Many legends and beliefs about the origin of cabbage have survived to this day. valuable plant. One of ancient legends says that the heads of cabbage grew from the tears of the Thracian king, who was punished by Dionysus, the god of wine, because the king refused to recognize Dionysus as a deity. From the holes scorched by the royal tears in the ground, unprecedented plants appeared, the wide leaves of which immediately curled into heads of cabbage resembling a human head. Amazed and scared to death, the companions of Dionysus rushed in all directions, shouting in horror at the top of their lungs: “Capitum, capitum!”, that is, “Head, head!” Similar titles established themselves among other peoples - for example, the Russian “cabbage”, the Estonian “kapsas”, the Mari “kavshta”.

The legend, of course, has nothing to do with the actual history of the remarkable vegetable plant, but shows the antiquity of a common vegetable - cabbage. After all, if such a legend existed in Ancient Greece, it means that cabbage was well known to ancient farmers at that time. Scientists believe that cabbage evolved from leaf cabbage at the turn of our era. And there is no miracle in her appearance. People just noticed that some leaf forms are predisposed to curling leaves into forks and that such leaves are more juicy and tasty. They began to select “curdling” plants, collected seeds from them and sowed them. As a result of this selection we got necessary for a person shape - cabbage with a dense head of cabbage.

Archaeological and written monuments of antiquity indicate that people began to eat cabbage plants a very long time ago. Their seeds were found during excavations of pile buildings of the New Stone and Bronze Ages, that is, 5-3 millennia BC.

The Mediterranean region is considered to be the birthplace of cabbage. It is assumed that it was here that leafy forms of the cabbage plant began to be grown, and, perhaps a little later, kohlrabi and cauliflower that evolved from them. It was probably the ancient farmers of the Iberian and Apennine peninsulas who first began to grow cabbage. This assumption of scientists is supported by the fact that it is here that primitive (original) forms of this botanical species are still found in culture. Cabbage forms also evolved from kale as a result of centuries of selective breeding.

The first written information about the cultivation of cabbage comes from the papyri of the ancient Egyptians. Botanist from Russia V.L. Komarov believes that this plant spread to Ancient Egypt no earlier than the 6th century BC. Cabbage, an already well-known vegetable, is described in the works of the ancient Greek physician and naturalist Hippocrates, who lived in the 5th-4th centuries before our era. There is a mention of the cultivation of cabbage in the works of the ancient Greek thinker Aristotle (IV century BC).

More specific instructions on the cultivation of kale are contained in the nine-volume History of Plants, compiled by the greatest botanist of antiquity, Theophrastus, whose activities date back to the 3rd century BC. During the period of Ancient Rome, the number of “tamed” cabbages increased markedly.

Already in the 1st century AD, Roman vegetable growers, according to the scientist and writer of that time Pliny the Elder, used at least eight species, including several forms of leaf and cabbage, branched broccoli (a type of cauliflower) and, probably, kohlrabi.

The ancients highly valued the cabbage plant and considered it a very useful product. Ancient doctors claimed that “children who eat cabbage every day become strong, strong and resistant to various diseases.”

The Southern Slavs (the ancestors of modern Bulgarians, Serbs, etc.), according to scientists, became acquainted with cabbage during the period of their settlement in the territory between the Mediterranean, Adriatic and Black Seas, that is, in the VI-VII centuries of the new calendar. In Western Europe they learned about it in the early Middle Ages. The first mention of this is in the decree of the Frankish king Charlemagne, who lived in 742-781, the so-called “Capitulary on Villas” - a kind of economic instruction.

However, cabbage acquired economic importance in Western Europe only in the late Middle Ages. In any case, information about its cultivation could be read in the treatise “On Plants,” written in 1256 by a German scientist nicknamed Albert the Great.

It is not known exactly when Russian vegetable growers began to grow the vegetable they later loved. Scientists suggest that cabbage appeared on the territory of the country back in the 7th-5th centuries BC. The first to grow it were farmers of Transcaucasia, where this plant came from Greek and then Roman settlers who developed the Black Sea coast.

From Transcaucasia, cabbage apparently penetrated into Kievan Rus, where by the 11th-12th centuries it was firmly established in vegetable gardens, and subsequently spread to Muscovy.

Of all the cabbage newcomers, of all the forms of cabbage, our ancestors most liked white cabbage, which soon became a traditional and beloved vegetable crop.

Documents indicate that in Rus' white cabbage was cultivated in vegetable gardens back in the 11th century. In the “Izbornik” of Svyatoslav, compiled in 1076, a kind of economic charter of those times, there is a special section devoted to the storage and use of white cabbage, and in the “Charter of Statutes” of the Smolensk prince Rostislav Mstislavich, written in 1150, it is mentioned “... on the mountain vegetable garden with cabbage.”

Quite a detailed instruction on the methods of growing, storing and using cabbage for food purposes and for livestock feed is contained in the set of everyday rules and instructions of the 16th century “Domostroy”. This means that by the 16th century cabbage had become a common vegetable in Rus'. The rapid and almost universal spread of white cabbage is explained by the fact that this plant has many valuable economic qualities. It produces a high yield; the heads of cabbage are distinguished by their keeping quality, allowing you to have fresh cabbage on the table almost all year round.

Our ancestors knew how to use tight heads of cabbage in a variety of ways, which from ancient times became the basis of many Russian, Ukrainian, Belarusian, Caucasian, and Central Asian national dishes. It is known, for example, that the great commander A.V. Suvorov was very fond of “boiling Russian cabbage soup” and gave preference to it even in field conditions. Since ancient times in Rus' they baked with hearth and eggs, made cabbage casseroles, and various solyankas. And even now these are our favorite dishes. Without a plate of Russian cabbage soup, Ukrainian or naval borscht, lunch is not lunch for us. Pies and pies with cabbage are an indispensable decoration in many families. festive table. And there is no need to talk about sauerkraut - not a single housewife or cook can do without it.

People have written a lot of proverbs, sayings, and riddles about cabbage: “Cabbage is not empty, it flies into the mouth,” “Bread and cabbage will not be tolerated,” “Eat cabbage soup - your neck will be white, your head will be curly,” “A hundred clothes and all without fasteners.” "

Many Russian folk customs and everyday traditions are associated with white cabbage. One of these traditions that existed in Rus' was the collective cutting of cabbage on the basis of mutual assistance. This was the most widespread form of neighborhood income in the village, in which young people played the main role.

As soon as the cleaning began late cabbage, a cheerful flock of village girls gathered every evening, alternately in one house or another, and helped their friends chop cabbage for pickling. Following the girls, young men appeared with gifts for the owners and their assistants. Cabbage cutting ended with round dances, comic songs and dances.

This unique youth holiday was called cabbage in the Yaroslavl province, in Perm - kapustyanka, in the regions of north-eastern Russia - cabbage.

