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  2. Cabbage - Wikipedia

    en.wikipedia.org/wiki/Cabbage

    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.

  3. Delia radicum - Wikipedia

    en.wikipedia.org/wiki/Delia_radicum

    Delia radicum, known variously as the cabbage fly, cabbage root fly, root fly or turnip fly, is a pest of crops. [3] The larvae of the cabbage root fly are sometimes known as the cabbage maggot or root maggot. Delia brassicae (or Hylemya brassicae) was the most common name in literature prior to 1981. [4]

  4. Brassicaceae - Wikipedia

    en.wikipedia.org/wiki/Brassicaceae

    Brassicaceae (/ ˌ b r æ s ɪ ˈ k eɪ s iː ˌ iː,-s i ˌ aɪ /) or (the older) Cruciferae (/ k r uː ˈ s ɪ f ər i /) [2] is a medium-sized and economically important family of flowering plants commonly known as the mustards, the crucifers, or the cabbage family. Most are herbaceous plants, while some are shrubs.

  5. Brassica oleracea - Wikipedia

    en.wikipedia.org/wiki/Brassica_oleracea

    Brassica oleracea is a plant of the family Brassicaceae, also known as wild cabbage in its uncultivated form. The species evidently originated from feral populations of related plants in the Eastern Mediterranean , where it was most likely first cultivated.

  6. Sauerkraut - Wikipedia

    en.wikipedia.org/wiki/Sauerkraut

    However, the Romans, as previously noted, pickled forms of cabbage, and were the more likely source of modern-day European sauerkraut. [8] It then took root in Central and Eastern European cuisines, but also in other countries including the Netherlands, where it is known as zuurkool, and France, where the name became choucroute. [9]

  7. Cabbage is making a comeback. Here's the best way to eat it - AOL

    www.aol.com/news/cabbage-making-comeback-heres...

    Cabbage’s crispy texture makes it perfect for fermenting in a brine. Soaking cabbage in a salt brine encourages the growth of good bacteria, otherwise known as probiotics.

  8. Chinese cabbage - Wikipedia

    en.wikipedia.org/wiki/Chinese_cabbage

    This group is the more common of the two, especially outside Asia; names such as napa cabbage, dà báicài (Chinese: 大白菜, "large white vegetable"); Baguio petsay or petsay wombok (); Chinese white cabbage; "wong a pak" (Hokkien, Fujianese); baechu (Korean: 배추), wongbok; hakusai (Japanese: 白菜 or ハクサイ) and "suann-tang-pe̍h-á" (Taiwanese) [2] usually refer to members of ...

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    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!