All is well in the garden… Looks like we will have fresh right out of the garden cabbage for St. Patricks Day… Life is good!
Did you know? Cabbage is a popular cultivar of the species Brassica oleracea Linne (Capitata Group) of the Family Brassicaceae (or Cruciferae) and is used as an extremely leafy green vegetable. It is a herbaceous, biennial, dicotyledonous flowering plant distinguished by a short stem upon which is crowded a mass of leaves, usually green but in some varieties red or purplish, which while immature form a characteristic compact, globular cluster (cabbagehead).
The plant is also called head cabbage or heading cabbage, and in Scotland a bowkail, from its rounded shape or circular attitude. The Scots call its stalk a castock, and the British occasionally call its head a loaf. It is in the same genus as the turnip – Brassica rapa.
Cabbage leaves often have a delicate, powdery, waxy coating called bloom. The occasionally sharp or bitter taste of cabbage is due to glucosinolate(s). Cabbages are also a good source of riboflavin.