01.08.2015

This article will discuss the main types of cabbage, their features, composition, beneficial features and so on. In addition, the article provides photos of different varieties of cabbage that will help you navigate

All types of cabbage belong to the Brassica family, which was formerly called Cruciferous. There are quite a few of them, but in practice, gardeners and gardeners are faced with only one type of cabbage - cabbage. All the rest - cauliflower, kohlrabi, etc. - are actually varieties of cabbage.

Cabbage

Latin name - Brassica oleracea.

Cabbage is a biennial plant, although there are also annual forms. In the first year, it forms a head of cabbage from a modified stem and leaves. In the second year, a long stem grows from the head of cabbage, on which seeds are formed. Interestingly, cabbage can bloom even without soil - the plant will use up the nutrients stored in the cabbage.

The wild ancestor of cabbage has not yet been identified. Wild cabbage-like plants are widespread in the Mediterranean, Georgia and the British Isles. Botanists have fiercely debated this issue for decades.

Botanical description

Root system: fibrous.

Stem: long, leafy, without thorns.

Leaves: naked, green with a bluish or bluish tint. There are forms with leaves of other colors. See below. In the first year, cabbage forms a head of thick, wide petiolate leaves with a high carbohydrate content. In fact, these are the leaves of a basal rosette. The leaves of the stem, on which flowers are formed in the second year, are sessile, oblong, 3...10 cm long.

Inflorescence: brush of several dozen flowers

Flowers: large, with 4 yellow petals and 6 stamens. The flowers closest to the stem begin to bloom first.

Fetus: pod

Seeds: small, round, color from reddish-brown to black

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Contrary to popular belief, white cabbage is not an independent species cabbage This is a cabbage variety (Brassica oleracea var oleracea) - the most famous and leading in terms of acreage. This variety also includes red and savoy cabbage.

Composition and beneficial properties:

100 grams of white cabbage contain:

Calorie content, kcal	28	MACROELEMENTS
Proteins, g	1,8	Calcium, mg	48
Fats, gr	0,1	Magnesium, mg	16
Carbohydrates, g	4,7	Sodium, mg	13
including starch	0,1	Potassium, mg	300
Dietary fiber, g	2	Phosphorus, mg	31
Organic acids, g	0,3	Chlorine, mg	37
Water, g	90	Sulfur, mg	37
Ash elements, total	0,7	MICROELEMENTS
VITAMINS		Iron, mg	0,6
Vitamin A, mg	0,7	Zinc, mg	0,4
Vitamin B1, mg	0,03	Iodine, mcg	3
Vitamin B2, mg	0,04	Copper, µg	75
Vitamin B5, mg	0,2	Manganese, mg	0,17
Vitamin B6, mg	0,1	Selenium, mcg	0,3
Vitamin B9 mcg	10	Chromium, µg	5
Vitamin C, mg	45	Fluorine, mcg	10
Vitamin E, mg	0,1	Molybdenum, mcg	10
Vitamin H, mcg	0,1	Boron, µg	200
Vitamin K, mcg	76	Cobalt, µg	3
Vitamin PP, mg	0,9	Aluminum, µg	570
Choline, mg	10,7	Nickel, µg	15

The energy value is only 28 kcal. Thus, white cabbage is valuable dietary product.

Growing white cabbage

In Russia, cabbage is grown mainly seedling method: this allows you to get significantly bigger harvest. IN Southern regions Russia, Ukraine, Uzbekistan, Tajikistan, etc. Seedless technology for growing cabbage is also common.

Red cabbage

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Red cabbage- This is simply a group of varieties with leaves of characteristic purple-red shades. It differs only slightly in composition from white cabbage. Varieties with white and red heads of cabbage easily cross-pollinate to form completely unpredictable hybrids. Cross-pollination between different types of cabbage is difficult.

Composition and beneficial properties of red cabbage

100 grams of red cabbage contain:

Fats, g including starch Organic acids, g Ash elements, total Vitamin A, mcg Vitamin B2, mg

Calorie content, kcal	26	Vitamin B6, mg	0,2
Proteins, g	0,8	Vitamin B9 mcg	17
Fats, gr	0,2	Vitamin C, mg	60
Carbohydrates, g	5,1	Vitamin E, mg	0,1
including starch	0,5	Vitamin H, mcg	2,9
Dietary fiber, g	1,9	Vitamin PP, mg	0,5
Organic acids, g	0,2	MACROELEMENTS
Water, g	91	Calcium, mg	53
Ash elements, total	0,8	Magnesium, mg	16
VITAMINS		Sodium, mg	4
Vitamin A, mcg	17	Potassium, mg	302
Vitamin B1, mg	0,05	Phosphorus, mg	32
Vitamin B2, mg	0,05	MICROELEMENTS
Vitamin B5, mg	0,3	Iron, mg	0,6

As you can see, red cabbage contains more vitamins - this is its benefit.

Decorative cabbage

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Decorative forms Cabbages are not an independent species (this is a headless variety of Brassica oleracea var. acephala) and are easily crossed with ordinary cabbages. Ornamental cabbage is distinguished by long and thin stems, on which a head of loose, often double, leaves is formed. different colors. Unusual and quite beautiful. It would be quite logical to consider ornamental cabbage in the “Floriculture” section, but we decided not to separate it from other species and varieties.

In composition it hardly differs significantly from usual garden cabbage: Although it looks funny, you can make a salad out of it.

Cauliflower (Brassica oleracea var. botrytis)

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The second most popular variety of cabbage. Unlike white and red cabbage cauliflower - annual plant. It forms an inflorescence in the first year. It is this overgrown and unripe inflorescence that is used for food.

Botanical description

Root system: fibrous.

Stem: straight, cylindrical, up to 70 cm high.

Leaves: different in shape, presence of petiole and direction of growth. Length from 5 to 40 cm. Color - from bluish-green to pronounced bluish with pigmentation. In the first months, cabbage may branch.

During flowering, the plant forms a succulent flowering shoot in the form of a rod or entire heads, which are highly compressed and twisted flowering shoots. The color is usually yellowish white, light green or lilac.

Inflorescence- brush. Fetus- pod. The seeds of all varieties of cabbage (and all types too) are approximately the same.

