White Cabbage: Useful Properties And Growing Conditions

2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47

Growing white cabbage in the North-West of Russia

• Nutritional and Dietary Importance of White Cabbage
• The healing properties of cabbage

• Biological features of cabbage

  • The ratio of cabbage to heat
  • The ratio of cabbage to light
  • The ratio of cabbage to moisture
  • The ratio of cabbage to soil
• White cabbage varieties

"Without potatoes, bread and cabbage - what kind of food" - so the people said. Putting cabbage on a par with potatoes and bread, the Russian people highly appreciated this culture. In this voluminous article, we will talk about the main cabbage - white cabbage, and then consider its other types.

So, cabbage - Brassica L. - genus of the cabbage family - Brassicaceae. Head cabbage - Br. Capitata, its varieties: white cabbage - var. alba and red head - var. rubra, color - Br. cauliflora, Savoyard - Br. sabauda, Brussels - Br. gemmifera, kohlrabi - Br. caulorapa, Beijing - Br. pecinensis, Chinese - Br. chinensis.

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Nutritional and Dietary Importance of White Cabbage

Cabbage is valued for its versatile use (fresh, sauerkraut, pickled, dried, etc.), good keeping quality with the preservation of the entire complex of nutrients contained in it, and especially vitamin C, as well as for medicinal and dietary properties. The history of the use and introduction into the culture of cabbage began from ancient times. It is proven that cultivation began at the end of the Stone Age. But she received wide recognition in Ancient Greece. Among the Greeks, it was known as brassica.

The famous mathematician of ancient Greece Pythagoras wrote that cabbage "is a vegetable that constantly maintains vigor and cheerful calm mood of the spirit." Cabbage enjoyed no less respect in ancient Rome. The Romans called the cabbage "kaulis". In Russia, cabbage appeared much later, but also quite a long time ago. By the way, the Slavs were the first to start souring cabbage. Later the Germans learned this from them, and then other peoples. In ancient times, when, after the collection of heads of cabbage, their felling began, peculiar small performances were arranged with round dances, comic songs, dances and the indispensable treat of pies with cabbage - the so-called skits. Now this good tradition is almost forgotten. It's a pity!

The nutritional value and benefits of cabbage are determined by its chemical composition. It contains 4.9-15.2% dry matter. It is a source of fiber (1-1.7%), sugars (up to 7%, mainly glucose and fructose - about 4%) and easily digestible proteins (1.1-2.3%), as well as pectin substances (0, 6%). Cabbage also contains a lot of essential oils, mainly mustard oils.

By the content of nitrogenous substances, it surpasses rutabagas, turnips, carrots, beets. The accumulation of plastic substances decreases in wet years, with frequent watering and when high doses of nitrogen fertilizers are applied to the soil. The consumption of cabbage, as it were, heals the body. The fiber it contains improves intestinal motor function and has a beneficial effect on the vital activity of the beneficial E. coli. In addition, there is evidence that fiber helps to eliminate cholesterol from the body, which is very important for the prevention of atherosclerosis.

In cabbage heads, an abundance of vitamins C, P, K (up to 4 mg%), B1-thiamine (0.22 mg%), B2-riboflavin (0.04-0.6 mg%), B3-pantothenic acid (up to 2.7 mg%), B6 (0.1-0.14 mg%), B9, D, E, P (up to 300 mg%), PP (0.34-2.7 mg%), carotene (up to 2 mg%), folic acid, biotin, thiamine, phylloquinone, pyridoxine, inositol, vitamin U, enzymes, phytoncides. One of its greatest advantages is its ability to preserve vitamin C for a long time (within 7-8 months). This is especially important for a person during the difficult winter-spring period, when the diet is low in greens, fresh vegetables and fruits, and, consequently, vitamins. The thing is that ascorbic acid (vitamin C) is contained in cabbage in a bound form.

