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CULTURAL AND WILD PLANTS
White cabbage, broccoli, Brussels sprouts, kohlrabi, red cabbage, Savoy. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
White cabbage, broccoli, Brussels sprouts, kohlrabi, red cabbage, Savoy. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Cabbage (Brassica) Family: Cabbage (Brassicaceae) Origin: Cabbage comes from the Mediterranean and Southern Europe. Area: It is grown all over the world, but it is most widely used in Europe, Asia and America. Chemical composition: Cabbage is rich in vitamins C, K, B6, as well as minerals - calcium, iron, magnesium and potassium. Cabbage also contains antioxidants and other beneficial substances. Economic value: Cabbage is one of the most popular vegetables in the world and is widely used in cooking. It is used in salads, side dishes, soups, appetizers, preserves, and as an ingredient in many dishes such as cabbage rolls, cutlets, sauerkraut, and more. In addition, kale has many health benefits, such as boosting immunity, protecting against cancer, lowering cholesterol, and regulating blood sugar levels. Legends, myths, symbolism: White cabbage is one of the most common types of cabbage and is widely used in cooking. There is a legend that says that this plant was grown in ancient Rome and used in medicine to treat various diseases. Broccoli is a type of cabbage that has a high nutritional value and is widely used in cooking. Symbolically, broccoli is associated with a healthy lifestyle and longevity. Brussels sprouts are small cabbages that are widely used in cooking. There is a legend that says that Brussels sprouts were grown in Belgium in the XNUMXth century. Kohlrabi is a type of cabbage that has an unusual shape and is used in cooking in various dishes. In Chinese culture, kohlrabi symbolizes happiness and prosperity. Red cabbage is a type of cabbage that has a bright red color and is widely used in cooking in various dishes. Symbolically, red cabbage is associated with the holidays and the festive table. Savoy cabbage is a type of cabbage that has a characteristic corrugated leaf and is widely used in cooking in various dishes. In Chinese culture, Savoy cabbage symbolizes longevity and wisdom. In general, cabbage is a plant that has significant cultural and symbolic significance in various cultures. Various types of cabbage symbolize a healthy lifestyle, happiness, prosperity, holidays, longevity.
White cabbage, broccoli, Brussels sprouts, kohlrabi, red cabbage, Savoy. Description, illustrations of the plant Cabbage, Brassica L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
This group of one- and two-year-old plants is represented by the following species: white cabbage, red cabbage, cauliflower, broccoli, Brussels sprouts, kohlrabi, Savoy cabbage, etc. The most common is white cabbage (Brassica oleracea L. var capitata L. f. alba (L.) Duch.). This biennial plant in the first year forms a shortened stem (stump), densely covered with leaves collected in a head, in the second year - a flowering stem up to 1,5 m high. The flowers are large, yellow or white, collected in a brush. The fruit is a pod with a spout. Seeds spherical, dark brown. Blooms in June-July. The birthplace of cabbage is the coast of the Atlantic Ocean and the Mediterranean Sea, where wild cabbage is still found - a small plant with dense small leaves in the form of a rosette. The plant has been known to people since prehistoric times. The ancient Egyptians began to cultivate it in the VI century BC. Later, the Greeks and Romans mastered the cabbage. The latter brought its culture to the Crimea and other regions of the Black Sea region, from where it penetrated into Kievan Rus. White cabbage is a light and moisture-loving plant, undemanding to heat, responsive to good nutrition, especially nitrogen. It develops well and forms a head of cabbage on light loamy soils. Potatoes, tomatoes, carrots are considered the best predecessors. Early cabbage is grown from 50-60-day-old seedlings, which are planted in the ground in spring, when the soil warms up to 5-6 °C. Planting depth - at the level of the first true leaflet. Watering, fertilizing, loosening the soil and controlling pests and diseases are essential conditions for caring for cabbage. Early cabbage is watered six to seven times. The greatest need for moisture is manifested during the growth of the rosette of leaves and the formation of heads. 10-12 days after planting, the cabbage is sprinkled with moist soil and fed with organic fertilizers. Seedlings of mid-ripening cabbage are planted in the ground in the third decade of April - the first decade of May. Care is the same as for the early one, but watered seven to nine times. Late cabbage is grown in seedling and seedless method. Seedlings are grown from seeds directly in the ground, sowing seeds in the first decade of May. The age of seedlings is 30-35 days. In the second half of June, seedlings are planted in holes at a distance of 50 cm from each other. With the seedless method, seeds are sown in holes of five to six pieces to a depth of 2-3 cm. When seedlings appear in the phase of one or two leaves, the plants are thinned out, then thinning is repeated in the phase of four to five leaves, leaving one plant. Unlike early and medium varieties, late cabbage is watered more abundantly and loosened deeper. Watering is stopped 15-20 days before harvesting so that the heads do not crack. Early and medium cabbages are harvested selectively, as the heads of cabbage ripen. Late, as a rule, is harvested in one go: first, varieties intended for fermentation, and then for storage. Cabbage contains many useful substances. The presence of vitamins C, B1, B2, Be, PP, K, pantothenic and folic acids, carotene, organic acids, a large amount of minerals, especially potassium, low sugar content, delicate fiber - all this distinguishes cabbage from a number of vegetables and makes it one of the most important products of medical and dietary nutrition. The words of Hippocrates can be attributed to cabbage: "Your food should be medicine, and your medicine should be food." In the herbal books of the XNUMXth century, it is written about the healing properties of cabbage that it "opens the womb, breaks up sputum, induces urine and winds. Boiled inside softens." In folk medicine, fresh and sour cabbage was used to prevent scurvy, as a mild diuretic for dropsy and gout, and as a laxative for constipation. They drank cabbage juice for coughs and jaundice. Raw leaves relieved pain from gout and bruises, accelerated the healing of wounds and burns. Cabbage boiled in milk and dipped in bran was used as a poultice for scrofula and eczema. Roots and stalk were used for various tumors, a decoction of seeds - for pain in the joints and as an antihelminthic and diuretic. The healing properties of cabbage are not forgotten today. It has been established that cabbage food plays an important role in the prevention and treatment of atherosclerosis and obesity. It is useful for diabetes, hypertension, gout. Due to the presence of anti-ulcer vitamin U and mucin, fresh cabbage juice has a significant therapeutic effect