Brassica F1 Nagoya Rose

Class

Dicotyledoneae

Division

Angiospermae

Family

Brassicaceae

Order

Brassicales

Genus

Brassica

Species

oleracea

Description

A herbaceous plant belonging to the Brassicaceae, or Cruciferae family.

Easy to care for, it is well suited to growing in raised beds. Vegetable varieties are used in the food industry for their strongly flavoured leaves or for their characteristic inflorescences with a sweetish flavour. Ornamental varieties are suitable for decorating flowerbeds – including those along roadsides – borders and planters, adding a unique splash of colour as the cold sets in during the autumn and winter months, With a compact, globular habit, they are available in a wide range of inner foliage colours which, as temperatures drop, turn creamy white, pink, purple or deep crimson, with varying shades.

Variety description

A plant well-suited to flowerbeds that are colourful in autumn and winter, which really stands out thanks to its colourful foliage.

Curiosities and special features

Cabbage (vegetable varieties), whether eaten fresh or cooked, is low in calories and a good source of fibre, minerals, vitamins A and C, as well as carotenoids and flavonoids with antioxidant properties. It is widely used, particularly during the autumn and winter months, in our traditional cuisine as a key ingredient in minestrone, vegetable purées and cream soups, as well as in the famous Milanese cassoeula or Tuscan ribollita, or simply eaten on its own as a side dish or in various sauces.

When cooking it, it is best to steam it so as not to destroy the vitamins; to counteract the characteristic sulphurous smell released during cooking, you can add a little vinegar or lemon juice to the cooking water.

A symbol of fertility and life, ornamental cabbages are often used in floral arrangements given as gifts to mark the birth of a child, playfully recalling the legend of ‘born under a cabbage’.

Origin and distribution

B. oleracea is thought to be native to the coasts of southern and western Europe, as is also evidenced by various references in Greek and Latin literature concerning the cultivation and use of the plant for food and in natural medicine. The artificial selection of wild cabbage varieties has led to the numerous forms known today, grouped as follows: Acephala, Alboglabra, Capitata, Gemmifera, Gongylodes and Tronchuda. Through trade, cabbage reached the East, where in China it became famous in culinary circles, whilst in Japan ornamental species were sought after and cultivated; these spread throughout Europe from the 17th century onwards, arousing the interest of hybridisers, whose intensive breeding efforts have resulted in a wide range of varieties with decorative foliage.

Leaf

The leaves have an obovate blade.

Fruit

The head of cabbage reaches maturity between winter and early spring.

Leaf colour

Solid colour.

Plant height

The plant’s height ranges from 0.2 to 0.25 m.

Lifespan

A plant with aseasonal life cycle.

Where to plant

It can be grown – provided the correct cultivation practices required by the variety are followed – in areas such asflowerbeds, large flowerbeds, roundabouts and borders.

Stem

The stem is herbaceous;the plant has no thorns.

Flower

The flower is simple in form, small in size, with a bell-shaped corolla and single-coloured petals. It is arranged in spike-like inflorescences of medium size. It flowers from early spring to early summer, with a flowering period of between 90 and 100 days. It is attractive to butterflies and bees.

Growth

This variety has acompact growth habit.

Plant habit

Its shape is typically globular.

Branching

non-branching

PH

For vegetable varieties, the ideal pH of the growing medium or soil ranges from 6.5 to 7.2, whilst for ornamental varieties it is between 6.0 and 6.5.

Soil preparation

Before transplanting, dig to a depth of 20–30 cm, removing any weeds, large stones and residues from previous crops. Next, work in organic or chemical fertiliser, which will provide the necessary nutrients during the plant’s early stages of development, and use a hoe to break up the denser clods of soil, thereby helping to distribute the fertiliser evenly. To improve drainage of excess water, create a raised bed by mounding the soil, then carefully level the surface. For ornamental varieties, add a layer of specialist growing medium to the surface, approximately 5–10 cm deep.

In horticulture, continue to loosen the topsoil by weeding or hoeing during cultivation to remove any weeds growing near the crop.

Read more on the Joyflo blog

Sun exposure

Suitable for full sun exposure.

Ideal climate and temperature

The ideal temperature is between 10 and 25 °C during the growing season.

The temperature range within which the plant can survive is between -5 and 40 °C.

Use

A variety prized for:
Ornamental use

Hardiness

Of moderate hardiness.

Soil

It prefers soil of medium texture that is well-drained, deep and rich in organic matter; for growing vegetable varieties in containers, a specific potting mix for vegetables is recommended, whilst for ornamental varieties, a substrate for spring-flowering plants is recommended.

Difficulty

This variety is easyto grow and requires little effort; provided the necessary care is carried out correctly, excellent growth results will be achieved.

Growing tips

To promote better vegetative growth:
Balanced fertilisation

Intercropping/combination

For vegetable varieties, the recommended companion planting is with lettuce and spinach.

Combinations with other plants

For ornamental varieties, you can create patches of colour, designs or regular patterns in flowerbeds according to your own imagination, using varieties belonging to the same species with different shades of foliage, or create mixed combinations with other plants that are at their peak during the autumn and winter months or that tolerate low temperatures, such as Antirrhinum majus, Aster, Calluna, Cyclamen, Erica,Schizachyrium scoparium and Viola.

Planting

When transplanting, aim for an average planting density of8 plants per square metre to ensure proper vegetative growth. It is recommended that each seedling be placed in a raised bed with the growing tip above ground level, and that the area be watered immediately after planting, preferably in the morning.

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Pruning

For vegetable varieties, pruning is limited to cutting the edible part for harvesting.

Propagation

Propagation can be achieved by sowing seeds.

Watering

Use rainwater, or alternatively tap water or canal water, either manually or via an irrigation system.

When transplanting, take care of the seedling to ensure it settles properly in its new location, avoiding both periods of drought and excessive watering. Subsequently, allow the growing medium or soil to dry out slightly between waterings, keeping it consistently moist but not waterlogged; it is also advisable not to water the above-ground parts of the plant from above during the afternoon or evening to prevent the spread of plant diseases.

For vegetable varieties, water after harvesting; specifically, for leafy varieties, water a few days after harvesting, allowing the wound caused by the previous cut to heal properly.

Watering should be adjusted to suit the prevailing temperatures and environmental conditions.

When sowing, moisten the seed, then bury it completely and cover it with a layer of vegetable compost and inert material; finally, keep the soil moist until the seedling emerges.

Read more on the Joyflo blog

Fertilising

It is advisable to apply a consistent amount of fertiliser specifically designed for ornamental or vegetable plants to the growing medium or soil throughout the growing season, depending on the variety, either water-soluble (to be diluted in the irrigation water) or granular (to be applied in accordance with the appropriate dosages and frequencies as indicated on the product label).

Read more on the Joyflo blog

Edibility for humans

Vegetable varieties have edible parts, whereas ornamental varieties, although belonging to the same species, are not suitable for culinary use.

Toxicity for humans

The edible parts of vegetable varieties do not cause toxicity if ingested in the correct quantities and prepared appropriately; consider the specific circumstances.

Avoid ingesting ornamental varieties.

Tip

In addition to the decorative foliage in late spring it produces a very showy inflorescence, so it should not be removed from the flower bed before it has flowered. Avoid allowing the plants to dry out in order to avoid yellowing of the basal leaves. Beware of possible snail attacks.