cabbage

cabbage is a term used for several varieties and cultivars of a leafy biennial plant often grown as an annual vegetable crob as well as its ancestor, wild cabbage, which is foraged year-round. Cabbage is native to Eiliarhyn both in its wild varieties, cultivars, and the unique tall variety found only on the island of Mhór Inis. Because different varieties can be grown and harvested throughout the year, it is an important crop.   

Description

Cabbage seeds sprout from a thin tap root and heart-shaped first leaves. The plants typically range from 14 to 23 inches tall their first year and a more mature 5 to 6.5 feet in subsequent years, thought the Mhórinian variety can reach as tall as 20 feet with the cabbage growing atop the stalk. The heads average between one and 8 pounds at time of harvesting with earlier maturing varieties producing the smaller heads. Most have thick, alternating leaves with margins that range from wavy to lobed or highly dissected in the crinkled variety. Leaves form a rosette shape comprising 7 to 15 leaves each with each leeaf measuring 10 to 14 inches by 8 to 12 inches. The color of leaves depends on variety but can range from white to green to red to purple. The root systems are fibrous and shallow with about 90 percent of the root mass located in the first foot of oil and other roots going as deep as 6.5 feet.    The flowers are unbranched and measure between 40 and 40 inches tall with flowers that are yellow or white. Each flower has four petals in a perpendicular pattern as well as four sepals, six stamens, and a superior ovary. Two of the stamens are shorter than the other. The fruit has two fused carpels that eventually split to reveal brown or black seeds that are small and round. The plant can be cross pollinated by insects.    Varieties There are seven main varieties of cabbage that grow in Eiliarhyn, each of which has several of their own distinct cultivars other than the wild cabbage found undomesticated and Mhórinian cabbage, which is only found on the Eiliarhyn island of Mhór Inis.   

Name	Picture	Season	Based on
cliff cabbage		Harvested in winter	Lundy cabbage Coincya wrightii
common cabbage/ green cabbage		Harvested late summer to early autumn	common cabbage Brassica oleracea var. capitata f. alba
cone cabbage		Harvested in spring	cone cabbage Brassica oleracea var. capitata f. acuta
crinkly cabbage		Can be harvested autumn, winter, and spring	Savoy cabbage Brassica oleracea var. sabauda
Mhórinian cabbage		Harvested in fall	Jersey cabbage Brassica oleracea longata
red cabbage		Harvested late summer to autumn	red cabbage Brassica oleracea (Capitata Group)
white cabbage		Harvested late summer to late fall	white cabbage Brassica oleracea var. capitata f. alba
wild cabbage		Young leaves can be foraged year-round	wild cabbage Brassica oleracea var. oleracea

 

Cultivation

While different varieties can be cultivated successfully in different seasons, most cabbage cultivars must be planted and harvested similarly. Plants tend to perform best in well-drained soils in locations that recieve full sun. Different varieties can grow in soils ranging from lighter sand to heavier clay, but all prefer fertile ground and medium temperatures. Weather that is too cold or too hot may result in the plant not growing to its full size. To avoid this, many plants are often started indoors and then transplanted once good temperatures can be guranteed. Plants begin to emerge from seeds between four to six days and are typically planted 12 to 24 inches apart. Most varieties are ready to harvest between 70 and 120 days of planting. Plants are usually ready for harvest when solid and firm to the touch. They are typically harvested by cutting the stalk just below the bottom leaves with a blade.  

Uses

Cabbage is consumed in a variety of ways from eating it raw to preparations including steaming, pickling, stewing, sauteeing, braising, and boiling. It can be consumed on its own and is also incorporated into a wide variety of other dishes. When stored under ideal conditions, the plant can also last up to four months making it an essential crop for many families.    Medicinally, the cabbage is used as a laxative, antidote for mushroom poisoining, for eye salves and as an ingredient in liniments, particularly those to treat bruises. Some also believe that eating cabbage before drinking can reduce intoxicating effects. It has also been used in compresses for ulcers, abscesses, and has a treatment for rheumatism, sore throat, hoarseness, colic, melancholy, removing boils, warts, pneumonia, appendicitis, and ulcers.    The stalks of Mhórinian variety are also used for the making of walking sticks as well as woodcarving and other wood crafts.