on stomach ulcers. It is also used as an expectorant. Doctors recommend eating more fresh and sauerkraut as a high-vitamin product in the spring. White cabbage is of great importance as a food product. It is eaten raw, boiled, fried, stewed, fermented and salted, pickled with other vegetables, used for filling pies, dumplings; cabbage soup, borscht, vegetable soups are prepared with cabbage. Cabbage is also used in cosmetics. With dry skin, masks from fresh cabbage are useful, with oily skin - from sauerkraut. Red cabbage (Br. oleracea L. var capitata L. f. rubra (L.) Duch.) is a variety of white cabbage. Her leaves and heads are dense, heavy, red-violet in color; it is somewhat smaller in size than the white one. Red cabbage was bred in Western Europe in the XNUMXth century. It came to Eastern Europe in the XNUMXth century under the name of blue cabbage. The technology of its cultivation is the same as that of white cabbage. In terms of nutritional value, red cabbage is superior to white cabbage. It is rich in sugars, potassium, magnesium, iron, vitamins C, B (, B2, carotene, and vitamin C in red cabbage is twice as much, and carotene is three times more than in white cabbage. Red cabbage has long been used for medicinal purposes: for pulmonary tuberculosis, cough, hoarseness. Its juice, as well as a decoction with honey, is still recommended for inflammation of the respiratory system. It helps with constipation. But with diseases of the digestive system, the use of red cabbage due to coarse fiber should be limited. Red cabbage is eaten mostly fresh or pickled, as a salad or side dish for second courses. Cauliflower (Br. oleracea L. var botrytis L.) is an annual plant. The stem is cylindrical, 15-70 cm high. The leaves are large, sessile or petiolate, lanceolate or ovate, surround a compact hemispherical inflorescence with underdeveloped, grain-like flowers sitting on thick fleshy pedicels. They are the edible part of this type of cabbage. The flowers are white, pale yellow or yellow in color, collected in a dense brush. The fruit is a pod with a short thin nose. Cauliflower is known only in cultivation. In ancient times, the industrious Syrian fellahs bred it from leafy cabbage. In those days, it was late-ripening and bitter in taste, had a small creamy-greenish head. In the Middle Ages, its agricultural technology was developed in Cyprus, after which cauliflower spread throughout all European countries. Breeders bred varieties with a large white head, delicate taste, without bitterness, preserving vitamins even when frozen. Cauliflower is characterized by increased demands on moisture and soil fertility, fertilizers, especially mineral ones. It grows well on sandy and light loamy soils with a high humus content. Cauliflower seedlings are planted at the same time as white cabbage, but it ripens two weeks earlier. Cauliflower is less hardy than white cabbage. The most favorable temperature for its growth is 15-18 °C. It is more demanding of light, especially in the seedling phase and during the formation of the rosette of leaves. To form a good head, you need a rosette of 16-20 developed leaves. Cauliflower does not tolerate overheating: in the heat, with a lack of moisture, the leaf apparatus does not form and the heads do not form, therefore regular refreshing watering by sprinkling is necessary, especially during the period of leaf growth. The peculiarity of plant care is to keep the heads white. Under the influence of direct sunlight, they turn yellow, crumble, lose their taste. Therefore, at the beginning of tying the heads, they are wrapped up, breaking two or three sheets. After one and a half to two months, when the heads become dense and white, they can be cut off. Plants that do not have time to form heads are uprooted in the fall and grown in cellars. Use them for food in late autumn or winter. Cauliflower is distinguished by a high content of proteins represented by easily digestible amino acids, vitamins C, B1, B2, Bs, Wb, PP, K, minerals (potassium, phosphorus, iron). Cauliflower contains five times more pantothenic acid than white cabbage, and it contains less fiber than other types of cabbage, so it is used as a dietary product for gastrointestinal diseases and in baby food. Cauliflower is one of the healthiest vegetables. Shortened flower shoots are eaten boiled, fried and pickled. Vegetable soups, side dishes for second courses are prepared from cauliflower. Broccoli (Br. oleracea L. var italica Plenck.), is a type of cauliflower. This is an annual and biennial plant with a less dense yellow-green or purple head, which consists of several elongated shoots with underdeveloped flowers crowded on their tops. Leaves are lyre-shaped, petiolate. Broccoli tastes like asparagus. Sometimes it is called asparagus cabbage, because after cutting the head from the axils of the leaves, young stem shoots similar to asparagus grow. Broccoli is native to Italy. In the XVIII century, it was brought to Germany, from where it penetrated into Eastern Europe. Broccoli is more cold-hardy and less demanding on growing conditions than cauliflower. It withstands frosts down to -7 °C. Grow it from seedlings. Care is the same as for cauliflower, but broccoli does not require head shading. The heads should be removed in a timely manner, otherwise they lose their nutritional qualities. Broccoli is superior in taste and nutritional value to cauliflower. It contains one and a half times more proteins, twice as much vitamin C, carotene and minerals. There are a lot of vitamins E, B1, B2, PP in broccoli. A favorable combination of valuable substances determines its high dietary properties. It is believed that eating broccoli prevents atherosclerosis and premature aging. Brussels sprouts (Br. oleracea L. var gemmifera DC.) is a biennial plant. In the first year of life, it forms a straight stem up to 60 cm high. The leaves are small or medium, petiolate, alternate, collected in a bundle at the top of the stem. In the axils of the leaves, spherical crowded heads (heads) 3-5 cm in diameter develop throughout the stem; on one plant there can be up to 90 pieces. In the second year of life, a flower shoot grows from the apical bud of the stem. The flowers are yellowish, collected in a brush. The fruit is a multi-seeded pod. Brussels sprouts were bred by Belgian gardeners. From Belgium, she penetrated into France, Germany, Holland and the United States, where she soon became quite popular. It appeared in Eastern Europe in the middle of the XNUMXth century, but did not become widespread due to harsh climatic conditions. More frost-resistant varieties were later bred. Currently, Brussels sprouts are cultivated in many countries of Western Europe and are in great demand as a delicacy. It is frost-resistant, has high taste qualities. Agrotechnics of cultivation is the same as for late white cabbage. The peculiarity of care is to pinch the growth points of the stem 30-35 days before harvesting. After pinching, the growth of the stem stops and all the nutrients go to the development of cabbage heads. They are harvested in late autumn, cutting off ripe heads of cabbage. For storage, plants are pulled out