Description of wild cabbage. Cabbage cultivated plant Cabbage varieties and their wild ancestor

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 various varieties of cabbage that will help you navigate.

All types of cabbage belong to the Cabbage 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 - garden cabbage. All the rest - color, kohlrabi, etc. - in fact, they are varieties of cabbage garden.

garden cabbage

The Latin name is Brassica oleracea.

Garden cabbage is a biennial, 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, on which seeds are formed. Interestingly, garden cabbage can bloom even without land - the plant will consume the nutrients stored in the head.

The wild ancestor of cabbage has not yet been identified. A wild plant similar to cabbage is widespread in the Mediterranean, Georgia and the British Isles. Botanists have been arguing furiously about this 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, garden cabbage forms a head of thick, wide petiolate leaves with a high content of carbohydrates. In fact, these are the leaves of the rosette. The leaves of the stem, on which flowers form 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

Open

Contrary to popular belief, white cabbage is not an independent type of cabbage. This is a head variety of garden cabbage (Brassica oleracea var oleracea) - the most famous and leading in terms of sown area. The same variety includes red cabbage and savoy cabbage.

Composition and useful properties:

100 grams of white cabbage contain:

Calorie content, kcal	28	MACROELEMENTS
Proteins, gr	1,8	Calcium, mg	48
Fat, gr	0,1	Magnesium, mg	16
Carbohydrates, gr	4,7	Sodium, mg	13
including starch	0,1	Potassium, mg	300
Dietary fiber, gr	2	Phosphorus, mg	31
Organic acids, gr	0,3	Chlorine, mg	37
Water, gr	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, mcg	75
Vitamin B5, mg	0,2	Manganese, mg	0,17
Vitamin B6, mg	0,1	Selenium, mcg	0,3
Vitamin B9 mcg	10	Chromium, mcg	5
Vitamin C, mg	45	Fluorine, mcg	10
Vitamin E, mg	0,1	Molybdenum, mcg	10
Vitamin H, mcg	0,1	Boron, mcg	200
Vitamin K, mcg	76	Cobalt, mcg	3
Vitamin PP, mg	0,9	Aluminum, µg	570
Choline, mg	10,7	Nickel, mcg	15

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

Growing white cabbage

In Russia, cabbage is grown mainly in seedlings: this allows you to get a significantly larger crop. In the southern regions of Russia, Ukraine, Uzbekistan, Tajikistan, etc. The seedless technology of growing cabbage is also widespread.

red cabbage

Open

Red cabbage is simply a group of cultivars with leaves of characteristic purple-red hues. It only slightly differs in composition from white cabbage. Varieties with white and red heads are easily pollinated with the formation of completely unpredictable hybrids. Pollination between different types of cabbage is difficult.

The composition and useful properties of red cabbage

100 grams of red cabbage contains:

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

Calorie content, kcal	26	Vitamin B6, mg	0,2
Proteins, gr	0,8	Vitamin B9 mcg	17
Fat, gr	0,2	Vitamin C, mg	60
Carbohydrates, gr	5,1	Vitamin E, mg	0,1
including starch	0,5	Vitamin H, mcg	2,9
Dietary fiber, gr	1,9	Vitamin PP, mg	0,5
Organic acids, gr	0,2	MACROELEMENTS
Water, gr	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

Open

Ornamental forms of Cabbage are not an independent species (this is a headless variety of Brassica oleracea var. acephala) and are easily crossed with ordinary ones. Ornamental cabbage is characterized by long and thin stems, on which a head of loose, often double-colored leaves of various colors is formed. 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 the usual garden cabbage: despite the funny look, you can make a salad out of it.

Cauliflower (Brassica oleracea var. botrytis)

Open

The second most popular type of cabbage. Unlike white and red cauliflower- an 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 juicy flowering shoot in the form of a rod or whole heads, which are highly compressed and twisted flowering shoots. The color is usually yellowish white, light green or lilac.

Inflorescence- brush. Fetus- pod. Seeds in all varieties of cabbage (and in all species too) are approximately the same.

Composition and useful properties

100 grams of cauliflower contains:

Calorie content, kcal	30	Vitamin E, mg	0,2
Proteins, gr	2,5	Vitamin H, mcg	1,5
Fat, gr	0,3	Vitamin K, mcg	16
Carbohydrates, gr	4,2	Vitamin PP, mg	1
including starch	0,4	Choline, mg	45,2
Dietary fiber, gr	2,1	MACROELEMENTS
Organic acids, gr	0,1	Calcium, mg	26
Water, gr	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, mcg	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 squash and broccoli, it is often used for early infant feeding.

Open

Broccoli is also not a type of cabbage, but a variety. It is the genetic precursor 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

Outwardly, 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.

The composition and useful properties of broccoli

100 grams of broccoli contains:

Calorie content, kcal	34	Vitamin E, mg	0,78
Proteins, gr	2,82	Vitamin K, mcg	101,6
Fat, gr	0,37	Vitamin PP, mg	1,1
Carbohydrates, gr	6,64	MACROELEMENTS
Dietary fiber, gr	2,6	Calcium, mg	47
Water, gr	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, mcg	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 germinated broccoli seeds. The benefits of broccoli are still not fully appreciated. Suffice it to say 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.

Open

Kohlrabi is a relatively rare variety of cabbage. At the same time, it has been known to mankind for a very long time - it was grown back in Ancient Rome(probably, somewhere there they were bred by the method of 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 turnip root of a light green color. This is the part that is eaten. In the second year, a long flowering stem is formed. The leaves are long, entire, petiolate, grayish-green in color.

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

Composition and benefits

As already noted, in kohlrabi, the overgrown aerial part of the stem is eaten.

100 grams of kohlrabi cabbage contain:

Calorie content, kcal	44	MACROELEMENTS
Proteins, gr	2,8	Calcium, mg	46
Fat, gr	0,1	Magnesium, mg	30
Carbohydrates, gr	7,9	Sodium, mg	10
including starch	0,5	Potassium, mg	370
Dietary fiber, gr	1,7	Phosphorus, mg	50
Organic acids, gr	0,1	Chlorine, mg	47
Water, gr	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, mcg	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, mcg	100
Vitamin K, mcg	0,1	Cobalt, mcg	1
Vitamin PP, mg	1,2	Aluminum, µg	815
Choline, mg	12,3

The taste of kohlrabi is specific - something like a cabbage stump, but juicier and sweeter. Good in salads, and just looks beautiful when growing. Kohlrabi cabbage has no particularly outstanding beneficial properties.

kale

Open

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, Braunkol or Brunkol.

Botanical description

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

The nutritional value

Cooking and other websites often mention the unprecedented usefulness of Kale, but in fact it does not differ too much 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

Open

Brussels sprouts have been bred by Belgian vegetable growers for a long time. The species name - Brussels - was given to it by Carl Linnaeus, who generally described a lot of plant species. Subsequently, botanists clarified that this is not a species, but just one of the varieties of garden 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 - up to 6 cm in diameter - sprouts are formed, which are used for food. Up to 40 heads can form on one plant.

Flowering and fruiting: Brussels sprout flowers are small, with yellowish petals, collected in a loose brush. The fruit is a pod. Seeds 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 able to produce a crop even at an average daily temperature of 5 ... 7 degrees, and its seedlings tolerate short-term frosts well. At the same time, it is very photophilous, demanding on fertility and soil moisture.

