Cabbage is a bicolored vegetable that is used, prepared, and cooked in many different ways. This plant can bloom either green or purple and has been cultivated for approximately 4,000 years. Taking only three months to grow, cabbage will yield more edible vegetables than any other plant per acre. Also, cabbage has been used through scientific research which has linked it to cancer prevention. This creates a valuable supply and demand market in the US.
Brassica oleracea capitata is the scientific name of cabbage. “Its scientific name originates from brassica. . .the Latin classical name for cabbage” (Quattrochi, 349). The common name, cabbage is referring to the French origin word, Caboche, also meaning round or head.
Cabbage was first domesticated around1000 BC by the Celts who brought the plant to Europe from Asia. Numerous botanist and plant scientist including: Cato, Pliny, Columella, Dioscorides, and Theophrastus described cabbage for different uses both as a culinary and a medicinal plant. Cabbage was introduced to the western would by French navigator Jacques Cartier when he came to the Americas in 1536.
Planting cabbage is fairly simple with few rules to follow to make sure production is up to satisfaction. When directly seeding, place seed 1/2 to 3/4 inch deep in soil. Irrigation should take place every three days until the seedlings are established. Precision seeding decreases or eradicates the need for and price of thinning. Place the seed every 6 to 10 inches in the row. Also remember, cabbage should be strictly rotated. Never grow cabbage or related crops on the same soil more than once every 3 years.(Allen 48) This will help to control various root rots.
When using fertilizer on cabbage one should apply lime and f...
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..., China leads the world in production of cabbage with the United States following in at number eight. The US is also credited with both importing and exporting close to $20 million worth of cabbage. Once again on average, cabbage yields $15.30 per hundredweight.
Today cabbage is primarily valued as a fresh market vegetable, although research continues on the value of the medicinal assets that have been found to assistance in the prevention of cancer. While the demand for cabbage now may be averagely ranked among other vegetables, the value of Brassica oleracea capitata will definitely increase if stopping a fatal disease is in its future.
Works Cited
Allen, Charles Linnaeus. 1901. Cabbage, Cauliflower And Allied Vegetables. Apple Wood Books. Bedford, Massachusetts.
Quatrocchi, Umberto. CRC World Dictionary of Plant Names. Volume I A-C. London: CRC Press. 2000.
The first references to the family of plants known as “Beta” can be found in Greek literature around 420BC. They were described as garden plants; dark and light varieties are mentioned. Sugar beet was first grown 2000 years ago originally for its leaves, which were probably the spinach or swiss chard of their day. Beet gradually spread throughout France and Spain, often in monasteries but also by peasant farmers. By the fifteenth century beet was grown all over Europe. The vegetable was probably selected from various Beta species growing around the shores of the Mediterranean. It was widely used for culinary purposes in Europe from the middle Ages onwards.
plants, both philosophically and culturally towards their daily lives in the forms of food, medicine,
The Skunk Cabbage is a species from the Arum family and is located in the Eastern and Western North America. In the Eastern North America, the Skunk Cabbage is known as Symplocarpus foetidus, and in the Western North America, it is known as Lysichiton americanus. It is seen plants in the Arum family are monocotyledon flowering plants where the flowers are borne on a spadix, which is enclosed by a leaf-like bract called a spathe (Ito-Inaba et al., 2009).
By Dorotea Gucciardo. N.p.: n.p., n.d. N. pag. Print. Morley, Joyce Anne Deane.
Calendula has been used for medicinal purposes since the 12 century; it is a native plant to Mediterranean countries but is now grown in many area throughout the world. It is not the same plant that is often grown in home gardens.
Cleopatra ate them because she believed that they contributed to her good looks (Rose 1). Christopher Columbus brought them to the New World by ship (Crazy Facts 2). Aristotle talked about their health benefits (Pickle History 1). Amerigo Vespucci discovered that they prevented the spread of scurvy (Pickle History 1). Shakespeare referred to them in his plays (Pickle History 1). What are they? Pickles. Known as both a fruit and a vegetable, they are the result of pickling. Even though the origins of this method are unknown, many believe it started out in India during 2030 B.C. (Science of Pickles 1), while others believe it originated in Mesopotamia in 2400 B.C. (Pickle History 1). Either way, our ancestors benefited from this
Without accurately knowing all of the accomplishments that Carl Linnaeus has made throughout his life, one is really missing out on all the great research and information that was conducted by him. His whole journey throughout life and contributions to this wonderful world began when Carl was only four years old. He was on a picnic adventure with family and some family friends and his father gathered oodles of wildflowers from around Lake Möckeln in Sweden, which is where they were picnicking. Ever since that day when Nils, Carl’s father, named each of the wildflowers that he had picked to his guests, Carl was determined to learn the names of every plant in and around his hometown (Anderson 9). By the time that young, dedicated Carl became a college student, he had already learned every single name of all the flowers in his home province of Småland and he was still not satisfied. He continued his search of finding and naming even mo...
