Cabbage

Sobre a planta

Cabbage is a leafy vegetable belonging to the species Brassica oleracea, primarily cultivated for its compact head formed by several overlapping leaves. It is widely used in cooking in salads, soups, and other dishes, being known for its mild flavor and crunchy texture.

Difficulty
Medium
Sun Exposure
Yes
Water
Regularly
Plant Size
65 CM
Nutrition
Cabbage is rich in vitamin C, vitamin K, fiber, and antioxidants. It also contains small amounts of vitamin B6, folate, potassium, and calcium, contributing to the proper functioning of the immune and digestive systems, and to the body's overall health.
Humidity
Cabbage requires moderate and constant soil moisture to develop properly. The soil should remain moist but without waterlogging, as excess water can promote the onset of root diseases. Regular watering helps to ensure healthy growth and proper head formation.
Cleaning
Cleaning in cabbage cultivation consists of removing weeds that compete for water, light, and nutrients. It is also important to remove old, dry, or damaged leaves, helping to reduce the risk of pests and diseases and keeping the plant healthy during growth.
Temperature
-100 -50 0 50 100
Inaceitavel
Acceptable
Ideal
Sowing
Cabbage planting usually begins with sowing in a nursery or seedbed, where the plants grow during their first weeks. Once the seedlings reach a suitable size, they are transplanted to their final location, leaving enough space between them for the head to develop. The soil should be fertile, well-drained, and rich in organic matter, and it is important to maintain regular watering to ensure healthy growth until harvest.
Weaknesses
Susceptible to pests such as caterpillars, aphids, and cabbage moths Vulnerable to soil-borne and foliar fungal and bacterial diseases Excessive moisture can favor the onset of rot Very high temperatures can hinder head formation May suffer from weed competition during early growth
Leaves/Fruits
Cabbage leaves are broad, overlapping, and form a compact head at the center of the plant. They are generally green, but some varieties may show purple or purplish tones. Cabbage does not produce an edible fruit in common cultivation; the head formed by the leaves is the main part consumed.
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