Composition and benefits

100 grams of Brussels sprouts contain:

Calorie content, kcal	35	Vitamin B6, mg	0,3
Proteins, gr	4,8	Vitamin B9 mcg	31
Fat, gr	0,3	Vitamin C, mg	100
Carbohydrates, gr	3,1	Vitamin E, mg	1
including starch	0,4	Vitamin PP, mg	1,5
Dietary fiber, gr	4,2	MACROELEMENTS
Organic acids, gr	0,3	Calcium, mg	34
Water, gr	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, cute, albeit not very tasty, sprouts contain a lot of useful things. In this regard, broccoli is considered a very important product and it is recommended to include it in the diet, especially for children.

Open

Savoy cabbage is a type of cabbage. It differs from the usual white cabbage only in leaves - they are thin and corrugated. It was bred in the county of Savoy in Italy.

To taste, Savoy cabbage is more tender and more pleasant than the usual white cabbage, but it has not gained much popularity in Russia - probably due to its lower keeping quality and exactingness in terms of transportation.

The composition is almost identical to the composition of white cabbage, the beneficial properties of which are described above. Thus, it is impossible to call it an indispensable component of the diet, but the pleasant taste and attractive appearance make Savoy cabbage an interesting crop to grow on your own plot.

Now you know about the types of cabbage ... almost nothing, but you figured out the varieties quite well. Good harvests!

Brassica oleracea sspp.
This vegetable in the minds of many is strongly associated with the idea of \u200b\u200bcheap food. But earlier cabbage was also valued as a medicine. Today, unfortunately, cabbage has become a symbol of limitation and poverty.

The Roman Kato in 235 BC called cabbage the best vegetable, and the Greeks and the Russians already knew many of its varieties. It is possible that she came to them from Egypt, because the Romans called her "Alexandrian cabbage." In the Middle Ages, the authority of cabbage fell again, in the 13th century, doctors believed that cabbage, like all vegetables, “spoils the blood.” A positive image returned to cabbage in our time, when it became known about lowering cholesterol in the blood, about iron, about vitamin C in sauerkraut, etc. and so on.

The wild ancestors of all types of cabbage (Brassica oleracea sspp. oleracea) grew on the European coast of the Atlantic from northern Spain to France, England and northern Scotland. It grows today on the island of Helgoland in the North Sea, but there is debate about whether this plant is just a feral cabbage. In the Mediterranean area, too, today there are different types wild cabbage and many botanists consider them to be the ancestors of its various modern species.

It is absolutely known that the most ancient form, the most ancient type of cultivated cabbage is GRÜNKOHL (some of its species are really brown and sometimes regionally I call it not green, but brown cabbage - BRAUNER KOHL) (Brassica oleracea var. sabellic). Benari's album was translated into Russian in the 19th century as CABBAGE and presents species that are called thin-curly and buttery. It has still open leaf rosettes, a powerful trunk and curly-shaped leaves. It was known to the ancient Greeks as early as the 3rd century BC. In herbalists of the 16th century, it is described along with all other types of cabbage and has the same properties with them.
CABBAGE - KOPFKOHL or a synonym - KRAUTE is a cabbage with more or less closed leaves that are turned inwards and form a tight ball. The forms that preceded them were not so tightly closed, but their leaves were also collected "in a bouquet". This refers to the forms (Brassica oleracea var. capitata) -WEISSKOHL, ROTHKOHL, SPITZKOHL and (Brassica oleracea var. sabauda) -WIRSING (his second name in the album is BÖRSKOHL). The Benary album translates them respectively as WHITE HEAD, RED HEAD, POINT HEAD (FIELD) and SAVOI. In the herbalists of the 16th century, all these species were clearly represented, i. by this time were well known and widespread. The vast majority of varieties of such cabbage presented in the Benary album in 1879 have German names - several varieties of Erfurst, Winnistein, Brunswick, Field, Ulm, Frankfurt, etc. etc.

The wild ancestor of the cabbage. garden cabbage

The Latin name is Brassica oleracea.

Botanical description

Root system: fibrous.

Stem: long, leafy, without thorns.

Leaves: bare, green with a bluish or bluish tint. There are forms with leaves of other colors. See below. In the first year, garden cabbage forms a head of thick, wide petiolate leaves with a high content of carbohydrates. In fact, these are the leaves of the rosette. The leaves of the stem, on which flowers form 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.

Eating white cabbage accounts for up to 20 kg per capita in Russia annually. The ancestor of modern varieties of cruciferous plants used in daily diet, is a wild cabbage.

Description of wild cabbage

Ancestor of cultivated plants

For centuries, man has been cultivating wild cabbage, caring for it. It is currently valuable vegetable crop, whose varieties are surprising in variety: there is white, Brussels, Savoy, kohlrabi, cauliflower, Beijing, Japanese, red cabbage.

The similarity of the varieties lies in the presence of heads or inflorescences used for food, and the difference is in the form of heads: they different color, textures and sizes. The variety of forms is bred artificially, since the head of cabbage and cabbage leaves are hypertrophied organs. It is the wild representative of the cruciferous family that is the ancestor of all modern varieties.

"Of all vegetables - the first." Mark Cato

Wild cabbage was a great success not only due to its positive properties, but also due to its size. She was also called "Kale". According to the description, its stem reaches up to 60 cm in height, slightly expanded downwards, may be branched, and have a purple color. Rosette-like leaves grow large.

The culture is decorated with flowers of either yellow or white flowers. Thanks to its decorative qualities, the plant adorns any garden. Its other name is browncol or grunkol. The vegetable belongs to the annual of the cruciferous family.

Varieties of wild cabbage and cultivation features

The rules for growing wild cabbage depend on the variety chosen:

Red Kale. The variety is distinguished by red twisted leaves.
Siberian Kale. This is a hardy variety: it withstands low temperatures and is not afraid of pests.
Curly Kale. It has curly, wrinkled, sweet and soft leaves.
Premier Calais. It is a hardy crop that grows quickly.
Dino Kale. Feature of a grade - high thin leaves.
Reed Kale. Its signs are powerful petioles and the ability to grow up to 2 m.

Wild cabbage tolerates frost well

Wild cabbage is frost-resistant, so it is planted even on the street. After 2 months shoots appear. At the end of spring, the grown plants are ready for planting in the ground. To do this, choose a sunny place on a hill so that the water does not stagnate. The soil must be watered and loosened: cabbage loves hilling.

With good care, the vegetable grows up to 1 m in height.

The benefits of wild cabbage

Wild cabbage contains a large amount of protein and amino acids. It is well absorbed, and in terms of energy properties it is not inferior to other protein products. Kale vegetable is a storehouse of vitamins A, C, groups B, K and PP.

This annual culture increases the resistance of the eyeball to solar radiation. The concentration of minerals in the leaves depends on the quality of the soil in which it grows.

Cabbage is rich in potassium, magnesium, phosphorus and other trace elements, such as sulforan, which is a cure for many diseases, has an antibacterial effect. And such a trace element as indole-3-carbinol stops the growth of cancer cells.

The use of wild cabbage

Currently, wild cabbage is eaten as a source of vitamins and trace elements. It is a godsend for nutritionists. Young leaves are used for food, they are softer. You can make a salad of fresh wild cabbage leaves with onions, tomatoes and fresh herbs, with the addition of boiled eggs and season with sour cream or olive oil. The leaves are also stewed and fried.

Useful

The use of the ancestor of modern cabbage is not limited to cooking. Crushed leaves cope with skin diseases, tumors, ulcers. Due to its frost resistance, Kale is used as a fodder crop.

