Cabbage History Cabbage Began As a Wild Plant in Europe and the Mediterranean Along Bodies of Water

Total Page：16

File Type：pdf, Size：1020Kb

Cabbage History Cabbage began as a wild plant in Europe and the Mediterranean along bodies of water. Ancient Egyptians and Greeks had great respect for cabbage, as they thought it had medicinal qualities. The Greeks began cultivating cabbage as early as 600 B.C., and the Romans began growing it too. Later, it was introduced to the British Isles. Because cabbage is fairly easy to grow and can adapt to various conditions, it is grown around the world today. China is the leading producer and consumer of cabbage. Cabbage prefers a cool, mild temperature. Too much exposure to cold or hot temperatures will cause the seeds to grow into flowers instead of leafy heads. The head is ready for harvest when it is firm, typically after 2-3 months. Pick it by hand and store in the refrigerator for up to one week. Cabbage is a low-calorie food with an excellent amount of vitamin K, which helps regulate blood and its flow. Varieties Cannonball cabbage is called a “mammoth Brussels sprout” because they only grow to be one foot wide. The leaves are dense and used for shredding into sauerkraut or coleslaw. January King cabbage has curly blue-green leaves with splashes of purple. It can be planted in the fall and harvested into the winter. It only grows to be one pound per head. Napa cabbage is oblong with frilled yellow-green leaves. It is softer and sweeter than most cabbage. Red Drumhead cabbage is a tough, red cabbage that is usually shredded for salads. Savoy cabbage has yellow to green leaves and a mildly earthy taste. It is used in kimchi. Fun Facts Cabbage is a cruciferous vegetable. It is called this because the flowers have four petals and resemble a Greek cross. Cabbage is related to cauliflower, broccoli, kale, turnips, rutabagas, and Brussels sprouts. Early Greek and Roman civilization suggested using cabbage to treat deafness. Cabbage is 93 percent water. This institution is an equal opportunity provider. .

Copy Link

Recommended publications

Produce Asian
RECIPIES Stir-Fried Spicy Chinese Your Chinese Greens Long Bean Salad Serves 4 to 6 • 1 pound Chinese long Guide 1 • 1 /2 pounds Chinese greens beans such as Chinese broccoli, rabe, • 1 quart water Garnish baby bok choy, baby Napa cabbage, • 1 teaspoons cooking oil • Black sesame seeds to Chinese long beans 1 • /4 teaspoon salt • Chopped jalapeno • 1 carrot, cut into matchstick stips Dressing pepper 1 • /4 pound fuzzy melon or diakon, peeled 1 ... • /4 cup sesame seeds 1 • 1 /2 to 2 tablespoons corn or peanut oil 1 • /4 cup hoisin sauce 1 • /4 cup rice wine or dry sherry 1 • /3 cup seasoned rice vinegar 1 • /4 cup plus 2 tablespoons unsalted chicken or • 1 teaspoon chili garlic sauce vegetable stock Place sesame seeds in a small frying pan over medium heat; cook, Trim the base of the Chinese broccoli only if woody; the stems shaking the pan frenquently until seeds are lightly browned, about are prized more than the leaves. Cut the stalks on the diagonal 3–4 minutes. Immediately remove from pan to cool. Place seeds into finger-lengths; leave the leaf and flower clusters attached to in blender and process until well-ground. the stem, or separate if large. Cut Chinese rabe in the same manner. Cut off the base of the baby cabbage; trim and reserve them. Leave Add remaining ingredients in blender and process until smooth. smaller leaves whole; cut larger leaves on the diagonal in half; Remove and discard ends of the long beans. Cut diagonally into leave intact the miniature cabbages at the core.
