They also come in regular or savoy: savoy cabbage has a bumpy texture like some kales have, while regular cabbage are smooth. Cabbages come in green and red varieties in color, some heirlooms have multiple colors. If you plant afterward, definitely pick the shorter-day varieties. You can grow the crops that require longer days, but you can’t wait too long before you plant, and it is better to plant before the winter equinox (December 21). With Cabbages, you want to look for “heat tolerant” varieties with shorter days. ![]() On these crops, definitely pay attention to the amount of days to maturity you need. Cabbage keeps in the fridge for a long time, so when you harvest, you have time to think about how you will manage your bounty. This crop you generally harvest when it reaches its peak maturity, rather than harvesting throughout the season, as you do with kale. ![]() Of all the leafy brassicas, this crop should be planted early, and given enough time to develop. Some varieties can go further into spring or even early summer than other varieties.Ĭabbage (comprising several cultivars of Brassica oleracea) is usually a head-producing crop that takes some time to develop. Most of these crops can be planted throughout the season, most even planted into the spring until the weather gets so warm that the plants begin to bolt (go to flower/seed). If you are planting from seed, thin out seedlings as you go along-the seedlings you pull can be added to your salad that day as a microgreen. Find out the approximate amount of space your variety takes up. Tightly sewn plants will be stunted-though this is a style of growing greens and perfectly acceptable. Make sure you give these plants the proper space to grow if you want a developed head or rosette. They can be planted as seed directly into the ground as soon as August or September and thinned out as they grow, or they can be obtained as starts from plant nurseries, usually available starting in October. The leafy brassicas are planted starting in the fall and throughout the cool season. These greens are all cool-season crops in our climate. And there are a multitude of other specialty greens that are not brassicas. Arugula is also handled in a separate section, though from the same family (but different genus). This group does not include the lettuces which are often confused with leafy brassicas but are of an entirely different genus and family. There is a diversity of textures in this group-greens that are smooth, coarse, bumpy, leathery, delicate…giving our food supply a diversity of greens to choose from. Most are green but some are white, yellow, purple, and/or red. The leafy brassicas are eaten raw, pickled, and cooked. ![]() This is an overview of the leafy members of this group which we use as greens, stems, and roots. oleracea but those are dealt with in another post, since the edible portion of these crops are the flower buds. rapa, and the taxonomy can be a bit squirrely-only a big deal if you care about taxonomy.Ĭauliflower and broccoli are also B. The species Brassica oleracea represents most of the plants in this group though a few are of the species B. The Brassicaceae is one of the most important families to the human food supply.
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