Summarizing

Today, cultivated vegetable varieties are more successful than wild cabbage. However, the unique qualities of the cruciferous ancestor allow it to be grown in gardens to this day.

Cultural varieties of wild cabbage. White cabbage

General information: white cabbage is one of the main vegetable plants in the garden. This is very ancient culture, which originates from a wild species growing along the Atlantic coast Western Europe and North Africa. Cabbage is a biennial crop. By the end of the first year, a head of cabbage is formed, which is an overgrown apical bud. A head of cabbage is formed for 1.5-2.5 months, depending on the precocity of the variety. During this time, the stem also thickens - the stump. In the second year, flower-bearing shoots grow, giving brushes of yellow flowers. Cabbage blooms for 15-25 days. It is cross-pollinated by bees and other insects, it easily crosses with Brussels sprouts, Savoy, cauliflower, leaf, kohlrabi, but does not cross-pollinate with Chinese, as well as with turnips, radishes and radishes. The fruit is a narrow long (up to 10 cm) pod. cabbage seeds by appearance similar to rutabaga, mustard and turnip seeds. Plants can be distinguished only after the emergence of seedlings or the first true leaf: in cabbage, the leaf surface is smooth, and in rutabaga, mustard and turnip - with pubescence. In the first year, the plant forms heads with leaves, in the second - a flower stalk and seeds (the stem is erect, the inflorescences are long, the flowers are bisexual). In the garden can be grown as early varieties for consumption in summer period, and later - for storage or salting. A variety of white cabbage is spicy cabbage, which has not yet become widespread. It requires less space, grows on light sandy soils, and also begins to bear fruit earlier than white cabbage.

Why cabbage is a dicotyledonous plant is not understood by everyone. But its belonging to the dicot is explained simply.

Why is cabbage a dicotyledonous plant?

Cabbage is a dicotyledonous plant that belongs to the cruciferous family. Cabbage is a dicotyledonous plant because: it has two cotyledons in the seed, a grassy stem, reticulate leaf venation, and a tap root system.

Why does cabbage belong to the cruciferous family?

Cabbage belongs to the cruciferous family:

for the structure of the corolla of the flower.
for the structure of the head.
for leaf arrangement.

The name "cruciferous" family received for the structure of the flower, in which the petals are arranged crosswise.

There are almost 50 types of cabbage, distributed mainly in the Mediterranean, as well as in Central Europe, Central and East Asia. In America, it is not: in culture there are only exported from Europe.

Nearly all parts of one species or another have been adapted for human consumption, including roots (rutabaga, turnips), stems (kohlrabi), leaves (cabbage, red cabbage, Brussels sprouts), flowers (cauliflower, broccoli) and seeds (amongst others - mustard and rapeseed). Some forms, with white or purple flowers, are grown for ornamental purposes.

Cabbage is bred as a biennial plant. In the first year of cabbage life, a stalk and leaves grow from planted seeds by autumn. The second year of the life of cabbage.

If the cabbage is kept in a cool place until spring, and then, cut so as to preserve the buds located near the stalk, planted in the ground in the spring, then after a while grassy stems with leaves and flowers will develop from the buds. Cabbage flowers are collected in an inflorescence brush. Each flower has 4 sepals, 4 corolla petals, 6 stamens, 1 pistil. By autumn, instead of flowers, fruits ripen. Dry cabbage fruit - pod.

Now you know why cabbage is a dicotyledonous plant.

Red cabbage has been known for a long time, but has not gained much popularity. This is due to the late ripening of most varieties, although early hybrids are also now bred. It also has some bitterness in taste, although most modern varieties are devoid of this drawback. Some do not like the purple color of the head, which gives it anthocyanins.

Many varieties of red cabbage

The best varieties of red cabbage:

Calibos. A variety of cabbage with an average ripening period: it ripens for a period of about 110 days. The leaves are red, purple or purple inside. The heads grow up to 2 kg, about 500 centners of the crop are harvested from 1 hectare.
Benefit F1. The variety grows in 120-125 days, the heads weigh about 2 kg. It is well suited for salads and pickling, resistant to fungal diseases.
Nurima F1. This early ripening red cabbage has a growing season of only 70-80 days. The fruits are round, small, lilac. The variety is perfect for salads in early summer, it is not stored for long.
Guaranteed F1. French late hybrid with a vegetation period of 140 days. It weighs up to 3 kg, it is stored all winter, it is tasty, without bitterness. Growing does not cause problems, because the variety is resistant to cracking and fungi, suitable for the middle lane.
Rodima F1. The hybrid is similar in characteristics to Garancy. The main advantage is a long shelf life. Cabbage does not rot until the next harvest.
Storem F1. Ripens in 140-150 days, harvested from August to October. A head of cabbage weighs 3.5-4.5 kg, products are stored for 4-5 months. The variety is suitable for greenhouse cultivation.
Mars F1. Vegetation period - 105-110 days. The leaves are medium, purple, with a slight waviness, on the section the head is lilac. Mass of heads - 1300-1500 g.
Victory. The variety matures in 105-110 days. The head is dense, dark purple, weighs 1.3-2 kg. It is best to use fruits for salads, because. they taste great.

How does cabbage reproduce?

diserdiv says:

Cabbage, a biennial plant that reproduces by seeds.

Cabbage is a garden plant that has been used as a food product since ancient times. Also in Ancient Greece several types of cabbage were already known that were eaten.

To date, cabbage has a very wide distribution due to the large number of species and varieties, as well as a fairly wide area of growth, up to the polar region.

Cabbage propagates by seeds.

The first year, cabbage seeds are first planted in the ground to obtain seedlings. When the seedling reaches two leaves, it is transplanted to a permanent place in the beds.

In the first growing season, cabbage gives a food body, which is used as a food product. Cabbage, due to the large number of varieties, is used both for winter storage and for various kinds conservation.

If the cabbage plant is left in the ground for the winter, then the next year a rather long pedicel grows from this plant, on which an umbrella appears with flowers, after flowering of which seeds are formed. Seeds are collected and planted in the ground the following spring.

Store seeds in a dry, warm place, in paper bags. If the seeds are poorly dried in the fall, they can become moldy and lose their germination.

Thus, it is quite possible to obtain cabbage seeds on your own, but plants from them are obtained only after a year.

I wish you success and a bountiful harvest!

You need to post a comment.

Wild cabbage is the ancestor of cultivars of cabbage. Stem - high Leaves - rounded Head does not form.

Slide 7 from the presentation "Dicotyledonous class"

Dimensions: 720 x 540 pixels, format: .jpg. To download a slide for free to use in a lesson, right-click on the image and click "Save Image As...". You can download the entire presentation "Dicotyledonous class.ppt" in a zip archive of 2606 KB.

"Wild Landowner" - 4. How did the generals find a man on the island? A game based on the fairy tales of M.E. Saltykov-Shchedrin. 3) grotesque. The tale was first published in 1869 in the journal Otechestvennye Zapiski. 10. what did the landowner treat all the guests to? 6) Aesopian language. 2) hyperbole. 1) allegory. 8) humor. List the fantastic and real in the fairy tale "The Wild Landowner".

"Wild Animals" - The brown bear of our forests is called Clubfoot, Mikhail Potapych, Toptygin. It catches young chicks, small animals, destroys nests, stirs up anthills. The dictionary was enriched with names: "burrow", "lair", "hollow". In the spring, babies appear in the hedgehog hole. Such a nest is called, gayno. Conclusions: Bear. What does a hedgehog eat.