Composition and beneficial properties

100 grams of cauliflower contain:

Calorie content, kcal	30	Vitamin E, mg	0,2
Proteins, g	2,5	Vitamin H, mcg	1,5
Fats, gr	0,3	Vitamin K, mcg	16
Carbohydrates, g	4,2	Vitamin PP, mg	1
including starch	0,4	Choline, mg	45,2
Dietary fiber, g	2,1	MACROELEMENTS
Organic acids, g	0,1	Calcium, mg	26
Water, g	90	Magnesium, mg	17
Ash elements, total	0,8	Sodium, mg	10
VITAMINS		Potassium, mg	210
Vitamin A, mcg	3	Phosphorus, mg	51
Vitamin B1, mg	0,1	MICROELEMENTS
Vitamin B2, mg	0,1	Iron, mg	1,4
Vitamin B5, mg	0,9	Zinc, mg	0,28
Vitamin B6, mg	0,2	Copper, µg	42
Vitamin B9 mcg	23	Manganese, mg	0,156
Vitamin C, mg	70	Selenium, mcg	0,6
		Fluorine, mcg	1

Cauliflower is traditionally considered a “light” dietary product. Along with zucchini and broccoli, it is often used for early feeding of infants.

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Broccoli is also not a type of cabbage, but a variety. It is the genetic predecessor of cauliflower. A very old variety - scientists believe that it was bred around the 5th century BC somewhere in the Mediterranean. The first written description of broccoli dates back to 1587.

Today, most broccoli is grown in India and China.

Botanical description

Externally, broccoli is very similar to cauliflower, but its peduncles and inflorescences are not white, but green. In addition, the head of the peduncles is looser. It is this unblown head that is used for food.

Composition and beneficial properties of broccoli

100 grams of broccoli contains:

Calorie content, kcal	34	Vitamin E, mg	0,78
Proteins, g	2,82	Vitamin K, mcg	101,6
Fats, gr	0,37	Vitamin PP, mg	1,1
Carbohydrates, g	6,64	MACROELEMENTS
Dietary fiber, g	2,6	Calcium, mg	47
Water, g	89,3	Magnesium, mg	21
Ash elements, total	0,87	Sodium, mg	33
VITAMINS		Potassium, mg	316
Vitamin A, mg	0,386	Phosphorus, mg	66
Vitamin B1, mg	0,071	MICROELEMENTS
Vitamin B2, mg	0,117	Iron, mg	0,73
Vitamin B5, mg	0,573	Zinc, mg	0,41
Vitamin B6, mg	0,175	Copper, µg	49
Vitamin B9 mcg	63	Manganese, mg	0,21
Vitamin C, mg	89,2	Selenium, mcg	2,5

As you can see, broccoli contains a lot of vitamins, and in terms of vitamin A content it surpasses all types of cabbage (and varieties too). In addition, broccoli contains antioxidants, some of which have antitumor effects (sulforaphane). A record amount of sulforaphane is found in sprouted broccoli seeds. The benefits of broccoli have not yet been fully appreciated. It is enough to note that it occupies an important place in traditional Mediterranean cuisine, and adherents of the Mediterranean diet are much less likely to suffer from cardiovascular diseases and some forms of cancer.

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Kohlrabi is a relatively rare variety of cabbage. Moreover, it has been known to mankind for a very long time - it was grown in Ancient Rome (probably somewhere there it was bred by hybridization). Like cabbage, kohlrabi is a biennial plant.

Botanical description

Root system: fibrous

Stem: short modified. The underground part is elongated, the above-ground part has the shape of a ball or a light green turnip root. This is the part that is eaten. In the second year, a long flowering stem is formed. The leaves are long, whole, petiolate, grayish-green in color.

Flowering in the second year. The flowers, inflorescences, fruits and seeds are exactly the same as those of cabbage.

Composition and benefits

As already noted, kohlrabi eats the overgrown aboveground part stem.

100 grams of kohlrabi cabbage contain:

Calorie content, kcal	44	MACROELEMENTS
Proteins, g	2,8	Calcium, mg	46
Fats, gr	0,1	Magnesium, mg	30
Carbohydrates, g	7,9	Sodium, mg	10
including starch	0,5	Potassium, mg	370
Dietary fiber, g	1,7	Phosphorus, mg	50
Organic acids, g	0,1	Chlorine, mg	47
Water, g	86,2	Sulfur, mg	15
Ash elements, total		MICROELEMENTS
VITAMINS		Iron, mg	0,6
Vitamin A, mcg	17	Zinc, mg	0,29
Vitamin B1, mg	0,06	Iodine, mcg	2
Vitamin B2, mg	0,05	Copper, µg	135
Vitamin B5, mg	0,165	Manganese, mg	0,21
Vitamin B6, mg	0,2	Selenium, mcg	0,7
Vitamin B9 mcg	18,5	Fluorine, mcg	14
Vitamin C, mg	50	Molybdenum, mcg	10
Vitamin E, mg	0,2	Boron, µg	100
Vitamin K, mcg	0,1	Cobalt, µg	1
Vitamin PP, mg	1,2	Aluminum, µg	815
Choline, mg	12,3

Kohlrabi has a specific taste - something like a cabbage stump, but juicier and sweeter. It's good in salads, and it just looks beautiful when it grows. Kohlrabi cabbage does not have any particularly outstanding beneficial properties.

Kale

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Kale is a very rare type of cabbage in Russia. It is grown mainly in Europe, Turkey and for some reason in Japan. In the literature it may also be referred to as cabbage Grunkol, Brauncol or Brunkol.

Botanical description

From a botanical point of view, Kale is a variety of cabbage. This is an annual herbaceous plant with a short stem and large petiolate leaves. The leaf blade has many folds, thanks to which the plant acquires a “curly” appearance. Only the leaves are eaten - the lower part of the petioles and stems are too hard. In addition, Kale cabbage is used as a fodder and ornamental crop.

The nutritional value

Culinary and other sites often mention the incredible benefits of Kale, but in fact it is not very different from other types of cabbage in composition. It contains quite a lot of vitamins K and C, as well as calcium available to the body. However, all this is easy to obtain from other products.

Brussels sprouts

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Brussels sprouts were developed by Belgian vegetable growers quite a long time ago. The specific name - Brussels sprouts - was given to it by Carl Linnaeus, who generally described many plant species. Subsequently, botanists clarified that this is not a species, but just one of the varieties of cabbage.

Botanical description

Type: biennial herbaceous plant.

Root system: fibrous.

Stem: in the first year, the plant forms thick cylindrical stems up to 60 cm high. In the second year, long branched flowering stems are also formed.

Sheet: The leaves of the first year are small, thin on long petioles with pronounced venation. In the axils of the leaves, small heads of cabbage up to 6 cm in diameter are formed, which are used for food. Up to 40 heads of cabbage can form on one plant.

Flowering and fruiting: Brussels sprouts flowers are small, with yellowish petals, collected in a loose cluster. The fruit is a pod. The seeds are up to 2 mm in diameter, round, typical of the cabbage family.

Environmental requirements

Brussels sprouts are considered one of the most cold-resistant crops. It is capable of producing crops even with average daily temperature 5...7 degrees, and its seedlings tolerate short-term frosts well. At the same time, it is very light-loving and demanding of soil fertility and moisture.

