CABBAGE



Cabbage is among the most important vegetables. It is grown almost all over the world. It is an excellent muscle builder and cleanser.

This vegetable is a loyal friend. It warms us during the chill of winter when other crops have fallen away, appearing in steaming soups or savory baked dishes. It also refreshes us in summer.


BOTANICAL NAME – Brassica oleracea

FAMILY NAME – Ctuciferae




DESCRIPTION –

It differs in shape, size and color depending on the climate of the area where it is grown. It has a firm head with crisp, shiny leaves. The outer leaves are strongly colored and firm, not limp.

DISTRIBUTION –

Its cultivation is known from the ancient times. It is believed that it may have originated in the eastern Mediterranean and Asia Minor. In Europe, cabbage has been known for over 4000 years and was first used for medicinal purposes. Later, it was used as a basis for soup.

It was regarded as an important vegetable by Greeks and Romans. The major areas of cultivation are northern India, Indonesia, Malaysia, South America, Africa and Philippines.

SEASON –

From January to December

BEST VALUE –

From September to January

VARIETIES –

This is a large extended vegetable family. There are dozens of varieties of this vegetable, which includes kale, broccoli, collards, Brussels sprouts, cauliflower and kohlrabi. Within this group are the tightly headed red and green varieties, the longer, looser Savoy and Napa cabbages. Bok Choy is one of the most nutritious of the family.

PARTS USED –

Leaves

PROPERTIES –

• Stomachic

• Cardiotonic

• Anti-gout

• Anti-rheumatic

• Diuretic

• Laxative

• Antheimintic




Read more about - Benefits of Cabbage


FORMS OF USE –

As salad, as vegetable and in the form of juice

PREPARATION TIPS AND USAGE –

This green vegetable should be washed and any leaves of poor quality should be removed. The rib may be removed, if desired. It may be sliced finely or left whole. It may be steamed, boiled, or micro waved. Adding a walnut will reduce the smell of this vegetable during its cooking period. It is used as a garnish or vegetable, as a base for stews, stuffing, soups, and casseroles.

STORAGE –

Trim this vegetable lightly and remove outer leaves, wrap in plastic and store in the refrigerator. It should be used within one week of purchase.




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