cabbage scientific name and family

A smooth, widely spreading vine, with the stems trailing on mud or floating on water. The leaves are fleshier and thicker than other Brassica species—an adaptation that helps it store water and nutrients in its difficult growing environment. [16], The Lumbee tribe of North Carolina has traditionally used the leaves of B. oleracea in medicine that they believed to have cleansing qualities, as well as a mild laxative, an anti-inflammatory, and treatment for glaucoma and pneumonia. All of these developed from the wild cabbage B. oleracea var. Their woody stalks are sometimes dried and made into walking sticks. Thus, bitter taste perception may affect dietary behaviors by influencing both taste preferences and metabolic hormonal regulation. [4], "Cabbage" was originally used to refer to multiple forms of B. oleracea, including those with loose or non-existent heads. History of Cabbage Cabbage is a plant under family group of Brassicaceae. Cabbage was most likely domesticated somewhere in Europe before 1000 BC, although savoys were not developed until the 16th century AD. Although found throughout the plant, these compounds are concentrated in the highest quantities in the seeds; lesser quantities are found in young vegetative tissue, and they decrease as the tissue ages. The main purpose of having a scientific name is to have a same name accepted and used worldwide. However, it is highly dispersiv… Scientific Name: Brassica oleracea var. It looks a bit like a cross between romaine lettuce and pale Swiss chard. It contains over 330 genera and about 3,700 species, according to the Royal Botanic Gardens, Kew. As of 2012[update], the heaviest cabbage was 62.71 kilograms (138.25 lb). In a 100 gram reference amount, raw cabbage is a rich source of vitamin C and vitamin K, containing 44% and 72%, respectively, of the Daily Value (DV). [5] Cabbage seeds traveled to Australia in 1788 with the First Fleet, and were planted the same year on Norfolk Island. Green – Light to dark green, slightly pointed heads. Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases. Brassica was considered by some Romans a table luxury,[37] although Lucullus considered it unfit for the senatorial table. [16] Breeding objectives are now focused on increasing resistance to various insects and diseases and improving the nutritional content of cabbage. Cabbage in Spanish can be different from Cabbage in English. [9] About 90 percent of the root mass is in the upper 20–30 cm (8–12 in) of soil; some lateral roots can penetrate up to 2 m (6 ft 7 in) deep. However, genetic analysis is consistent with feral origin of this population, deriving from plants escaped from field and gardens. [10][11], According to the Triangle of U theory, B. oleracea is very closely related to five other species of the genus Brassica.[12]. The slender cylindrical heads are about 30 cm Other major producers were India, South Korea, and Russia. Somewhere around the first century AD emerged the phenotype variation of, Phenotype selection preferences in Germany resulted in a new variation from the kale cultivar. [59] Delays in harvest can result in the head splitting as a result of expansion of the inner leaves and continued stem growth. sabauda). ... Members of the brassica family, i.e., cabbage, cauliflower, Chinese cabbage and radish, but also amaranth and eggplant. [40], The characteristic flavor of cabbage is caused by glucosinolates, a class of sulfur-containing glucosides. [42] When round-headed cabbages appeared in 14th-century England they were called cabaches and caboches, words drawn from Old French and applied at first to refer to the ball of unopened leaves,[43] the contemporaneous recipe that commences "Take cabbages and quarter them, and seethe them in good broth",[44] also suggests the tightly headed cabbage. gemmifera); and Savoy cabbage (var. Preference for leaves, terminal bud, lateral bud, stem, and inflorescence resulted in selection of varieties of wild cabbage into the many forms known today. [6] It is also a part of common names for several unrelated species. The first leaves produced are ovate (egg-shaped) with a lobed petiole. Leave a reply. It has a lovely mild flavor with a peppery kick that is delicious in salads or stir-frys. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. Worldwide. The scientific name of Cabbage is the botanical name or formal name. Manuscript illuminations show the prominence of cabbage in the cuisine of the High Middle Ages,[24] and cabbage seeds feature among the seed list of purchases for the use of King John II of France when captive in England in 1360,[45] but cabbages were also a familiar staple of the poor: in the lean year of 1420 the "Bourgeois of Paris" noted that "poor people ate no bread, nothing but cabbages and turnips and such dishes, without any bread or salt". oleracea), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. World production of cabbage and other brassicas for 2018 was 69 million tonnes, with China accounting for 48% of the total. [2], Many shapes, colors and leaf textures are found in various cultivated varieties of cabbage. Family: Brassicaceae ⁄ Cruciferae – Mustard family Genus: Brassica L. – mustard Species: Brassica oleracea L. – cabbage The PAV haplotype is dominant; therefore, individuals