Cabbages

The history of the cabbage is extensive, to say the least! The initial origin of the cabbage is unknown because it descends from the Brassica family which is grown all around the world. The most common theory is that it originated from Britain and continental Europe thousands of years ago. It is thought its wild predecessors had dense leaves that could retain water, allowing them to endure colder environments.

The early Romans regarded headed cabbages as a luxury and called it brassica as it was thought of as superior to all other vegetables and we don’t blame them!

The cabbage was first taken to America by Jacques Cartier in the 16th century and introduced to Australia during the late 18th century. However, in East Asia, cabbages have been enjoyed since BC and were cultivated in North China, but the variants were non-heading cabbages such as kale and pak choi.

Cabbages are full of nutrients, they’re an excellent source of vitamins C, K and B1, as well as dietary fiber. Fun fact: 100g of cabbage is around 50% of your daily recommended vitamin c intake and also contain vitamin B1. Vitamin C contributes to the reduction of tiredness whilst vitamin B1 contributes to the normal function of the heart.

Cabbages actually start off as plants and have a long growing proccess. As they are biennial plants meaning they have a two year growing process, cabbages are grown for seeds in the same way as they’re grown for consumption. In the first year, the plant forms a head that flowers in the second year.

Brassica’s – much like apple trees, need to be pollinated and have seed stalks that grow after the flower is pollinated by insects. The seeds look just like peppercorns and can be found in pods growing from the seed stalk. The pods turn a yellow white colour when ripe and will naturally fall off immediately when ready.

It’s common that farmers begin growing their cabbage plants in plant pots and transplant in the ground when they have 3-4 leaves.

It’s actually due to a coloured water-soluble pigment called anthocyanins present in the soil, which is also responsible for the colour of berries, currants, grapes and other fruits and veg. The pH value anthocyanins may appear red, purple, blue, or black.