with roots, side leaves are cut off and buried in sand. In this form, they remain until spring. Underdeveloped plants grow in greenhouses, cellars, under the film. By the content of easily digestible proteins and vitamin C, Brussels sprouts are three times higher than other types of cabbage. There are many minerals in it, especially potassium, magnesium, iron; there are B vitamins, carotene, carbohydrates, enzymes, fiber, etc. Brussels sprouts are considered a valuable dietary product. It is especially recommended for patients after surgical operations, as it stimulates wound healing. Cabbage is included in the diet of people with diseases of the cardiovascular system. The juice is also used for medicinal purposes. It helps to restore the function of the pancreas, it is very useful in diabetes. This cabbage is considered not only the most useful, but also the most delicious vegetable. Heads of cabbage are eaten boiled; soups and sauces are prepared from them. Cabbage can be dried, pickled, frozen. Kohlrabi (Br. oleracea L. var gongyloides L.) is a biennial plant. In the first year of life, a short stem develops, which, growing, forms a rounded stem, light or dark purple in color, with juicy pulp. The leaves are lyre-shaped, petiolate, departing from the stem. In the second year, a flowering shoot grows from the apical bud. The flowers are yellow or white, collected in a brush. The fruit is a pod. Seeds spherical, dark brown. Kohlrabi was known to the ancient Romans under the name stem turnip. Currently, it is widely cultivated in Bulgaria, the Czech Republic, Slovakia, Germany. Kohlrabi is cold-resistant, grows well on fertile loamy and light loamy soils, is responsive to watering and top dressing. In the absence of moisture, the stem stiffens and quickly forms arrows. Like white cabbage, kohlrabi is grown from seeds or from seedlings. Unlike the white-headed one, it cannot be spudded. Watering and top dressing is carried out at the beginning of growth and formation of the stem. Plants are harvested as they mature, when the stems reach 6-8 cm in diameter. The stem is cut a little higher than the base, because after watering and top dressing, new shoots form on the plants. In late autumn, the plants are dug up along with the root and stored in the sand. The stalk contains a lot of carbohydrates, proteins, vitamins, minerals, especially calcium, which is necessary for building the skeletal system. Therefore, kohlrabi is considered a valuable dietary product for children and pregnant women. There are in the stem and such useful substances as fiber, enzymes. In terms of vitamin C content, kohlrabi is superior to other types of cabbage. The stalk is used for food, resembling a turnip in appearance, and to taste - a stump of white cabbage. It is eaten raw in salads, stuffed with meat and vegetables, stewed with butter and vegetables. Kohlrabi makes delicious pancakes, casserole. Savoy cabbage (Br. oleracea L. var Sabauda L.) is a biennial plant. In the first year of life, it forms a loose head of light green bubbly, as if corrugated leaves. Compared to white cabbage, Savoy leaves are thinner and more delicate, they have fewer coarse veins, and the stalk is shorter. This cabbage has long been cultivated in the Italian county of Savoy, from where it spread throughout Western Europe. It is currently especially popular in France. Savoy cabbage is a cold-resistant and drought-resistant plant. It is grown in the same way as early ripe varieties of white cabbage. According to the chemical composition, Savoy cabbage is richer than white cabbage. It has twice as much protein, a lot of organic acids. According to the content of vitamins of groups B, C, K, E, carotene, it stands out among other types of cabbage. Found in it are enzymes, fiber, minerals (especially a lot of potassium). Savoy cabbage is a valuable dietary product. A head of cabbage is used as food, which is eaten fresh, boiled or fried. Stuffed cabbage from this cabbage is tastier than from white cabbage. Savoy cabbage is not suitable for sauerkraut. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Cabbage, Brassica oleracea L. Classification, synonyms, botanical description, nutritional value, cultivation
The species Brassica oleracea L., to which the common cabbage belongs, is extremely polymorphic, as a result of which the researchers divide it into several species. Scientists divide coenospesies Brassica oleracea into six independent species: 1. B. capitata Lizg. - cabbage (white and red); 2. B. sabauda Lizg. - Savoy cabbage (bubbly cabbage); 3. B. getnmifera Lizg. - Brussels sprouts (multi-sprouts); 4. B. caulorapa Pasq. - kohlrabi; 5. B. cauliflora Lizg. - cauliflower; 6. B. subspontanea Lizg. - leafy cabbage. The species B. oleracea L. crosses with the species B. alboglabra Bailey and B. carinata L. Crosses of common cabbage are also successful with some cruciferous root crops. There are hybrids between cabbage and swede. The seven varieties of B. oleracea L. are: 1. Kale - var. acephala D. C. Names: German Griinkohl, Blattkohl, Winterkohl, Blatterkohl; Goal. bladerkool, boerkool; dates; bladekaal, gronkaal; Swede, gronkaal, bladkol; English borecole, kale, greens, sprouts; fr. choux verts, choux non-pommes; it. cavolo verde, cavola senza cespite; Spanish col que no rapolla, berza, breton; rum. varza fara capatina; hung. leveles kel; words, tistnati (kodrasti) ohrovt; Serb. Iistnati kelj, rudac, V v Czech. kel hneda (kadervek); Polish jarmuz zimovy. Does not form a head of cabbage. The inflorescence is normal. There are no special devices for accumulating food supplies, and this function is performed by a rosette of leaves and a stem. 2. Kohlrabi - var. caulorapa D. C. (v. gongyloides L.) Names: German. Kohlrabi, Oberkohlriibe goal. coolrabi; Swede, iingersk turnip; English kohlrabi, knollkohl, hungaria turnip; fr. chou-rave, chou de siam; it. cavolo rapa. Spanish col rabano; port, couve rabano; rum. gulii; hung. kalarabe, kalarabe; words, kolerabica, nadzemnica; Serb, keleraba, koraba; Czech V brukew cili kedlubny; Polish kalarepa; dates overjordisk, kaalrabi, knudekaal. The stem forms a tuberous thickening for the accumulation of food reserves. Leaves form a compressed spiral along a tuberous stem. Leaf petioles are elongated, blades are more or less lobed. 3. Brussels - var. getnmifera Zenker. Synonym: cabbage. Names: German Rosenkohl, Sprossenkohl, Briisseler-Kohl; Goal. spruitkool, roosjeskool; dates rosenkaal; Swede, brussel-kaol; English brussels sprouts; fr. chou de Bruxelles, chou rosette; it. cavolo de Bruxelles, cavolo a germoglio; Spanish repollo de Bruselias; port, couve de Bruxellas; rum. varza de Bruxelles; hung. bimooskel, rozsakel; VVV words, rozni (rozasti), brsticnati ohvort; V v V Serbian, ruzicasti kelj, kelj-pupcar; Czech kelruzickova; Polish kapusta brukselska, kapusta rozyczkowa. The buds in the axils of the leaf turned into small heads of cabbage. The leaves are not curly, but somewhat blistered (usually spoon-shaped concave). The leaf blade is obtuse, mostly lobed; petioles are elongated. 