In fresh cabbage leaves, thioglycosides were found: glycobrassicin and neoglycobrassicin, containing sulfur, as well as phosphorus and sulfur salts. All these substances and vitamins are useful and necessary for the human body. In addition, cabbage is low in calories, so this vegetable is an irreplaceable food for those who have decided to lose weight.

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The healing properties of cabbage

Perhaps not everyone knows that the familiar vegetable plant that we eat almost daily is a valuable medicinal plant used not only in folk, but also in scientific medicine.

Since ancient times, cabbage has been considered healing. Even among the Romans, it was considered not only a vegetable, but also a medicinal plant. Roman doctors used cabbage to treat diseases of the liver, joints, and ulcers. In Russian folk medicine, it was used for digestive disorders, liver and spleen diseases, for the treatment of eczema, burns, festering wounds, ulcers and other diseases. With the accumulation of information about the medicinal effect of plants and the appearance of new medicinal agents, the medicinal use of cabbage was gradually limited.

Soon, cabbage was forgotten as a medicine. More than half a century has passed, and again biologists and doctors have paid attention to it. Modern scientific medicine has confirmed the healing power of cabbage. It has a diuretic, choleretic, anticancer, hematopoietic, restorative, analgesic, anti-inflammatory, antitoxic, disinfectant, bactericidal, sedative, anti-atherosclerotic, laxative, hemostatic and wound-healing effect. Cabbage normalizes metabolic processes, regulates vitamin balance, stimulates intestinal motor function, strengthens the body's defenses against infections, prevents and cures scurvy, accelerates the healing of wounds and bone fractures, restores enamel on the teeth, and has a stimulating effect on the healing process of damaged mucous membranes.

Chopped raw cabbage increases appetite, bowel function and digestion. It also lowers blood cholesterol levels and normalizes fat metabolism. White cabbage was introduced into scientific medicine after its antiulcer properties were discovered, and at present they are widely used by domestic and foreign medicine.

In scientific medicine, cabbage is used in the form of juice or powder for peptic ulcer disease, chronic gastritis (especially hypoacid with severe dyspeptic symptoms), liver diseases, hypo- and avitaminosis, overweight and obesity, diseases of the gastrointestinal tract, constipation, low acidity of the gastric juice, chronic cholecystitis, hepatitis, cholelithiasis. Currently, fresh cabbage juice is used in the treatment of gastric ulcer and duodenal ulcer, gastritis with low acidity, spastic and ulcerative colitis, cholecystopathies, chronic constipation.

It is recommended for the treatment of intestinal atony, some diseases of the liver and gallbladder. It is successfully used for diabetes mellitus, anemia, pyelonephritis, kidney stones, atherosclerosis, coronary heart disease (angina pectoris), gout, pneumonia, bronchial asthma and tuberculosis. The positive effect of cabbage has been noted in cardiac arrhythmias and other diseases of the heart and blood vessels, dysfunction of the thyroid gland, damage to the nervous system, insomnia, headache, inflammatory and traumatic skin lesions (eczema, psoriasis, neurodermatitis, etc.).

Biological features of cabbage

White cabbage is a biennial plant. In the first year, it forms an overgrown apical bud - a head of cabbage, and in the second year - inflorescences, fruits and seeds. Cabbage seeds are small (1 g contains about 300 pieces), round, dark brown. By outward signs, the seeds of various types of cabbage cannot be distinguished. The larger they are, the more friendly and strong the seedlings appear. When soaked, cabbage seeds do not lick, in this they differ from similar seeds of rutabaga and turnip. For seeds to swell, moisture is required about 50% of their weight. At a favorable soil temperature, optimum moisture content and normal planting depth, they emerge in 3-4 days. The cabbage root system is strong and well-branched when grown through seedlings. When used without seedlings, it forms a deep taproot system, which increases resistance to drought.