Composition and benefits

100 grams of Brussels sprouts contain:

Calorie content, kcal	35	Vitamin B6, mg	0,3
Proteins, g	4,8	Vitamin B9 mcg	31
Fats, gr	0,3	Vitamin C, mg	100
Carbohydrates, g	3,1	Vitamin E, mg	1
including starch	0,4	Vitamin PP, mg	1,5
Dietary fiber, g	4,2	MACROELEMENTS
Organic acids, g	0,3	Calcium, mg	34
Water, g	86	Magnesium, mg	40
Ash elements, total	1,3	Sodium, mg	7
VITAMINS		Potassium, mg	375
Vitamin A, mg	50	Phosphorus, mg	78
Vitamin B1, mg	0,1	MICROELEMENTS
Vitamin B2, mg	0,2	Iron, mg	1,3
Vitamin B5, mg	0,4

As you can see, the cute, although not particularly tasty, heads of cabbage contain a lot of useful things. In this regard, broccoli is considered a very important product and is definitely recommended to be included in the diet, especially for children.

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Savoy cabbage is a variety of cabbage. It differs from the white cabbage we are used to only in its leaves - they are thin and corrugated. It was bred in the county of Savoy in Italy.

Savoy cabbage tastes more tender and more pleasant than the usually white cabbage, but it has not gained much popularity in Russia - probably due to its shorter shelf life and demanding conditions for transportation.

The composition is almost identical to the composition of white cabbage, the beneficial properties of which are described above. Thus, it cannot be called an indispensable component of the diet, but its pleasant taste and attractive appearance make Savoy cabbage an interesting crop for growing on your own plot.

Now you know about the types of cabbage... almost nothing, but you understand the varieties quite well. Have a good harvest!

Cabbage (lat. Brássica olerácea) belongs to the genus of 1-, 2- and perennial plants from the Brassicaceae (Cabbage) family. At the moment, there are over 100 of its varieties, among which the most popular are white cabbage, red cabbage, cauliflower, Brussels sprouts, Beijing sprouts, broccoli, etc. In Mediterranean countries, its wild species are found - perennial plants with inedible hard leaves without the formation of a head of cabbage. They are all different in external signs And chemical composition.

White cabbage (oleracea L.)
This is a 2-year-old garden plant, forming a dense head of white-greenish leaves in the first year of growth. In its central part, the stem expands, turning into a stalk. The next season, an erect, powerful, tall stem with lateral branches grows from it. Over time, they develop flowers that result in seed pods.

Its origin as White cabbage has not yet been confirmed. Presumably, its wild ancestors grew on the lands of Georgia. In Rus', it has long been famous for its medicinal and taste qualities. Here it became most widespread and even served the honorary title of “Queen of Vegetables.”

In terms of vitamin complex among dietary products, it has no equal. The content of vitamin C in it exceeds the citrus norm. In terms of protein content, it is ahead of rutabaga, carrots, beets and other vegetables traditional for our climatic conditions. Cabbage protein is enriched with essential amino acids that regulate the functioning of the circulatory and digestive systems.

In addition, the composition includes vitamins U and K, which are practically not found in other types of plant foods. It also contains lactic acid, phosphorus, potassium, magnesium, iron, calcium, etc.

In traditional cooking, cabbage rolls, cabbage soup, stews, cabbage pies and, of course, sauerkraut have become popular dishes.

Red cabbage (oleracea L.)
This is a variety of white cabbage, the color of which is determined by the presence of anthocyanin. The taste is identical. A denser head is formed from thickened leaves. In terms of vitamin content, it is somewhat superior to its white relative. It also has a higher concentration of mineral salts and acids of organic origin.

Red cabbage leaves have excellent bactericidal properties.

In cooking it is permissible to use it in various types: cheese, stewed, fried, but not boiled. When white and red cabbage are fermented together, the concentration of vitamin C in the final product increases.

Cauliflower (botrytis L.)
A plant consisting of a collection of short fleshy shoots ending in bud buds. Small inflorescences form a round, somewhat flattened head, surrounded by oblong green leaves.

Cauliflower comes from Syria, from where in the 17th century. it was brought to Spain and Cyprus. From there, this variety of cabbage began to be supplied to Europe, finally settling there only in the 19th century, after Baron de Calvar developed varieties resistant to the conditions mid latitude. Now in Russia it occupies a worthy 2nd place in popularity.

This is a dietary product with a high content of pectin, citric, malic, pantothenic, nicotinic, folic, ascorbic acids, proteins, as well as a wide vitamin complex and mineral substances.

It involves eating it raw, as well as after heat treatment. Due to its low cellulose content and a large number easily digestible substances, it is included in the diet, and is also an integral ingredient in baby food.

Broccoli (italica)
This is a variety of garden cabbage, characterized by a looser head structure. The color is predominantly green. Gradually, the inflorescences can acquire violet-lilac shade. The homeland of this cabbage is the Mediterranean countries, where it was previously called “Italian asparagus.” It gained massive popularity and distribution when it came to America.

When growing, broccoli is less demanding compared to cauliflower, although it is in no way inferior to it in terms of the amount of content it contains. nutritional components. A number of vitamin substances can significantly improve immunity, and protein, close in consistency to animal, prevents the accumulation of cholesterol. Given its minimal fiber content, broccoli is an excellent dietary product.

One of its components, sulforaphane, stops the division of cancer cells. When consumed in sufficient quantities, this type of cabbage can serve as an antioxidant. Due to its qualities, it is widely used in pharmacology, cosmetology and other industries.

Brussels sprouts (gemmifera DC)
This is a plant with an elongated stem, in the leaf axils of which there are small but dense heads weighing about 10 g. Their number on a single copy can reach 70 pieces or more.

The ancestor of this seemingly unique plant is kale. Its cultivation in Europe began in the 18th century. She won the greatest recognition in the Netherlands and England. Among all cabbage species, it holds the record for the content of vitamin C. Its regular use stimulates brain function and improves immunity.

For culinary purposes, miniature heads of cabbage are of interest; they serve as a decoration for main dishes, a side dish, an appetizer, a soup ingredient, and more. They are predisposed to long-term storage only if they remain attached to the stem. When cutting them, you need to try to prevent the cobs from falling apart, so they are removed away from the base. Interestingly, unlike all varieties of cabbage, Brussels sprouts increase in volume by up to 20% during heat treatment.

Kohlrabi (gongylodes L.)
This is a subspecies of white cabbage; it is a spherical, thickened stem, ending at the top with a rosette of leaves. The size of the stem fruit reaches 12 cm in diameter, its color is green or lilac. Has an external resemblance to a turnip. The taste is similar to the stalk of white-headed cabbage, but juicier and sweeter. The vegetable contains a rich vitamin complex, is unpretentious in cultivation, and can be stored for a long time.

