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Cauliflower. Legends, myths, symbolism, description, cultivation, methods of application

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Content

1. Photos, basic scientific information, legends, myths, symbolism
2. Genus, family, origin, range, chemical composition, economic importance
3. Botanical description, reference data, useful information, illustrations
4. Recipes for use in traditional medicine and cosmetology
5. Tips for growing, harvesting and storing

Cauliflower, Brassica oleracea. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Brassica

Family: Cabbage (Brassicaceae)

Origin: Central and Western Europe

Area: Cauliflower is distributed throughout the world, grown in many countries.

Chemical composition: Cauliflower is rich in vitamins C, A, K, B6 and folic acid. Also contains calcium, potassium, magnesium, iron and other minerals. Contains glucosinolates, which give it its pungent taste.

Economic value: Cauliflower is an important vegetable crop and is widely used in cooking. Different varieties of cauliflower have different colors and can be used for decorative purposes. Also, the plant is used in medicine and cosmetology due to its nutritional properties.

Legends and myths: In ancient times, cauliflower was grown in the gardens of Celtic priests and was believed to have magical powers and to protect against evil spirits. Also, cauliflower was used in the religious ceremonies of the ancient Greeks and Romans. The symbolic meaning of cauliflower may depend on its color. For example, red cabbage can symbolize passion, while green cabbage can symbolize life and renewal. In addition, cauliflower is considered a symbol of health and longevity, and can also be associated with wealth and abundance, as it is one of the most nutritious vegetables. In culture, cauliflower can also have various associations, for example, with vegetarian and healthy food, with the farm-to-table fashion trend, or with the culinary traditions of various countries.

Cauliflower, Brassica oleracea. Description, illustrations of the plant

Cauliflower, Brassica oleracea L. var. botrytis L. Methods of application, plant origin, range, botanical description, cultivation

Cauliflower - Brassica oleracea L. var. botrytis LB botrytis (L.) Mill. - a valuable vegetable crop. It differs from other representatives of the genus Brassica L. in a high content of vitamins C, B, B2, PP and mineral salts. The protein content can reach 4%.

The culture has a high taste value. The head is used as food, which is a numerous branched short flowering shoots, located quite compactly.

Cauliflower comes from Mediterranean regions. Unlike white cabbage, which came to the former Greek colonies on the Black Sea coast already in the XNUMXth-XNUMXth centuries. BC e., cauliflower was brought from Western Europe only in the XNUMXth century.

It is distributed both in temperate countries and in the tropics.

Cauliflower is an annual or winter plant.

The stem is cylindrical, 15-70 cm high.

Leaves from entire sessile to lyre-pinnately divided with petioles. The shoots that form the head, continuing to grow, form flower-bearing branches.

Inflorescence brush. The flowers are small and medium in size, the color of the petals is from white to yellow.

The pods are predominantly cylindrical with a short nose. The weight of 1000 seeds is about 3 g.

Cauliflower works best in areas with a cool and humid climate.

This crop is more demanding on heat compared to cabbage. At the same time, cauliflower varieties from temperate countries are very sensitive to the hot conditions of the tropics; elevated temperatures during the formation of heads leads to their overgrowth, they turn yellow and crumble, proceeding to the formation of flowers prematurely. Therefore, in tropical countries, when growing cauliflower, they are guided by varieties well adapted to these conditions.

For example, the Indian variety Pusa Dirali produces a self-bleaching, dense head at a temperature of 20-25°C, while for most other varieties, the optimum temperature is around 15°C.

Mostly late-ripening varieties of European selection are grown in the tropics, adapted to the conditions of a short day. However, in recent years they have been gradually replaced by Indian and Japanese varieties like Eli Patna and Snow Queen, better adapted to hot climates.

Pests and diseases in cauliflower are the same as in white cabbage, but it is less damaged by them.

The culture is very demanding on moisture and soil fertility conditions, soil pH should not be lower than 6,0. On light soils, organic matter is added under cabbage.

