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Brassica oleracea var. capitata L.
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| Field Of Cabbage. Brassica oleracea var. capitata L. All Photos Courtesy: Wikipedia, the free encyclopedia. |
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| Cabbage Inflorescence. Brassica oleracea var. capitata L. | Cabbage Seeds. Brassica oleracea var. capitata L. |
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Cabbage. We wish to thank Wikipedia, the free encyclopedia for some of the information, and images on our page. We share information, images, and donate to Wikipedia. There are several cabbage varieties available to the backyard vegetable gardener. They vary in size and taste. Smaller varieties tend to mature faster, while larger varieties take a little longer. If you live in an area with a short spring season, you may want to plant smaller varieties in the beginning of the year. If the fall season tends to last a little longer, you can plant a larger variety then. Cabbage (Brassica oleracea or B. oleracea var. capitata, var. tuba, var. sabauda or var. acephala) is a member of the genus Brassica and the mustard family, Brassicaceae. Several other cruciferous vegetables (sometimes known as cole crops are considered cultivars of B. oleracea, including broccoli, collard greens, brussels sprouts, kohlrabi and sprouting broccoli. All of these developed from the wild cabbage B. oleracea var. oleracea, also called colewort or field cabbage. 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.
The heads average 5 inches across and weigh about 2 pounds, good flavor, ready in 60 days after transplanting, light green outside and creamy white inside.
A Chinese cabbage variety that matures in 45 days from seed, small heads average 1 1/2 pounds, dense center with dark green outer leaves, peppery and sweet flavor, good crisp texture.
A large variety that averages 15 pounds, ready in 105 days from seed, large blue/green outer leaves, creamy white center is dense, mild flavor.
A Chinese variety is oblong in shape, averaging 10 inches tall and 7 inches across, dense leafy center is creamy yellow, light green outer leaves, matures in about 65 days after transplanting, sweet and tangy flavor.
A red cabbage that matures in 50 days after transplanting, heads are maroon in color and average 3 pounds, inside is dense and almost purple in color with distinct white ribs throughout, sweet and peppery flavor.
A variety that features light green outer leaves and a creamy white center, heads average 8 pounds, ready in 80 days after transplanting, dense heads are more flat than other varieties.
A variety that matures in 70 days after transplanting, heads average 3 pounds, dark green outer leaves and a light colored center, head is almost cone shaped and dense and features a sweet flavor, holds well for a couple of weeks on the plant after maturity.
A cabbage variety that matures in 45 days after transplanting, small green heads average 2 pounds and are about the size of a softball, medium green outer leaves and a creamy white center, heads are tight and well-formed, sweet flavor
A cabbage variety that features very dense heads, light green outer leaves and creamy white center, holds well on plant for a couple of weeks, round heads average 3 1/2 pounds, matures in 50 days after transplanting, sweet and peppery flavor
1. Determine the last expected spring frost date for your area. Plan to plant your cabbage 2 or 3 weeks before the last frost-free date. 2. Cultivate your planting area to break up any hard soil, keeping your rows about 12 to 24 inches apart. Cabbage varieties prefer well-draining, loose soils with plenty of organic matter. 3. If a soil test has not been taken, make a preplant application of 5-10-10 at the rate of 3 pounds per 100 square feet. Use a starter solution for transplants, and sidedress cautiously after the first leaves reach about the size of a dime using three tablespoons of 33-0-0 per 10 feet of row). Sidedress cautiously until a large number of cabbage are set. Too much nitrogen before fruit set causes all foliage. After fruit set, fertilize regularly using a complete fertilizer. Soil pH should be 5.8 to 6.5 for best growth. 4. Purchase certified cabbage seed from your local garden center or nursery. 5. Cabbage should be spaced 1/8 to 3/8 inches deep, � inch apart, in rows 12 to 24 inches apart. Select a well-drained, loamy or sandy loam soil for planting. Avoid areas that have had eggplant, tobacco, pepper or Irish potato planted in the previous year. 6. Apply a layer of organic mulch to help maintain soil temperatures and to prevent weeds from growing. 7. Water your cabbage once or twice a week when the soil feels dry to the touch. Do Not Spray Water On Your Plants.Cabbage has shallow root systems so they only need a light watering to maintain constant soil moisture. But, a few have lateral roots that can penetrate up to 6.6 feet deep. Water sufficiently to moisten the soil to a depth of at least 6 inches. The critical period for moisture is during leaf development. Mulching can help to provide uniform moisture, conserve water and reduce weeds. 8. Monitor your cabbage for disease and pest problems.Cabbage grown by spraying water in Arizona, often suffer from fungal diseases, which can be treated with a fungicide. Control common pests such as snails, potato tubermoth and aphids by sprinkling nontoxic diatomaceous earth around the affected Pepper plants. 9. Cabbage should be ready for harvest in about 65 to 85 days from seed. Some varieties can take up to 160 days.