Turnip is a cruciferous vegetable that fits in with the cabbage crew. It is viewed as one of the force warriors against malignancy and coronary weakness Turnips have a light, peppery taste that can without much of a stretch be eaten crude or cooked. Regularly ignored and discarded, turnip has firm green verdant tops that contain Vitamins c and vitamin a
one of the most important staple crops for the world and it now currently feeds
Typically, carrot has an excellent source of vitamins including vitamin C, biotin, vitamin A, vitamin B6, vitamin B1, vitamin E, vitamin B2, and vitamin K. In addition, its nutrients have other substances such as manganese, niacin, pantothenic acid, phosphorus, potassium, dietary fiber, and molybdenum (“Number of Farmers’ Market Continue to Grow”). In the same way, in the table of essential nutrients, carrot has 88% water, 4.7% sugar, 2.6% protein, 1% ash, and 0.2% fat (“Number of Farmers’ Market Continue to Grow”). Especially, carrot’s carotene consists of beta-carotene, which is the most known as a colored bright orange; the colorful carrot has an effect on reduction of the risk cardiovascular disease. Similarly, beta-carotene is also an antioxidant and converts into vitamin A. Taking vitamin A of carrot is 113%/122grams will help in good vision and eye health. Nevertheless, if we supplement too much beta-carotene, our health can be higher dangerous in cancer disease and in heart disease (“Beta-carotene”). In addition, carrot’s free sugars comprise of three sugars such as sucrose, glucose, and fructose. They provide the energy to muscles active and brain active (Torrens). Furthermore, dietary fiber of carrot is digested the food easily, so it has the ability to relieve constipation (“Beta-carotene”). Therefore, in this century, carrot has become a popular cooking vegetable, salad item, snack food, and raw vegetable. Eating a cup of carrot with 122.00 grams every day, it is easy to lower disease risk
Brassica oleraceae var. Italica becomes favorable due to the health-promoting compound which benefits to the consumer. Despite various benefit from broccoli consumption, this plant is sensitive to heat where nutrient easily loss. World Healthiest Foods, WHFoods recommended quick steaming method with only 4 minutes total steaming time in order to enjoy broccoli without a significant nutrient loss since broccoli is clearly sensitive to total steaming time. G. Yuan., B. Sun., J. Yuan., and Q, Wang (2009) in the study about the effect of different cooking methods on health-promoting compounds of broccoli concluded that steaming is the best method of cooking broccoli. Finding shows steamed broccoli has almost unchanged in chlorophyll content, glucosinolates, and vitamin C also containing the highest total soluble proteins and sugars with 2.6 m/g FW and 3.5 mg/g FW respectively when compared to boiling, microwaving, boiling, stir-frying and stir-frying
...study done in 2007 over 33 million tomatoes are cultivated in open fields and in plastic tunnels or inexpensive tubular greenhouses. Highest production occurs in the provinces immediately south of Beijing. In the United States over 14 million tons of tomatoes are produced coming from California and Florida. California tomatoes are used to make canned sauce, pastes and ketchup while the Florida tomatoes supply the eastern states during winter and spring for fresh grocery supplies. In India they produce 10 million metric tons of tomatoes in 2007. Tomatoes that are grown during the hot and rainy summer are susceptible to diseases, so they would grow organic tomatoes during August and September for ripening across the warm and dry winter. Six states in India create the greatest amount of tomatoes; Orissa, Karantaka, Andhra Pradesh, Bihar, West Bengal and Maharashtra.
Kale was the most common green vegetable in Europe until the 1600s, and even before that, we have had evidence of the cultivation of Kale going back to the fourth century BC in Greece. Kale was a favorite addition to the British Victory Gardens of World War II, and today, people are finding more reasons than ever to add it to their diets.
The first people that started to depend on farming for food were in Israel and Jordan in about 80000 B.C.. Farming became popular because people no longer had to rely on just searching for food to get their food. In about 3000 B.C. Countries such as Egypt and Mesopotamia started to develop large scale irrigation systems and oxen drawn plows. In about 500 B.C. the Romans started to realize that the soil needed certain nutrients in order to bare plants. They also realized that if they left the soil for a year with no plants, these important nutrients would replenish. So they started to leave half of a field fallow (unplanted). They then discovered that they could use legumes, or pulses to restore these vital nutrients, such as nitrogen, to the soil and this started the process known as rotating crops. They would plant half the field one year with a legume...
It has a very strong pungent smell with a green crown. Green onions is the immature version of dry onions. It is also known as scallion.