Cabbage

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Scientific name: Brassica oleracea var. capitata

Family: Brassicaceae ( Cruciferae )

Common name: Cabbage

Description

Cabbage is cultivated for thousands years. The ancient Romans used it for many purposes and they introduced it in Europe. It was cultivated in Northern Europe and it quickly became a popular vegetable.

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Health Benefits

Anti-inflammatory benefits

Anti-oxidant health benefits

Cancer preventation

Helps detoxify the body

 Helps keep blood pressure from getting high

Physical characteristics

Biennial herbaceous plant
Bud’s height = 35cm
The head is formed by leave’s incurvation and overlapping
The flowers are white or yellow, in a grape
Varieties of size, shape and color of the head and varieties of biological cycle’s duration and other physical characteristics.

Cultivation

Climate:

Hardy in low temperatures
Ideal temperatures for plant growth are 15-18 ° C

Soil:

Fertile, deeply working soil, sandy loam soil, rich in organic matter
pH= 6,0 -7,0

Irrigation:
Water needs (400-600 mm)

Planting: Non Genetically Modified Organism (GMO) seed

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Planting season:

August-September or March-April

Outdoor planting distances:

Along line: 0,30-0,45 m
Between lines: 0,60-0,90 m

Fertilization and Hoeing:

Soil enrichment with natural products at planting
Addition of natural products when it’s necessary
ΚWeed control and their incorporation so as to improve ventilation
Removal of the lower and old leaves because they are more vulnerable to diseases

Harvest and Storage

Harvesting season: 6-7 months after planting
Production 5 tn/ acre
Cabbage’s harvest: when the heads are ready
Conservation at 1-2 °C and 95% R.H. for 1-6 months after planting
Sensitivity to ethylene

Crop combination

Beans, peas, cucumber, lettuce, beetroot, celery, spinach, radish and tomato