"The meaning of wild animals" - Take care of nature! Disappeared from the face of the earth. Protection of wild animals. Dressing. Swan mute. Importance of animals to humans. Weird Caucasus. Passenger pigeon. Steller cow. Lynx. Tarpan. Drond. Bustard. Entrance to the reserve. Pink Pelican. Food Clothing Raw materials for industry. Teberdinsky reserve is a form of protection of natural areas.

"Domestic and wild animals" - Hare in winter. Kitty. Theme: Wild and Domestic Animals. Wolf. Pig. Puppy. Chick. In nature, wild animals need to take care of themselves and their offspring. What time of year do pets appear? Pets. Fox in summer. Bear. Foal. Elk. Dog. How do animals adapt to difficult environmental conditions?

“Wild Animals in Winter” - Young aspen elks feed most readily. It also feeds on the seeds of spruce cones. The hare is a game animal. Topic: Life of wild animals in winter (except birds). It is difficult for animals to escape from the pursuit of a wolf pack. Correspondent. Hares must be completely destroyed. - No! Wild boars have to travel long distances in search of food.

"Lesson wild and domestic animals" - Conversation about animals. Select an address from the bookmarks. Open the task folder. What do you think is the name of the process of domestication of human animals (domestication). What kind of home? Since ancient times, man began to tame and is still taming animals. Viewing the illustration "domestication 1" (talk about what he saw).

At first, cabbage grew on stones and was blown by seaside winds. Over time, she changed her little tart leaves into juicy and edible ones and curled them into a head of cabbage. Then a person wanted lush bouquets of inflorescences and small cabbages - cauliflower, or broccoli, and Brussels sprouts appeared. The man asked for a juicy stalk - the cabbage grew a powerful stalk and turned into kohlrabi.

The most mysterious pedigree cauliflower .

Its homeland is the eastern part of the Mediterranean, and it is believed that the wild species, Cretan cabbage (Brassica cretica), became the ancestor. Arab botanists first mentioned cauliflower in the 12th century, calling it Syrian cabbage.

In Europe, cauliflower spread only in the 16th century. and was very expensive, because for some reason it did not produce seeds on the mainland. Its seeds came from the islands of Crete and Malta, which is why in France it was called Cretan cabbage.

Cauliflower was brought to Russia under Catherine II, and it was grown only in the gardens of a few nobles, the seeds were bought at fabulous prices in Malta.

Only in the 19th century a French amateur gardener managed to obtain cauliflower seeds, after which it became available to ordinary eaters around the world.

A special kind of cauliflower romanesco(Romance broccoli). Outwardly, it resembles a hybrid with broccoli. This is one of the most tender varieties of cauliflower.

It is curious that in the Urals - in Bashkiria, the Orenburg and Chelyabinsk regions of Russia, grows in the wild, similar to the color stone cabbage. It was named so because of the external resemblance of the heads to stones overgrown with lichen.

Stone cabbage grows on steep mountain slopes, so a license for its collection can only be obtained after passing a special mountaineering training course.

Stone cabbage contains the so-called natural bromine - a natural sedative.

Brussels sprouts appeared in 1655 in the commune of Saint-Gilles, which later became part of the Belgian capital - Brussels. Local vegetable growers were engaged in breeding high-yielding vegetables on swampy soils, the people of Brussels were even nicknamed "cabbage-eaters".

Brussels sprouts are a type of leaf, small cabbages grow in the axils of the leaves, and they are eaten.

The Swedish scientist Carl Linnaeus first described it, he also gave it a name.

In our area, this cabbage appeared in the middle of the 19th century, but due to the long growing season, it was not widely used then.

It became especially popular in Holland, Great Britain, the USA and Canada.

In addition, Brussels sprouts boost the immune system.

White cabbage (red) obtained from kale, bred in the Mediterranean, presumably in ancient times.

Its ancient transitional forms were loose-headed, in ancient Greece they are known with smooth and curly leaves. The first mention of cabbage with a dense head dates back to 1000.

In countries with a temperate climate, it is white cabbage that is one of the most important vegetable crops, but in general it is successfully grown everywhere - from subtropical regions to the Arctic Circle.

Red cabbage with purple leaves has a single pedigree with the white-headed one.

Most likely, it was bred in Italy, and from there it came to Central Europe, where it still occupies very large areas.

Savoy cabbage with corrugated leaves in a loose head, it is closer to its ancestor - leafy cabbage than to head forms.

Thanks to higher palatability it spread not only throughout Europe, but also to other continents.

Its disadvantage is that it is not light, it is not stored for a long time. In Western Europe, heads of cabbage are stored in vegetable gardens in winter under light cover, there are varieties that can endure frosts down to -10 ° C.

Broccoli often also called asparagus.

It is believed that it came from the same wild ancestor as cauliflower - Cretan cabbage. Broccoli is native to the eastern islands of the Mediterranean or Italy. Cultivated already in the days of Ancient Rome.

Modern varieties of broccoli come from those that were bred by medieval Italian vegetable growers in the province of Calabria.

In France, broccoli was first mentioned in 1560, in England in 1724. In the "Gardener's Dictionary" by Philip Miller, it is called "Italian asparagus." In America, it was believed that this plant was a hybrid of asparagus and cauliflower, and the Italian brothers Stefano and Andrea Arrigo brought it to the USA..

The word "bracchium" in Latin means "hand", this name was given to the cabbage for its shape, similar to a clenched fist.

Ancestors kohlrabi, in which a thickened, overgrown stem is eaten, also comes from the Mediterranean.

Although the first mention of "caulorap" occurs during the Roman Empire, where it was the food of the poor and slaves, it has become widely known in Europe since the 16th century.

German peasants were the first to grow this plant (kohlrabi in German means “cabbage turnip”).

This type of cabbage is widely used in the USA, Germany, Holland, Bulgaria, in many countries of Western Europe, China and the countries of Central Asia.

In Ukraine, kohlrabi is especially popular in Transcarpathia, where it is called karalaba and is most often used to make soups.

A huge variety of cultivated plants, thanks to which we today have many tasty and useful products food, modern people are taken for granted. Meanwhile, if we were in the Stone Age, we would not find there either large and juicy apples, or sweet yellow bananas, or huge ears of corn. And many wild plants that are the ancestors of modern cultivated ones, we probably would not even recognize. This post is about how cultivated plants have changed over the past hundreds and thousands of years due to selection methods and our ancestors.

1) Apple tree

This plant has been known to people since ancient times. There are several types of wild apple, common in Europe and Asia. At the same time, according to genetic research, the ancestors of modern cultivars are two species: the Sievers apple tree and the wild forest apple tree.

Sievers apple tree

wild forest apple tree

Both of these species have small fruits (2 to 5 cm in size) and not the most pleasant taste. Sievers apples are bitter in taste, and the fruits of the wild forest apple tree are very sour. However, crossbreeding and selection of these species has led to the emergence of modern cultivars.

It is believed that the inhabitants of Central Asia, who lived to the west of the Tien Shan mountain, were the first to purposefully grow apple trees, and this happened more than 2000 years ago. After the conquests of Alexander the Great, apple trees came to Greece, and from there they spread throughout Europe. The Greeks and Romans worked hard to develop new juicy and sweet varieties of apples.

In Russia, apples have long been almost the only fruit. Apple trees appeared in the monastery gardens as early as the 11th century, and in the 18th century, the Russian breeder Bolotov described about 600 varieties of apples.

