Brassica oleracea subsp. capitata, commonly known as Cabbage, including varieties such as Red Cabbage and Savoy Cabbage, is a biennial herb, typically grown as an annual in cultivation. It is native to the eastern Mediterranean, where it thrives in limestone sea cliffs and in Mediterranean scrubland. It has been widely cultivated for centuries and has adapted to a variety of climates, including temperate regions worldwide. Cabbage plants can reach a height and width of 1-2 feet (0.3-0.6 meters), forming a dense rosette of leaves. The leaves can vary in texture from smooth to crinkled, with Red Cabbage having purple leaves and Savoy Cabbage characterized by its heavily crinkled, textured leaves. The yellow flowers, which are not typically seen in cultivation since plants are harvested before flowering, bloom in the second year in the summer. Cabbage is valued for its edible heads, which are harvested for culinary use.

Cabbage is a staple in vegetable gardens and is appreciated for its dietary benefits, including high vitamin C content and numerous other nutrients. It is used in a variety of culinary dishes, from salads and slaws to fermented foods like sauerkraut and kimchi. In cultivation, Cabbage requires consistent moisture and performs best in full sun to part shade. It prefers fertile, well-drained soils with a pH between 6.0 and 7.5. Cabbage is susceptible to a number of pests and diseases, including cabbage loopers, aphids, and clubroot. Rotating crops and practicing good sanitation can help manage these issues. It is also important to provide adequate spacing between plants to ensure good air circulation and reduce disease pressure.CC BY-SA 4.0