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Cabbage

Brassica oleracea var. capitata

Cabbage is a leafy vegetable that produces large heads of compact leaves. Cabbages belong to the Mustard family that include broccoli, cauliflowers, kale and Brussel Sprouts. They are mild, sweet and have a slightly peppery flavour, can be used freshly cut, cooked, added to soups and used in side dishes. Cabbages prefer growing in cooler temperatures and thrive during winter in warmer climates.

Planning

Difficulty
Easy
Flowering time
Summer
Fruiting time
Autumn

Harvesting

Cabbage heads are ready to harvest within 3-4 months after sowing. Cut head at ground level when they are firm to the touch to eat fresh or pick heads that are firm and solid with no outer leaves that have lost their green colour, pulling up the entire plant and roots for storing.

Propagation

Seed
Sow seeds thinly in Summer, 6-12 mm deep and 15-20 cm apart. It will give seedlings time to grow vegetative before the colder climate sets in and help to form a sweet and good 'head'. Germination takes 10-14 days.

Special features

Crop rotation
Rotate crops annually to avoid pests and diseases and don't grow brassicas on the same plot more than once every three years. Moving the crop helps avoid the build-up of soil pests and diseases.

Geography

Origin
Europe 1000BC
Natural climate
Cool season

Environment

Light
Full Sun, Partial Sun
Soil moisture
Moist
Soil type
Clay, Loam, Sand, Compost, Chalk
Soil PH preference
Neutral, Alkaline
Frost hardiness
Hardy

Uses

Medicinal
Contain Vitamin C and K as well as dietary fibre.
Edible
The edible leaves are mild, sweet, and have a peppery flavour that softens with cooking. They are great shredded for salads, added to soups or cooked as a side dish.

Personality

Family
Brassicaceae
Flower colour
Yellow
Scent
Mild

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