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Cabbage Red, also known as red cabbage or purple cabbage, is a popular cruciferous vegetable that is packed with vitamins, minerals and antioxidants. This deep red colored vegetable is used in many dishes for its distinctive color, texture and flavor.
Botanical name: Brassica oleracea var. capitata f. rubra
Plant morphology: Red cabbage has a compact, round head that can grow up to 8 inches in diameter. The leaves are tightly packed and have a distinctive reddish-purple color. The outer leaves are tougher and more fibrous, while the inner leaves are softer and more tender.
Soil and Climatic requirement: Red cabbage grows best in well-drained, fertile soil with a pH between 6.5 and 7.5. It requires full sun for optimal growth and prefers cooler temperatures between 15-21℃.
Crop Duration: 75-100 days
Cropping season: Spring and fall
Planting type: Direct seeding or transplanting
Spacing: 12-18 inches apart, with rows 2-3 feet apart
Depth of sowing: 1/4-1/2 inch
Germination period: 7-15 days
Hours of sunlight required: 6-8 hours per day
Watering: Regular watering is important to keep the soil moist, especially during hot and dry weather.
Companion crops: Carrots, beets, lettuce, onions, and potatoes
Harvesting: Red cabbage is ready for harvest when the heads are firm and have reached full size. To harvest, cut the head off at the base of the plant, leaving a few outer leaves attached.
Problems of Red Cabbage cultivation:
Pests: Cabbage loopers, cabbage worms, flea beetles, aphids, and slugs.
Diseases: Clubroot, black rot, and downy mildew.