Difference between revisions of "Brassica oleracea Pyramidalis Group (Common names)"

• English: spring cabbage, pointed cabbage, new cabbage
• German: Spitzkohl, Spitzkraut; Spitzkabis (CH); Frühkraut (Au)
• Dutch: spitskool
• Swedish: spetskål
• Danish: spidskål
• Norwegian: spidskål
• Icelandic: toppkál
  

• French: chou pointu, chou nouveau
• Italian: crauti (Veneto); cabis a punta (CH)
• Spanish:
• Catalan: col de caputxa
• Portuguese:
• Romanian:
  

• Russian:
• Polish:
• Czech:
• Slovak:
• Bulgarian:
• Croatian:
• Serb:
• Slovenian:
  

• Albanian:
• Greek: καρδιόσχημο λάχανο - kardhioskhimo lakhano
• Turkish: konik baş lâhana
• Hungarian: csúcsos fejeskáposzta
• Finnish: sokeritoppakaali
  

Sources and commentaries

• English
  • "Cabbages. [...] There is a further division into Spring Cabbage, which may be cut either when semi-hearted, as 'spring greens', or when hearted; Summer to Autumn cabbage, cut from June to October; and Winter cabbage." Harrison S.G., Masefield G.B. & Wallis Michael, 1969. The Oxford Book of Food Plants. Illustrations by B.E. Nicholson. Oxford University Press.
  • "Spring Cabbage. This term is used for young cabbage, regardless of season. Increasing popularity in recent years has made it worthwhile for growers to extend the period of production; by commencing sowing in June, they have made 'Spring cabbage available from October to June." Harrison S.G., Masefield G.B. & Wallis Michael, 1969. The Oxford Book of Food Plants. Illustrations by B.E. Nicholson. London, Oxford University Press.
  • "Spring cabbage. The term is applied to two types: (1) spring greens grown for their fresh, loose, leafy heads, and (2) spring hearting cabbage, which is hardy and grows slowly through the winter to mature in spring". Vaughan J.G. & Geissler C., 1997. The New Oxford Book of Food Plants. Illustrations by B.E. Nicholson. With additional illustrations by E. Dowle & E. Rice. Oxford, Oxford University Press.
• French
  • Chou pointu is a specialty of Châteaurenard in Provence, and is sold mostly in France and Germany. It is not usually perceived as a head cabbage. In early spring, it is harvested when leaves are very loose. Later in the season, the same crop will give more hearted cabbages. With its tender leaves, it is considered a delicacy, and eaten raw, with some hot fat put on it. MC