Sowing is carried out in specially prepared nurseries. Cauliflower seeds are much more expensive than white cabbage, so they try to spend them sparingly. At about 6 weeks of age, seedlings are planted on a plantation. You should not be late with planting, as in overgrown seedlings, the head crumbles and loses its commercial qualities. The row spacing on the plantation is 60-75 cm, the distance between plants in a row is 45-60 cm.

Since the cultivation of cauliflower is usually timed to coincide with the dry season, watering is carried out regularly. Excess water is undesirable, as it leads to rotting of the heads. For the same reason, when growing a crop in the rainy season, plants must be planted on ridges. The emerging heads shelter from the scorching sun by tying together the outer leaves. 4-5 weeks after planting, the plants are lightly hilled. Cauliflower begins to ripen in 12-18 weeks.

Cleaning is usually carried out in the morning or evening hours.

Assembled heads are easily damaged, so they must be quickly sold or stored frozen.

Authors: Baranov V.D., Ustimenko G.V.

Cauliflower, Brassica oleracea. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• Treatment of stomach ulcers: fresh cauliflower contains lactucopicrin, which helps in the treatment of stomach ulcers. To do this, you need to eat a small amount of fresh cauliflower every day.
• Cough treatment: fresh cauliflower juice can help with a cough. To make juice, you need to grind a few leaves of cauliflower and squeeze the juice. Drink 1 tablespoon 3 times a day.
• Joint pain treatment: Topical application of cauliflower leaves can help relieve joint pain. Put fresh cabbage leaves on sore joints, securing them with a bandage. Leave overnight and remove in the morning.
• Burn treatment: fresh cauliflower leaves can help with burns. Apply a fresh leaf to the burn and secure it with a bandage. Leave for a few hours.
• Cold treatment: fresh cauliflower juice with honey can help with colds. To make juice, mix 1 tablespoon of fresh cauliflower juice with 1 teaspoon of honey. Drink 1 tablespoon 3 times a day.

Cosmetology:

• Mask for the face: chop a few leaves of cauliflower, add a little milk and honey. Apply the resulting mask on your face for 15-20 minutes, then rinse with warm water. This mask will help moisturize and soften the skin.
• Face tonic: infuse a few leaves of cauliflower in boiling water for 15-20 minutes, then refrigerate. This infusion can be used as a facial toner to hydrate and refresh the skin.
• Cleansing scrub: chop a few cauliflower leaves and add some ground oatmeal. Apply the resulting scrub on your face, massage in circular motions, then rinse with warm water. This scrub will help remove dead skin cells and unclog pores.
• Radiant Skin Remedy: mix fresh cauliflower juice with some honey. Apply the resulting mixture on your face for 15-20 minutes, then rinse with warm water. This remedy will help brighten dull skin and give it a glow.
• Hair care: prepare an infusion of cauliflower and cool it. Use this infusion as a hair rinse after shampooing. It will help make your hair soft and shiny.

Attention! Before use, consult with a specialist!

Cauliflower, Brassica oleracea. Tips for growing, harvesting and storing

Cauliflower (Brassica oleracea var. botrytis) is a type of cabbage grown in various regions of the world.

Tips for growing, harvesting and storing cauliflower:

Cultivation:

• Cauliflower prefers temperate climates and grows best between 15 and 20°C.
• The plant prefers a sunny location and soil rich in organic matter, well drained and with a pH in the range of 6-7.
• Seeds should be planted in the ground in spring or autumn, at a depth of about 1 cm. Plants should be planted at a distance of about 45-60 cm from each other.
• The plant needs regular watering, especially during the maturation of the heads.
• Cauliflower can be grown both from seeds and from seedlings.
• The plant is vulnerable to insects and diseases, so it is necessary to take measures to protect the plant, such as spraying the plant regularly.

Workpiece:

• Harvest the cauliflower heads when they are ripe and firm to the touch.
• Cauliflower heads can be consumed fresh or cooked, such as boiled, fried or baked.
• Before use, it is necessary to clean the outer leaves of the heads, especially if they have damage or yellow spots.

Storage:

• Fresh cauliflower can be stored in the refrigerator for several weeks by placing it in a plastic bag or container.
• Cauliflower can be frozen or dried for longer storage.

Ready-made cauliflower dishes can be stored in the refrigerator for several days or frozen for longer storage.

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