13 Facts About Cabbage

Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red, or white biennial plant grown as an annual vegetable crop for its dense-leaved heads.

Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must be kept separate from other cole crops to prevent cross-pollination.

Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases.

Cabbage was most likely domesticated somewhere in Europe in Ancient history before 1000 BC.

Cabbage seedlings have a thin taproot and cordate cotyledons.

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Cabbage has been selectively bred for head weight and morphological characteristics, frost hardiness, fast growth and storage ability.

Cabbage was probably domesticated later in history than Near Eastern crops such as lentils and summer wheat.

Cabbage continued to figure in the materia medica of antiquity as well as at table: in the first century AD Dioscorides mentions two kinds of coleworts with medical uses, the cultivated and the wild, and his opinions continued to be paraphrased in herbals right through the 17th century.

Cabbage seeds traveled to Australia in 1788 with the First Fleet, and were planted the same year on Norfolk Island.

Cabbage is generally grown for its densely leaved heads, produced during the first year of its biennial cycle.

Cabbage is a moderate source of vitamin B6 and folate, with no other nutrients having significant content per 100-gram serving .

Cabbage is a source of indole-3-carbinol, a chemical under basic research for its possible properties.

Cabbage has been linked to outbreaks of some food-borne illnesses, including Listeria monocytogenes and Clostridium botulinum.