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From Ancient Egypt to the Modern Era: How Cabbage Conquered the World
Cabbage, a leafy crop, originated in ancient Europe. After thousands of years of evolution, it has become an important member of the daily diet of people around the world. Cabbage belongs to the family Cruciferae and its scientific name is
Brassica oleracea, and includes many different varieties, each with its own characteristics. In addition to being delicious, cabbage is also popular for its rich nutritional value and diverse cooking methods. So, how did this seemingly ordinary vegetable successfully conquer the world?
Cabbage is usually harvested in the first year of its growing cycle, but if you want to collect seeds, you need to grow it into the second year.
The history of cabbage can be traced back to 1000 BC, and it was first domesticated by humans in Europe. According to archaeological evidence, cabbage has been on people's tables since ancient Egypt. Although it was not native to the Nile Valley at the time, cabbage was documented. For example, the ancient Greek scholar and botanist Theophrastus mentioned the existence of cabbage and described its medicinal properties.
In Roman times, cabbage was considered a table luxury, and there are records showing that the vegetable was an important part of European cooking in the Middle Ages.
Over time, cabbage has evolved into many varieties, including smooth green cabbage, purple cabbage, and curly-leaf Savoy cabbage. These diverse shapes and colors are not only attractive, but also make them an important part of the culinary culture of many countries. Especially in Germany and Scandinavia, cabbage is often used to make traditional sauerkraut to help sailors ward off scurvy.
As geographical exploration expanded, cabbage quickly spread to America and Asia. Therefore, the appearance of cabbage in these places undoubtedly changed the local people's eating habits. Moreover, due to its rich content of vitamin K, vitamin C and dietary fiber, cabbage has gradually become popular among modern people in their healthy diet.
As of 2020, global production of cabbage and other cruciferous vegetables reached 71 million tons, of which China accounted for 48%.
In modern production, cabbage prefers to grow in well-drained soil, and a sunny environment can promote its healthy growth. With the advancement of technology, many improved varieties have been developed to meet the needs of different markets. These varieties not only have innovative taste, but also have improved resistance to pests and diseases and increased yields.
But the cultivation of cabbage is not without difficulties. Due to its high demand for nutrients, there are common problems with trace element deficiencies and diseases, among which black rot is one of the diseases that commonly plague cabbage growers. Therefore, producers must adopt corresponding agricultural technologies and strategies to address these challenges to ensure a good harvest.
Sustainable cultivation of cabbage requires the right soil pH and sufficient nitrogen, phosphorus, potassium and other elements to promote healthy growth.
When we look back at the history of cabbage, from ancient civilization to modern society, cabbage is not only a vegetable, but also a symbol of culture. There are many ways to cook cabbage. Whether it is eaten raw, pickled, stir-fried or boiled, it can be incorporated into various dishes, which is surprising. And today, how does cabbage maintain its importance in a rapidly changing global diet? This has triggered new thoughts for us?
