followers, the Bacchae. In retaliation, Dionysus placed a spell on Lycurgus, driving him mad. Now mad, Lycurgus mistook his son for a grape vine and killed him. One the spell wore off, Lycurgus wept, and from the tears that fell to the ground sprang cabbage.

Both Cato andPliny extolled the virtues of cabbage. Cato, who lived to be 80, believed it should be eaten raw with vinegar, a precursor to cole slaw. Pliny, in his work, Natural History, mentions cabbage under the classification 'Materia Medica', focusing on its medicinal qualities when taken internally and when used as a poultice.

Cultivation

Cabbage garden in Shanghai, China.

Broadly speaking, cabbage varieties come in two groups, early and late. The early varieties mature in about 50 days. They produce small heads which do not keep well and are intended for consumption while fresh. The late cabbage matures in about 80 days, and produces a larger head.

Home Production

Cabbage can be started indoors or sowed directly. Like all brassicae, cabbage is a cool season crop, so early and late plantings do better than those maturing in the heat of the summer.

Cabbage can be grown in a variety of climates, is frost tolerant, but the heads crack in excessive heat. Seeds can be started in seed flats, planted 1/4" deep and 4 inches apart. Trnaspant them to your garden by hardening them off (leaving them outside during the day for 3-4 days) before planting them in a sunny, well-drained location. As the plants grow, keep them watered regularly, as they grow quickly.

Cabbages keep well and were thus a common winter vegetable before refrigeration and long-distance shipping of produce.

Commercial Crop Production

Cabbage (Brassica oleracea var. capitata) originates from the south and western coast of Europe. Annual world production is about 55 million tons of fresh heads from 2.6 million ha (FAOSTAT, 2001).

For high production the crop requires a cool, humid climate. The length of the total growing period varies between 90 (spring-sown) and 200 (autumn-sown) days, depending on climate, variety and planting date, but for good production the growing period is about 120 to 140 days. Most varieties can withstand a short period of frost of -6°C, some down to -l0°C. Long periods (30 to 60 days) of -5°C are harmful. The plants with leaves smaller than 3 cm will survive long periods of low temperature but when the leaves are 5 to 7 cm, the plant will initiate a seed stalk and this leads to a poor quality yield. Optimum growth occurs at a mean daily temperature of about 17°C with daily mean maximum of 24°C and minimum of 10°C. Mean relative humidity should be in the range of 60 to 90 percent.

Generally, the heavier loam soils are more suited to cabbage production. Under high rainfall conditions, sandy or sandy loam soils are preferable because of improved drainage. The fertilizer requirements are high: 100 to 150 kg/ha N, 50 to 65 kg/ha P and 100 to 130 kg/ha K.

Cabbage is moderately sensitive to soil salinity. Yield decrease due to soil salinity at different levels of ECe is: 0% at ECe 1.8, 10% at 2.8, 25% at 4.4, 50% at 7.0 and 100% at ECe 12.0 mmhos/cm.

Row spacing is dependent on the size of heads required for markets or between 0.3 and 0.5 m for heads of 1 to 1.5 kg each and 0.5 and 0.9 m for heads up to 3 kg each. An optimum production can be reached with a plant density in the range of 30,000 to 40,000 plants/ha. Planting can be by direct seeding with a seed rate of 3 kg/ha, or by transplanting from open field beds and from cold frames which are used to protect the crop from cold during germination and early plant development.

Cabbage is characterized by slow development during the first half of the growing period, which may be 50 days for early maturing and up to 100 for autumn-sown, late maturing varieties (establishment and vegetative periods; 0 and 1). During the following periods (yield formation and ripening periods, 3 and 4) the plant doubles its weight approximately every 9 days over a total period of 50 days. In the beginning of the yield formation period (3), head formation starts, followed by a sudden decrease in the rate of leaf-unfolding. Eventually, leaf unfolding ceases completely, whilst leaf initiation continues. This results in the formation of a restrictive skin by the oldest folded leaves within which younger leaves continue to grow until the firm, mature head is produced during the ripening period of 10 to 20 days (4). Depending on variety, the head can be pointed or round, green or red, smooth or crinkled. Crop rotation of at least 3 years is recommended to combat soil-borne diseases. World Food and Agricultural Organization

Pests of Cabbage

CABBAGE INSECTS

by Ric Bessin, Extension Entomologist University of Kentucky College of Agriculture

Cutworms, imported cabbage worm, cabbage looper, diamondback moth larvae, and cross-striped cabbage worm can be early season pests of cabbage. These pests can cause serious damage to young transplants as well as causing serious leaf feeding damage to older plants. Damage to the head or wrapper leaves often reduces marketability. Because many of these pests are much more difficult to control as large larvae, controls will always be most effective when directed toward small larvae. So early detection of economic infestations is critical to the management of these pests.