The stem of the cabbage is short. When hilling, it forms adventitious roots. The part of the stem entering the head is called the inner stump, below the head it is called the outer stump. They are adapted to growing on moist peaty and floodplain soils, where high hilling is used. In late-ripening varieties, reserve nutrients accumulate not only in the head of cabbage, but also in the more developed outer stump.

The outer stump bears petiolar leaves. Early varieties have 10-15 leaves in a rosette, mid-ripening - 20-25, late - 25-30 with long, well-developed petioles. The formation of a head of cabbage in plants begins after the formation of a certain number of leaves, which depends on the varietal characteristics of the plants. The head of cabbage is formed due to the rapid growth of new leaves and the slow growth of the stump, as a result of which the leaves do not have time to unfold and form a large bud weighing up to 10-20 kg.

Heads of cabbage come in various shapes: flat, round-flat, round, cone-shaped, oval. After a period of dormancy, the duration of which depends on the varietal characteristics, as well as on the growth conditions of the cabbage, they begin to crack, and the apical bud begins to grow. A sharp change in soil moisture (due to precipitation or watering) after a drought accelerates the cracking of heads. The head of cabbage prevents the growth of lateral buds on the stump, but if it is removed, the buds start to grow and, in turn, can form new heads of cabbage, especially in early ripening varieties.

In cabbage, there is a deviation from the normal course of development, which consists in the fact that plants under the influence of prolonged exposure to low temperatures (+ 5 … + 6 ° C) can bloom in the first year of life without forming heads of cabbage, giving the so-called flowering. This phenomenon is most often observed in our North-West in cold, protracted, especially wet springs with very early planting of large-aged seedlings of early ripening varieties. For the normal growth of cabbage, the conditions of the non-chernozem zone are very favorable, here up to 20 kg are obtained from 1 m².

The ratio of cabbage to heat

Cabbage is a cold-resistant plant. Seeds begin to germinate at + 2 … + 3 ° С, the optimum temperature for their germination is + 18 … + 20 ° С. In this case, seedlings appear on the 3-4th day. Cabbage plants continue to grow at + 5 ° С, and the optimum temperature for growth is + 15 … + 18 ° С.

At high temperatures, the productivity of photosynthesis sharply decreases and plant growth is weakened, the growing season increases, and the number of plants that do not form heads of cabbage increases. Temperatures above + 25 ° С negatively affect the growth and development of plants, reduce the amount of growth and their size, impair the formation of heads of cabbage, increase the disease and their cracking.

Plants in the phase of cotyledons and the beginning of the formation of the first true leaf when planted in the ground and potted seedlings after hardening tolerate frosts to -5 ° C, unhardened potless seedlings are damaged at -2 … -3 ° C. Plants have the maximum frost resistance in the growth phase of the leaf apparatus during the formation of a rosette of leaves, which makes it possible to plant seedlings at an early date. Plants that have formed heads of cabbage are more sensitive to low temperatures. In the phase of economic ripeness, early ripening varieties are damaged at a temperature of -2 … -3 ° C.

Late maturing varieties withstand short-term frosts of -5 … -8 ° С. At -8 … -10 ° С the heads of cabbage freeze, and the inner leaves of the heads of all cabbage varieties die off (cuffs are formed). The best temperature for seedling growth is + 12 … + 15 ° С. Under this condition, it develops slowly, which, combined with proper nutrition, ensures healthy and high-quality seedlings.

The ratio of cabbage to light

Cabbage is a light-loving plant. Light stimulates seed germination. Intense sunshine also has a beneficial effect on increasing yields and the quality of the chemical composition of heads of cabbage. Its shading, especially during the preparation of seedlings, causes a strong elongation of the stem, leaf stalks and weakening of plants. A long day accelerates the formation of leaves in seedlings, enhances growth processes in adult plants.

The varieties for northern regions are long day plants. Already in the first year, they undergo specific biochemical processes that ensure the formation of reproductive organs in the second year.

