Cultivation of Imported Vegetables Red Head
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Red cabbage, also known as "flame vegetable," is a type of red root beet that is primarily cultivated for its fleshy, spherical root. It is a popular vegetable in Europe and North America, valued for its vibrant color, nutritional content, and versatility in cooking. Botanically, it belongs to the Polygonaceae family and is a biennial plant native to the Mediterranean region. The fleshy root is rich in nutrients, low in cellulose, and has a soft texture, making it ideal for both culinary use and traditional medicinal applications, such as treating digestive issues, hypertension, and parasitic infections.
The main characteristic of red cabbage is its straight, fleshy root, which develops during the first growing season. The root shape can vary, but the most desirable form is oblate or rounded. The skin and flesh are deep purple, with distinct concentric rings visible when cut crosswise. This unique appearance makes it a popular choice in Western cuisine, often used in salads, soups, and decorative dishes.
In the second year, the plant produces a tall flowering stem, reaching up to 110 cm in height by May. Red cabbage is cold-tolerant and thrives in cool climates, with optimal leaf growth occurring at temperatures between 13°C and 18°C. It does not perform well in high heat; when temperatures exceed 22°C, growth slows down. The ideal temperature for seed germination is around 15°C. During Winter, plants undergo vernalization at 2–6°C for 30–80 days before flowering under long-day conditions. Seeds or seedlings can be sown at 4–10°C for over 15 days to encourage stem development.
Red cabbage can grow in various soil types, but it performs best in moist, loose, and well-drained sandy loam or alluvial soils with a neutral to slightly acidic pH. Several varieties have been introduced from abroad, including 'Ryukyu' and 'Detroit Red.' Sowing can be done in Spring or Autumn, with harvest periods ranging from March to April, May to June, July to September, and even into the following March. When planting, seeds should be sown at a depth of 2.5–3 cm, with spacing of about 40 cm between rows. A seeding rate of 1–1.5 kg per 667 square meters is recommended. Mixing 3–4% radish seeds can help with weed control.
Seedlings typically emerge within 10 days. At 1–2 true leaves, they should be thinned to 3–4 cm apart. When 3–4 true leaves appear, thinning to 6–8 cm spacing is advised. After transplanting, 1,000 kg of diluted manure water per 667 square meters is beneficial. Boron deficiency can lead to black spots on leaves, deformed foliage, or hard, discolored roots. To prevent this, apply 0.7–3 kg of borax per 667 square meters in deficient soils.
On average, red cabbage takes 60–100 days to mature, with yields of 1,000–1,500 kg per 667 square meters. For winter harvesting, select healthy, pest-free plants, cut the leaves, and replant them in a reserved field at 70 cm x 50 cm spacing. Seeds mature between June and July, yielding approximately 50 kg per 667 square meters. With proper care and timing, red cabbage remains a valuable crop for both farmers and consumers.