2) Wheat, corn and other cereals

Grains have been known to people for a very long time, and it was with the cultivation of wheat, barley and other cereals more than 10 thousand years ago that the Neolithic revolution began. The homeland of wheat and barley is the Middle East, their cultivation probably began in the territory of modern Iraq and Turkey.

wild barley

Wild-growing species differed markedly from modern cultivated ones. They had smaller grains and a smaller number of them in the ear. But the main drawback was that the ripe grains immediately fell to the ground, so it was very difficult to collect them. Only with time were bred varieties that were convenient to harvest - to harvest whole ears together with grains, and then thresh them.

American Indians began to grow corn more than 5,000 years ago. The exact ancestor of modern corn has not been established, but the closest wild plant to it, teosinte, looks like this:

Not only does it have few grains and they are small, but these grains still have a rather hard shell.

3) Bananas

We know the banana as a soft and sweet yellow fruit. But the wild ancestors of bananas were very different. They were small, green and hard fruits, in addition filled with seeds.

wild bananas

However, people have found something useful in this fruit. Several thousand years ago, people began to grow bananas in Southeast Asia, and then they gradually spread throughout the world.

Banana breeding took quite a long time. Even the Spanish conquerors, who brought bananas to America 500 years ago, considered them to be food for slaves and animals. At this time, bananas were still inedible raw and had to be boiled or fried. It was not until the end of the 19th century that modern varieties of bananas were bred, which quickly became one of the favorite foods among residents of the United States and Europe.

4) Carrot

Wild carrots have long been grown in vast areas of Eurasia. People used the roots of this plant for food, but in wild carrots they are bitter and tough, so this vegetable was not popular. Carrots were known to the ancient Greeks and Romans, but in the Middle Ages they were forgotten.

wild carrot

The carrot returned to Europe from the East. It is believed that the place where modern varieties of carrots come from is the territory of modern Afghanistan, it was here that, around the 10th century, carrots began to be grown on purpose. In the 12th and 13th centuries, carrots again came to Europe. At this time, carrots were of different colors - from white to purple. Only in the 16th and 17th centuries in Holland were the familiar orange varieties of carrots with thick, sweet root crops bred.

5) Watermelons

Watermelons are native to South West Africa. The wild ancestors of modern watermelons still grow in the Kalahari Desert.

Wild watermelons in the desert

The fruits of wild watermelons are small - no larger than 10 cm in size and bitter in taste. Even 4000 years ago, the ancient Egyptians discovered them and began to grow them, however, not for eating, but for obtaining oil from seeds. The ancient Romans began to pickle watermelons and make jam from it.

Gradually, watermelons began to be grown in different countries. They became larger and sweeter, but back in the 17th century. watermelons were quite different from modern ones:

Watermelons in a painting by an Italian artist of the 17th century.

A significant contribution to the selection of watermelons was made by Russia, where the watermelon got back in the 13th century. After the fall of Astrakhan, the Caspian steppes became one of the main centers for the cultivation of watermelons, where large, sweet and drought-resistant varieties were bred.

6) Peaches

As the name implies, peaches came to Russia and Europe from Persia. However, the birthplace of peaches is China, and here these fruits began to be grown as early as 4000 years ago.

this is what the wild ancestors of peach looked like

Scientists tend to believe that modern peaches are the result of hybridization of several species, however, the wild ancestors of the peach were very small with a large stone and salty taste, and their size was only 2-3 cm. The modern peach is about 60 times (by weight) larger than its own. wild predecessors.

7) Cucumbers

Cucumbers began to be grown in India a very long time ago, about 4-6 thousand years ago. The ancient Greeks and Romans grew cucumbers in large quantities and considered them to be a very healthy product. The details of cucumber breeding are unknown, but wild cucumbers still grow in large numbers in India.

wild cucumbers

Wild cucumbers are small, bitter and very prickly. Locals use their thickets to decorate fences and walls.

8) Cabbage

Cabbage is one of the few cultivated plants that does not come from some distant places, but from the territory of Europe.

wild cabbage

Also, wild cabbage is quite edible and has a taste reminiscent of common cultivars of white cabbage. True, the leaves of this cabbage are tougher and, of course, do not form heads.

Cabbage began to be grown in Southern Europe more than 4 thousand years ago. The ancient Greeks and Romans were very fond of cabbage and believed that it cures many diseases. From ancient times, cabbage was also grown by the Slavs, in whom it was one of the main vegetable crops.

What is the result? Sometimes there is an opinion that selection and artificial selection are something reminiscent of the methods of modern genetic engineering. Not really. Our ancestors, while breeding cultivated varieties, did not interfere with the genotype and crossed only closely related species. So rather the opposite - the above examples are examples of success traditional methods selection, showing what can be achieved without the use of GMOs.

What do the words cabbage and captain have in common? They both start with the same capital letters. And it turns out that the word cabbage is a distant relative of the word captain. The word captain comes from the Latin caput - "head", "head", "chief", "leader". Cabbage is a very ancient word, it appeared in Russian before the captain and was also formed from the word kaput (head). Indeed, something 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 curled into a head, eaten.

The history of the origin of the plant "cabbage"

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

Perhaps, no vegetable has attracted such close attention of researchers of all times and people as cabbage. Its origin is reflected in mythology different peoples. So, according to one of the legends, the Thunderer Jupiter, working on the interpretation of two contradictory sayings of the oracle, sweated from a terrible overstrain. Several large drops of sweat rolled down from the brow of the father of the gods to the ground. Cabbage grew from these drops.

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 an ancient Greek king spoiled grapes out of pampering. 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, plants that had never been seen before appeared, the broad leaves of which immediately curled up into heads resembling a human head. Amazed and frightened to death, 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 in that it confirms the ancient "age" of cabbage - after all, myths were formed in very ancient times. So cabbage was already known then.

At feasts, cabbage with spices was served as the best dish. And this was not only among the ancient Greeks and Romans, but also among us 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 has 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 grown in Kievan Rus. Even then, they knew how to harvest cabbage for the future, that is, ferment it. For the common 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 bred several thousand varieties of cabbage.

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

Ancient cabbage was not like today. Instead of our usual round tight head of cabbage with elastic crispy 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. For five thousand years of breeding, a person has managed to “sculpt” from it completely different forms from each other: from Brussels with its tiny buds - cabbages to colored ones with edible fleshy inflorescences.

Today, cabbage has about 150 varieties. Most cultivated species come from the Mediterranean and China. The most ancient of them are deciduous species, as well as color, kohlrabi, Chinese and Beijing.

The ancient Greeks and Romans attached great importance to cabbage, considering it a medicine that cures almost all diseases. So, properties were attributed to her to destroy insomnia, to calm headache, cure deafness, relieve various internal diseases and others.

Cabbage contains proteins, carbohydrates, mineral salts and vitamins.

The famous ancient Greek mathematician Pythagoras valued it as a medicine that can maintain vigor and a cheerful mood. Cabbage leaves contain the so-called "living protein", which is easily digestible and very valuable. And let's not even talk about vitamins.

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

VARIETIES OF CABBAGE

Cauliflower

It was bred 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 in our country since the end of the century, when the famous agronomist Bolotov brought out 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 trace elements very necessary for humans - iodine, cobalt, magnesium.