4. Savoy cabbage - var. sabauda L. Synonym: Savoy. Names: German Wirsing, Worsching, Welschkraut, Kohl, Savoykohl; Goal. savooienkool; dates savoy-kaal; English savoy cabbage; fr. chou de Savoie, chou pancalier; it. cavolo verza; Spanish col de Milan, col erespo; port, couve saboia, repolho saboia, r. deMilao; rum. chel; hung. kel, kelkaposzta, olasz kel; words, glavati ohrovt; Serb, glavati (sitni) kelj, urzina; Czech cel; Polish kapusta wloska. 5. Headed cabbage - var. capitata L. Names of white cabbage: Rus. cabbage, white cabbage; German Weisskraut, Kraut, Kappus, Kabis, Weiss-Kohl; Goal. sluitcool; dates hvidkaal; Swede, hufoud o kal; English cabbage; fr. chou pomme, chou capu; it. cavolo cappuccio; Spanish cal, repollo; port, couve repolho; rum. varza alba; hung. feher kaposzta; words, belo zelje; Serb, kapus, kupus; Czech zeli hlavkove, kapusta hlavkove; Polish kapusta glowiasta biala; arm. kugamb; uz. Karam; Cyrus. kuk-Dshaprak. Names of red cabbage: rus. red cabbage, red cabbage; German Rotkraut, Blaukraut; Goal. roodecool; dates rodkaal; Swede, rod kal, rot kal; English red cabbage; fr. chou cabus rouge, chou pomme rouge; it. cavolo rosso, cappuccio rosso; Spanish berza roja; port, couve vermelha; rum. varza rosie; hung. voroskaposzta; words, crveno zelje; Serb, kapus, kupus; Czech zeli (kapusta); Polish kapusta glowasta czerwona. The leaves at the top of the main stem form a large head. They are flat and smooth and more or less fleshy, less blunt than Brussels sprouts. The plates often (always in the upper leaves) descend along the petiole. Lower leaves with more pronounced petioles and more or less lobed blade. 6. Cauliflower - var. botrytis L. Names: German Blumenkohl, Karfiol; Goal. bloemcool; dates blomkal; Swede, blomkal; English cauliflower; fr. chou-fleur; it. cavolfiore; Spanish coliflor; port, couveflor; rum. conopida; hung. kelvirag, karfiol; words, cvetno zelje; Serb, cvjetaca, karfiol; Czech kvetak cili karfiol; Polish kolafiore, carfiol. The head is formed by metamorphosed inflorescences. The leaves are elongated, pointed at the end, with a more or less falling blade, usually entire, the lowest ones are slightly lobed. This also includes broccoli (synonym: asparagus). Names: German Spragelkohl, Brokkoli; Goal. broccoli; dates broccoli, asparagus-kal; Swede, sparriskaal, brockoli; English broccoli; fr. chou brocoli, chou fleur dhiVer; it. cavolo broccolo; Spanish brocoli obroculi; port, couve-brocolo; rum. broccoli; Polish brokuly czyli kapusta szpargowa. 7. Wild cabbage - var. silvestris L. Stem 20-60 cm tall, often slightly widened at the bottom, branched or unbranched, blue-green or with a purple tint. Leaves in an open but compressed rosette, from 30 to 90 cm long, lyre-pinnate, dissected, with a large oval upper lobe and several lateral lobes. The petiole is short or long, the plate is smooth or slightly bubbling, its edge is flat or slightly wavy. The leaves are usually covered with a wax coating. The petiole and nerves are whitish or purple. Flowers vary in size, yellow or white. Biennial or perennial plant. The above classification of the species B. oleracea, although it successfully covers the most important economic groups of cabbage varieties in varieties, is nevertheless imperfect. There are transitional forms between varieties. For example, some kale in the axils of the leaves form large buds, very reminiscent of Brussels sprouts. It is also not easy to find differences between Savoy and cabbage in all varieties. There are slightly pleated Savoy cabbages and, on the contrary, strongly pleated cabbages. There are also transitional forms between cabbage and kohlrabi, for example, Altenburg cabbage, which has a rather large head and at the same time a thickened stalk like a kohlrabi stem. Cauliflower Borlei is a transitional form from cabbage to cauliflower. Other species of the genus Brassica L. B. chinensis, also called pak-hoi, is an annual plant that initially has a poorly developed stem, densely covered with leaves collected in an erect rosette. The lower leaves are entire, sessile or with a petiole, smooth, with a whole smooth edge, bright or dense green, with a waxy coating. The leaf blade is oval or obovate. Central nerve wide, strongly swollen, white. Stem leaves are stalked, broadly lanceolate, lanceolate or lanceolate-linear in shape. Inflorescence - shield; flowers of medium size, yellow color. The fruit is a flat pod of medium size, with a long spout, subulate-conical shape. Seeds of medium size, spherical, blackish brown, similar to rutabaga seeds. There are head and headless forms of Chinese cabbage. Close to Chinese cabbage is Beijing cabbage, or petzai, - Brassica pekinensis Rupr., often also called Chinese cabbage. B. pekinensis is also an annual plant, first developing a rosette of leaves or a head of cabbage, and then stemming. The lower leaves are entire, sessile, pubescent, with a serrated edge, from slightly wavy to curly, pale green or yellowish green in color, often without a wax coating; the central nerve is wide, flat. Stem leaves are semi-amplex, broadly lanceolate, lanceolate and lanceolate-linear in shape. Inflorescence - shield; flowers of medium size, yellow color. The fruit is a pod of medium size, with a long spout, subulate-conical shape. Seeds of medium size, spherical, blackish brown, similar to Chinese cabbage seeds. There are headed and headless forms. Beijing cabbage is crossed with turnips, turnips, colza - Brassica campestris, as well as swede and rapeseed - B. napus. The polar station of the All-Union Institute of Plant Growing selected (from samples of the world collection) a variety of Beijing cabbage - Khibinskaya, very early ripening, productive, with delicate, doubly or double-folded and spiky-toothed incised leaves, pale green, sometimes grayish-green in color. This variety, as well as other Beijing and Chinese cabbages, is used fresh (salad), as well as for cooking and pickling. M. V. Rytov notes that excellent soups (or cabbage soup) are obtained from the leaves and heads of Beijing and Chinese cabbage, since the tender leaves and petioles of these plants are almost completely boiled. With early spring (as well as later spring and summer sowing dates), Chinese and Peking cabbages stem prematurely, not giving normal heads or at least a large rosette of leaves. As a result, sowing should be done in late July - early August. Podzimnie crops or early spring give good results. The soil, as for cauliflower, requires fertile, humus-containing soil. Plants are small in size, therefore they do not require large areas of nutrition, such as, for example, ordinary cabbage. You can place Chinese and Beijing cabbages even thicker than is customary for early cauliflower (30-35 cm apart). Seeds are sown directly into the ground, but you can pre-grow seedlings of 25-30 days of age. B. nipossinica differs from Beijing and Chinese cabbage in strongly dissected leaves. The cultivation and use of other East Asian cabbages - B. narinosa, B. nipossinica, B. chinolifera - is similar to the cultivation and use of Beijing and Chinese cabbages. Chinese species - B. alboglabra Bailey - white-flowered cabbage - also an annual plant, unknown in the wild; the leaves are coarser than other types of East Asian cabbages. Author: Ipatiev A.N.
