Herb name: Cabbage, Brassica oleracea
Family: Brassicaceae
Useful plant parts: leaves
Description: A deeper description of cabbage wasn't added due to its distinctive appearance probably known by most visitors. We can only mention that the (headed) cabbage, along with kale, kohlrabi and cauliflower, originated from the wild cabbage.
Collecting period and locations: The green heads are collected in the fall, and are stored in cold places; or they can be pickled (whole or grated). Cabbage can be found in almost every environment, planted on smaller or larger areas.
Medicinal properties and applications: Cabbage juice has been known as a aid against stomach ulcers. This feature is known from ancient times, and recently it has also been scientifically proven. Additional option of using cabbage are external applications, although this is not as significant as the first noted property of this plant.
Active compounds: Mineral compounds, many vitamins (including vitamin U), tannins and various organic acids.
Recipe: Fresh leaves from the green heads of cabbage can be used to make a juice by squeezing or by using a juicer. The concentrated juice haves a characteristic scent and a sweet taste. It is very effective in treating stomach problems. Treatment usually lasts several weeks. |
