Cabbage - Wikipedia, the free encyclopedia. Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense- leaved heads. It is descended from the wild cabbage, B. Cabbage heads generally range from 0. Smooth- leafed firm- headed green cabbages are the most common, with smooth- leafed red and crinkle- leafed savoy cabbages of both colors seen more rarely. Of Cabbages and Celts The word 'cabbage' is an Anglicized form of the French caboche, meaning 'head.' It has been used, loosely, to refer to loose-heading (or even. Fulfillment by Amazon (FBA) is a service we offer sellers that lets them store their products in Amazon's fulfillment centers, and we directly pack, ship, and provide. This is Redneck Rhonda reporting to you live from the bush for Tales from the Cabbage Patch. I am extremely grateful to be given this opportunity to contribute to. It is a multi- layered vegetable. Under conditions of long sunlit days such as are found at high northern latitudes in summer, cabbages can grow much larger. Some records are discussed at the end of the history section. It is difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere in Europe before 1. BC, although savoys were not developed until the 1. By the Middle Ages, it had become a prominent part of European cuisine. How to do the Cabbage Patch Dance : Cabbage Patch Dance Techniques. Child challenges the best dancer in the world and humiliates him - Duration. They are brilliant ex-students from bourgeois families who live in a farm commune in the green, empty, centre of France. To the delight of local people, they have. The children of The Cabbage Patch explore global culture without leaving Louisville in our Around the World Day Camp! The food, crafts, music and other traditions. These deluxe vinyl and soft sculpture combination Cabbage Patch Kids are available as 17 inch babies or 20 inch 'Kids. Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year, and must be kept separated from other cole crops to prevent cross- pollination. Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases. The Food and Agriculture Organization of the United Nations (FAO) reports that world production of cabbage and other brassicas for 2. Almost half of these crops were grown in China, where Chinese cabbage is the most popular Brassica vegetable. Cabbages are prepared in many different ways for eating. They can be pickled, fermented for dishes such as sauerkraut, steamed, stewed, saut. Cabbage is a good source of vitamin K, vitamin C and dietary fiber. Contaminated cabbage has been linked to cases of food- borne illness in humans. Taxonomy and etymology. Several other cruciferous vegetables (sometimes known as cole crops. All of these developed from the wild cabbage B. 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. These include cabbage bark or cabbage tree (a member of the genus Andira) and cabbage palms, which include several genera of palms such as Mauritia, Roystonea oleracea, Acrocomia and Euterpe oenocarpus. This in turn is a variant of the Old French caboce. Cash and tobacco have both been described by the slang . The first leaves produced are ovate (egg- shaped) with a lobed petiole. Plants have root systems that are fibrous and shallow. 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. 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. 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 found. The appearance of the cabbage head has been given importance in selective breeding, with varieties being chosen for shape, color, firmness and other physical characteristics. Genetically modified B. According to the triangle of U theory of the evolution and relationships between Brassica species, B. Because of the wide range of crops developed from the wild B. Nonheading cabbages and kale were probably the first to be domesticated, before 1. BC. The Greeks were convinced that cabbages and grapevines were inimical, and that cabbage planted too near the vine would impart its unwelcome odor to the grapes; this Mediterranean sense of antipathy survives today. The Greeks and Romans claimed medicinal usages for their cabbage varieties that included relief from gout, headaches and the symptoms of poisonous mushroom ingestion. Charlemagne. In Britain the Anglo- Saxon cultivated cawel. By the 1. 8th century, it was commonly planted by both colonists and native American Indians. It became a favorite vegetable of Australians by the 1. Sydney Markets. These include the heaviest cabbage, at 5. Plants perform best when grown in well- drained soil in a location that receives full sun. Different varieties prefer different soil types, ranging from lighter sand to heavier clay, but all prefer fertile ground with a p. H between 6. 0 and 6. The transition from a juvenile to adult state happens when the stem diameter is about 6 mm (0. Vernalization allows the plant to grow to an adequate size before flowering. 