Reduce disease problems by:
Pests Of Cabbage In Arizona:
Apply a Bacillus thuringiensis (Bt) based insecticide to control them.
Some of the more common diseases of cabbage in Arizona include bottom rot caused by Rhizoctonia solani, leaf drop caused by Sclerotinia minor and S. sclerotiorum, downy mildew caused by Bremia lactucae and powdery mildew caused by Erysiphe cichoracearum. Another major disease of cabbage in Arizona is big vein, which is caused by double-stranded ribonucleic acid that is presumed to be a virus-like agent. Fungicides can be effective management tools for lettuce diseases caused by fungi. Treat with an approved fungicide. Neem oil, sulfur, and other fungicides can be used.
Not all insects found in our gardens, & orchards are pests. Many organisms benefit the grower by eating or parasitizing pests in the orchard. These organisms are known as beneficials, natural enemies, or biological control agents. They may be native or introduced from other areas. Beneficial natural enemies (insects and mites) that may occur in our gardens, & orchards could be classified as predators or parasitoids. Predators are those that attack, kill, and feed directly on a pest (prey). Examples of common garden, or orchard predators are ladybeetles, flies, lacewings, wasps, bugs, ants, spiders, and predator mites. Parasitoids are insects that lay eggs on or in a pest (host). The developing larva lives and feeds on the host, parasitizing and eventually killing it. Examples include parasitic wasps such as the egg parasite, Trichogramma sp. Bees are a different class of beneficial insects in the garden or orchard in that they benefit the grower by aiding pollination. It is important that growers are able to recognize, identify, and conserve beneficials in their gardens, & orchards. Conservation of beneficial organisms is a basic tenet of an ecologically sound pest management strategy. Conservation or enhancement of beneficials can be achieved through judicious use of pesticides such as spraying only when and where needed, accurate timing of sprays, and selecting pesticides that are least toxic to beneficials. For Example: Many growers now place colonies of the Blue Orchard Mason bees in their orchards to pollinate their crops for maximum production.
Quick Notes:
Type: The most commonly eaten part of cabbage are the leaves. Some are grown for taproot or stems.
Height: About 1 � - 2 feet tall during the first year of growth. About 4.9 - 6.6 feet tall during the second year, when flowering. Lactuca sativa is an annual glabrous herb with a thin tap root and an erect stem 30�100 cm tall, branched in the upper part.
Spread: About � - 2 feet wide.
Flowers: An The inflorescence is an unbranched and indeterminate terminal raceme measuring 20 � 40 inches tall, with flowers that are yellow or white. Each flower has four petals set in a perpendicular pattern, as well as four sepals, six stamens, and a superior ovary that is two-celled and contains a single stigma and style. Two of the six stamens have shorter filaments.
Blooming Time: Spring through Fall. They must grow one year to enter the second year, when they bloom.
Fruit: The fruit is a silique that opens at maturity through dehiscence to reveal brown or black seeds that are small and round in shape. Self-pollination is impossible, and plants are cross-pollinated by insects
Seed: The seeds are brown or black that are small and round in shape.
Leaves: Cabbage seedlings have a thin taproot and cordate (heart-shaped) cotyledons. The first leaves produced are ovate (egg-shaped) with a lobed petiole. Most cabbages have thick, alternating leaves, with margins that range from wavy or lobed to highly dissected; some varieties have a waxy bloom on the leaves. Blue-green to dark-green in color. The initial leaves form a rosette shape comprising 7 to 15 leaves, each measuring 10 � 14 inches by 8 � 12 inches; after this, leaves with shorter petioles develop and heads form through the leaves cupping inward.
Many shapes, colors and leaf textures are found in various cultivated varieties of cabbage. Leaf types are generally divided between crinkled-leaf, loose-head savoys, and smooth-leaf firm-head cabbages; while the color spectrum includes white, and a range of greens, and purples. Oblate, round, and pointed shapes are also found
Elevation: 0 - 5,500 feet. Some can grow up to 10,000 feet, but you need to time planting with frosts.
Hardiness:
Soil pH requirements: Ideal Is 5.8 to 6.6. The yield is low at pH below 5 or above 7.
Light: Full Sun to Partial Shade.
Habitat: Mulched areas. Well-drained soil with a 5.8 to 6.6 pH.
Native: Cabbage is difficult to trace to its exact origins owing to the many varieties of leafy greens classified as "brassicas." So no-one really knows it's origin.
Miscellaneous:
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