Cabbage Looper Watch for cabbage loopers particularly on the undersides of leaves along leaf margins, but they can be found anywhere on the plant. The larvae are light green in color with a pale white stripe along each side and two thin white stripes down the back. The body tapers toward the head. There are three pairs of slender legs near the head and two pair of club-shaped prolegs toward the other end. When mature, the larvae reach 1-1/2 inches in length. The ridged, white, round eggs are usually laid singly on the underside of the outer leaves. The pupae are brown, about 3/4 inch long and wrapped in a delicate cocoon of white tangled threads. The adult moth is a mottled, grayish-brown moth with a 1-1/2 inch wing span and a small silvery spot resembling a sock in the middle of each front wing. Large larvae will often curl up and drop down to the base of the plant when the leaf is disturbed. As they grow, they move toward the center of the plant. They generally feed on areas between leaf veins. When scouting, examine the undersides of the lower leaves for newly hatched larvae. Pull back loose wrapper leaves and examine around the base of the head for larger larvae. Evidence of frass (excrement) at the base of the head aids in the detection of larvae. Because larger loopers are more difficult to control, it is important to time applications for younger larvae. Pheromone traps are available to detect adult cabbage looper presence and initiate field sampling.

Diamondback Moth Diamondback moth larvae, despite their small size, can be very destructive to cole crops. Eggs are laid singly or in small groups on the undersides of lower leaves. Eggs are small, yellowish-white and somewhat football-shaped. Larvae are small, yellowish-green, spindle shaped, and have a forked tail. When mature, larvae are 5/16 inch in length. The pupae are found in a gauze-like cocoon attached to leaves or stems of the cabbage plant. The moth has a small, slender, grayish-brown body with folded wings. The wings of the male form three yellow diamond-shaped spots where they meet. Larvae feed on all plant parts, but prefer to feed around the bud of young plants. The young larvae mine between the upper and lower leaf surfaces. Look for young larvae emerging from small holes in the underside of the leaf. Older larvae create irregular shot holes while leaving the upper surface intact. Larvae often drop from the plant on silk threads as soon as the leaf is disturbed. Monitoring should begin when the plants are young. During cupping, larvae that feed on heart leaves are difficult to find unless the outer leaves are pulled back. Heart leaves of preheading plants should be examined if feeding damage is present. Their feeding on the bud may cause malformation of the cabbage head.

Imported Cabbageworm The bullet-shaped eggs have distinct ridges and are initially white when laid but turn dark yellow as they mature. The larvae are velvety green with an narrow, light yellow stripe down the middle of the back and have four pairs of prolegs in addition to the three pairs of legs toward the head. When mature the larvae reach 1-1/4 inches in length. The pupae is greenish-brown in color and attached to the undersides of cabbage leaves. The adult is a white butterfly about 1-3/4 inches long tinged with yellow on the undersides of the wings and black spots-on the front wing. Imported cabbageworm cause similar damage as loopers, but feed closer to the center of the plant. Larvae are often concealed next to veins or the midrib on the underside of the leaves. Feeding is not restricted to between leaf veins. Large larvae can be particularly damaging to young plants and can cause significant yield reductions. Scouting for eggs and larvae should begin as soon as the white butterflies are seen flying about during the day. Eggs are laid singly and found anywhere on the plant.

Cross-Striped Cabbageworm When mature the larvae reach 3/4 inch in length. The larvae drop to the soil to pupate in a tight cocoon just below the soil surface. The scale-like eggs are light yellow and laid in masses of 20 to 30 on the undersides of the leaves. The moth is yellowish-brown to brown with dark zigzag markings and has a wingspan of about 1 inch. Because eggs are laid in clusters, individual plants scattered over a field may be infested with large numbers of cross striped cabbage worms. Larvae feed on all tender parts of the plant, but prefer terminal buds. Young leaves and buds are often riddled with holes.

Flea Beetles Flea beetles are very small brown to black beetles that may have some yellow markings on their wing covers. The eggs are laid at the base of the plants. The white, brown-headed larva has three pairs of legs and is about 1/4 long when mature. Flea beetles over winter as adults in plant debris in and around the field. Flea beetles can cause serious damage to seedlings and small plants. Look for "shot-hole" damage on the leaves. Severe infestations may stunt or even kill young plants. These beetles will jump when disturbed. Larvae are found in the soil and attack roots, but it is the adult feeding that is usually the primary damage.

Cutworms Early detection of cutworm infestations means that controls can be applied before serious stand reduction occurs. Cutworms are recognized by their smooth skin, greasy gray color and "C-shaped" posture when disturbed. Eggs are laid by the night flying moths on grasses, weeds, and other host plants. Subterranean cutworms feed at night causing serious damage to stems and foliage of young plants, during the day they retreat to their underground burrows. Stalks of plants may be cut. The variegated cutworm climbs the plants to feed on foliage and the bud. It may be found feeding on the developing head after cupping. Cutworm infestations are sporadic and often associated with sections of the field that are weedy, have high amounts of organic residue, or poor drainage. Fields need to be prepared and weeds eliminated at least two weeks prior to planting to reduce cutworm damage.

