HORT410 - Vegetable Crops
Cabbage - Notes
Common name: cabbage.
Latin name: Brassica oleracea var. capitata.
Family name: Cruciferae (Brassicaceae) [Brassicaceae Images].
Cabbage history (TAMU).
Harvested organ: terminal bud, or head, with many enfolded leaves on a short, unbranched stem.
Consumed fresh, cooked, and as a fermented product, sauerkraut.
1. subgroup alba; white cabbage
Biennial, typically grown as an annual.
Cool season, cold hardy.
Temperature optimum: 10 to 25 C.
Optimum soil pH: 6.0 to 6.5.
Best stored at 1 -2 C and 95 percent relative humidity.
Major diseases of cole crops in the Midwest:
2. subgroup rubra; red cabbage
3. subgroup sabauda; savoy cabbage
Alternaria leaf spot
Major insect pests of cole crops in the Midwest:
(see: ID-56: Midwest Vegetable Production Guide for Commercial Growers 2003 - Broccoli, Cabbage, Cauliflower, and Brussels Sprouts (PURDUE) [pdf] for information on cabbage varieties, spacing, fertilizing, harvesting, and specific disease, weed and insect control recommendations for cabbage)
Sources of information:
Eastman, C., Mahr, S., Wyman, J., Hoy, C., Oloumi-Sadeghi, H. Cabbage, broccoli, and cauliflower. In "Vegetable Insect Management With Emphasis on the Midwest", (ed. R. Foster, B. Flood), Meister Publishing Co., Willoughby, Ohio, pp. 99 - 112 (1995).
Nonnecke, I.L. "Vegetable Production", Van Nostrand Reinhold, NY (1989).
Phillips, R., Rix, M. "The Random House Book of Vegetables", Random House, NY (1993).
Maynard, D.N. Cabbage. In "The Software Toolworks Multimedia Encyclopedia", Version 1.5, Grolier, Inc. (1992).
Chiang, M.S., Chong, C., Landry, B.S., Crete. R. Cabbage, Brassica oleracea subsp. capitata L. In "Genetic Improvement of Vegetable Crops", (ed. G. Kalloo, B.O. Bergh), Pergamon Press, Oxford, U.K., pp. 113-155 (1993).
Midwest Vegetable Production Guide for Commercial Growers, ID-56, eds. R. Foster, D. Egel, E. Maynard, R. Weinzierl, H. Taber, L.W. Jett, B. Hutchinson, Purdue University Cooperative Extension Service, 2003.
Ghosh, S.P., Madhavi, D.L. Cabbage. In "Handbook of Vegetable Science and Technology: Production, Composition, Storage, and Processing", (ed. D.K. Salunkhe, S.S. Kadam), Marcel Dekker, Inc., NY, pp. 299 - 321 (1998).