[Show full text]
Comparative Antimicrobial Activity Study of Brassica Oleceracea †
Proceedings Comparative Antimicrobial Activity Study of Brassica oleceracea † Sandeep Waghulde *, Nilofar Abid Khan *, Nilesh Gorde, Mohan Kale, Pravin Naik and Rupali Prashant Yewale Konkan Gyanpeeth Rahul Dharkar College of Pharmacy and Research Institute, Karjat, Dist-Raigad, Pin code 410201, India; [email protected] (N.G.); [email protected] (M.K.); [email protected] (P.N.); [email protected] (R.P.Y.) * Correspondence: [email protected] (S.W.); [email protected] (N.A.K.) † Presented at the 22nd International Electronic Conference on Synthetic Organic Chemistry, 15 November– 15 December 2018. Available Online: https://sciforum.net/conference/ecsoc-22. Published: 14 November 2018 Abstract: Medicinal plants are in rich source of antimicrobial agents. The present study was carried out to evaluate the antimicrobial effect of plants from the same species as Brassica oleceracea namely, white cabbage and red cabbage. The preliminary phytochemical analysis was tested by using a different extract of these plants for the presence of various secondary metabolites like alkaloids, flavonoids, tannins, saponins, terpenoids, glycosides, steroids, carbohydrates, and amino acids. The in vitro antimicrobial activity was screened against clinical isolates viz gram positive bacteria Staphylococcus aureus, Streptococcus pyogenes, gram negative bacteria Escherichia coli, Pseudomonas aeruginosa. Extracts found significant inhibition against all the pathogens. Keywords: plant extract; phytochemicals; antibacterial activity; antifungal activity 1. Introduction Despite great progress in the development of medicines, infectious diseases caused by bacteria, fungi, viruses and parasites are still a major threat to public health. The impact is mainly observed in developing countries due to relative unavailability of medicines and the emergence of widespread drug resistance [1].
[Show full text]
Kohlrabi, Be Sure It  Your Money Stays Locally and Is Is No Larger Than 2 1/2” in Diameter, Recirculated in Your Community
Selection Why Buy Local? When selecting kohlrabi, be sure it Your money stays locally and is is no larger than 2 1/2” in diameter, recirculated in your community. with the greens still attached. Fresh fruits and vegetables are The greens should be deep green more flavorful, more nutritious all over with no yellow spots. and keeps more of its vitamins and Yellow leaves are an indicator that minerals than processed foods. the kohlrabi is no longer fresh. You are keeping farmers farming, which protects productive farmland from urban sprawl and being developed. What you spend supports the family farms who are your neighbors. Care and Storage Always wash your hands for 20 seconds with warm water and soap before and after preparing produce. Wash all produce before eating, FOR MORE INFORMATION... cutting, or cooking. Contact your local Extension office: Kohlrabi can be kept for up to a month in the refrigerator. Polk County UW-Extension Drying produce with a clean 100 Polk County Plaza, Suite 190 cloth or paper towel will further Balsam Lake, WI 54810 help to reduce bacteria that may (715)485-8600 be present. http://polk.uwex.edu Keep produce and meats away Kohlrabi from each other in the refrigerator. Originally developed by: Jennifer Blazek, UW Extension Polk County, Balsam Lake, WI; Colinabo http://polk.uwex.edu (June, 2014) Uses Try It! Kohlrabi is good steamed, Kohlrabi Sauté barbecued or stir-fried. It can also be used raw by chopping and INGREDIENTS putting into salads, or use grated or 4 Medium kohlrabi diced in a salad.
[Show full text]
Environmental and Genetic Variation in Essential Mineral Nutrients and Nutritional Value Among Brassica Vegetables
Journal of Agricultural Science; Vol. 10, No. 7; 2018 ISSN 1916-9752 E-ISSN 1916-9760 Published by Canadian Center of Science and Education Environmental and Genetic Variation in Essential Mineral Nutrients and Nutritional Value Among Brassica Vegetables Moo Jung Kim1, Tyler J. Simpson1, Yu-Chun Chiu1, Talon M. Becker2, John A. Juvik3 & Kang-Mo Ku1 1 Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV, USA 2 Extension-Commercial Agriculture, University of Illinois at Urbana-Champaign, Benton, IL, USA 3 Department of Crop Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, USA Correspondence: Kang-Mo Ku, Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV 26505, USA. Tel: 1-304-293-2549. E-mail: [email protected] Received: March 20, 2018 Accepted: April 28, 2018 Online Published: June 15, 2018 doi:10.5539/jas.v10n7p1 URL: https://doi.org/10.5539/jas.v10n7p1 Abstract Dietary minerals play an important role in human nutrition and proper metabolism. We grew various Brassica crops under field conditions in 2012 and 2013 and analyzed 8 essential minerals from edible tissues of those crops. Among the investigated crops, pak choi (Brassica rapa), mustard greens (B. juncea; B. nigra), and komatsuna (B. rapa) were generally high in most minerals, according to dry weight-based concentrations. The percentage recommended daily intake (RDA) or adequate intake (AI) values, calculated using fresh weight-based concentrations, suggest that Brassica vegetables are a good source of iron, calcium, and manganese, providing > 20% of %RDA/AI depending on crop. Kale (B. oleracea; B. napus) was generally higher in %RDA/AI, in particular for calcium (Ca), phosphorous (P), magnesium (Mg), and manganese (Mn).
