Brassica oleraceae - Capitata group

Brassicaceae

Cabbage

Low growing edible herb grown as an annual. A short stout stem supports a dense terminal head of leaves. Inflourescence of white-yellow flowers in terminal racemes.

Uses

Harvest by cutting through the stem when the centre is round and firm. Remove outer leaves. Can be eaten raw,cooked or pickled. Vegetable. http://www.bae.ncsu.edu/programs/extension/publicat/postharv/ag-413-5/index.html

Culture

Requires ample moisture and well drained, loose, cultivated soil. Prefers a fertile soil high in nitrogen and phosphorous during the early stages of growth. Iron and boron are also important. Prefers a soil pH of 6.5-7.0 Can suffer from damping off in wet soils. Can also suffer from downey mildew and alternaria. Protect from cabbage white butterfly, snails, slugs, aphis, maggots and cutworms. http://www.cals.ncsu.edu/sustainable/peet/profiles/c09cole.html http://osu.orst.edu/Dept/NWREC/cabb.html

Propagation

Seed

Cultivars

No information available at this time...

Plant Health

No information available at this time...

More info

Commercial Vegetable Growing course through Australian Correspondence Schools, see www.acs.edu.au/hort.

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