The roots of its origin go back to the distant Roman Empire. In the 17th century it ended up on the table of German peasants, who nicknamed it “cabbage turnip.” IN Russian Empire was originally known as "bukhma", but it did not take root here and was soon forgotten. Today, kohlrabi cabbage is most popular in the USA, Europe, and Asia. Gradually it is included in the diet of Russian residents.

Kohlrabi is a dietary product consumed raw or after heat treatment.

Savoy cabbage (sabauda)
This is one of the varieties of white cabbage. Outwardly it has the maximum resemblance to it, but its airy, loose head is formed by delicate, corrugated leaves.

This cabbage was selected in the county of Savoy (Italy), from where it spread throughout Europe. It came to Russia in the 17th century, but found no adherents. It is low-yielding and not suitable for long-term storage, but it is frost and drought resistant.

In terms of the number of protein compounds, Savoy cabbage is twice as dominant as its white relative. It is rich in vitamins, microelements and nutrients. Its regular use stabilizes the nervous system, reduces susceptibility to the influence of meteorological factors, etc.

In cooking, Savoy cabbage is used in the preparation of hot dishes and salads. It makes traditional cabbage rolls especially tender.

Chinese cabbage (rapa subsp. pekinensis)
Chinese or Chinese cabbage is a plant with an underdeveloped stem, the loose head of which is formed from tender leaves and has an oblong shape.

For the first time it began to be cultivated en masse in China in the 5th century. It is represented by several varieties: leaf, cabbage and half-head. The presence of an underdeveloped, practically absent head of cabbage from soft leaves causes its external similarity to salad. Hence its popular name – “salad cabbage”.

It also gained wide popularity in Japan, Korea, Indonesia, etc., becoming one of the most important crops. In Russia it continues to conquer the market. The interest of the domestic population in it is increasing.

Asian cuisine boasts many dishes from Chinese cabbage in various forms. In Russian cuisine it is used as an ingredient for salads. One of the national Korean dishes is kimchi, made from pickled vegetables, including Chinese cabbage.

This cabbage is predisposed to long-term storage, with unchanged taste qualities, and most importantly, without loss of vitamin C. In terms of vitamin complex, it is much superior to salad.

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What do the words cabbage and captain have in common? They both start with the same cap letters. It also turns out that the word cabbage is a distant relative of the word captain. The word captain comes from the Latin kaput - “head”, “chief”, “chief”, “leader”. Cabbage is a very ancient word, it appeared in the Russian language before captain and was also formed from the word kaput (head). Indeed, in some ways cabbage resembles a head.

The meaning of the word "cabbage".

The word "cabbage" has two meanings:

1. Garden plant, vegetable;

2. Leaves of a plant that curl into a head and are used as food.

History of the origin of the cabbage plant

The homeland of cabbage is the Mediterranean coast. Here today you can find wild cabbage - perennial with inedible leaves, without a head. Cabbage came to us from the shores of the Mediterranean Sea. It was eaten and praised by the ancient Greeks and Romans. It appeared with them for the first time.

Perhaps no vegetable has attracted such close attention from researchers of all times and people as cabbage. Its origin is reflected in mythology different nations. So, according to one of the legends, the thunderer Jupiter, working on the interpretation of two contradictory sayings of the oracle, was sweating from terrible overexertion. Several large drops of sweat rolled from the forehead of the father of the gods to the ground. From these drops cabbage grew.

Many legends and beliefs about the origin of this valuable plant have survived to this day. One of the ancient Greek myths tells about the origin of cabbage. The son of one ancient Greek king spoiled the grapes out of self-indulgence. For this offense, the god of fun and wine, Bacchus, tied the boy to the trunk of a grape tree. The boy began to repent and shed bitter tears. These tears fell to the ground, and from the holes they burned in the ground, unprecedented plants appeared, the wide leaves of which immediately curled into heads of cabbage resembling a human head. Amazed and scared to death, the people rushed in all directions, shouting in horror at the top of their lungs: “Capitum, capitum!”, that is, “head, head!” Of course, this is a fairy tale. But it is interesting because it confirms the ancient “age” of cabbage - after all, the myths developed into very old times. This means that cabbage was already known then.

At feasts, cabbage with seasonings was served as the best dish. And this was not only among the ancient Greeks and Romans, but also in Rus', where this culture penetrated in time immemorial.

Our distant ancestors knew a lot about cabbage and knew how to cultivate it well. This skill passed from century to century. Russian peasant Efim Grachev surprised foreigners a lot by exhibiting cabbage from his garden at the world exhibition in Paris, and then in Vienna. One of its heads of cabbage reached 71 centimeters in diameter.

Cabbage was known in Ancient Greece and Rome. She was raised in Kievan Rus. Even then they knew how to prepare cabbage for future use, that is, ferment it. For ordinary people cabbage was an everyday food during the long winter.

Now this plant is one of the main vegetable crops. In our country, large fields are occupied by it. People have developed several thousand varieties of cabbage.

Cabbage is light-loving, cold-resistant and very moisture-loving. In one day, cabbage leaves evaporate half a bucket of water.

Ancient cabbage was not like today's cabbage. Instead of the usual round, tight head of cabbage with elastic, crunchy leaves, cabbage was a small plant with splayed leaves on thin petioles.

Wild cabbage can still be found on the rocky coasts of the Mediterranean Sea. Over five thousand years of breeding, man has managed to “sculpt” it into completely different forms: from the Brussels sprouts with its tiny buds – heads of cabbage – to the cauliflower with edible fleshy inflorescences.

Today there are about 150 varieties of cabbage. Majority cultural species originates from the Mediterranean and China. The most ancient of them are deciduous species, as well as cauliflower, kohlrabi, Chinese and Beijing.

The ancient Greeks and Romans attached great importance to cabbage, considering it a medicine that could cure almost all diseases. Thus, it was credited with the properties of eliminating insomnia, soothing headaches, curing deafness, relieving various internal diseases, and others.

Cabbage contains proteins, carbohydrates, mineral salts and vitamins.

The famous ancient Greek mathematician Pythagoras valued it as medicine, capable of maintaining vigor and a cheerful mood. Cabbage leaves contain so-called “living protein”, which is easily digestible and very valuable. And there’s no need to talk about vitamins.

Cabbage is not only the “first vegetable” of the world, but also very vitamin product. 200 grams of raw white cabbage contains the daily requirement of vitamin C. Cabbage became especially famous in the mid-20th century, when scientists found that its fresh juice heals stomach ulcers.

VARIETIES OF CABBAGE

Cauliflower

It was developed back in ancient times by the Syrian fellahs. For a long time they were its only suppliers. Therefore, for a long time cauliflower was called Syrian. It has been cultivated here since the end of the century, when the famous agronomist Bolotov developed its northern version.