White cabbage, Brassica oleraceae L. Botanical description, area and habitats, chemical composition, use in medicine and industry
Biennial plant with very large fleshy leaves, cruciferous family (Cruciferae), cultivated in vegetable gardens. Range and habitats. Widely cultivated in all regions of the world. Chemical composition. White cabbage is characterized by a high water content. Carbohydrates in cabbage are represented by sucrose and monosaccharides. Cabbage proteins are characterized by a high sulfur content, in addition, there are free amino acids. The content of organic acids is low (0,1-0,3%), citric acid predominates. The content of nutrients is higher in the stalk, but during the storage of heads of cabbage, they are redistributed to the leaves and buds. The high sulfur content of mineral and organic compounds in cabbage (glucosinolates) gives it a slightly bitter taste. These substances are broken down during heat treatment or fermentation, and substances with a specific unpleasant odor are formed. The content of glucosinolates is lower in early varieties of cabbage and in large heads. Application in medicine. Under the influence of cabbage juice, gastric peristalsis increases, the rhythm of peristaltic waves normalizes, especially in hypotonic initial conditions; the evacuation of contents from the stomach is accelerated, and absorption from the stomach is enhanced (test with potassium iodide); pain in the liver area decreases, dyspeptic symptoms disappear and the size of the liver decreases. With duodenal sounding in bile, a decrease in the number of leukocytes and mucus is noted. Fresh cabbage juice has antitussive and expectorant properties. Other uses. White cabbage is used in cooking for salads, soups, cabbage soup, borscht, saltwort, stewed and boiled garnishes, breaded or deep-fried, stuffed cabbage rolls, pie fillings are prepared from it. Late varieties of white cabbage can be dried, frozen, pickled and fermented. White cabbage and juice from it are used in dietary and clinical nutrition. Authors: Turova A.D., Sapozhnikova E.N.
Cabbage. The history of growing a plant, economic importance, cultivation, use in cooking
All cabbage crops belong to the same species - garden cabbage. On the coast of the Mediterranean and Black Seas, its wild ancestor has been preserved - forest cabbage, a rather tall grass with large leaves. People have been eating it for a long time, selecting juicier plants and larger leaves. And they were selected. If we are only interested in leaves, then let them be larger and better without a stem. As a result, we get a familiar round head of cabbage with large leaves and a stump-stalk. All varieties of cabbage can be combined into two groups: white and red. The leaves of red cabbage, purple or lilac, are colored with the pigment cyanidin (from the Greek kuap - dark blue). There is a cabbage with a looser and smaller head of cabbage - Savoy. Its leaves are larger than those of the head, thin and wrinkled. Peking cabbage should be attributed to the same model range, however, its head is completely loose, rather even a rosette. The head of cabbage resembles a giant kidney. But usually a plant has a lot of buds. Increasing precisely them, we semi; chim brussels sprouts. Her sprouts are unopened leaf buds. The stem of Brussels sprouts is tall, up to a meter, and branched. And now we will forget about the buds and leaves and we will select exclusively large stems. We get kohlrabi cabbage, it is also turnip, with a round stem. In different varieties, it is light green, raspberry and different shades of purple. There are a lot of coarse fibers in old stems, so only young ones are eaten. It tastes like a cross between cabbage and turnip. Cabbage, in which all the strength has gone into the inflorescences, is called cauliflower. We eat heavily thickened, fleshy buds that have not developed into normal flowers. But if the cabbage head is not cut off in time, the flowers will still develop and even produce mature seeds. Unlike other biennial cabbages, cauliflower is an annual. The form in which the flowers do not form a shapeless mass, but separate strands, is called broccoli. Cabbage also has fruits - pods with a "nose", that is, an empty upper section of the pod, but they are inedible. What is nutritious cabbage There are few nutrients in cabbage, mainly fiber, pectin, sugars and proteins, vitamin C. Their content in different cultures is different. By the amount of proteins, cabbage occupies one of the first places among vegetables. It also contains organic acids, malic, citric, succinic, fumaric and oxalic, and in addition, an excellent complex of macro- and microelements: potassium, zinc, magnesium and manganese, copper, iron, phosphorus, chlorine, iodine, and even calcium in it. more than in milk. Cabbage vitamins All cabbages contain vitamins B1, B2, B5 (pantothenic acid), B6, PP, many are rich in carotene, a precursor of vitamin A. Cabbage is a valuable source of vitamin C. Firstly, there is a lot of it, and secondly, it is preserved , without collapsing, within 7-8 months. No other vegetable has this property, and only citrus fruits retain vitamin C from fruits. The complex of vitamins C and B5 prevents a sharp increase in the level of lipids (fats) and cholesterol in the blood during emotional breakdowns (a state of anger, fear, etc.). But vitamin II is worthy of special mention (from the word "ulcus" - an ulcer), it is also 8-methylmethioninesulfonium-2 | chloride, present only in white cabbage. Vitamin II hangs its methyl groups on various compounds, including histamine, which enhances the secretion of gastric juice, causes spasm of the smooth muscles of the uterus, intestines and blood vessels, and is involved in the development of allergic and immune reactions. Methylation inactivates histamine, so cabbage juice, rich in vitamin A, promotes healing of stomach ulcers, activates the intestinal muscles, relieves symptoms of food allergies, pollinosis and bronchial asthma, and also vitamin and prevents the accumulation of fat in the liver. Rich in white cabbage and vitamin K. It also helps the liver and is necessary for normal metabolism, wound healing, blood clotting, bone formation, healthy teeth. Why cabbage helps to lose weight Headed cabbage contains only 24 kcal, and steamed - 15 kcal. The complex of cabbage vitamins normalizes metabolism and the functioning of the digestive system. The same is facilitated by fiber, which improves intestinal motility and removes toxins and cholesterol from the body. Therefore, by the way, cabbage prevents the development of atherosclerosis. Another weight loss substance in cabbage is tartronic, or hydroxymalonic, acid, which inhibits the processing of carbohydrates from food into the body's own fat. All of the above does not mean that losing weight should go on a monocabbage diet - just this vegetable should be supplemented with a meal. An ode to sauerkraut. Sauerkraut is almost healthier than fresh cabbage. It does not undergo heat treatment and therefore retains all the useful properties of the raw product. Fermentation is lactic acid fermentation. The bacteria that carry it out, getting into the intestines, displace harmful microflora from it. When fermented, lactic and acetic acids are formed, which suppress the development of putrefactive bacteria. Another product of the activity of lactic acid bacteria is vitamin B12. The main source of this vitamin is meat products and natural yeast, and plants contain practically no it. So load up on sauerkraut, vegetarians! This product is the richest source of vitamin C. James Cook considered sauerkraut, the first remedy for scurvy, to be the key to the health of sailors, and he did not go sailing without its supply. For