Variety traits
Brassica oleracea L. (White Cabbage Group)
Complex organoleptic quality indicators of white cabbage, evaluated by tasting methods for compliance with varietal characteristics and intended use.
In the reference 54 varieties crop White cabbage, where this is mentioned in the description.
The taste and aroma of white cabbage are evaluated by experts using a scoring system based on comparison with reference cultivar samples. In breeding and agronomy, high-quality taste is typically described as mildly spicy or sweet, and its intensity is determined by the hybrid's genetic traits, growing conditions, and agronomic practices.
Taste quality depends directly on the biochemical composition, including sugar levels. Early cultivars often lack sufficient sugars and fiber for fermentation, making them less suitable for processing. High scores for fresh or processed use are key criteria when selecting the intended application for a cultivar.
General information about the subject — on the page Taste and aroma.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.
Brassica oleracea L. (White Cabbage Group) · White cabbage
Domaine Public (FR)
Brassica oleracea L. (White Cabbage Group) · White cabbage
Brassica oleracea L. (White Cabbage Group) · White cabbage
Brassica oleracea L. (White Cabbage Group) · White cabbage
EVA THORN, SVALÖF WEIBUL AB
Brassica oleracea L. (White Cabbage Group) · White cabbage