GREEN LEAVED CABBAGE
RED LEAVED CABBAGE
With their attractive color and slightly peppery flavor, red cabbages are a popular choice in salads and for cooking (add vinegar to cooking water to retain color). ‘Red Meteor’ (firm; good for all seasons; 75 days) ‘Ruby Ball’ (1992 AAS Gold Medal Winner; 4 pounds; open, round and solid; medium dark ruby red; slow to burst; resists both cold and heat; 71 days) ‘Ruby Perfection’ (solid 3 to 4 pound heads mature early compact—can be spaced 10 inches apart; tolerant of heat and cold; deep red; 80 days) ‘Super Red 80’ (solid, medium-sized heads; plant close for single-serving mini cabbages; well-wrapped leaves; early – 73 days) ‘Red Jewel’ (good size, uniformity, earliness and internal color; 80 days)
SAVOYCABBAGE
Savoy cabbages are sweeter with a more delicate flavor than green cabbages. Outer leaves are generally deep green, lightening to pale green inner. Excellent raw in cole slaw or salads, or gently cooked in stir-fries or soups. ‘Chieftan’ (1938 AAS Winner, large round head, heavily and evenly savoyed; late – 90 days) ‘Savoy Express’ (2000 AAS Winner, small 1 pound heads on compact plants; few wrapper leaves; great for cooking, stuffing, and tender enough for salads; very early - 55 days) ‘Savoy King’ (1965 AAS Gold Medal Winner; uniform, semi-flat head; 4 pounds; dark, green color; vigorous and heat tolerant; 85 days)
CHINESE CABBAGE
Chinese cabbages generally have elongated heads with broad, white-stalked, overlapping, savoyed (crinkled) leaves with a mild to slightly piquant flavor and a wonderful crunch. This is the cabbage used in Asian stir-fries. It’s also nice raw, in salads.
A big bonus of Chinese cabbages is that they are more tolerant of hot weather than regular green cabbages and can be grown throughout the season. There are 3 types of Chinese cabbage:
Chinese cabbage is also in the Brassica genus, but it’s grouped in with B. Rapa, which includes mustard greens, turnips and broccoli raab. Napa cabbage (also known as closed head): The best known type of Chinese cabbage, with leaves that overlap over the top of the head. ‘Minuet’ (9” by 7” heads; dark green outer leaves, attractive yellow interior; perfumed, light, sweet taste; 48 days) ‘Rubicon’ (firm, 12” tall heads; 5 1/2 to 6 1/2 pounds, deep green leaves with broad white ribs; creamy yellow, blanched interior; sweet, tangy, and juicy; 52 days) ‘Wong Bok’ (oval heads; 10” tall, 6” to 7” diameter; tight head grows blanched and tender; 80 days) ‘China Express’ (Barrel shape; medium light green color; tipburn tolerant; 62 days) Open head cabbage Open head Chinese cabbage looks a bit like Romaine lettuce, with wide, straight leaves that don’t overlap at the top. The leaves are generally thin, with a tangy, sweet flavor. ‘Lettucy Type’ (11” to 12” tall; 3 pounds; ruffled look with creamy yellow blanched inside; harvest at 21 days for baby greens; 45 days) Michihili type cabbage: This is the tallest of the Chinese cabbages. The narrow, conical heads blanch well (white inside), keeping them tender and crisp. ‘Greenwich’ (firm, 14” tall; dark green savoyed leaves; slow to bolt; 50 days) ‘Michihili’ (heirloom variety; 18” tall and 4” wide; for a late harvest direct seed in mid spring; 75 days)
Kale
Kale is usually classified by leaf form and texture Scotch types have very curled and wrinkled leaves Siberian (or Russian) types are almost flat with finely divided edges Heirloom ‘Lacinato’ is in a class of its own. Blue-green color is associated with greater cold tolerance Japanese kale is primarily used for decorative or ornamental purposes.
Besides leaf form and texture, kale comes in a rainbow of colors from pale yellow, to steel blue, through purplish red and finally to almost black.
Considerations for Growing Cabbage and Kale in a Home Garden
How to Grow Cabbage and Kale from Seed or Transplant
Harvesting and Storing Cabbage and Kale from the Garden
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