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. They do not produce heads and feature purple or green outer leaves surrounding an inner grouping of smaller leaves in white, red, or pink. They are harvested by cutting the stalk just below the bottom leaves with a blade. The outer leaves are trimmed, and any diseased, damaged, or necrotic leaves are removed. Other Brassicaspecies, such as B. Internal tip burn occurs when the margins of inside leaves turn brown, but the outer leaves look normal. Necrotic spot is where there are oval sunken spots a few millimeters across that are often grouped around the midrib. In pepper spot, tiny black spots occur on the areas between the veins, which can increase during storage. They are both seedborne and airborne, and typically propagate from spores in infected plant debris left on the soil surface for up to twelve weeks after harvest. Rhizoctonia solani causes the post- emergence disease wirestem, resulting in killed seedlings (. Clubroot, caused by the soilborne slime mold- like organism Plasmodiophora brassicae, results in swollen, club- like roots. Downy mildew, a parasitic disease caused by the oomycete. Peronospora parasitica. The large white butterfly (Pieris brassicae) is prevalent in eastern European countries. 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. Total world production of all brassicas for calendar year 2. The nations with the largest production were China, which produced 4. India, which produced 1. China and India used a surface area of 9. Brassica crops in 2. The largest yields were from South Korea, which harvested 7. Ireland (6. 8,8. 88. Japan (6. 7,6. 47. Those used for processing, especially sauerkraut, are larger and have a lower percentage of water. In commercial- scale operations, hand- harvested cabbages are trimmed, sorted, and packed directly in the field to increase efficiency. Vacuum cooling rapidly refrigerates the vegetable, allowing for earlier shipping and a fresher product. Cabbage can be stored the longest at . When stored under less ideal conditions, cabbage can still last up to four months. Americans consume 3. The simplest options include eating the vegetable raw or steaming it, though many cuisines pickle, stew, saut. It is frequently eaten, either fresh or as sauerkraut, as a side dish or as an ingredient in such dishes as go. Other eastern European countries, such as Hungary and Romania, also have traditional dishes that feature cabbage as a main ingredient. Although found throughout the plant, these compounds are concentrated in the highest quantities in the seeds; lesser quantities are found in young vegetative tissue, and they decrease as the tissue ages. These develop when cabbage is overcooked and hydrogen sulfide gas is produced. Such compounds include sulforaphane and other glucosinolates which may stimulate the production of detoxifying enzymes during metabolism. The Ancient Greeks recommended consuming the vegetable as a laxative. Accumulated scientific evidence corroborates that cabbage leaf treatment can reduce the pain and hardness of engorged breasts, and increase the duration of breast feeding. The leaves have also been used to soothe sore feet and, when tied around the neck of children, to relieve croup. Both mashed cabbage and cabbage juice have been used in poultices to remove boils and treat warts, pneumonia, appendicitis, and ulcers. The latter toxin has been traced to pre- made, packaged coleslaw mixes, while the spores were found on whole cabbages that were otherwise acceptable in appearance. Shigella species are able to survive in shredded cabbage. Biological risk assessments have concluded that there is the potential for further outbreaks linked to uncooked cabbage, due to contamination at many stages of the growing, harvesting and packaging processes. Contaminants from water, humans, animals and soil have the potential to be transferred to cabbage, and from there to the end consumer. United States Department of Agriculture. University of Wisconsin. United States Department of Agriculture. University of California . ISBN 9. 78- 0- 6. United States Department of Agriculture. Texas A& M University. Vegetables from Amaranth to Zucchini: The Essential Reference. Winston's Cumulative Encyclopedia: A Comprehensive Reference Book. Dictionary of the English/Creole of Trinidad & Tobago: On Historical Principles. ISBN 9. 78- 0- 7. Sturtevant, Edward Lewis (1. Sturtevant's Notes on Edible Plants. The Oxford Dictionary of Word Histories. Oxford University Press. ISBN 9. 78- 0- 1. Cassell's Dictionary of Slang. Sterling Publishing Company. ISBN 9. 78- 0- 3. University of Illinois Extension. Ordas and Cartea, p. Ordas and Cartea, p. Ingram, Christine (2. The Cook's Guide to Vegetables. ISBN 9. 78- 1- 8. Chen, S.; Nelson, M. A.; Pradhan, A.; Siddique, K. J.; Yan, G.; Zhou, W.; Cowling W. Critical Reviews in Plant Science. Leo Oppenheim, Ancient Mesopotamia: Portrait of a Dead Civilization rev.
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