Cabbage
Overview
Cabbage, a member of the cruciferous family that includes broccoli, cauliflower and Brussels sprouts, is thought to have been domesticated as a crop in the Mediterranean region of Europe. It was originally valued by ancient Romans and Greeks as a medicinal for use with a variety of ailments including gout, headaches and ingestion of poisonous mushrooms (ERS 2002).
Today cabbage is primarily valued as a fresh market vegetable. However, research continues on the medicinal properties of cruciferous vegetables, which have been found to aid in the prevention of cancer. August 2010 ... Cabbage
Other Links
- Cabbage, Food and Agricultural Organization (FAO)Stat, United Nations.
- Cabbages (Round and Chinese types), Postharvest Technology Research Information Center, University of California, 2006.
- Cole Crop Production in Florida, Institute of Food and Agricultural Sciences, University of Florida, 2007.
- Florida Crop/Pest Management Profile: Cabbage, Institute of Food and Agricultural Sciences, University of Florida, 2004.
- Food Availability, Economic Research Service (ERS), USDA.
- Fresh-Market Cabbage, Vegetables and Melons Outlook, ERS, USDA, 2002.
- Head Cabbage; Vegetables, Potatoes, and Melons Harvested for Sale: 2007 and 2002; 2007 Census of Agriculture; National Ag Statistics Service (NASS), USDA; 2009.
- The History of Cabbage, University of Saskatchewan.
- Sauerkraut, Vegetables and Melons Outlook, ERS, USDA, 2007.
- Vegetables, NASS, USDA.
- Vegetables and Melons, ERS, USDA.
- Vegetables and Melons Yearbook, ERS, USDA.
Links checked August 2010.
