Prof Dr Md Harun Or Rashid, head of the Horticulture Department at Bangladesh Agricultural University (BAU) in Mymensingh, and his research team have grown European Savoy cabbage in the local climate. BAU master's student Sadia Rahman Maisha is working with Prof Harun on the research team.

Prof Harun said: "Savoy cabbage is a completely new winter vegetable in Bangladesh. It is a variety of cabbage, and its special quality is that it is very crisp and different. Ordinary cabbage becomes hard when mature, but because Savoy cabbage leaves are crisp, it is very tasty not only cooked but also raw or in soup. It can be eaten with various fast foods, such as burgers and sandwiches."

He said: "We grew this Savoy cabbage using organic mulching. We brought it from England. Its name comes from the name of a place in France. In Italy it is called Milan cabbage."

On the yield, the professor said: "Another special feature of Savoy cabbage is that the head alone weighs one and a half to two kilograms, and with leaves it weighs about three kilograms."

On its nutritional value, he said: "Along with vitamin C, it contains plenty of vitamin K, which helps maintain a normal heartbeat and reduce cardiovascular disease and stroke. The folate and omega-3 fatty acids it contains help children's brain development."

It contains large amounts of vitamins K and C, folate and omega-3 fatty acids. Because of the folate, it helps reduce heart disease. Omega-3 helps children's bone formation, growth and intellectual development. It also contains antioxidants and natural antihistamines, which help prevent allergies.

Research has shown that Savoy cabbage contains isothiocyanate, which reduces lung cancer by up to 38 percent. It can also be taken in weight-loss drinks, which help reduce body weight, and it is helpful for diabetic patients as well.

On the vitamins it contains, the professor said: "Green vegetables usually contain beta-carotene, but Savoy cabbage contains a lot of beta-carotene and is one of the main sources of vitamin A."

Student Sadia Rahman Maisha said: "Its cultivation method is the same as for other cabbages. We planted 25-day-old seedlings in the research plot. It took two months from planting to harvest. Its yield is higher than that of ordinary cabbage. Because it stays fresh and crisp even after maturing, its leaves can also be used as animal feed."

Prof Harun Or Rashid said the main aim of the research is to spread cultivation of the nutritious new vegetable among farmers and so bring it to people.

Source: Jagonews24. First published in Bengali on The Agro News.