Difference between revisions of "Brassica oleracea Pyramidalis Group (Common names)"
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| − | *"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. | + | *"'''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. 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. |
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| + | *"'''Spring cabbage'''. The term is applied totwo types: (1) spring greens grown for their resh, 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. | ||
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Revision as of 17:41, 29 July 2011
Brassica oleracea Pyramidalis Group
Brassica oleracea Groupe Pyramidalis
Common names: Brassica oleracea Pyramidalis Group
Names in common use
- 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
- "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 totwo types: (1) spring greens grown for their resh, 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.