[Show full text]
Morphological Characterisation of White Head Cabbage (Brassica Oleracea Var. Capitata Subvar. Alba) Genotypes in Turkey
NewBalkaya Zealand et al.—Morphological Journal of Crop and characterisation Horticultural ofScience, white head2005, cabbage Vol. 33: 333–341 333 0014–0671/05/3304–0333 © The Royal Society of New Zealand 2005 Morphological characterisation of white head cabbage (Brassica oleracea var. capitata subvar. alba) genotypes in Turkey AHMET BALKAYA Keywords cabbage; classification; morphological Department of Horticulture variation; Brassica oleracea; Turkey Faculty of Agriculture University of Ondokuz Mayis Samsun, Turkey INTRODUCTION email: [email protected] Brassica oleracea L. is an important vegetable crop RUHSAR YANMAZ species which includes fully cross-fertile cultivars or Department of Horticulture form groups with widely differing morphological Faculty of Agriculture characteristics (cabbage, broccoli, cauliflower, University of Ankara collards, Brussel sprouts, kohlrabi, and kale). His- Ankara, Turkey torical evidence indicates that modern head cabbage email: [email protected] cultivars are descended from wild non-heading brassicas originating from the eastern Mediterranean AYDIN APAYDIN and Asia Minor (Dickson & Wallace 1986). It is HAYATI KAR commonly accepted that the origin of cabbage is the Black Sea Agricultural Research Institute north European countries and the Baltic Sea coast Samsun, Turkey (Monteiro & Lunn 1998), and the Mediterranean region (Vural et al. 2000). Zhukovsky considered that the origin of the white head cabbage was the Van Abstract Crops belonging to the Brassica genus region in Anatolia and that the greatest cabbages of are widely grown in Turkey. Cabbages are one of the the world were grown in this region (Bayraktar 1976; most important Brassica vegetable crops in Turkey. Günay 1984). The aim of this study was to determine similarities In Turkey, there are local cultivars of cabbage (B.
[Show full text]
Chapter 1 Definitions and Classifications for Fruit and Vegetables
Chapter 1 Definitions and classifications for fruit and vegetables In the broadest sense, the botani- Botanical and culinary cal term vegetable refers to any plant, definitions edible or not, including trees, bushes, vines and vascular plants, and Botanical definitions distinguishes plant material from ani- Broadly, the botanical term fruit refers mal material and from inorganic to the mature ovary of a plant, matter. There are two slightly different including its seeds, covering and botanical definitions for the term any closely connected tissue, without vegetable as it relates to food. any consideration of whether these According to one, a vegetable is a are edible. As related to food, the plant cultivated for its edible part(s); IT botanical term fruit refers to the edible M according to the other, a vegetable is part of a plant that consists of the the edible part(s) of a plant, such as seeds and surrounding tissues. This the stems and stalk (celery), root includes fleshy fruits (such as blue- (carrot), tuber (potato), bulb (onion), berries, cantaloupe, poach, pumpkin, leaves (spinach, lettuce), flower (globe tomato) and dry fruits, where the artichoke), fruit (apple, cucumber, ripened ovary wall becomes papery, pumpkin, strawberries, tomato) or leathery, or woody as with cereal seeds (beans, peas). The latter grains, pulses (mature beans and definition includes fruits as a subset of peas) and nuts. vegetables. Definition of fruit and vegetables applicable in epidemiological studies, Fruit and vegetables Edible plant foods excluding
[Show full text]
Ornamental Cabbage and Kale, Brassica Oleracea in the Fall, Chyrsanthemums and Pansies Are the Predominant Plants Offered for Seasonal Color
A Horticulture Information article from the Wisconsin Master Gardener website, posted 3 Sept 2007 Ornamental Cabbage and Kale, Brassica oleracea In the fall, chyrsanthemums and pansies are the predominant plants offered for seasonal color. But another group of cold-tolerant plants without fl owers can help brighten the fall garden when almost ev- erything else is looking tired and ready for winter. Ornamental cabbage and kale are the same species as edible cabbages, broccoli, and caulifl ower (Bras- sica oleracea) but have much fancier and more col- orful foliage than their cousins from the vegetable garden. While these plants are sometimes offered as “fl owering” cabbage and kale, they are grown for their large rosettes of colorful leaves, not the fl owers. These plants are very showy and come in a variety of colors, ranging from white to pinks, purples or reds. Even though they are technically all kales (kale does not produce a head; instead, it produces leaves in a tight rosette), by convention those types with deeply- cut, curly, frilly or ruffl ed leaves are called ornamen- Ornamental kale makes a dramatic massed planting. tal kale, while the ones with broad, fl at leaves often edged in a contrasting color are called ornamental cabbage. The plants grow about a foot wide and 15” tall. Ornamental cabbages and kales do not tolerate summer heat, and plants set out in spring will likely have bolted or declined in appearance, so it is necessary to either start from seed in mid-summer or purchase trans- plants for a good fall show.
