Cruciferous crops are susceptible to a variety of pests and diseases, making integrated pest management (IPM) essential.
Cabbage Worms: These include the imported cabbageworm, cabbage looper, and diamondback moth larvae. Regular monitoring and manual removal of larvae, along with the use of row covers, can help manage infestations. Biological controls such as Beauveria bassiana (BABA) trade name 10ml in a litre of water sprayed in the evening hours are effective against caterpillar pests.
Aphids: These small, sap-sucking insects can transmit diseases and weaken plants. Natural predators like ladybugs and lacewings, as well as insecticidal soaps and neem oil emulsion with few drops of liquid soap 10ml of neem oil in a litre of water to be sprayed as preventive from the early days of transplanting at 15days intervals can control aphid populations. Also sticky traps of blue and yellow colour will attract the adult flies and control their populations.
Flea Beetles: These tiny beetles chew small holes in leaves, particularly affecting young plants. Row covers and trap crops like marigold can reduce damage, a periodical spray of BABA can reduce the infestation to a great extent.
Common diseases include Black Rot: This bacterial disease causes V-shaped lesions on leaves. Crop rotation and using disease-resistant varieties are effective preventive measures. Copper-based fungicides like bordex mixture (blue copper) can also be used for control.
Clubroot: A soil-borne disease that causes swollen roots and stunted growth. Maintaining a soil pH above 7.2 through liming can reduce the incidence. Resistant varieties and crop rotation are essential management strategies. Soil application of Trichoderma viride is beneficial for fungus fight against the disease causing fungus in the soil.
Downy Mildew: This fungal disease results in yellowing and wilting of leaves. Ensuring proper spacing for good air circulation, avoiding overhead watering, and applying fungicides as needed can manage this disease.
Harvesting cruciferous crops at the right time ensures optimal flavour, texture, and nutritional value. Each crop has specific indicators for readiness:
Cabbage: Harvest when heads are firm and dense. Cut the head at the base, leaving outer leaves and the stalk for potential re-growth.
Broccoli: Harvest when the flower buds are tightly closed and the head is firm. Cut the central head with several inches of the stalk, and side shoots will develop for additional harvests.
Cauliflower: Harvest when heads are compact, white, and firm. Curds should be protected from sunlight to prevent yellowing; tie outer leaves over the heads if necessary.
Kale and Collards: Harvest outer leaves as needed, allowing inner leaves to continue growing. Younger leaves are more tender and flavourful.
Brussels sprouts: Harvest when sprouts are firm and 1-2 inches in diameter. Remove lower leaves as sprouts mature, starting from the bottom of the stalk upwards.
Radishes and Turnips: Harvest when roots reach the desired size. Overgrown roots become woody and lose flavour.
Post-harvest handling involves cooling crops promptly to maintain quality and extend shelf life. Cruciferous vegetables are typically stored at 32°F (0°C) with high humidity. Proper storage conditions help prevent wilting, yellowing, and loss of nutritional value. Let’s grow this crunchilicious crops organically amongst all the challenges of nature.
(The writer, a BSc in Agriculture, is a NABARD awardee ‘Women Achiever’ and Proprietor at Priyanka Gardening Services, as well as an expert in organic agriculture and food landscaping)