cabbage to remain tasty, it must be kept cool. At a higher temperature, the bacteria ferment all the sugar into lactic acid, and the cabbage becomes sour. About the benefits of other cabbages. We praised white cabbage in every possible way, but other cultures contain almost the same complex of microelements and B vitamins. Brussels sprout juice contains especially a lot of potassium that removes fluid, so it is useful for hypertensive patients. In it, as well as in cauliflower, there is little coarse fiber, which makes these products useful for all gastric ulcers. Hearts need to lean on red cabbage, as its red pigment strengthens the walls of blood vessels. And for diabetics, all cabbages are good: they have almost no starch and very little sucrose. Contraindications. No matter how useful cabbage is, it can not be for everyone. Even dietary cauliflower is contraindicated for people suffering from kidney stones, as it is rich in purines. But of all cabbages, the most important for us is white cabbage. Fresh, it is contraindicated in pancreatitis, after surgical operations on the abdominal cavity and chest, because the stomach can swell from fiber. With particularly strong exacerbations of gastric and duodenal ulcers, cabbage turns from a medicine into an irritant. Sauerkraut is also not very useful for these diseases, and because of its salinity, it is harmful to hypertensive patients and patients with diseased kidneys and liver. In this case, sauerkraut must be thoroughly washed from the brine. What foods go with cabbage Salads are made from white cabbage, cabbage soup is boiled, stewed and steamed, pickled, fermented and rolled cabbage rolls are made from it. Red cabbage / connoisseurs consider it tastier and eat mostly fresh and pickled, sometimes stewed. Savoy cabbage is not suitable for sauerkraut and lies poorly. It is used for pies, cabbage rolls, cabbage soup and salads. A separate dish is fried cabbage leaves. Chinese cabbage is also used. Brussels sprouts are the richest in protein and vitamin C. It has a very strong flavor, so it is not recommended to combine it with more delicate products in the same dish. Most often, soups and side dishes for meat dishes are prepared from Brussels sprouts, or cabbages are poured with eggs. Cauliflower and broccoli are stewed, boiled and fried to make vegetable purees and puree soups. The taste of cauliflower benefits from pairing with milk or eggs, while broccoli pairs well with pasta, olive oil and garlic. And finally, kohlrabi. From her. boiled or raw, finely grated, make salads, cook soup, stew and stuff it. Author: Ruchkina N.
Always desired cabbage. Featured article
When I went abroad after the war, I chose Cuba. The first lunch on tropical land began with a head of cabbage. At first we were perplexed: why not bananas, not pineapples, not grapefruits, of which there are plenty, but our modest northern vegetable? Then there was Australia - the land is the same banana-pineapple as Cuba. But dinner began here with a head of cabbage. And it went! Countries alternated, cities, people, plants, cuisine changed. Only one thing hasn't changed: cabbage! She has led dinners in Melbourne, Bombay, Tunisia and even the Sahara desert. Even when they got on the plane, where lunch was replaced by a sandwich. The sandwich was with... her! Multi-storey: a slice of bread, a slice of sausage, plastic cheese, and all this alternates with cabbage leaves! Thinking about the omnipotence of this crunchy vegetable, I remembered that the whole history of mankind is riddled with cabbage. In ancient Egypt, boiled cabbages were served after dinner for dessert. The Romans recommended eating cabbage twice: before dinner and after. Pythagoras assured that it gives a person cheerfulness and good mood. I don't know what kind of cabbage Pythagoras had in mind: raw or boiled, in the form of cabbage soup? Probably raw, because boiled does not communicate fun and joy to all people. It is known that Ivan the Terrible, slurping cabbage soup, got angry at Prince Golitsyn for some kind of oversight and poured a plate over his head. But on the other hand, Tsar Alexei Mikhailovich adored cabbage soup so much that he did not forget about them on his wedding day. Apparently, after them he had a particularly joyful mood! And listen to what our classic A. Tvardovsky said: "And the cabbage leaf creaked fresh, frosty, tasty!" However, no matter how simple this ordinary vegetable may seem, growing it on the field is not at all an easy task. He drove many gardeners into despair, some even dropped their hands. In 1904, the owner of a large cabbage garden decided to use waste - leaves left on the ground after harvesting heads. He had several cows. Gathering the leaves, he began to regale his wards. The thought was this: cabbage is tasty and healthy food. She is a great germ fighter. And very juicy. The more cabbage, the more milk. Since this ingenious idea came to the gardener, he transferred his livestock to one waste. However, instead of the expected increase in milk, the opposite happened. Milk yields began to fall, and the milk became salty. It smelled disgusting, and a rash appeared on the udders of the cows. The frightened owner hurried to transfer his patrons to the usual rations. The gardener told his neighbors about his plans, and one of them repeated the experiment with a waste sheet. He had more cows, and he distilled milk into cream and made butter from them. Five days have passed, and the cream smelled like a barrel smells when it is cleaned of the remains of last year's cabbage. The oil did not want to churn, and if it did manage to churn, then it was impossible to squeeze out excess water by any means. This experimenter also had to return to the cows their former mixed allowance. So, the cabbage leaf is good, but in the company of other vegetables! By the way, our glorious gardener Efim Grachev managed to use these very lower leaves, which spoiled the mood of buttermakers, in a completely different way. This connoisseur of vegetable business knew how to get such huge heads of cabbage that no one in the world could grow. History has preserved a curious fact for us. In autumn, the World Agricultural Exhibition was held in Vienna. The highlight of the program was a head of cabbage, which Grachev brought from St. Petersburg. In diameter, it was like a car wheel - 71 centimeters! On this occasion, a drawing was placed in one of the Viennese newspapers: a man is carrying a Grachevsky head of cabbage on a wheelbarrow. Caption: "This fork will last me and my family until the next harvest!" Grachev never concealed the secrets of his successes and immediately spoke about them in the press. He also spoke about record heads of cabbage. For this purpose, he chose a very interesting variety Kolomenka, which was bred by the peasants of the village of Kolomenskoye near Moscow. The kolomenka grew rapidly, spreading out across. the sides of their outer leaves, wide, like newspaper pages. They sealed the soil so securely that it retained moisture like a plastic sheet. This saved him from expensive watering, which, moreover, did not help much at this time. The only condition is that seedlings should be planted no later than May, otherwise the leaves will not have time to completely drape the ground before the heat. Grachev's followers tried to imitate him, but they did not always succeed. Same with cabbage leaves. Late with seedlings, one of them tried to catch up in a different way. He took out fresh manure and scattered it over the cabbage patch, deciding to spur the belated plants. But it turned out not better, but worse. Young plants really began to rise faster, but, as luck would have it, all the strength went into the very leaves that cover the soil! A