CABBAGE
ORIGINS
Known since ancient times, cabbage (Brassica oleracea) was considered sacred by the Greeks; the Romans used it to cure a wide range of ills, and ate it raw before banquets to help the body better absorb alcohol.
For seafaring peoples, cabbage (with onions) was the main stable of ship crews, used to compensate the poor diet while travelling.

CABBAGE CULTIVATION
Cabbage crops are grown worldwide over a surface area of 1,600,000 hectares, for a yield of around 20 tons per hectare. This crop is especially widespread in India (88,000 hectares), China (55,000), France (35,000) and Italy (28,000). Approximately 80% of the total worldwide harvest comes from Asia and Europe.
In Italy, the regions with the most highly developed cultivation of cabbage are Campania, Sicily, Latium, Abruzzo and Apulia.

THE CABBAGE CALENDAR

GEN

FEB

MAR

APR

MAG

GIU

LUG

AGO

SET

OTT

NOV

DIC

Epoca di raccolta

Presenza sul mercato

CONSUMPTION AND STORAGE
Cabbage has a considerable share of mineral salts (especially potassium) and vitamins, and is also rich with folic acid, an important anti-hemorrhage substance.
It is purifying, refreshing, detoxicating and diuretic, and is suitable for curing gastrointestinal ills and inflammation of the respiratory system. It also fortifies the organism and regulates the nervous system.
Its juice is used in skin revitalizing cosmetics.
As well as eaten fresh (annual consumption in Italy is around 9 kilograms per capita), cabbage is an ingredient for soups, pasta dishes, omelets and casseroles.
It can be refrigerated for 30-40 days at a temperature of 0-1 °C and a relative humidity of 85-90%.


NUTRITIONAL AND ENERGY INFORMATION FOR CABBAGE
(100 grams of product)

Edible part 66 % Water 90.5 g Proteins 3.2 g Lipids 0.2 g Glucides 2.7 g Fiber 2.4 g Energy 25 kcal

Sodium 8 mg Potassium 350 mg Iron 0.8 mg Calcium 44 mg Phosphorus 69 mg Niacin 1.2 mg Vitamin C 59 mg

Source: National Nutrition Institute

RECIPE

Pasta with Cauliflower

Ingredients for 4 people: 300 g pasta, one medium-sized cauliflower, 2 crushed cloves garlic, 8 tablespoons grated Romano cheese, 10 tablespoons extra-virgin olive oil, salt and freshly-ground black pepper

Cook the cauliflower in boiling salted water for a few minutes, allowing it to remain crisp. Drain and set aside the cooking water. Sauté the garlic in 4 tablespoons olive oil. Add the cauliflower, cut into pieces, and continue cooking uncovered for 5 minutes. Then cook the pasta in the same water used to cook the cauliflower, drain when cooked and add to the cauliflower. Simmer for one minute.
Finally, remove from heat, add the Romano cheese, remaining oil, and ground pepper. Serve immediately.

CAULIFLOWER Considered an intermediate crop (it may follow wheat or vegetables such as beans, peas, carrots, lettuce and potatoes), cauliflower (Brassica oleracea) requires soils of medium consistency and a cool, damp climate.
Crops are distinguished between those requiring low temperatures to form the edible part (corimbus), and those for which cold is not necessary.
Some of the most widespread varieties include Naples Giant, Fano Late, Pisa late, Snowball, Jesi precocious and Tuscan precocious.
From a nutritional standpoint, cauliflower is rich with mineral salts (phosphorous, potassium and copper), vitamin B and amino acids.

THE CALENDAR FOR CAULIFLOWER VARIETY

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

Harvest period

Market presence

MINIMUM QUALITY CHARACTERISTICS
Appearance
Compact flowers, varying in weight from 1 to 1.5 kilograms.

Colour
White or reddish-violet

Shape
Rounded, even and compact

Flavor and texture
Typical flavor and fragrance.

Sale period
September through May

Storage
Cauliflower may be stored at 0 °C and a relative humidity of 90-95% for 15-30 days, for 11 days at 5 °C, or for one week at 10 °C.
The corimbus may be stored longer if picked when ripe, with leaves and stems removed.

Things to avoid The flowering part is quite delicate and sensitive to mechanical actions.

BRUSSELS SPROUT
Originally from Belgium, the Brussels sprout (Brassica oleraceavar. gemmifera) is mainly grown in Europe, especially England, France and the Netherlands.
The plant is biannual and has an upright stalk, at times over one meter tall. The leaves are nearly round and carry the sprouts in their crook (at times more than one hundred sprouts per plant).
This variety grows well in areas where the summer is cool and damp and the winter mild.
Crops may be distinguished based on cut, the length of the cycle and the size of the sprouts; some of the most interesting are Frigostar, Rampart, Sigmund, Lunet and Jade Cross.
From a nutritional standpoint, Brussels sprouts contain a good percentage of mineral salts (phosphorous and iron), carbohydrates and proteins.

