cientific name: Brassica oleracea
Common name: Cabbage
General description: It is native to southwestern Europe in its wild form, with very different varieties, usually herbaceous. It has become an important plant in human food, due to its great capacity to store reserves during the winter.
There are many types of cabbage, and we have five varieties from which you can choose the one that best suits your needs:
- ' Tronchuda Portuguesa' cabbage, whose leaves remain succulent throughout the winter.
- 'Galega' cabbage, an old traditional Portuguese variety.
- Brussels sprouts 'Groninger', small cabbages that grow from the stem of the plant.
- Nabiça cabbage 'Doce Maria' is well known for its tender leaves.
- Kohlrabi 'Superschmelz' is a large size green colored kohlrabi variety that produces succulent heads.
- 'Snowball' cauliflower
- Portuguese cabbage from 'Glória'
Nutritional data: Cabbage is rich in fiber, and has several vitamins such as A, B, C, D, E, and K.
Climate: It is generally a culture that tolerates heat poorly and prefers mild and cold climates. Being able to survive negative temperatures if the plants are already well-developed. Prefers good sun exposure.
Soil: Prefers fertile, well-drained soils, developing in various textures from the heaviest to the most sandy.
Watering: Needs water regularly, not too little or too much.
Intermixtures: Swiss Chard, Celery, Rosemary, Lettuce, Leek, Potato, Beetroot, Pea, Spinach, Beans.
Sowing time: July to November.
Harvest time: September to March.