lot of them grew, and heads of cabbage almost did not start. In general, cabbage fertilizer is a subtle science. They tell about a settler who was building a house and did not have time to develop ridges for a vegetable garden in time. In order not to be left without vegetables for the winter, he decided to use a pile of clay, which he turned out when he was digging underground. The neighbors laughed: "What will you grow on empty clay? At least season it with manure!" The new settler could not find manure, and he planted it like that. I don't know about other vegetables, but the cabbage grew even better than in the best fertilized vegetable garden. Connoisseur of vegetable affairs K. Romer, having learned about this case, decided to check: do you know what they are talking about? He went to the new buildings and brought several wagons of clay earth taken from a depth of one and a half meters. Repeating the experience of the newcomer, Romer got the same result. Another check next year. And this time pure clay gave an excellent result. Unfortunately, such an unassuming creature cannot stand one thing: staying too long in one place. Over the years, the cabbage flea begins to pile up more and more often. Once, at the request of the peasants, the editor of the agricultural journal P. Steinberg went to the Saratov province. Skits stretched there along the low floodplain of the river. It was a very comfortable, very suitable place. Therefore, every year, having collected heads of cabbage, they planted the same crop in the spring. As the editor walked down the aisles, there was a noise like pouring rain. Glancing instinctively at the sky, Steinberg did not see a cloud there. But the sight of the ground threw him into confusion. Thousands, millions of fleas poured in from all sides. They made a noise like a summer downpour. It was not possible to save the harvest that year. The scientist advised the peasants to change their culture. Enter crop rotation. They objected: the place is painfully convenient, better than in the floodplain, cabbage is nowhere to be found. However, sometimes you can not change the place. A very simple tool helps. Agronomist A. Ebert sprayed cabbage fields near Shchelkovo near Moscow with diluted juice of potato tops, and potato plantations with cabbage juice. The pests were confused. Those who specialized in cabbage went to potatoes. They laid their eggs there. Caterpillars hatched and died without finding food. For the sprayed plants themselves, the juice did not bring harm. On the contrary, it turned out to be a top dressing and strengthened the defenses of plants. It is remarkable that there have been cases in history when a pampered cabbage, patronized by a person, left without his help, adapted to a new environment and emerged victorious in difficult life situations. In 1773, it was sown in New Zealand by Captain Fournet, who sailed by. He did not return to harvest, and the cabbage garden was left to his own devices. The cabbage blossomed and produced seeds. Local parrots liked the seeds so much that they flew in flocks, ate and spread along the coast. And then something happened that rarely happens. The newcomer pushed the local herbs, so persistent at home. When Captain Cook arrived in New Zealand, he saw yellow flower beds on the banks. What was the astonishment of the navigator when he recognized in the yellow-flowered plants his native cabbage, which adorns the wild rocks of the British Isles with yellow flowers. She survived here in the Southern Hemisphere, so far from her homeland. And now back to the omnipotence of our favorite vegetable. The world eats as many cabbages as there are oranges. Many - in China, Japan, Europe. And very few in Africa. "Cabbage is a great germ fighter!" - doctors say and in every possible way promote this vegetable. Especially cabbage juice. Vitamin U was found in it, curing stomach ulcers and various other troubles. However, some cautious biologists recall one experiment conducted by three connoisseurs in 1928. They put the rabbits on a cabbage diet. And they unexpectedly discovered that the thyroid gland began to increase abnormally in four-legged vegetarians. She grew ten times more than normal. Then the scientists changed the food. They squeezed out the juice and began to give it to their pets. Juice had no such effect on the thyroid gland. But squeezes! Even rinsed twice in water, they made the thyroid gland grow. She increased in size even more rapidly than when fed whole cabbage. Author: Smirnov A.
Cabbage. Interesting plant facts
Large round heads of cabbage resemble a head. The name "cabbage" comes from the ancient Roman - Latin - word "kaput", which means: "head". If you ask the reader where the cabbage has a fruit, then, probably, many will make a gross botanical mistake by pointing to a head of cabbage. Each fruit contains seeds. If we cut a head of cabbage, we will not find seeds in it. Cabbage is a biennial plant. In the spring, cabbage stalks with roots are planted in the ground, stored in the basement during the winter. Thin stems with small leaves and clusters of yellow flowers will grow from the stalk. From pollinated flowers, fruitlets are formed - pods with round small seeds. Cabbage was known to the inhabitants of ancient Egypt. Egyptians served boiled cabbage at the end of the meal as a sweet dish. In the ancient world, cabbage was considered a healing agent for various diseases. The famous mathematician of ancient Greece, Pythagoras, wrote that cabbage "is a vegetable that constantly maintains cheerfulness and a cheerful, calm mood of the spirit." Two thousand years ago, the Roman figure Cato wrote: "Cabbage is the best vegetable. Eat it raw or boiled. If you want to eat it raw, then soak it in vinegar, after which it becomes digestible and healthy. It is very useful to eat some cabbage before dinner, and then after dinner. The Romans consumed a large amount of cabbage not only as food, but also as a cure for almost all diseases: insomnia, poisoning, intoxication, headaches, deafness, stomach diseases. Ancient doctors especially recommended feeding cabbage to young children so that they grow up strong and resistant to all diseases. One of the first medieval botanists - Bock - wrote the following in 1551: "Who can describe the qualities and virtues of cabbage? Is there a more useful edible plant than cabbage, pleasant and consumed by everyone, even by cattle?" Our ancestors, the Slavs, cultivated cabbage as early as the 1073th century. Cabbage is already mentioned in Svyatoslav's "Izbornik" in 1150, and the chronicle says that the Smolensk prince Rostislav Mstislavovich in XNUMX gave his friend Manuel a garden with a cabbage plant. Foreigners who visited Muscovy were surprised at the abundance of cabbage in it. Cornelius de Buin (in the XNUMXth century) wrote: "In Muscovy grows ordinary white cabbage, which the Russians prepare large stocks of and which the common people eat twice a day." Cabbage has become the basis of Russian national dishes. Sauerkraut, sauerkraut, pies with cabbage, cabbage soup were served on the table not only in simple huts, but also in the royal chambers. There is evidence of this in history. At the wedding of Tsar Alexei Mikhailovich, chicken was served "in the shchi of the rich." Tsar Ivan the Terrible, for some fault, poured a bowl of hot cabbage soup on Prince Gvozdev's head. The great Russian commander Suvorov loved "boiled" Russian cabbage soup. In ancient Russian medical books, the healing properties of cabbage were described: "Crushed cabbage, mixed with egg white, and then we apply it to any burn and taco heals their ulcers. Cabbage is boiled with cabbage seed and is pleasant to drink, no one will get drunk that day, drunken