Cabbage

Cabbage

Scientific name: Brassica oleracea var. capitata

Local/Bangla name: ‘Badha kopi’

 

 

Taxonomic position According to Cronquist (1981)

Kingdom         :Plantae

Division           :Magnoliophyta

Class                :Magnoliopsida

Subclass          :Dilleniidae

Order               :Capparales

Family             :Brassicaceae

Genus              :Brassica

Species            :B. oleracea var. capitata

IMG_9649

 

 

 

 

 

 

 

 

 

 

Botanical Description of Cabbage

Habit: Biennial flowering habit, became predominant, requiring a cool period of 2-3 months of induce flowering.

Root: Tap root system

Stem: Short, swollen

Leaf: The head is encircled by a number of loose, basal leaves spreading away from the head. The basal leaves are large.

Inflorescence: Raceme

Flower: Complete, bisexual

Fruit: Siliqua

Brassicaceae Family (6)

Economic Importance: cabbage is mostly used as cooked or fried vegetable, sometimes pickled or preserved by steaming and drying. If is also eaten fresh in mixed salads, it contains good nutritional contents. Per 100 g fresh edible portion it bears on average: water 91 g, protein 1.6 g, carbohydrates 6 g, fiber 0.8 g, calcium 55 mg, iron 0.8 mg and vitamin C 50 mg. Apart from being used as vegetable, the leaves are cooling and stomachic, and good for biliousness and skin diseases. Leaf juice is very effective in chronic coughs and bronchial asthma.

Table Cabbage varieties developed by Horticultural Research Center (HRC), Bangladesh Agricultural Research Institute (BARI)

Serial Number Name of variety Developed by Growing season Average yield

(ton ha-1)

1 IPSA Badha Copi -1 BSMRAU Rabi 60-70
2 IPSA Pata Copi -2 BSMRAU Rabi 50-60
3 BARI Bandha Kopi -1 (Provati) HRC, BARI Rabi 70-75
4 BARI Bandha Kopi -2 (Agradut) HRC, BARI Rabi 65-70