Spring Cabbage/Spring Greens
"A crunchy and nutritious addition to any meal"
Spring Cabbage/Spring Greens are a cool-season crop that belongs to the Brassica family, known for their crunchy texture and mild flavor, making them an ideal addition to a variety of dishes, from salads and soups to sautéed side dishes and fermented products.
Also known as
Spring Cabbage, Spring Greens, Early Cabbage
Botanical name
Brassica oleracea
Product Details
PLU Code
3051
4-digit conventional code
Category
Vegetables
Cabbage › All Sizes
Origin
Originates from Europe, now cultivated in many temperate regions worldwide
Temperature
0°C (32°F)
Shelf Life
Not established
Status
Approved
About Spring Cabbage/Spring Greens
Spring Cabbage/Spring Greens are harvested before the plant reaches maturity, typically within 50-80 days of sowing. They are highly perishable, so they require proper cold chain management to maintain their quality and freshness.
Nutrition Information
One 100-gram serving of raw spring cabbage, also known as spring greens, contains approximately 20 calories. In terms of macros, it contains 1 gram of protein, 0.1 grams of fat, and 5 grams of carbohydrates, with 2.5 grams being dietary fiber.
Spring cabbage is also rich in vitamins and minerals. It contains 50 milligrams of vitamin C, representing about 56% of the daily recommended intake, and 100 micrograms of vitamin K, which covers about 100% of the recommended daily intake.
In terms of essential minerals, it contains 177 milligrams of potassium, 18 milligrams of calcium, and 27 milligrams of phosphorus.
Storage & Handling
Commercial storage guidance for fresh head cabbage (red, green, oxheart and savoy types; HB66 gives one set of conditions). Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
0°C (32°F)
Humidity
98-100%
Packaging
Breathable packaging or crates to prevent moisture accumulation
Storage Notes: Store just above freezing at very high humidity with loose leaves trimmed for air circulation, keep away from ethylene, and do not go colder than recommended because it can freeze-damage the outer leaves. Sensitive to ethylene: keep away from ethylene-producing fruit. Highest freezing point: -0.83°C. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 255-260.
Applies to: fresh head cabbage (red, green, oxheart and savoy types; HB66 gives one set of conditions).
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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