drink, intoxicated to drunkenness and brings sweet sleep. Cabbage juice, mixed with wine and pleasant velmi is suitable for those who suffer from splenic disease, and for those who are attacked by yellowness ... Cabbage root is burned to ashes and is pleasant to drink, the stone trembles and drives out from within. Many of the healing properties attributed to cabbage and antiquity are not currently confirmed, but still cabbage is really quite useful, despite the fact that it contains a lot - up to 92 percent - of water. Cabbage juice improves digestion. Cabbage contains a lot of anti-scorbutic vitamin C. Vitamin C is also stored in sauerkraut until the summer, being almost the only source of this valuable substance for maintaining health and vigor throughout the winter. Therefore, cabbage is one of the most useful vegetable plants. For many centuries, Russian people have appreciated the beneficial properties of cabbage and harvested it for future use in large quantities. In the "Proceedings" of the Free Economic Society in 1767, it was noted that "the peasants of the Kaporsky district have a fair trade with their cabbage, and almost all of St. Petersburg, Kronstadt and Narva are content with it from here." The village of Kaporie, known near Leningrad, has been famous for its vegetables for many decades. Cultivation of cabbage is widely distributed from the south to the far north - up to 67 ° north latitude. Currently, cabbage is also grown beyond the Arctic Circle on the Kola Peninsula. Where did this valuable vegetable plant come from? A wild semi-bush cabbage with a tall stem and a few straight, non-curling leaves, and now still grows on the rocky shores of the Mediterranean. For the first time began to cultivate cabbage, most likely, the ancient Iberians who inhabited present-day Spain. They called cabbage: "Asha". From there it spread to Greece, Egypt and Rome. It was necessary for many centuries to cultivate such cabbage on well-fertilized, moist soil in the lowlands near rivers and lakes; it had to be watered often to get large and tender leaves; it was necessary to select plants with large leaves curling into a head - as a result, in our time we have many varieties of cabbage, different in shape and color and ripening at different times. A lot of work must be spent to grow a head of cabbage. In the spring, seeds are sown in greenhouses, the grown seedlings are planted in a field with well-fertilized soil. Cabbage is watered, fed with salt solutions. Ready-made heads of cabbage are cut and stored in vegetable stores in order to have fresh cabbage all winter. In order to get a good harvest of cabbage, you need to invest a lot of work, knowledge and love in this business. Once Goethe wrote very figuratively about this ("The Suffering of Young Werther"): "The gardener put a head of cauliflower on his table - do you think: "And only?" No: all the early dawns, fresh dews, all the revelry of the hot day when he went after her, and those quiet evenings when he watered her, admired her height, color - that's what he puts on the table at once. Author: Verzilin N.
Cabbage. Usage Tips
For the preparation of therapeutic and vitamin masks, fresh cabbage leaves are chosen, but not pure white, but with greenery. Purely washed leaves are crushed in a meat grinder, preserving the juice as much as possible. The resulting mass is applied with a layer of up to 0,5 cm on well pre-washed skin of the face and neck. If the skin is dry and there are wrinkles around the eyes, the eyelids and under the eyes are smeared with a nourishing cream. The mask is kept on the face for 10-15 minutes and removed. After letting the skin dry, the face is washed in warm softened water and wiped dry. After the mask, they lubricate the face with the usual cream and rest in a horizontal position for 20-25 minutes, trying to completely relax. It is famous as a pantry of vitamins, organic acids, potassium salts that regulate water-salt metabolism in the body, iron, copper, etc. According to the ancients, those who constantly eat cabbage are always strong and strong, resistant to diseases. The ancient Greek scientist Pythagoras claimed that if you regularly use green cabbage leaves, a person always has a good mood and cheerfulness. Modern dietary medicine believes that cabbage should be part of all therapeutic diets, especially for diseases of the excretory system. Cabbage cleanses the stomach of toxic substances, improves the activity of the endocrine glands. It is often observed that the sallow color of the skin and various rashes disappear after a few days, as soon as the patient switches to eating cabbage. In Japan, with radiation injuries, cabbage juice is given to patients. Cabbage moisturizes and purifies the air. In large fields of cabbage, the air is dozens of times less pathogenic microbes and dust, various harmful impurities of industrial origin than in the adjacent spaces. It is recommended to keep several plants of ornamental cabbage varieties in the room. With regular watering and fertilization, a curly cabbage variety grows to a height of up to 1,5 m in a few months. For dry, brittle hair, a mixture of fresh cabbage, lemon and spinach juices is rubbed into the scalp. Hair is strengthened, acquires silky shine and softness. When caring for oily skin, sauerkraut is an indispensable tool. The crushed leaves are applied in a thin layer on the skin of the face and neck, covered with a napkin and left for 25-30 minutes. Then the cabbage is removed, washed with cold water, the skin is dried and lubricated with a nourishing water-emulsion cream. Fresh cabbage juice has a tonic effect on the skin, restores and increases the vital activity of tissues. A spoonful of pasteurized cottage cheese is mixed with a spoonful of cabbage juice and applied with a brush to wrinkled areas of the skin of the face and neck. After 20-25 minutes, remove the mixture with a cotton swab, wash with cold water and lubricate the face with cream. Even after 3-5 such procedures, wrinkles are smoothed out, the skin is fresher and younger. To avoid strong boiling of potatoes intended for vinaigrette or salads, a little cabbage brine is added to boiling water. The juice of fresh cabbage also helps, only a little more is added. It is good to wipe your hands with fresh cabbage juice after a long wash. If in the kitchen, after a long cooking, a somewhat heavy air filled with food aromas has formed, you can chop the head of cabbage and spread it out for 30-40 minutes on a sheet of paper, a clean canvas, on the table. After 10-15 minutes, the air will become fresher, odors will disappear. When stewing fresh cabbage, a small amount of citric acid or vinegar is added so that it does not become too soft. It should be noted that all acidic foods, seasonings - vinegar, citric acid, tomato juice, fresh tomatoes, cucumber pickle, pickles - contribute to some hardening of the products, so they are added at the very end of cooking. Author: Reva M.L.
White cabbage, broccoli, Brussels sprouts, kohlrabi, red cabbage, Savoy. Recipes for use in traditional medicine and cosmetology
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White cabbage, broccoli, Brussels sprouts, kohlrabi, red cabbage, Savoy. Tips for growing, harvesting and storing
Cabbage is a cultivated plant of the cabbage family, which is represented by various varieties, such as white cabbage, broccoli, Brussels sprouts, kohlrabi, red cabbage and Savoy. Tips for growing, harvesting and storing different types of cabbage: Cultivation: White cabbage:
Broccoli:
Brussels sprouts:
Kohlrabi:
Red cabbage:
Savoy cabbage:
Workpiece: White cabbage:
Broccoli:
Brussels sprouts:
Kohlrabi:
Red cabbage:
Savoy cabbage:
Storage:
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