Many representatives of the Cruciferous family are ancient cultivated plants: cabbage, radish, turnip, rutabaga, mustard, horseradish.
The most valuable cultivated cruciferous plant is cabbage. Man has been growing cabbage for over 4 thousand years. For several centuries of cultivation, man has bred a wide variety of varieties and varieties of cabbage.
In our country, white cabbage is most common. This is a biennial culture. In the first year of life, plants develop from seeds with a short stalk-stalk and large rounded leaves that form a head of cabbage.
In the second year of life, tall stems with leaves and inflorescences develop from the axillary and apical buds of the stump. The pale yellow flowers of cabbage have the same structure as all plants of the cruciferous family, and are collected in an inflorescence-cluster. Fruits – pods with seeds – ripen in autumn.
In red cabbage, the leaves are purple-red. This cabbage has 4 times more vitamin A than white cabbage.
Cauliflower is a valuable dietary product. Dense white inflorescences of incomplete flowers, located on thick pedicels, are used for food.
Brussels sprouts are grown for the small heads of cabbage that form in the leaf axils and contain a large amount of easily digestible proteins, vitamins C and A.
Kohlrabi does not have a head of cabbage, but forms a spherical thickening of the stem, reminiscent of cabbage stump in taste.
In addition, Savoy, collard, fodder and other varieties of cabbage are grown.
When growing cabbage, it is necessary to water it regularly, loosen the soil, feed it, fight weeds, pests and diseases. All varieties of cabbage are moisture-loving and demanding on soil fertility.