with at least one copy of the PAV allele perceive molecules in vegetables that resemble PROP as tasting bitter, and consequently may develop an aversion to bitter vegetables. Members of the Brassicaceae Family (Thumbnails): Barbarea verna. sabauda). [40][72], Cabbage is prepared and consumed in many ways. Members of the cabbage (brassica) family, e.g., broccoli, Brussels sprouts, cabbage, cauliflower, Chinese cabbage, radish. Bok-choy or "Chinese-cabbage" is a long cylindrical shaped leafy vegetable, comprising of short, compact leaves. Leaves vary in color, from the common light yellowish green to dark green and dark red. The main axis, short and thick. cabbage palm scientific name. The scientific name of Red Cabbage is the botanical name or formal name. Napa cabbage is another Chinese vegetable variety in the Brassica family. [8] He reports the antipathy of the cabbage and the grape vine, for the ancients believed cabbages grown near grapes would impart their flavour to the wine. Bok-choy characteristically has a dynamic growth pattern. [22], Although cabbage has an extensive history,[23] it is difficult to trace its exact origins owing to the many varieties of leafy greens classified as "brassicas". [40] The antipathy towards the vine made it seem that eating cabbage would enable one to avoid drunkenness. [82], In addition to its usual purpose as an edible vegetable, cabbage has been used historically in herbalism. September 2012. The cultivars of B. oleracea are grouped by developmental form into seven major cultivar groups, of which the Acephala ("non-heading") group remains most like the natural wild cabbage in appearance: In places such as the Channel Islands and Canary Islands, where the frost is minimal and plants are thus freed from seasonality, some cultivars, known as Jersey cabbages, can grow up to 3 metres (9.8 ft) tall. [53] There are several physiological disorders that can affect the postharvest appearance of cabbage. It is recorded from Australia, New Zealand, and the highlands of Papua New Guinea. It may come as a surprise that chocolate was originally used as a medicine and is still being used as a medicine today. The latter toxin has been traced to pre-made, packaged coleslaw mixes, while the spores were found on whole cabbages that were otherwise acceptable in appearance. It is also used to make kimchi and borscht, and can also be used in salads.Red cabbage juice can be used as a pH indicator. Symptoms & Life Cycle. Brassera oleracea is the taxonomical name for head cabbage, and it is further classified as the cultivar group Capitata. [11] Through the centuries, "cabbage" and its derivatives have been used as slang for numerous items, occupations and activities. [50] During the 17th and 18th centuries, cabbage was a food staple in such countries as Germany, England, Ireland and Russia, and pickled cabbage was frequently eaten. The seeds, like any other cabbage, can be used for sprouting. It is descended from the wild cabbage (B. oleracea var. [9] The word brassica derives from bresic, a Celtic word for cabbage. Brassica oleracea is native to coastal southern and western Europe. sabauda L. Capitata Group) is a kind of cabbage which is also known as curly cabbage. Cabbage is a good source of vitamin K, vitamin C and dietary fiber. Symptoms & Life Cycle. Cabbage forms heads and kale forms upright leaves. [15] Both hand and mechanical harvesting are used, with hand-harvesting generally used for cabbages destined for market sales. as its synonym. Seedlings are destroyed by the caterpillars. [21], Three variants in the TAS2R38 gene – rs713598, rs1726866, and rs10246939 – are in high linkage disequilibrium in most populations and result in amino acid coding changes that lead to a range of bitter taste perception phenotypes. Vegetables in the brassica family, such as collard greens, kale, broccoli, cabbage, and Brussels sprouts, contain glucosinolates and isothiocyanates, which resemble PROP, and therefore much of the perceived "bitterness" of these vegetables is mediated through TAS2R38. Several other cruciferous vegetables (sometimes known as cole crops[2]) are cultivars of B. oleracea, including broccoli, collard greens, brussels sprouts, kohlrabi and sprouting broccoli. Scientific name is the name conforming to the International Code of Nomenclature for algae, fungi, and plants (ICN). [58] Cabbages are mature when they are firm and solid to the touch. [14] Seedlings typically emerge in about 4–6 days from seeds planted 13 mm (1⁄2 in) deep at a soil temperature between 20 and 30 °C (68 and 86 °F). [5] During the 16th century, German gardeners developed the savoy cabbage. [10], Many cabbage varieties—including some still commonly grown—were introduced in Germany, France, and the Low Countries. [6] The historical genus of Crucifera, meaning "cross-bearing" in reference to the four-petaled flowers, may be the only unifying feature beyond taste. [71], Cabbage consumption varies widely around the world: Russia has the highest annual per capita consumption at 20 kg (44 lb), followed by Belgium at 4.7 kg (10 lb 6 oz) and the Netherlands at 4.0 kg (8 lb 13 oz). However, the pekinensis subspecies generally refers to Chinese cabbage with elongated apple, Chihli type or Napa type, which can be found in our grocery