Vegetable cabbage - wild cabbage / ancient cabbage

Plant family

Crucifers (Brassicaceae)

Cultivation Break

Season Overview

Details

Light requirement

Sunny

Water requirement

Moist

Soil

Medium (loamy)

Nutrient requirement

Medium

Dark germinator

Germination temperature

15 - 18 °C (Degrees Celsius)

Plant distance

50 cm

Row spacing

60 cm

Seeding depth

0.5 cm

Instructions

Description

The wild cabbage is actually a rather inconspicuous plant, native to the rocky coastal areas from northern Spain to southern England. But there are also a few different wild forms in Greece and Italy, all of which are very closely related to each other and can be interbred. In Germany, it can only be found in its original form as a wild plant on the island of Heligoland, where it is also known as cliff cabbage because it still thrives there, protected from humans and sheep. Cauliflower, kohlrabi, Brussels sprouts and kale are perceived by many people as independent, natural vegetable species that do not appear to have much in common due to their different appearance. However, these species do not occur in nature at all, they have all been shaped by humans over the centuries through breeding and selection and are descended from one plant, the wild cabbage. In the various geographical areas of distribution, a distinction is made between four other wild cabbage species, although it is not clear whether they are not just breeds of one species: B. cretica, B. rupestris-incana, B. insularis, B. montana. It is no longer possible to determine exactly when Europeans began cultivating wild cabbage. In Greece, its cultivation is documented from the 3rd century BC and in Germany it is first mentioned in the herbal books of the 16th century, but some cultivated forms were probably already known in the Middle Ages. The many different forms that have emerged as a result of human cultivation are astonishing. Farmers and gardeners always took seeds from the plants they liked best. For some, these were the plants with the strongest stems, for others those with the largest leaves and some also propagated the plants with the most distinctive inflorescence. In this way, over time they created the many types of vegetable cabbage we know today. Growth form: The biennial or perennial shrub dies back after flowering and fruiting. If flowering is prevented, it can live for many years. The woody stem at the base often branches out into several branches. The plant grows to a height of 0.5 to 1.5 meters. Fruits: Like all members of the cruciferous family, fertilized flowers produce fruits, which are known as pods. Propagation: Cross-pollination

Growing tips

Location & soil Sunny to semi-shady - the more sun, the stronger the plant grows. Soil: deep, humus-rich and nutrient-rich. In its native habitat it grows on barren coastal rocks, but in the garden it quickly develops into a stately perennial. pH value: neutral to slightly alkaline, lime promotes the health of the plant. Sowing & pre-cultivation Sowing: from the beginning of April outdoors or better in pre-cultivation. Sowing depth: cover with approx. 5 mm of soil and keep moist. Pre-cultivation: possible from February/March indoors or in a greenhouse, then plant out from mid-May. Germination period: 7-14 days at temperatures around 15-18 °C. Planting Spacing: 40-50 cm between plants, 50-60 cm row spacing. Hardening off: Allow young plants to acclimatize to the conditions outside for a few days before planting out. Protection: Snails and earth fleas are typical problems - snail protection and crop protection nets help. Care Watering: Keep evenly moist, but avoid waterlogging. Fertilization: Compost or organic fertilizer promotes vigorous growth. Mulching: keeps the soil moist and reduces weeds. Mixed cultivation Good neighbors: celery, spinach, lettuce, beans, onions. Unfavorable: other cruciferous plants (radishes, turnips, mustard), as they attract the same pests. Harvest Leaves: harvest continuously from spring. Flowering shoots: cut like broccoli in the second year. Perennial: Klippenkohl is hardy and sprouts anew every year.