Water lettuce 

For its densely packed heads of leaves, the biennial plant known as cabbage (Brassica oleracea or its variations) is produced as an annual vegetable crop. It is descended from B. oleracea var. oleracea, a wild field cabbage, and is closely related to other cole crops like broccoli, cauliflower, and brussels sprouts.

Typically weighing between 1 and 8 pounds (0.5 and 4 kg), cabbage heads can be green, purple, or white. The most prevalent type of cabbage is smooth-leaved firm-headed green; smooth-leaved red and crinkle-leaved savoy cabbages of both hues are less frequently observed. 

Plant Specifications

Common Name.     -   wild cabbage, cabbage, broccoli, cauliflower, broccoflower, kale, borecole, collards, gai laan, kai lan, Brussels sprouts, kohlrabi, knol-khol, purple sprouting, sprouting broccoli, calabrese.

Maximum  Height    -   1 to 2 feetSpread: 1.5 to 3 feet

Bloom Time              -    Winter

Difficulty Level         -    Easy to moderate

Sunlight              -   Cabbage needs at least 6 hours of full sun each day; more is better.

Watering              -     Water regularly, applying 1 to 1.5 inches of water per week if it doesn't rain.

Soil                        -   Requires well-drained soil, fertile soil high in organic matter, pH 6.0 to 7.5. Can tolerate slightly alkaline soil. This heavy feeder also needs plentiful, consistent moisture

Temperature            -     Germination temperature: 45 F to 85 F - Will germinate at soil temperatures as low as 40 F.

Fertilizer            -     Fertilize plants again with a liquid fertilizer such as fish emulsion or 20-20-20 after they begin to develop new leaves and when they start forming heads.

Water Cabbage uses

• There are numerous methods to prepare and consume cabbage.

• Although many cuisines pickle, stew, saute, or braise cabbage, eating the vegetable raw or steaming it are the two easiest methods.

• One of the most common methods of preserving cabbage is pickling, which results in delicacies like sauerkraut and kimchee, however kimchee is often produced from Chinese cabbage.

• Smooth-leaf varieties are used for both market sales and processing, whilst Savoy varieties are typically used in salads