Produce OASIS Tip of the Day

March 17 - Cabbage for St. Patrick's Day:

Good quality cabbage will be semi-solid, well-rounded and fairly heavy in relation to size. Even green coloring means good flavor and vitamin content. Fairly thick and pliable leaves will be more tender and juicy.

The cabbage is derived from a leafy wild mustard plant, native to the Mediterranean region. It was known to the ancient Greeks and Romans; Cato the Elder praised this vegetable for its medicinal properties, declaring that "it is first of all the vegetables".[1].

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 English word for cabbage comes from the Normanno-Picard caboche ("head"). The dense core of the cabbage is called the babchka.

OASIS has much more information on cabbages.

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