Cauliflower is considered a dietary product. Cauliflower has almost twice as much vitamin C as white cabbage. In addition, it contains easily digestible proteins, a whole bunch of vitamins - C, B, B2, PP, mineral salts, including microelements that are very necessary for humans - iodine, cobalt, magnesium.

Brussels sprouts

Even if it had no dietary value, amateur flower growers would cultivate it as a ornamental plant in their flowerbeds. It is not for nothing that German gardeners, who borrowed this vegetable from their Belgian neighbors, call it cabbage rose. A decoction of Brussels sprouts replaces chicken broth - both in taste and nutrition. It is no coincidence that doctors recommend it to patients who have undergone surgery. And it should become one of the staple foods in the diet of people with pancreatic diseases, diabetes and cardiovascular diseases.

Broccoli

It is called asparagus cabbage, although it is a variety of cauliflower. Scientists have “unearthed” substances in its composition that neutralize radionuclides, which is why broccoli is necessarily included in the menu of people suffering from radiation sickness. Nutritionists believe that regular use of it will help maintain youth.

Savoy cabbage

This beautiful and healthy vegetable was given to humanity by the inhabitants of the small county of Savoy in Italy. Outwardly, it attracts the eye with its corrugated leaves, and in terms of protein content and other useful substances it is much superior to white cabbage. But it is still inferior to it in one thing: Savoy cabbage cannot be fermented.

Red cabbage

Even in ancient Rome, its juice was given to patients with tuberculosis, for hoarseness and cough. Modern nutritionists recommend introducing it into the diet due to its high content of carotene, various vitamins and minerals- salts of potassium, magnesium, iron, as well as phytoncides.

Chinese cabbage

Outwardly, it looks like one of the varieties of salad. The only difference is that in summer varieties Chinese cabbage forms something loose, reminiscent of a head of cabbage. But in terms of the content of vitamins and mineral salts, it is much ahead of its twin brother - lettuce. In addition, it can be salted and canned.

Kohlrabi

Outwardly similar to turnips, but slightly different in light green or purple, and its taste can be compared to the stalk of white cabbage. In ancient times it was called "coulrapa" - stem turnip. The high content of calcium and phosphorus salts makes it indispensable in children’s nutrition, as it promotes correct formation skeleton.

We are all very familiar with white cabbage. Many people also grow cauliflower, broccoli, and less often Brussels sprouts and kohlrabi on their plots. However, there are at least 13 types of this vegetable. This is exactly how much is included in the State Register of Selection Achievements. This means that you can buy all the seeds and plant them on your own plot, eliminating the gap in your vegetable growing and gastronomic knowledge.

Different species differ in fruits. Some produce heads of cabbage, others produce heads of inflorescences, and others produce stem fruits. There are varieties that are grown as salads. Surprisingly, even decorative ones are edible! Each species is superior to others in some way. Despite the differences, all cabbages are frost-resistant (to varying degrees), and their leaves are always large and juicy.

Video: different types of cabbage, use in the kitchen

White cabbage

Familiar to everyone. The main feature is a round and large head of cabbage in the center of the rosette. Early varieties grown for summer salads, late ones - for storing whole heads of cabbage in winter. Mid-season ones are suitable for fermentation.

White cabbage - a white round head of cabbage is hidden under the green covering leaves

White cabbage is usually grown from seedlings, but early ripening varieties often sown under temporary shelters, directly into the ground. It is the seedling period that gives gardeners the most trouble: in the heat, the seedlings stretch out greatly and lie on the ground. Therefore, it is preferable to keep seedlings in a greenhouse or cold greenhouse rather than on a windowsill in an apartment.

White cabbage is one of the few foods that contains vitamin U

IN white cabbage a whole complex of vitamins was discovered: A, C, PP, group B and rare U. It is vitamin U that makes cabbage healing for diseases of the gastrointestinal tract, it heals ulcers and erosions, normalizes acidity. In addition, this vegetable contains the necessary organic acids

, fructose, fiber, potassium, calcium, iron, manganese, iodine, phosphorus, sulfur, zinc. There are dishes that cannot be prepared without the heroine of this article - cabbage soup and borscht.

There are ancient traditions associated with fermentation, in many countries. In Rus', starting from September 27, heads of cabbage were chopped and collective harvesting was carried out. It was these events that opened a series of autumn festivities, which lasted 2 weeks and were called skits.

Red cabbage By appearance differs from white cabbage only in color. The head of cabbage has a red-violet color both inside and outside. Only the veins and the stalk remained white. This is explained by the presence of a pigment - the flavonoid anthocyanin.

The substance is an antioxidant, protects cells from destruction, promotes the removal of waste, toxins, heavy metals, and free radicals from the body.

The pigment responsible for the color of red cabbage is anthocyanin.

Regular consumption of red cabbage helps normalize blood pressure and blood vessels become more elastic. Interestingly, anthocyanins are formed more intensely under bright sun. This means that heads of cabbage need to be grown in a well-lit place. Compared to white cabbage, this type of vegetable contains 2 times more vitamin C and 4 times more carotene.

Video: about the benefits of red cabbage But not everything is so rosy. Red cabbage is, as they say, “not for everyone.” The leaves are coarser than those of white cabbage, but their shelf life in winter is higher. There are also peculiarities in preparation. When boiled and stewed, it takes on an unappetizing appearance - it turns brown-gray, so it is used mainly fresh for vitamin salads. The bright color is preserved during fermentation and in marinades. Grown as white cabbage, it happens different terms

maturation. While the heads of cabbage are filling, the side leaves can be picked for salad.

Colored A dietary and hypoallergenic vegetable grows in the form of juicy inflorescences collected in a dense bouquet. By eating them fresh, you strengthen your gums. The juice heals ulcers.

Varieties of cauliflower of different colors have been developed

Many varieties have been developed, including purple varieties containing anthocyanin; orange, rich in carotene. There are also early (100 days from seed germination to harvest), medium (110–120 days), late varieties(up to 200 days). Cauliflower is grown both by sowing in the ground and by seedlings, depending on the specific variety and climate in your region. The age of seedlings for planting in the ground is 60 days for early ones, 35 for late ones. Peculiarities of care are associated with the negative effect of the sun on the heads. When there is too much light, they become coarser, so the inflorescences must be covered with lateral leaves, breaking them. You must not be late in harvesting, otherwise the heads will become loose and tasteless.

Video: what to do if the inflorescences do not set

An interesting type of cauliflower is Romanesco cabbage. It is called so by its place of origin - the outskirts of Rome, translated as “Roman”. Its inflorescences are arranged in the form of a logarithmic spiral. In turn, each inflorescence consists of small ones located in exactly the same way. The taste of Romanesco is more delicate than colored, it has a pleasant creamy-nutty flavor without bitterness.