stores. oleracea, also called colewort or field cabbage. Plants are 40–60 cm (16–24 in) tall in their first year at the mature vegetative stage, and 1.5–2.0 m (4 ft 11 in–6 ft 7 in) tall when flowering in the second year. The cabbage is a native of Mediterranean region. [64] The caterpillar stage of the "small cabbage white butterfly" (Pieris rapae), commonly known in the United States as the "imported cabbage worm", is a major cabbage pest in most countries. [88], Cabbage has been linked to outbreaks of some food-borne illnesses, including Listeria monocytogenes[89] and Clostridium botulinum. Those used for processing, especially sauerkraut, are larger and have a lower percentage of water. Self-pollination is impossible, and plants are cross-pollinated by insects. [15], Cabbage has been selectively bred for head weight and morphological characteristics, frost hardiness, fast growth and storage ability. It is native to Coastal Southern and Western Europe. When people think of chocolate, they usually think of the sweet shop and high calorie chocolate bars. In its uncultivated form, it is called wild cabbage, and is native to coastal southern and western Europe. Napa cabbage, also called celery cabbage (B. rapa, variety pekinensis), forms a tight head of crinkled light green leaves. For other uses, see, Leafy vegetable in the flowering plant family Brassicaceae, A whole white cabbage and a cross section. These develop when cabbage is overcooked and hydrogen sulfide gas is produced.[78]. [28] The headed cabbage variety was known to the Greeks as krambe and to the Romans as brassica or olus;[33] the open, leafy variety (kale) was known in Greek as raphanos and in Latin as caulis. The Cabbage White is a species of very common white butterflies found everywhere in Asia and Europe, though their exact place of origin is yet unknown. tuba, var. Other eastern European countries, such as Hungary and Romania, also have traditional dishes that feature cabbage as a main ingredient. Common Name. White, also called Dutch – Smooth, pale green leaves, This page was last edited on 25 December 2020, at 10:48. [87] As of 2019[update], there is no clinical evidence that cabbage has any medicinal properties. capitata,[1] var. Plants have root systems that are fibrous and shallow. The fruit is a silique that opens at maturity through dehiscence to reveal brown or black seeds that are small and round in shape. [55], Plants are generally started in protected locations early in the growing season before being transplanted outside, although some are seeded directly into the ground from which they will be harvested. [7][8], The original family name of brassicas was Cruciferae, which derived from the flower petal pattern thought by medieval Europeans to resemble a crucifix. Cabbage (Brassica oleracea or B. oleracea var. Its leaves are bluish to green colored. It is descended from the wild cabbage (B. oleracea var. [87] Both mashed cabbage and cabbage juice have been used in poultices to remove boils and treat warts, pneumonia, appendicitis, and ulcers. [32] By early Roman times, Egyptian artisans and children were eating cabbage and turnips among a wide variety of other vegetables and pulses. Savoy cabbage (Brassica oleracea var. In North America, diamondback moth is now recorded everywhere that cabbage is grown. [39] Pliny the Elder listed seven varieties, including Pompeii cabbage, Cumae cabbage and Sabellian cabbage. [64] The fungi Alternaria brassicae and A. brassicicola cause dark leaf spots in affected plants. [67] In India, the diamondback moth has caused losses up to 90 percent in crops that were not treated with insecticide. [51] Sauerkraut was used by Dutch, Scandinavian and German sailors to prevent scurvy during long ship voyages. Links. In its second year, it uses the stored nutrients to produce a flower spike 1 to 2 metres (3–7 ft) tall with numerous yellow flowers. Its scientific name is Brassica oleracea, and within this group there are two main varieties: early and late. Savoy cabbage needs well drained soil in a cool climate to grow. Its specific epithet oleracea means "vegetable/herbal" in Latin and is a form of holeraceus (oleraceus).[4][5]. Introduction. They are harvested by cutting the stalk just below the bottom leaves with a blade. Around the fifth century BC, the formation of what is now known as kale had developed. There are several cultivar groups of cabbage, each including many cultivars: Some sources only delineate three cultivars: savoy, red and white, with spring greens and green cabbage being subsumed under the last. This was about 40% of all the recorded Cabbage's in the USA. [5] A related species, Brassica rapa, is commonly named Chinese, napa or celery cabbage, and has many of the same uses. The appearance of the cabbage head has been given importance in selective breeding, with varieties being chosen for shape, color, firmness and other physical characteristics. [49] Carl Peter Thunberg reported that cabbage was not yet known in Japan in 1775. [64], Factors that contribute to reduced head weight include: growth in the compacted soils that result from no-till farming practices, drought, waterlogging, insect and disease incidence, and shading and nutrient stress caused by weeds. 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