Cabbage is superior to all other vegetables
Growers start their cabbage in plant pots and transplant them to the ground when they are strong enough to survive outdoors.
A friend of mine gave me a few cabbage plants in recent weeks. I planted them, and despite the recent drought, they survived and are doing well.
The whole process of planting these few plants reminded me of my father and his enthusiasm each spring for planting a cabbage plot. One of his pleasures each March or April was to go to the fair in Tubbercurry, returning home with a 'Hundred of Cabbage' in the carrier of his bike. A 'Hundred of Cabbage' was a bundle of one hundred such plants, ready for planting out.
My father would immediately dig a plot in his garden where the cabbage would be planted. Their planting was accompanied by a generous top-dressing of farmyard manure. In no time at all the plants were standing to attention and by summer’s end, the plot was a sea of dark green, providing cabbage heads for the whole townland.
The history of the cabbage is extensive, to say the least! The true origin of the cabbage is unknown because it descends from the Brassica family which is grown all around the world. The most common theory is that it originated from Britain and continental Europe thousands of years ago. It is thought its wild ancestors had dense leaves that could retain water, allowing them to endure colder climates.
The early Romans regarded headed cabbage as a luxury and called it brassica as it was thought of as superior to all other vegetables. The cabbage was first taken to America in the 16th century and introduced to Australia during the late 18th century. However, in East Asia, cabbages have been enjoyed since ancient times.
Today, as explained by, Oliver Kay (who has over 30 years’ experience as a wholesale suppliers of fresh food and ingredients in the UK), cabbage has grown in terms of variety and popularity.
Cabbage, much like apple trees, need to be pollinated and have seed stalks that grow after the flower is pollinated by insects. The seeds look just like peppercorns and can be found in pods growing from the seed stalk. The pods turn a yellow-white colour when ripe and will naturally fall off immediately when ready. Growers start their cabbage in plant pots and transplant them to the ground when they are strong enough to survive outdoors.
Oliver Kay continues the cabbage story by telling us of the many benefits it offers in terms of cooking and nutrition.
It seems that cabbage is never really out of season as its ability to withstand cold conditions means it can be grown and harvested all year round, but they are considered at their best from late autumn to early spring.
Irish Seed Savers' Association is the leading non-governmental organisation working for the conservation of plant genetic resources for food and agriculture in Ireland. They cultivate heritage apple trees and vegetable seeds, preserve them in their seed and field bank, and share the surplus produce with the public to help conserve these varieties. The following is their mission statement.
One of the heritage plants rescued by Irish Seed Savers, and now offered for sale through their website, is a cabbage that has become known as the Mayo Common. The seed for this cabbage came from a project in the 1980s. This particular large-headed Dutch-type cabbage came from farms in Knocknakillew, near Ballinrobe. Sown in late spring it produces mighty heads, light green in colour. It over-winters well; in fact, some heads were still compact and harvestable well into the following season! Seed Savers recommend the following method of planting and it may not be too late to get a packet of seed for this year.
My father always talked about two varieties of cabbage – in all likelihood, the only varieties available in his time – Early York and Flat Dutch. One was great for early greens and the other for producing large and solid heads. Seed Savers also offer another heritage cabbage, Sean Flynn’s Westmeath Greens. Reputedly, they were grown originally by Sean Flynn of Cloughan.
‘Greens’, by the way, are the fresh early leaves of the cabbage that can be taken without impeding the plant’s future progress. These Westmeath greens are a ‘cut-and-come’ variety that provides a medium-sized cabbage, with a flat green leaf that produces very well throughout the season.
In my own garden, I have a local Sligo version of this cabbage plant and it is unstoppable. It grows greens all spring and summer, and coming towards autumn, it seeds generously. It even gives a lovely yellow flower along the way. If it has a drawback, it would be that it grows and seeds so easily, but then unwanted plants can be shared or simply weeded out. These greens are magnificent boiled with bacon and new spuds - the quintessential Irish dinner. Why our national flag is not green, white and pink, I will never know.
