Common Name: Cabbage
Indian Names: Gobhi (Hindi), Muttagose (Tamil), Khosu (Kannada)
Botanical Name: Brassica oleracea
Vegetable Type: Cruciferous
Varieties: The different varieties of cabbage according to the different types are given below
- White: Spring Greens, Dutch
- Red: Ruby Ball, Red Acre
- Savoy: Vanguard, Savoy King
The cabbage is a plant which is closely related to the cauliflower, broccoli, brussels sprouts, and other cole crops. This plant is prepared in a variety of forms across various cuisines. It is rich in vitamins C and K, and dietary fibre. Over half of the cabbage produced in the world comes from China, as it is a very popular vegetable used in their cuisine. Let’s take a look at this vegetable’s main features.
Height: 1-2m (3.3-6.6ft)
Width: 25-35cm (10-14in)
Flowering Season: 4-5 months after planting
Flower: Four petaled, yellow and white flowers
Foliage: Crinkled, deep green foliage, with a rosette shaped spread at the base
Sunlight: Full sun, i.e. 6-8 hours of direct exposure to sunlight daily
Water: Regular watering intervals, make sure the soil is moist, yet well drained
Sowing Season: They can be sown anytime from mid-February to mid April. The harvest time will be delayed proportionate to the time of sowing.
Sowing Method: Cabbage is started indoors and transplanted after the seedling has reached a height of around 15cm (6in). When moved outdoors, the seeds are usually sown 1.5cm (0.6in) deep and are spaced 30-60cm (1-2ft) apart as the spread of the crop can be quite wide.
Care: Make sure to feed the plant a fertilizer which has high nitrogen and potassium content, and water heavily right after transplantation, and gradually decrease the water amount as the plant gets accustomed to its new surroundings. As cabbages are extremely vulnerable to pests, make sure to keep a fence or netting around your crop to discourage common pests.
Pests: The main pests for cabbages include maggots, worms, and beetles. These can be controlled by dusting with flour dust, growing a cover crop, or placing a collar around the plant.
Harvest: Your cabbage plant is ready for harvest around 3-4 months after planting. You can tell if it is ready if the cabbage is hard and solid. When harvesting, cut off the head of the plant at the base, and a few outer leaves to cover the head. Harvesting must take place immediately after the heads are ready or else they will rot in the fields.
Propagation: Cabbage is primarily propagated by seeds.
Even though cabbage is a rather susceptible plant, its pests are quite simple to tackle, and its yield can be used for various purposes. Sometimes cabbages are allowed to flower and are grown as ornamental plants. So whether you want it in your kitchen or in your garden, the cabbage is a crop that can do both.