These include cabbage bark or cabbage tree (a member of the genus Andira) and cabbage palms, which include several genera of palms such as Mauritia, Roystonea oleracea, Acrocomia and Euterpe oenocarpus. It is also a part of common names for several unrelated species. A related species, Brassica rapa, is commonly named Chinese, napa or celery cabbage, and has many of the same uses. "Cabbage" was originally used to refer to multiple forms of B. oleracea, including those with loose or non-existent heads. The varietal epithet capitata is derived from the Latin word for "having a head". This original species evolved over thousands of years into those seen today, as selection resulted in cultivars having different characteristics, such as large heads for cabbage, large leaves for kale and thick stems with flower buds for broccoli. oleracea, also called colewort or field cabbage. All of these developed from the wild cabbage B. oleracea var. Several other cruciferous vegetables (sometimes known as cole crops ) are cultivars of B. oleracea, including broccoli, collard greens, brussels sprouts, kohlrabi and sprouting broccoli. acephala) is a member of the genus Brassica and the mustard family, Brassicaceae. World production of cabbage and other brassicas in 2020 was 71 million tonnes, led by China with 48% of the total.Ĭabbage ( Brassica oleracea or B. oleracea var. Raw cabbage is a rich source of vitamin K, vitamin C, and dietary fiber. 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. Starting in the Early Modern Era, cabbage was exported to the Americas, Asia, and around the world. It was also employed by European sailors to prevent scurvy during long ship voyages at sea. By the 17th and 18th centuries, cabbage was popularised as staple food in central, northern, and eastern Europe. Savoy cabbage was developed in the 16th century. New variates were introduced from the Renaissance on, mostly by Germanic-speaking peoples. By the Middle Ages, cabbage had become a prominent part of European cuisine, as indicated by manuscript illuminations. It was described as a table luxury in the Roman Empire. Cabbage in the cuisine has been documented since Antiquity. Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases.Ĭabbage was most likely domesticated somewhere in Europe in Ancient history before 1000 BC. Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must be kept separate from other cole crops to prevent cross-pollination. As of 2012, the heaviest cabbage was 62.71 kilograms (138 lb 4 oz). Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. sabauda).Ī cabbage generally weighs between 500 to 1,000 grams (1 to 2 lb). oleracea), and belongs to the " cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. It is descended from the wild cabbage ( B. oleracea var. Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.
0 kommentar(er)