[Show full text]
“Cooking Has Done the Most to Advance the Cause of Civilization”
The Broadcaster ▪ June13th 2013▪ 715-432-4683 ▪ [email protected] ▪ www.stoneyacresfarm.net “Cooking has done the most to advance the cause of civilization” -Jean Anthelme Brillat-Savarin (in Michael Pollan’s Cooked) - In Your Box Lettuce heads- News from the Farm leaf, baby red Welcome to CSA Season 2013. This is our 7th CSA season and despite a late and romain, oak leaf, increasingly wet spring we think this may very well be our best season yet! We apologize for and/or butterhead. the late start and encourage everyone to make sure that you note that the final delivery Broccoli will now be October 24th, one week later than planned. Chinese cabbage If you want to receive an email reminder, e-newsletter or text reminder please call, (napa cabbage) text or email! See communications on the other side of the newsletter for details. Purple Kohlrabi with greens In crop news, many of the leafy greens are “on schedule” and other spring crops like Radishes carrots, beets, spinach are a little behind. Snap and snow peas are the most behind of any Scallions spring crop, since they were planted a full month late, but they look beautiful so a little wait Bok Choy (pac will lead to a bountiful crop! It has been wet and cool which has made some planting choi) difficult and made some of our crops less than happy, but most of our veggies are planted Maple Syrup in raised beds which helps with drainage in our heavy soils. Rhubarb th The pancake breakfast is still on June 29 ! Pea picking will not take place Baby turnips with that day but may be rescheduled as a series of u-pick times as the weather and crop allow.
[Show full text]
Crispy Brussels Sprout & Saffron Risotto
Crispy Brussels Sprout & Saffron blueapron.com Risotto with Parmesan Cheese 2 SERVINGS | 25–35 MINS R IS P Ingredients C & Serve with Blue Apron M wine that has this symbol Y I N L L blueapron.com/wine 1/2 lb Brussels E R A 1 cup Carnaroli Rice 2 cloves Garlic Sprouts 1 Lemon 1 Shallot 2 Tbsps Butter 2 Tbsps Mascarpone 1/4 cup Grated 1 pinch Saffron Cheese Parmesan Cheese 1/4 tsp Crushed Red Pepper Flakes 1 Prepare the ingredients 3 Make the risotto • Place an oven rack in the center • To the pot of cooked shallot, of the oven; preheat to 450°F. add the rice, saffron, and 3 cups • Wash dry the fresh produce. of water (carefully, as the liquid may splatter); season with salt • Peel and finely chop the shallot. and pepper. Heat to boiling • Peel and roughly chop 2 cloves on high. of garlic. • Once boiling, reduce the heat • Combine the chopped shallot to medium-high. Cook, stirring and chopped garlic in a bowl. occasionally, 15 to 17 minutes, or • Quarter and deseed the lemon. until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). • Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. • Turn off the heat. Add the butter, mascarpone, and the juice of 2 lemon wedges; stir until thoroughly combined and the butter 2 Cook the shallot is melted. • In a medium pot, heat • Taste, then season with salt and pepper if desired. 2 teaspoons of olive oil on medium-high until hot.