The ratio of cabbage to moisture

Cabbage needs high air and soil moisture. The high demand for moisture is explained by the presence of large leaves with a large evaporating surface. The greatest need for moisture in cabbage is found during periods of intense leaf growth and head formation.

For early varieties, characterized by rapid head formation, higher humidity is required, therefore, even in the Leningrad Region, its irrigation is necessary. Higher productivity of cabbage is ensured with soil moisture of 60-80% and relative air humidity of 75-90%, with a higher demand for moisture during the period of head formation. When growing cabbage, it is very important to use agricultural techniques that retard the evaporation of moisture from the soil.

The air humidity can be increased by sprinkling irrigation. But in highly waterlogged areas, it grows poorly, the yield is sharply reduced.

The ratio of cabbage to soil

Cabbage gives high yields on various types of soils, except for sandy, poor in organic matter. Its higher yields are obtained on fertile floodplain or well-irrigated loamy soils filled with organic and mineral fertilizers, as well as on peaty ones. Moreover, early cabbage is best placed on sandy loam and light loamy soils. Late varieties of it are more demanding on soil fertility than early and mid-season ones.

The high yield of cabbage in comparison with other vegetable crops determines its great need for soil nutrients. On the podzols of the non-chernozem zone, it absorbs, on average, 4 g of nitrogen, 1.5 g of phosphorus and 5 g of potassium per 1 kg of production.

The consumption of individual nutrients during the growing season is uneven. In the first period after planting, it absorbs them in small quantities. In the first month, plants absorb 6-9% of nutrients. Then, as plant growth accelerates, nutrient intake increases dramatically.

During the formation of the leaf apparatus, plants use more nitrogen, while the formation of a head of cabbage - phosphorus and potassium. Cabbage is very responsive to organic and mineral fertilizers. For normal development, cabbage plants also need microelements: boron, copper, manganese, as well as molybdenum and zinc.

Boron deficiency is most often observed on acidic soils and manifests itself in the deformation of the plant growth point. Copper deficiency is mainly found in peatlands. This has an effect on reducing the size of plants, reducing their productivity. Lack of molybdenum is usually observed on sod-podzolic soils.

Cabbage is very responsive to micronutrient fertilization. When applied, the yield increases by 10-24% and the resistance of plants to fungal and bacterial diseases. It is better to apply them by filling the soil mixture for growing seedlings, when feeding seedlings (at a concentration of 0.01-0.02%) or in the field in the form of foliar dressing (0.01-0.05%). A good effect is given by pre-sowing soaking of seeds.

To prepare a solution for 1 liter of water, take 0.1-0.5 g of boric acid, 0.01-0.05 g of copper sulfate and 0.5-1 g of manganese sulfate. Cabbage grows well on alkaline and slightly acidic soils (pH 6.0 or more). Liming the soil not only reduces its acidity, but also enriches it with calcium, which the plant absorbs in large quantities during the formation of the crop.

White cabbage varieties

In the conditions of the North-West of Russia, the following varieties and hybrids are grown:

• early ripening - June, Number one Gribovsky 147, Early ripening, Kazachok F1, Malachite F1, Solo F1, Start F1, Transfer F1, Athlete F1, Hermes F1, Cortina F1, Parel F1, Resistor F1;

• mid-early - Golden hectare 1432;

• mid-season - Slava 1305, Nadezhda, Pegasus F1, Semko Yubileiny 217 F1, Krautman F1, Rinda F1;

• mid-late - Belorusskaya 455, Gift, Florin, Sirius F1, Favorite F1, Krautnayzer F1, Erdeno;

• late ripening - Amager 611, Moscow late, Amtrak F1, Bartolo F1, Galaxy F1, Kalorama F1, Lennox F1, Marathon F1, Ramko F1.

• Heterotic hybrids, which have become widespread in recent years, are distinguished by productivity, ripeness and uniformity of products in comparison with varieties.

Read the next part. Growing white cabbage: planting seedlings and care →