( Brassica oleracea )
Parts used: Leaves
Contains: rich in vitamins A, B1, B2, C, B6,
Cabbage is a biennial or perennial herb that grows to 8 ft.( 2.5 m) It has a thick stem, gray leaves, 4 petaled yellow flowers. Within the first year, it produces a greatly enlarged terminal bud that develops into a familiar cabbage head in the late summer. Wild cabbage is a native to coast of the English Channel, Mediterranean. Cultivated varieties are produced worldwide as a vegetable. Of all foods now believed to have cancer preventing effects, few rate as high as cabbage. Dr. Saxon Graham of Buffalo, New York reached colon cancer patients and those free of the disease about their food habits. As it turned out that the ones that never ate cabbage were 3 times likely to develop colon cancer, as those who ate it at least once a week. The Romans used it as an antidote, especially to alcohol, leaves were used to cleanse infected wounds, swellings, tumors, painful joints, toxins in the liver, treatment of arthritis, prevention of scurvy.