Necrotic spot is where there are oval sunken spots a few millimeters across that are often grouped around the midrib. [54], In 2018, world production of cabbages (combined with other brassicas) was 69.4 million tonnes, led by China with 48% of the world total (table). The scientific name of Cabbage is the botanical name or formal name. Napa cabbage is another Chinese vegetable variety in the Brassica family. The diamondback moth (Plutella xylostella) and the cabbage moth (Mamestra brassicae) thrive in the higher summer temperatures of continental Europe, where they cause considerable damage to cabbage crops. [88], Cabbage has been linked to outbreaks of some food-borne illnesses, including Listeria monocytogenes[89] and Clostridium botulinum. 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. [5] During the 16th century, German gardeners developed the savoy cabbage. Cabbage (Brassica oleracea or B. oleracea var. [90] Shigella species are able to survive in shredded cabbage. Seedlings are destroyed by the caterpillars. In certain climates, cabbage can be planted at the beginning of the cold period and survive until a later warm period without being induced to flower, a practice that was common in the eastern US. 7 Replies. The botanical name for cabbage is Brassica oleracea capitata. Napa cabbage, also called celery cabbage (B. rapa, variety pekinensis), forms a tight head of crinkled light green leaves. Excessive consumption of cabbage may lead to increased intestinal gas which causes bloating and flatulence due to the trisaccharide raffinose, which the human small intestine cannot digest, but is digested by bacteria in the large intestine. gemmifera); and Savoy cabbage (var. [9] About 90 percent of the root mass is in the upper 20–30 cm (8–12 in) of soil; some lateral roots can penetrate up to 2 m (6 ft 7 in) deep. The main purpose of having a scientific name is to have a same name accepted and used worldwide. Nonheading cabbages and kale were probably the first to be domesticated, before 1000 BC,[28] perhaps by the Celts of central and western Europe,[5] although recent linguistic and genetic evidence enforces a Mediterranean origin of cultivated brassicas. The fruit is a silique that opens at maturity through dehiscence to reveal brown or black seeds that are small and round in shape. oleracea, also called colewort or field cabbage. By selecting for fatter stems, the variant plant known as, European preference emerged for eating immature buds, selection for, Further selection in Belgium in lateral bud led to, This page was last edited on 13 January 2021, at 21:30. They can be prepared many different ways for eating; they can be pickled, fermented (for dishes such as sauerkraut), steamed, stewed, sautéed, braised, or eaten raw. [55], Plants are generally started in protected locations early in the growing season before being transplanted outside, although some are seeded directly into the ground from which they will be harvested. Other medicinal uses recorded in European folk medicine include treatments for rheumatism, sore throat, hoarseness, colic, and melancholy. [24] Pickling is one of the most popular ways of preserving cabbage, creating dishes such as sauerkraut and kimchi,[14] although kimchi is more often made from Chinese cabbage (B. Members of the Brassicaceae Family (Thumbnails): Barbarea verna. [48] In India, cabbage was one of several vegetable crops introduced by colonizing traders from Portugal, who established trade routes from the 14th to 17th centuries. [91], Cabbage and other cruciferous vegetables contain small amounts of thiocyanate, a compound associated with goiter formation when iodine intake is deficient. In pepper spot, tiny black spots occur on the areas between the veins, which can increase during storage. [58] Cabbages are mature when they are firm and solid to the touch. Internal tip burn occurs when the margins of inside leaves turn brown, but the outer leaves look normal. [82], In addition to its usual purpose as an edible vegetable, cabbage has been used historically in herbalism. Scientific Name: Brassica oleracea var. [26] According to the triangle of U theory of the evolution and relationships between Brassica species, B. oleracea and other closely related kale vegetables (cabbages, kale, broccoli, Brussels sprouts, and cauliflower) represent one of three ancestral lines from which all other brassicas originated. Brush. [81] Cabbage is a source of indole-3-carbinol, a chemical under basic research for its possible properties. Turnip: Brassica rapa subsp. Brassica oleracea is a plant species that includes many common foods as cultivars, including cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, kohlrabi, and gai lan. Cabbage is a good source of vitamin K, vitamin C and dietary fiber. [41] Cabbage continued to figure in the materia medica of antiquity as well as at table: in the first century AD Dioscorides mentions two kinds of coleworts with medical uses, the cultivated and the wild,[10] and his opinions continued to be paraphrased in herbals right through the 17th century. [29], While unidentified brassicas were part of the highly conservative unchanging Mesopotamian garden repertory,[30] it is believed that the ancient Egyptians did not cultivate cabbage,[31] which is not native to the Nile valley, though the word shaw't in Papyrus Harris of the time of Ramesses III has been interpreted as "cabbage". 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