In Romanesco, large and small inflorescences are arranged in a spiral

Cauliflower is versatile in cooking. It is disassembled into inflorescences and fried in batter, stewed, added to fresh salads, pickled along with other vegetables, and also frozen. It is not recommended to cook or fry for a long time; the inflorescences lose their beneficial properties and become tasteless.

The species is similar to cauliflower, but there is no need to bleach the inflorescences. They are green, tender, full of vitamins. Another advantage is that each plant is harvested twice. If all previous species are removed along with the roots, then this one’s head is cut off at the base above the leaves. After some time, new inflorescences grow in the axils of the leaves; they are much smaller in size than the central one, but also tasty and healthy. There are also modern hybrids, which give one large head without side ones.

Before cooking, broccoli is separated into florets.

Broccoli is grown in the same way as all previous ones: through seedlings or by sowing early varieties in the ground. The harvest must be harvested before the green buds open and turn into yellow flowers. The green color indicates a high content of vitamin C, in addition, broccoli contains more vitamin A than any other cabbage plant. There are also antioxidants that can stop the growth of cancer cells. The vitamin content in the inflorescences is reduced by half already during the first days of storage, but remains almost at the same level when frozen.

To preserve its beneficial properties, broccoli does not need to be cooked for a long time; just steam it or blanch it. Salads, casseroles, vegetable stews, and dietary soups are made from this cabbage. For the winter, broccoli is canned with spices, other vegetables, and rice.

Video: about the universal broccoli hybrid Baro Star

This species is very similar to cabbage, but all the leaves up to the stalk are strongly corrugated. Accordingly, the pumpkins are loose and light in weight. Savoy cabbage is not popular among Russians because it is not stored in winter and is not suitable for the most favorite preparation - pickling. The yield per square meter is low.

Savoy cabbage has corrugated leaves even inside the head of cabbage

However, Savoy is tastier than cabbage, it lacks coarse fibers and bitterness, and the natural alcohol mannitol in its composition makes it sweeter. In this cabbage, ascorbigen was found in the middle of the last century, which slows down the growth of cancerous tumors. Another advantage is that it is the most frost-resistant plant among cabbage plants. Seedlings are not damaged at -4 ⁰C, and adult heads of cabbage are not damaged at -8 ⁰C. Pests do not like corrugated leaves.

Video: Savoy cabbage in the garden

The loose head of cabbage is easily disassembled into individual leaves, which is very convenient for preparing a popular dish - cabbage rolls. Savoy cabbage They add it to cabbage soup and borscht, fry it, make a filling for pies, but you will get more benefits by adding a salad from this delicious vegetable to your diet.

Another species that has been undeservedly ignored by many gardeners. The name comes from two German words: koil - cabbage and ribe - turnip. The plant consists of a root, a turnip-shaped or spherical stem and leaves at the top. There are varieties with green, yellow, snow-white and purple colors.

Kohlrabi is more compact than other types of cabbage: it forms a stem fruit, and the leaves are elongated and directed upward

This is the fastest ripening cabbage. Early varieties (55–60 days) are grown twice per season. In the spring, the seeds are sown in the ground at the same time as the beets, that is, after May 15 (at middle lane). Large-fruited late varieties that do not have time to ripen in your region can be harvested ahead of schedule. Young stem tubers will be even juicier and sweeter. Their taste is reminiscent of white cabbage stalk, however, they are devoid of bitterness. This vegetable contains potassium salts and organic sulfur compounds, B vitamins, and it contains more vitamin C, which is essential in our diet, than in the most sour lemon.

Video: how kohlrabi grows

Kohlrabi is eaten fresh in salads. To prepare them, the stem fruit is grated or cut into thin slices and mixed with herbs and other vegetables or eaten solo, seasoned vegetable oil, sour cream or mayonnaise. For the winter, marinades are prepared from kohlrabi cubes. They say that this cabbage makes rich cabbage soup, that is, the taste of the broth is richer than with white cabbage. The vegetable is well stored in the cellar along with root vegetables.

There are many complaints about kohlrabi. In some, the stem fruit has grown small, in others it is stringy. Perhaps the wrong variety was chosen or the seeds were bad. To avoid disappointment, try it different hybrids and varieties and even the same one, but under different brands. Choose those that meet your expectations.

Brought out in Belgium from leaf varieties, named after gardeners living in the capital - Brussels. The stem grows 20–60 cm high, all covered with mini-heads the size of Walnut. This plant loves space and light and does not tolerate thickening. Thanks to its powerful root system, Brussels sprouts do not require frequent watering.

Brussels sprouts set many small heads

The heads of cabbage contain mustard oil, so their taste is spicy and nutty. Thanks to the fact that purple varieties have also been bred, you can make beautiful salads and winter preparations. The fruits are fried in batter, added whole to soups, stewed with butter, served as side dishes, and frozen. By nutritional value Brussels sprouts similar to cabbage, the difference is the high content of phosphorus and potassium, but vitamin U is not mentioned in the composition.

There are differences in cultivation. This cabbage is not hilled, since the largest heads are tied below, near the surface of the earth. Tall varieties need supports. In late-ripening ones, a month before the end of the growing season, pinch the top and tear off the leaves. This way the fruits ripen better and become larger. Harvesting begins with the lowest, largest fruits, so that the vegetable has more strength to grow the top ones.

Video: Harvesting Brussels sprouts

The species is also called curly, kale, kale, bruncol, brauncol, grunkol. It is believed that this is what wild cabbage looked like. Even in Ancient Greece (IV century BC), species with smooth and curly leaves were known. The main feature of kale lies precisely in the leaves: they are lacy, corrugated, green or purple, heads of cabbage are not formed. The crop is often grown as an ornamental and fodder plant.

The leaves of kale are used for food; the stem is considered rough

The leaves have nutritional value; the younger they are, the tastier; in mature ones, the petioles and central veins are removed; they are coarse and inedible. After exposure to frost, kale becomes sweeter and more flavorful. Curly hair is popular in many countries. In the Netherlands it is added to a traditional dish stamppot, in Russia it is called “Leiden mixture”. To prepare, mashed potatoes are mixed with various vegetables and served with sausages. In Turkey, kale is used to make soup. In Japan, this cabbage is the basis of the vegetable drink aojiru. Fresh leaves are rich in calcium, vitamins K and C.

Video: fried kale (recipe from America)

The second name is pitsai, this type is popularly called Chinese lettuce for its resemblance to Romaine lettuce. In fact this is a subspecies Chinese cabbage. The plant is cultivated in the Middle Kingdom. It is notable for the fact that it forms a rosette of succulent leaves with jagged, jagged edges. A tall, oval-shaped head of cabbage is tied in the center. When cut, it is loose and often colored yellow.