Brussels sprouts

Even if it had no dietary value, amateur flower growers would cultivate it as an ornamental plant in their flower beds. No wonder the 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 in nutritional value. It is no coincidence that doctors recommend it to patients who have undergone surgical operations. And it should also become one of the main foods in the diet of people with pancreatic diseases, diabetes and cardiovascular diseases.

Broccoli

It is called asparagus cabbage, although it is a type of cauliflower. Scientists "dug out" in its composition substances that neutralize radionuclides, because broccoli is necessarily introduced into the menu of people suffering from radiation sickness. Nutritionists believe that its regular use will help maintain youth.

Savoy cabbage

This beautiful and healthy vegetable was given to mankind 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 and other useful substances it is much superior to white cabbage. But in one thing it is still inferior to it: Savoy cabbage cannot be fermented.

red cabbage

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

Chinese cabbage

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

Kohlrabi

Outwardly similar to a turnip, but slightly different in light green or purple color, and in taste it can be compared with a 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 the nutrition of children, as it contributes to the proper formation of the skeleton.

No one knows the homeland of garden cabbage and it does not grow anywhere in the wild. Wild cabbage does not form a head. Wild cabbage is now called kale. Dioscorides called it crambe agria and said that it grows on the seashore in high places and it is straight, covered with fluff and whiter than ordinary cabbage and bitter. According to him, if you boil the core of wild cabbage in pomegranate juice, it becomes sweet with a pleasant taste. Many scientists ancient world suggest that the white cabbage is a native of the Mediterranean Sea. Cabbage is used by people as a tasty juicy melon culture since the Stone Age. The peoples use it raw, salted, pickled, boiled, steamed, stewed and fried. Cabbage is eaten raw all year round. Therefore, they are harvested for the winter in larger quantities than other vegetables. All nations appreciate the healing properties of cabbage juice.

Ancient Greek mathematician and philosopher Pythagoras took a great interest in medicine and especially praised medicinal properties cabbage and personally engaged in its cultivation. Avicenna called cabbage kurunb, and in his medical work in the department of simple medicines speaking about the nature of cabbage, he mentions wild cabbage along with seaweed. This means that in those days there was a wild-growing type of cabbage more often than now. According to him, wild cabbage is hotter, more bitter and spicier and less suitable for eating.
Avicenna considers that the nature of the white part of the cabbage is wetter than its leaves. All cabbages are often hot in the first degree and dry in the second degree. Although some healers still think that nature cabbage wet-cold. I fully support the opinion about the nature of cabbage Avicenna. I say, if cabbage had a damp cold nature, it would not harm the pancreas with its heat, and would not nourish the kidneys with its dryness.
Avicenna emphasizes that a decoction of cabbage roots in pomegranate juice is nutritious. Cauliflower provides a coarse nutrient and thickens the blood. If you do not add to it when cooking blood-thinning spices, it causes swelling in the region of the nipple and in the side, and causes pain that does not move from place to place, like the pain from the winds.
Cabbage ripens raw liquid body, softens and dries them, especially boil it, drain the first water. Cabbage ash is very dry and has an analgesic property. The nutrient content of cabbage is less than that of lentils and it is moister than lentils. If you do not cook cabbage with fatty chicken or lamb, a bad one is born from it. blood.
wild, garden And maritime cabbage with bandages helps the maturation of phlegmon and hardening. The leaves of wild or garden cabbage, if crushed and made into a medicinal bandage with or without flour, will help the resorption of all hot and mucous tumors, and is used for erysipelas and urticaria.
Cabbage is treated ulcers, and it prevents the spread of malignant ulcers, and is applied with egg white and on burn ulcers.
Decoction and seeds help with shaking. Sometimes it is applied with fenugreek with gout, and from its decoction make dousing with joint pain.
Cabbage broth and seed decoction slow down intoxication and relieve itching. If you drip juice cabbage in the nose, clears the head. One of the properties of cabbage is to dry the tongue. Cabbage juice lulls and cleanses the face. As I said, because of its harmful effect on the pancreas, therefore, all types of cabbage are contraindicated in pancreatitis. Especially seaweed.
Cabbage causes blurred vision, although it is sometimes added to eye ointment. Squeezed juice or decoction, adding sesame oil, gargle with sore throat. And her broth clears the voice. But it is bad for the stomach. Its squeezed juice with nabiz (cognac) is good for the spleen and jaundice. The white parts of it are poorly digested. But Dioscorides says that summer cabbage is bad for the stomach, and the core is more suitable for the stomach. Salted cabbage is worse than pickled.
cabbage drives urine And period. Cabbage seeds with lupine juice kill worms, and cabbage inflorescences drive urine and period. If shredded cabbage or its juice with chaff flour or its flowers is inserted into the vagina, it kills the fetus. And if you enter these after intercourse, it kills the male seeds. Cabbage root ash crushes kidney stones. Seaweed has a salty and bitter taste, as a result softens the stool and relaxes, especially with fatty meat. The juice of garden cabbage is useful for pain in the intestines. Dioscorides writes that if cabbage is cooked slightly, it will loosen, and if it is cooked for a long time, it will fix. Squeezed juice with a decoction of iris roots and baking soda acts as a laxative.

Sauerkraut with Vinegar
Once you try sauerkraut with vinegared honey, you will not part with it all your life. It not only has a pleasant taste, but also nutritious and dozens of medicinal properties, and most importantly, its nature is moderate. Therefore, it is useful to all people, from a small to an elderly person with a cold and hot nature. The degree of dryness and moisture content of sauerkraut becomes moderate after displacement with acetic acid. The secretory function of the digestive and urinary organs does not suffer from it. In men and women, in children and the elderly, digestion improves and the work of the hormonal system is regulated. The content of cholesterol and sugar in the blood is normalized, and activity is being established thyroid gland. Especially useful sauerkraut with vinegar-med for hormonally retarded children. In a year, their growth begins to normalize, and secondary sexual characteristics appear. In men and women, libido increases. Their signs of prostatitis and endometritis disappear, due to their recovery hormonal balance. Sauerkraut with vinegared honey is good for conceiving a healthy child.

Cooking
5 kg shredded white cabbage,
500 g red carrots, grated
500 g vinegared,
500 g seaweed,
200 g lemon juice
100 g fish oil,
one gram of saffron stigma powder, clove buds, ginger, coriander seeds, bay leaves, turmeric, 50 g of tea soda and Dead Sea salt.
We mix everything thoroughly, rubbing between our hands for half an hour, so that the contents mix well. Then keep in a water bath, not bringing to a boil for two hours. Remove from heat and after cooling, put a small load on top and keep in the refrigerator for 3-4 days. Sauerkraut with Vinegar is ready to eat. Now you can eat it like regular sauerkraut with various dishes. It is not recommended to maintain the healing qualities of sauerkraut with vinegar-med, to use dairy products with them, as well as nightshade: potatoes, tomatoes, sweet peppers and eggplant. Stewed chickpeas with lamb or mink meat increases the beneficial properties of sauerkraut with vinegared honey.

In the wild, cabbage grows on the shores of the Atlantic Ocean and the Mediterranean Sea. Instances wild cabbage are a basal rosette of leaves and do not have a head of cabbage. Since ancient times, people have been cultivating cabbage for more than four millennia. Dishes made from cabbage were a favorite dish among the Romans and Greeks of the ancient world. The name of this plant originates from the word "kaput" (translated from Latin - "head"). A head of cabbage was called a "head". And the Slavs own the invention of methods for sauerkraut.