Cabbage Aphids Aphids of any of several species present either dead or alive in sufficient numbers to reduce the marketability of cabbage. The pale-green cabbage aphid looks like other aphids but with a grayish waxy coat similar to cigarette ash. These aphids infest the undersides of leaves and suck sap. Infested plants may show signs of curling, wrinkling, or cupping of the leaves. Some plants may be stunted and produce unmarketable heads.

Cabbage Maggots Eggs are deposited at the base of plants or crevices in the soil. The white, legless maggots feed or burrow into the roots and stems of the plant. They are blunt at the rear and pointed toward the head. The brown pupal cases are hard and egg-shaped. The adult is a dark-gray fly with smoky-gray wings, black legs, and three stripes on its back. They over winter in the soil as pupae, when the soils warms in the spring, adults emerge, mate, then search for suitable host plants for egg laying. These maggots may eat small roots or tunnel into larger roots or stems. Infested plants become riddled with winding tunnels. secondary organisms are often introduced and colonize these wounds. Damaged plants may look wilted, gray-blue or purplish, stunted, or wilt during the heat of the day. Crops planted early when the weather is cool and wet for long periods of time are potentially at greater risk to damaging infestations of cabbage maggots.

Diseases

Damping Off This soil-bourn fungus commonly affects seeds and young transplants. Infected seeds decay in the soil, while young seedlings and transplants rot at the soil line.

Downy Mildew This disease, caused by a fungus attacks both seedlings and mature vegetable plants. Infected plants develop a gray mold on the underside of the leaf. The leaf top first turns yellow and then brown. Eventually, the leaves wither and die, thus killing the plant.

Alternia Leaf Spot This fungus causes spots to form on the stems of seedlings, causing damping-off or stunting of the plant growth. Spots develop with concentric rings and eventually kill the leaves.

Black Rot This bacteria affects all members of the cricifer family. In general, V shaped lesions appear on the leaf tips. As these lesions enlarge, they wilt the leaf tissue and can spread to the stems as well.

Black Leg This fungus causes ash gray spots with tiny dots on the leaves and stems. The stems become girdled, wither and die.

Wirestem This fungus affects the stem near the soil line, causing it to constrict and to rot.

Viruses The most commonvirus affecting cole crops, including cabbage is Turnip mosiac virus along with Cauliflower mosiac virus. Affected plants develop black spots, causing stunted plant growth.

Uses

The only part of the plant that is normally eaten is the leafy head; more precisely, the spherical cluster of immature leaves, excluding the partially unfolded outer leaves. The so-called 'cabbage head' is widely consumed — raw, cooked, or preserved — in a great variety of dishes, and is thus a leaf vegetable. While raw cabbage can be eaten in hand, for most uses it is sliced into thin strips or shredded into salads or chopped, as in coleslaw. Cabbage is often prepared by boiling, usually as part of soups or stews such as the Central Europe and Eastern European borscht. Boiling tenderizes the leaves, and releases sugars, and develops a characteristic "cabbage" aroma. Indeed, boiled cabbage seems to have fallen out of favor in North America, possibly due to the strong smell released during the cooking, or to its reputation for promoting flatulence. Boiled cabbage as an accompaniment to meats and other dishes can be an opportune source of umami, sugars and dietary fiber.

Cabbage is often consumed as the German sauerkraut and Korean kimchi. Finely sliced cabbage is mixed with salt and undergoes lactic acid fermentation. Sauerkraut was historically prepared at home, as a way of storing food for the winter; but like other canned and pickled foods is nowadays mainly an industrialized product. Cabbage is known to have been used in European folk medicine to treat acute inflammation. A paste of raw cabbage may be placed in a cabbage leaf and wrapped around the affected area to reduce discomfort. It may also be effective in the relief of painfully engorged breasts in breastfeeding women.

Varieties

Red Cabbage tastes like green cabbage. It is used as a garnish but can tend to bleed its color into other foods when cooked.

Savoy cabbage is like ordinary cabbage, but with a milder flavor.

Green Cabbage is the standard cabbage grown commercially and available n grocery stores and from home gardens.

Bok Choi is also known as Chineese cabbage, is milder than green or red and used in many oriental dishes.

Related Brassica oleracea varieties

Besides cabbage proper, the species Brassica oleracea has many distinctive cultivars, which are commonly known by other names: broccoli (Italica Group), cauliflower (Botrytis Group), kale, collard greens, and spring greens (Acephala Group), kohlrabi (Gongylodes Group), brussels sprouts (Gemmifera Group), Chinese kale or Chinese broccoli (Alboglabra Group), broccolini (Italica × Alboglabra Group), and broccoflower (Italica × Botrytis Group).

External links

• Cabbage for the home gardener

• National Gardening Association

• iVillage.com Garden Site

• Garden Guides

• HGTV

• Organic Gardening

• Varieties of cabbage

• Recipes for kimchi

• Sauerkraut recipes