A head of Chinese cabbage stretched upward, loose inside

But, compared to cabbage, the nutritional value of this cabbage is much higher. It contains the entire group of vitamins as in cabbage, but the content of carotene and ascorbic acid is increased.

Beijing is used to make salads, boiled in soups, stewed for main courses, pickled and even dried. In East Asia, pit sai is often fermented.

Chinese cabbage, like daikon and radish, responds strongly to day length. In mid-summer it throws out an arrow. Therefore, the vegetable is sown in two periods: in spring and in the second half of summer.

Video: mistakes when growing Pekingese

Chinese cabbage can be either leaf cabbage (bok choy) or cabbage cabbage (Peking cabbage). Be careful when choosing seeds so that later, when you sow the leafy one, you don’t have to wait for the head to set.

And although Chinese cabbage is just a common name for Chinese cabbage and bok choy, it is highlighted by the compilers of the State Plant Register as a separate category. And leafy and petiole varieties, that is, bok choy, are included there, which is incorrect. Indeed, three centuries ago, Carl Linnaeus classified the group as a special species, but later scientists decided that it was a variety of turnip. But this plant doesn’t look like a turnip either. It forms a rosette of smooth leaves on thick and juicy petioles; there is no root or head of cabbage.

Bok choy is a vegetable consisting of leaves on thick petioles.

In China, the crop is called an oil vegetable because oil is made from its seeds. The name bok choy or pak choy has taken root in English-speaking countries and is translated as “white vegetable.” The leaves and thick petioles are boiled, fried, pickled, salted, eaten in salads, and cabbage rolls are prepared. They are rich in vitamin C and A, contain vegetable proteins, fats, dietary fiber, calcium, sodium, magnesium, and iron.

Glucosinolates have been found in bok choy. In small doses they can fight cancer cells, but in large doses they are toxic and dangerous. In 2009, an elderly woman, wanting to cure diabetes, ate 1–1.5 kg of bok choy daily. As a result, she developed hypothyroidism, which led to coma. A striking example of the fact that even natural food supplement It can be both medicine and poison.

Chinese cabbage has a bitter taste, just like white cabbage.

Video: experience in growing bok choy variety Bopak

Another type of healthy and tasty kale, but already bred and very common in Japan. U different varieties leaves are arranged horizontally or raised upward. Moreover, they are always heavily dissected, have a corrugated surface or are smooth, but with torn edges.

This plant is not at all similar to cabbage, however, it is

If we have a hard time believing that this is cabbage, then cruciferous flea beetles very quickly find their favorite crop, no matter how it is disguised. Japanese cabbage is grown in the same way as white cabbage. The main thing is to protect young plants from pests. This is a close relative of Chinese cabbage, but its taste is much milder, without any pungency. The chemical composition is close to cabbage, contains the same vitamins, organic acids and microelements. This vegetable is recommended to be eaten during spring vitamin deficiencies, stomach ulcers, cardiovascular and oncological diseases. Salads are prepared from Japanese cabbage, it unusual leaves

They decorate sandwiches, stew them in stews and add them to soups.

Another guest from Japan. In Russia, the species is used to decorate the garden in the fall, when most flowers have already stopped growing. This cabbage forms a beautiful rosette, similar to a blooming flower. Primary colors: green, yellow, white, purple, as well as all their shades and combinations. For example, there may be red or snow-white leaves in the center, and green leaves at the edges. Interestingly, after the first autumn frosts, the plants become even brighter and more expressive.

Modern varieties of ornamental cabbage are difficult to distinguish from real flowers

They say that ornamental cabbage can be eaten. But who would raise the hand to put such beauty in a salad? There are brave souls, for example, in France the crop is grown on an industrial scale. Delicious salads are prepared from it and marinated. The leaves contain three times more selenium than other species. This substance is able to regulate our immune system. The leaves are rough in texture and taste bitter, but are very useful. To get rid of bitterness, decorative cabbage is frozen.

Confirmation of the edibility of ornamental cabbage is also in the State Register: the descriptions of varieties indicate their the nutritional value. If you want to keep vitamins on hand all winter, dig up an ornamental cabbage bush in late autumn and transplant it into a bucket or large pot. Keep it near the window, water it, and tear off the leaves as needed.

Video: decorative cabbage in landscape design

One variety has been registered - Vekha, and a total of 4-5 are known. This is a cabbage that forms a powerful and juicy stem, sometimes growing up to 2 meters in height. The stem has corrugated leaves, and when good watering, branches also grow. The nutritional value of the crop is superior to beets and corn and is equal to oat mixture. Feed contains digestible protein, sugar, ascorbic acid, carotene, and B vitamins.

Kale looks like miniature palm trees, but when sufficient watering covered with side branches

The vegetable increases the milk productivity of livestock, the fat content of milk increases, and the consumption of mixed feed is reduced. It is also used in poultry farming. Fodder - very unpretentious and productive: it can grow both in the Arctic and in the subtropics. Productivity - 800 kg per hundred square meters.

Growing principles common to all cabbages

Cabbage, especially its sprouts, loves coolness and a lot of light. Therefore, if you are growing seedlings, then sow the seeds immediately on the plot, under cover (summer greenhouses, hotbeds, etc.). Do not keep on warm windowsills! For the garden bed, choose an open, unshaded place. The soil should be well fertilized with compost or humus - 2 buckets for each square meter. On acidic soils, to avoid cabbage clubroot disease, be sure to add dolomite flour - 2-3 cups per 1 m²; for any soil, add the same amount of wood ash.

Always keep the soil loose and moist, cover it with mulch. Some species are undemanding when it comes to watering, but will reward you with larger and juicier fruits, leaves, and shoots. Any cabbage, especially at the beginning of growth, must be protected from cruciferous flea beetles. The easiest way: wet the leaves clean water from a watering can and dust with a mixture of ash and tobacco dust in any proportions. Repeat this procedure regularly, sprinkle the soil around the bushes, and pull out the weeds. To prevent slugs, place a strip of ash, lime or pine needles around the perimeter of the bed.

Video: conditions necessary for cabbage

Eat more fresh cabbage. Try to expose it to as little time as possible heat treatment. Take advantage of the fact that freezing preserves vitamins, and frozen vegetables cook very quickly. You can throw it into the soup 5 minutes before it’s ready or quickly fry it in a pan.

There are so many types of cabbage that it is impossible to immediately remember all their characteristics and features. It is better to gain experience through practice. Don't buy one variety and don't draw conclusions about all the others based on it. Organize an experimental bed, sow several different cabbages. Start with early ripening ones that can be sown directly into the ground. In summer and autumn, your table will be enriched with new products, you will have the opportunity to taste and share your impressions with loved ones.