For thousands of years, various varieties of cabbage have been bred, and people use different parts of these plants for food - leaves, rudiments of inflorescences, stems.

For example, in Brussels sprouts, many small heads on the stem replace one large head. And at kale the plants do not have heads at all, but the leaves reach large sizes and are then used to feed domestic animals. Separate varieties of kale have brightly colored leaves with a wavy surface. These species are ornamental plants, they are grown in flower beds.

Also, cauliflower does not form a head of cabbage. You can eat its dense inflorescences of white color with underdeveloped flowers.

The appearance of kohlrabi cabbage is more similar to rutabaga than to cabbage. Various dishes are prepared from its thickened aerial stem.

In the building cabbage one can distinguish a thick short stem, called a stalk, on which there are many leaves that are tightly adjacent to each other. The leaves cover the apical and lateral buds. The leaves form a head of cabbage used by humans for food. The leaves covering the outside of the head are green in color and chlorophyll is formed in them in the light. And under them are white cabbage leaves (hence the name of cabbage - white cabbage). They do not form chlorophyll, because the inner leaves are not available for sunlight. White leaves contain reserves of nutrients created in green leaves and mineral salts absorbed by the roots.

As you know, it is the top most fertile soil layer that is favorable for the location of the cabbage root system. If the cabbage is spudded with moist soil, constantly growing adventitious roots appear at the base of the stem.

Usually cabbage is grown on moist soil in a warm climate - in the lowlands, floodplains, near water bodies. In dry weather, this vegetable needs frequent watering, as cabbage loses a large amount of moisture due to evaporation (from 10 to 20 liters per day).

Also, for normal growth, cabbage needs a significant amount of organic and mineral substances that must be contained in the soil. Nitrogen salts are especially needed for the formation of leaves. It is easy to determine by the type of cabbage which fertilizer is deficient in the soil. In the case of a lack of nitrogen salts, cabbage leaves are pale green and slowly increase in size due to growth. Deficiency of potassium salts is manifested by brown patches on the leaves. Plants growing on soils poor in phosphorus salts have leaves, down side which are blue-violet in color.

Since it takes about 150 days to ripen late varieties of cabbage, in temperate latitudes cabbage is grown as seedlings in greenhouses, and when it gets warmer they are planted in the soil. The best option- growing cabbage in special peat pots, which contain a huge amount of organic fertilizers. Thanks to this, the cabbage perfectly adapts when transplanted into the ground, it is not susceptible to disease. After all, its roots with root hairs on them are not damaged.

Cabbage is a biennial plant. The first year of growth goes to the formation of a head and the accumulation of nutrients in the stalk and leaves. Pldy and seeds are formed in the next year of the plant's existence.

To obtain cabbage seeds, in autumn, the strongest, well-developed heads of cabbage are chosen. Such specimens with roots are transferred to basements and stored there until spring. With the advent of spring before planting, the head of cabbage is carefully cut so as not to affect the apical and lateral buds located near the top of the stem, the so-called stalk. Then the stumps are planted in the soil, previously fertilized for planting. Apical and lateral buds give rise to flower shoots. Light yellow cabbage flowers form an inflorescence - a brush, in which each flower consists of 4 sepals, 4 petals, 6 stamens and one pistil. When pollination occurs, the fruit-pod is formed from the ovary of the flower. The above features allow us to classify cabbage as cruciferous family.

The Mediterranean coast can rightfully be considered the birthplace of cabbage, where the ancient Iberians began to cultivate wild leafy cabbage on the Iberian Peninsula, then it spread to the territories of Greece, Rome and Egypt. Since the history of the cultivation of this priceless plant has its roots in the lands of these countries, many ancient legends associated with cabbage culture have been preserved.

Little is known about how cabbage was used in ancient Egypt, but the available information suggests that cabbage was very popular there, as everyone ate it - both slaves and nobility. A rare case for Egypt, where there was a strict hierarchy of society.

Comparing wild kale, a hard-leaved, headless perennial, with white cabbage, which was popular as a gourmet dish among the Egyptian nobility, you can imagine how this vegetable has changed since it was cultivated by the ancient Iberians in the Iberian Peninsula.

Without a doubt, the Egyptians, many of whose secrets are still a mystery, used cabbage for treatment. Apparently, noticing the property of cabbage - to increase vitality and have a beneficial effect on the growth of a young organism, doctors attributed healing properties to it and recommended that it be included in baby food.

Ancient Greece, which was famous for myths, connected the appearance of cabbage with a legend that has changed over the years, but its meaning has remained the same. According to a later version of the legend, the cabbage grew from the tears of the king of Edin, Lycurgus, who was beaten with vines by the god of winemaking Bacchus. Now it is already difficult to determine what caused the appearance of this legend - the property of cabbage not to get along close to vineyards (a symbol of winemaking) or the healing properties of cabbage, however, it should be noted that cabbage was not only used for food, it was also used for magical purposes as a means of eliminating intoxication.

Unlike the Greeks, the Romans were a more prosaic people and paid more attention to breeding and cultivation. Eating cabbage for food, they noted its property - to increase vitality and eliminate headaches.

The appearance of cabbage in European countries can be attributed to the beginning of a new era. First of all, cabbage appeared in Germany, Austria, France. A little later - in Scandinavia (Norway, Sweden). Still later - in England and Scotland. Cabbage became a favorite food, it was treated very carefully, in some countries (for example, Sweden) it was even protected by law. It is impossible to list all the variety of cabbage dishes within one book: fresh, salted, sauerkraut, cabbage juices, cabbage soups, salads, cabbage pies, and how many more dishes combined with other vegetables, fish, meat! In France, for example, wine is added to some dishes, despite the ancient Greek warning about the “enmity” of cabbage with the vine. In the Baltic States, Germany and Poland, the bigos dish, which is made from meat and cabbage, is very popular. In England and Holland none festive table can not do without Brussels sprouts - fried, stewed, smoked.

The healing properties of cabbage have long been valued as well. Cabbage juice was used both for inflammation, wounds and burns, as well as for the treatment of more serious diseases, such as stomach ulcers, tuberculosis, and liver diseases. Cabbage juice was used as a cosmetic remedy for skin rejuvenation and hair strengthening. The leaves of the plant served as a good pain reliever, they were used as a compress for sciatica, rheumatism and gout. IN medicinal purposes the roots, stalk and seeds of the plant were also used. It should be noted that after many years old recipes have not lost their relevance, and many of them are still used today.

In every European country, many customs are associated with cabbage as a result of the existence of a pre-Christian pagan cult (fertility cult). The most striking example is French fortune-telling for a betrothed: a girl with her eyes closed picked the first head of cabbage that came across in the garden and, by its condition (large or small, sweet or sour), determined what the betrothed would be. Something similar happened in Germany, only there they planted cabbage along with rutabaga and judged the future marriage by the way they grew.

It is difficult to overestimate the importance of cabbage in Russian cuisine, because it is the main component national dish- cabbage soup. Brought from Black Sea coast, an accessible and unpretentious culture soon gained great popularity among both the boyars and the common people. It was eaten during fasts and after them. Shchi, sauerkraut, and pies remain the main dishes in which cabbage was used to this day.