THE CALENDAR FOR BRUSSELS SPROUT

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

Harvest period

Market presence

MINIMUM QUALITY CHARACTERISTICS
Appearance
Tiny cabbages ranging in size from 15 to 40 millimeters.

Colour
More or less bright green

Shape
Various shades of fairly light green

Flavor and texture
Intense, characteristic flavor.
Flavor and texture
Crisp, flavorful leaves.
Strong flavor.

Sale period
October through May

Storage
Brussels sprouts may be stored at 0 °C and a relative humidity of 98% for 30-40 days.

HEAD CABBAGE Of extremely ancient origin, head cabbage (Brassica oleracea var. capitata) is mainly grown in the southern regions of Italy.
This biannual plant has a fairly shallow tap-root and an upright stalk, quite short (usually not over 30 centimeters).
In addition to the traditional pale green head cabbage, some varieties also have dark red leaves (var. rubra).
Varieties include hybrids such as Head Start, Enterprise, Hinova, Hidema, Rubis Red, Hitoma, Staro, as well as a number of local varieties such as the Naples Precocious, Ox heart, Pisa Round and Blackhead.

THE CALENDAR FOR HEAD CABBAGE VARIETY

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

Harvest period

Market presence

MINIMUM QUALITY CHARACTERISTICS
Appearance
Compact cabbages with green leaves.

Colour
More or less bright green

Shape
The edible part (known as the head) may be spherical or sub-spherical, flattened or tapered

Weight
From 1 to 2 kilograms

Flavor and texture
Crisp, flavorful leaves.
Strong flavor.

Sale period
October through May

Storage
Head cabbage may be stored at 0 °C and a relative humidity of 97% for as long as 5-6 months.

SAVOY CABBAGE Of extremely ancient origin, savoy cabbage (Brassica oleracea var. sabauda) is mainly grown in the north-central regions of Italy.
This biannual plant has a fairly shallow tap-root and an upright stalk, rarely over 30 centimeters tall.
Varieties include hybrids such as Eco, Prince, Hamasa, Wirosa, Icequeen and Perfection Drum, as well as a number of local varieties such as the Pasqualino, S. Giovanni and Asti Agostano, Asti S. Martino, Verona Late and Milan Cabbage.

THE CALENDAR FOR SAVOY CABBAGE VARIETY

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

Harvest period

Market presence

MINIMUM QUALITY CHARACTERISTICS
Appearance
Compact cabbages with green leaves.

Colour
More or less bright green

Shape
The edible part (known as the head) may be spherical or sub-spherical, flattened or tapered

Weight
From 1 to 2 kilograms

Flavor and texture
Intense, characteristic flavor.
Crisp leaves.

Sale period
October through May

Storage
Savoy cabbage may be stored at 0 °C and a relative humidity of 97% for as long as 5-6 months.

BROCCOLI Most likely native to Italy, broccoli (Brassica oleracea var. italica) is currently grown mainly in the United States, where it covers a surface area of approximately 19,000 hectares (80% concentrated in California).
The other primary production areas are Asia (Japan, China, Philippines and Vietnam) and Europe (Italy).
The plant resembles the cauliflower, from which it differs in color (darker) and the smaller number of leaves.
The edible portion consists of part of the stem (15-20 centimeters long, terminating with a corimbus flower).
Numerous crops are available on the market, ranging from a few local varieties grown only in small areas of southern Italy and the islands to the more important ones, classified as precocious or medium-precocious (Clipper F1, Futura Hybrid, Vermont, Atlantic, Green Comet, Premium Crop, Corvet, Green Duke), medium-late (Medium late 423, Late corona, Coaster F1) and late (Medium late 145, Corvet F1).
From a nutritional standpoint, broccoli are rich in protein, vitamin A, B1, B2, C, folic acid, mineral salts (calcium, magnesium, phosphorous, sodium, sulfur and chlorine).

THE CALENDAR FOR BROCCOLI VARIETY

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

Harvest period

Market presence

MINIMUM QUALITY CHARACTERISTICS
Appearance
Smooth leaves and tight, globular heads.

Colour
Green of varying intensity, at times almost grayish

Shape
Cupola-shaped flowering part consisting of various corimba

Weight
Approximately 1 kilogram

Flavor and texture
Very fine grain, good consistency.
Characteristic flavor.

Sale period
October through May

Storage
Broccoli may be stored for 15-20 days at 0 °C.

Things to avoid
Broccoli do not withstand the warm, dry season well.

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