Some forms of cabbage were grown in their European and Mediterranean homelands as early as 2,500 years ago. Ancient Greeks treasured the vegetable for the curative powers. It was first introduced to North America in 1541. The plant is cultivated for its large leafy head.
Cabbage is a hardy, cool-season crop that does best under uniform cool, moist conditions.
Although only ten percent of the nation's yearly supply of cabbage comes from Florida, about one-third of the winter supply comes from this state. Most of the Florida crop is shipped as a fresh green vegetable, with little or none stored for any length of time. The cabbage varieties grown in Florida are primarily of this type in addition, some red cabbage and savoy cabbage are grown for the fresh market. Florida markets cabbage eight months of the year, with volume harvesting beginning in December, peaking in March-April, and ending in June. Heads are round, smooth-leaved, green, and weigh 2 to 6 pounds.