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Green Cabbage is a leafy vegetable that belongs to the Brassica family. It is an annual crop that is widely grown for its dense, smooth leaves and excellent nutritional value. Green Cabbage is a great source of fiber, vitamin C, vitamin K, vitamin B6, folate, and potassium. It is low in calories and is known to have several health benefits, including aiding in digestion and promoting healthy skin.
Botanical Name: Brassica oleracea var. capitata
Plant morphology: Green Cabbage has a dense, round head of leaves that can grow up to 12 inches in diameter. The leaves are smooth and have a waxy surface. The stem of the plant is short and thick, and the leaves are attached to the stem by a thick vein.
Soil and Climatic requirement: Green Cabbage grows best in well-drained soil that is rich in organic matter. It prefers a slightly acidic soil with a pH range of 6.0 to 7.5. The plant requires cool temperatures and can tolerate temperatures as low as 20°F (-6.7°C) but does not do well in extreme heat.
Crop Duration: 70-80 days
Cropping season: Jul-Nov (Plains) & Apr-Aug (Hills)
Planting type: Transplanting or Direct
Spacing: For Spring season - 60x45 cm, For Fall season - 60x60 cm
Depth of sowing: Transplant seedlings
Germination period: 4-10 days
Hours of sunlight required: 6-8 hours of sunlight
Watering: Regular watering is required, but care should be taken not to overwater the plant as this can lead to disease.
Companion crops: Beans, Beets, Carrots, Celery, Cucumbers, Lettuce, Onions, Peas, Potatoes, Spinach.
Harvesting: The heads are ready for harvesting when they reach their maximum size and become firm. The outer leaves can be removed, and the head can be cut from the stem using a sharp knife.
Problems of Green Cabbage cultivation:
Pests: Cabbage worm, aphids, cutworms, loopers, flea beetles, and slugs.
Diseases: Black rot, clubroot, downy mildew, and bacterial soft rot.