[Show full text]
Semantic Segmentation of Cabbage in the South Korea Highlands with Images by Unmanned Aerial Vehicles
applied sciences Article Semantic Segmentation of Cabbage in the South Korea Highlands with Images by Unmanned Aerial Vehicles Yongwon Jo 1, Soobin Lee 1, Youngjae Lee 1, Hyungu Kahng 1, Seonghun Park 1, Seounghun Bae 2, Minkwan Kim 2, Sungwon Han 1 and Seoungbum Kim 1,* 1 School of Industrial and Management Engineering, Korea University, Seoul 02841, Korea; [email protected] (Y.J.); [email protected] (S.L.); [email protected] (Y.L.); [email protected] (H.K.); [email protected] (S.P.); [email protected] (S.H.) 2 Korea Land and Geospatial Informatix Corporation Spatial Information Research Institute, Wanju-Gun 55365, Korea; [email protected] (S.B.); [email protected] (M.K.) * Correspondence: [email protected] Abstract: Identifying agricultural fields that grow cabbage in the highlands of South Korea is critical for accurate crop yield estimation. Only grown for a limited time during the summer, highland cabbage accounts for a significant proportion of South Korea’s annual cabbage production. Thus, it has a profound effect on the formation of cabbage prices. Traditionally, labor-extensive and time- consuming field surveys are manually carried out to derive agricultural field maps of the highlands. Recently, high-resolution overhead images of the highlands have become readily available with the rapid development of unmanned aerial vehicles (UAV) and remote sensing technology. In addition, deep learning-based semantic segmentation models have quickly advanced by recent improvements in algorithms and computational resources. In this study, we propose a semantic segmentation framework based on state-of-the-art deep learning techniques to automate the process of identifying Citation: Jo, Y.; Lee, S.; Lee, Y.; cabbage cultivation fields.
[Show full text]
Investigation on the Relationship Between Morphological And
agronomy Communication Investigation on the Relationship between Morphological and Anatomical Characteristic of Savoy Cabbage and Kale Leaves and Infestation by Cabbage Whitefly (Aleyrodes proletella L.) Agnieszka Marasek-Ciolakowska 1,* , Grazyna˙ Soika 2 , Wojciech Warabieda 2 , Urszula Kowalska 1 and Dariusz Rybczy ński 2 1 Department of Applied Biology, The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland; [email protected] 2 Department of Plant Protection against Pests, The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland; [email protected] (G.S.); [email protected] (W.W.); [email protected] (D.R.) * Correspondence: [email protected] Abstract: The cabbage whitefly (CW), Aleyrodes proletella (L.) (Hemiptera: Aleyrodidae), is an im- portant pest in Brassica oleracea L. crops. Little is known about the mechanisms of resistance to CW of savoy cabbage and kale cultivars. Light microscopy (LM) and scanning electron microscopy (SEM) analysis were used to determine the relationship between the morphological and anatomical features of savoy cabbage (Brassica oleracea L. convar. capitata (L.) Alef. var. sabauda L.) and kale (Brassica oleracea L. convar. acephala (DC.) Alef. var. sabellica L.) leaves and host suitability to col- onization by CW. Two kale cultivars, “Redbor” and “Starbor”, and two savoy cabbage cultivars, “Gloriosa” and “Alcosa”, that differed in the degree of infestation by A. proletella were taken for Citation: Marasek-Ciolakowska, A.; histological analysis. The lowest infestation by all forms of A. proletella was observed on savoy Soika, G.; Warabieda, W.; Kowalska, cabbage cultivar “Alcosa” and kale cultivar “Starbor”.
[Show full text]
Brussels Sprout
Brussels Sprout Introduction: At this club in October 2011 Dick Turvey told us that he believed that growing Brussels Sprouts was an easier way for two people to eat cabbage greens than growing cabbages. He planted seedlings in the first week of October, November and December for succession and claimed “Maxim” was the best variety. My own experience has been that they are at least as easy to grow as cabbages and provide a more continuous yield. We can pick what we need for a meal rather than picking a whole cabbage and a brussels sprout crops over a longer period than a cabbage. Growing: You can have Brussels Sprouts virtually all year round in Dunedin (apart for the hungry gap between October and December). Plant seedlings as soon as growth starts in the spring (September-October) for the summer and autumn and again in January for winter and early spring. They should be 30cm apart in rows that are 60 cm apart. We grow six plants in Spring and six in January. Like all the cabbage family they grow fastest if you have lots of nitrogen in the soil. They grow in temperatures of 7 – 24 ⁰ C with highest yields at 15 – 18 ⁰ C and home gardeners have an advantage over commercial growers in that you can harvest them over many weeks and they are not affected by freezing temperatures – some say it even enhances the flavour. They are part of the cabbage family and so put them in the same plot as Broccoli, cabbage & Chinese cabbage, cauliflower, radish, swede, kale, kohlrabi, mustard, radish and rocket.
[Show full text]