Our ancestors, skilled farmers, strictly adhered to the existing traditions, which made it possible to grow a good harvest. That is why cabbage is so closely associated with the folklore heritage. On the Annunciation (April 7) they collected seeds, on the day of Irina (Arina) - Rassadina (May 18), cabbage seedlings were planted. On Vozdvizhenye (September 27) they harvested. The reverent attitude of the people to the holidays, concern for the future harvest remained imprinted in songs, incantations, fairy tales, proverbs, sayings. Well, who, for example, has not heard the proverb “Without cabbage, cabbage soup is not thick” or “Schi and porridge are our food”? In addition, a decoction of cabbage, seeds, stumps, cabbage juice, cabbage leaves were considered by the peasants as wonderful healing agents. Recipes have been passed down from generation to generation and many of them have survived to this day.

Cabbage is also known in China and Japan. They cultivate Chinese cabbage (pak-choi), Beijing cabbage. These are very capricious plants, occupying a special place among other types of cabbage - early ripening, loving a cool climate, they require a lot of moisture, do not tolerate transplantation and depleted soil. This variety of cabbage is not imported; it has been cultivated in China and Japan for a very long time. Later, in the Middle Ages, these varieties were brought to Europe, where they are still popular. Plants are eaten fresh, pickled. The most popular dishes are Chinese cabbage rolls, fried pak choi in Japanese, although this cabbage is mainly used for making salads.

Dear Guys! Try to guess the riddle: "A hundred clothes and all without fasteners." You guessed right! This is cabbage.

Let's remember what a head of cabbage looks like. It is large, round, like a head.

By the way, the name "cabbage" comes from the ancient Roman word "kaput", which means "head".

Listen to the poem.

young cabbage

The leaves curl.

Becomes round like a ball

Big as a head.

A head of cabbage consists of light green, large smooth leaves, strongly pressed against each other. In the very core of the head of cabbage is a dense large stalk.

Cabbage has been known to people since time immemorial. Even primitive man used it as a food product. Of course, it was a wild cabbage with a tall stem and a few straight, uncurled leaves. Wild cabbage still grows on the shores of the Mediterranean Sea. And the cultivation of cabbage began five thousand years before our era. For the first time, they began to grow it in Spain, from where this vegetable crop came to other countries.

How did wild cabbage turn into a cultivated plant with large succulent leaves?

To get large emerald green heads, people had to work hard: choose the largest seeds, plant them in well-fertilized moist soil in the lowlands, in flood meadows, along the banks of rivers and lakes, and water the seedlings abundantly.

Do you know, dear guys, that a head of cabbage is not a cabbage at all? After all, the fruit certainly contains seeds, but they are not in the head of cabbage.

Where does the cunning cabbage hide the seeds?

To find out, you need to plant a cabbage stalk with a root in the ground in the spring. It will grow tall stems, decorated with tassels of yellow flowers. Bumblebees and bees hover around them, collecting nectar and carrying pollen from flower to flower, pollinating the cabbage. In autumn, instead of flowers, fruits are formed - pods with round seeds.

The great botanist of antiquity Theophrastus wrote about how to grow cabbage.

The famous Greek mathematician Pythagoras wrote: "Cabbage is a vegetable that maintains vigor and a cheerful, calm mood of the spirit."

Cabbage was widely recognized and loved in Ancient Greece and Ancient Rome. The Greeks highly valued the medicinal properties of cabbage, believed that it heals diseases and heals wounds.

The ancient Romans were treated with cabbage and its juice for many ailments: headaches, stomach diseases, insomnia.

The ancient Roman sage Cato left such records about cabbage: “Eat it raw or boiled. If you want to eat it raw, then soak it in vinegar, after which it becomes digestible and healthy. It is very useful to eat a little cabbage before dinner, and then after dinner.”

The ancient Egyptians served boiled cabbage after dinner as a sweet dish.

In Rus', cabbage has long been one of the favorite and common vegetables. It began to be cultivated in vegetable gardens in the 9th century. Foreigners who came to Moscow were surprised by the love of the Slavs for cabbage and its abundance. One of the travelers wrote: “In Muscovy, ordinary white cabbage grows, with which the Russians prepare large stocks and which the common people eat twice a day.”

The following sayings also speak of the people's love for cabbage: “Why fence a garden, if you don’t plant cabbage”, “Not a single mouth lives without cabbage”, “Bread and cabbage will not let dashing”, “Cabbage is not empty, it flies into mouth".

When planting cabbage, the peasants used to say: "Don't be ankle-bearing, don't be empty - be tight, don't be red - be tasty, don't be old - be young, don't be small - be great."

The first head of cabbage was covered with a large pot, and then with a white tablecloth, so that the forks grew tight, juicy and white.

In the old days, peasants also knew various tricks to protect cabbage from pests. Nettles were planted at the corners of the beds and they said: "Nettles - for worms, and cabbage - for us." To prevent cabbage butterflies from starting in the garden, flaxseed was scattered between the beds, the smell of which drove away insects.

Serving boiled cabbage on the table, the hostess said:

Curled cabbage in a head of cabbage -

Sharovita, curly,

At the top - bald,

Eat healthy!

Cabbage is usually harvested in October, with the first frosts. No wonder they say: "The last cabbage leaves the garden." And in mid-October, good housewives usually ferment cabbage, hence the saying: “September smelled of apples, and October - of cabbage.”

The fermentation of cabbage was accompanied in Rus' by cheerful "kapustniks" - parties in honor of cabbage.

The girls dressed up, went around with songs all the houses and helped the owners to chop cabbage. A little later, young men appeared with gifts for the owners and their assistants. The hostess baked a pie with cabbage and treated the guests.

Cabbage felling ended with round dances, comic songs and dances.

Why do you think people love cabbage so much before and now?

Right! Because it is tasty and healthy. It contains a lot of mineral salts, sugars, vitamins. Most of the nutrients are found in the stalk. But carotene - a growth vitamin - is found in the outer greenish leaves. In addition, cabbage is unpretentious, "hundred clothes" protect it from the cold, it gives good harvests, and heads of cabbage can be stored for a long time. This allows you to eat fresh cabbage all year round.

The most common variety of cabbage is white cabbage. It is usually grown in seedlings, and only in the southern regions the seeds are sown directly into the ground.

Cabbage loves light and moisture, it needs to be watered often, especially during the formation of a head.

Listen to the poem.

summer rain

Summer rain soft paw

Ironing vegetables in the garden.

Only touches the cabbage,

How does the cabbage wake up:

Leaves are white and juicy

Curls into heads.

Ask for onions and celery:

"Get us drunk!"

Peas reach for the streams:

"Without water, I'm all dried up!"

Blessed warm rain

Eagerly drink carrots and beets,

And ruddy tomatoes

And a springy lettuce leaf.

The streams murmur merrily,

And the wet garden sparkles,

The garden comes to life

Everything in it is in rapid growth!

Let's continue talking about cabbage varieties. You already know one - white cabbage. Red cabbage is the sister of white cabbage. Its heads are very dense, red-violet in color. It has more vitamin C, it is more nutritious and better stored than white cabbage.

Many of you like to eat boiled or fried cauliflower in oil. Cauliflower is an annual plant. It forms inflorescences, which we eat. For a long time, cauliflower did not grow in Europe and was very expensive. Therefore, the British still say: "The best of flowers are cabbage flowers." In fact, cauliflower is very tender, tasty, it has a lot of vitamins.

Answer the questions

What does a cabbage head look like?

What ancient Roman word does the word "cabbage" come from? What does it mean?

Where does wild cabbage grow?

Why was cabbage valued in antiquity?

What was the name of cabbage parties in Rus'?

What are the health benefits of cabbage?

What varieties of cabbage do you know?

What dishes are prepared from cabbage?