Nappa Cabbage Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Brassica rapa
Salads, Oriental cooking, stir-fry, pickling, braised.
Also called Chinese cabbage, Napa, wong nga bok, siu choy (Chinese) and hakusai (Japanese), good quality Nappa Cabbage will be loose-leafed, and fairly heavy in relation to size.
Green to slightly pale leaves are better than yellow or white.
Fairly thick and pliable leaves will be more tender and juicy.
Avoid cabbage that has thin, wilted leaves which are a sign of old product.
Light-colored heads that are very solid mean all core and less taste. Flowering in the end of the cabbage means it has been grown too long.
Always store lettuce and cabbage in the refrigerator.
To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.
In general, vegetables will not ripen further after harvest.
Nappa Cabbage is very low in Cholesterol. It's also a good source of Niacin, Calcium and Potassium, and a great source of Vitamin A, Vitamin C, Folate, Iron, Zinc, Copper and Manganese.
Cabbages were among the first plants to be cultivated. Northern Europe was the starting point for wild cabbage, originally loose leafed like collards.
Cabbage was among the first European plants brought by colonists to the New World where it thrived.
The Massachusett Native American word for "eaten raw" is "Askutasquash." An important Native American food, few shared the desire to eat squash raw, (...)
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