Cabbage - Brassica oleracea (Care, Characteristics, Symbolism, Images, Edible)

Cabbage

Also known as: Brussels sprouts, Cauliflower

When you look at a wild cabbage plant, you may be surprised by how many edible vegetables were derived from it. Native peoples selectively cultivated the wild cabbage over centuries to produce broccoli, cauliflower, kale, kohlrabi, and more. The wild form of the plant is also edible.

Scientific classification

Species

Cabbage (Brassica oleracea)

Mustards, capers, and allies

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Perennial, Biennial, Annual

Lifespan

Herb

Plant Type

Spring

Bloom Time

Late spring, Early summer, Mid fall, Late fall

Harvest Time

60 cm to 1.5 m

Plant Height

30 cm to 60 cm

Spread

Green, Blue, Red

Leaf Color

2.5 cm

Flower Size

Green, Brown, Copper

Fruit Color

Yellow

Flower Color

Green, Yellow

Stem Color

Winter dormancy

Dormancy

Deciduous, Semi-evergreen

Leaf type

20 - 38 ℃

Ideal Temperature

Spring, Summer

Growth Season

Moderate

Growth Rate

Images of Cabbage

Distribution of Cabbage

Distribution Map

Cabbage is native to coastal Europe from the south of England to the Mediterranean, preferring to grow on seaside cliffs. Due to its popularity as an agricultural crop, it is now cultivated around the globe.

Native

Cultivated

Invasive

Introduced

No species reported

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Habitat

Sea cliffs

Hemisphere Trend Curve

Northern

Sorthern

Flowering

Fruiting

Culture

Garden Use

Cabbage is one of the more popular plants grown in vegetable gardens. It is prized for its ease of cultivation and even has several ornamental varieties to use as accent plants. Cabbage is typically grown with lettuce, herbs, beans, or celery to promote healthy soil and support each other.

Symbolism

prosperity

Interesting Facts

Cabbage's thick leaves help it to retain moisture and nutrients, an important adaptation for its difficult growing conditions. This is because the plant is native to chalky soil and sea cliffs of coastal and southern Europe.

Name Story

Cabbage: Cabbage comes from the word, caboche from the Middle English language meaning 'head'. Coincidentally, its circled-shaped appearance looks like the shape of a head. Hence, it is called cabbage.

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Cultivars

There are several recognized cultivars of Cabbage, including the following common varieties :

Cabbage 'Noelle'Cabbage 'January King'Cabbage 'Green Magic'Cabbage 'Redbor'Jersey Kale

Quickly Identify Cabbage

Waxy leaves in varied hues: purple, pink, white.

Yellow flowers with cross pattern, attracting pollinators.

Elongated siliques with distinctive dehiscence for seed dispersal.

Thick stem, pale green to light brown, minimal irregularities.

Prominent veins on fleshy, glaucous leaves up to 2 feet long.

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Care Guide for Cabbage

Every week

Water

Full sun

Sunlight

20 - 38 ℃

Ideal Temperature

Water: Cabbage thrives in cool, moist climates, requiring consistent moisture without waterlogging. Water weekly to maintain health and utilize rainwater for optimal hydration, avoiding chlorine found in tap water for a pH-balanced environment.

Fertilize: For optimal care, fertilize cabbage with high nitrogen fertilizers every 2-4 weeks during its growing season, applying about 1/4 pound per 20 square feet. Avoid over-fertilization, use slow-release formulations, and adjust nutrient ratios based on cabbage's lifecycle to enhance growth and resilience.

Pruning: Proper pruning of cabbage in early to late spring is essential for healthy growth. Remove damaged leaves to improve airflow, reduce pests, and align with its growth cycle, enhancing nutrient distribution and promoting robust foliage development.

Propagation: Cabbage is best propagated by sowing seeds in early spring. This process is typically easy, leading to successful germination when properly cared for. Look for healthy root development and vibrant foliage as indicators of successful propagation.

Repotting: Cabbage needs repotting every 2-3 years, ideally in early spring. Use a spacious pot for its roots. After repotting, maintain consistent moisture and avoid direct sunlight until recovery is evident, enhancing the vigor and yield of cabbage.

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