About cabbage breeding in general
It is a thankless task to write about cabbage, its price on the market is low. Yes, in fact, I was not going to write about this culture, if not for one chance meeting. Love in the garden grow beans, the culture is very healthy and tasty, and most importantly - there are no problems with them, moreover, they enrich the soil with nitrogen.
Our breeders sometimes delighted us with interesting varieties, however, it was in 1993. For such an interesting variety of beans, I decided to go to a very famous agricultural institute near Moscow, in order to get an author's reproduction of beans seeds. You will not surprise us with beans without a parchment layer, but sugar beans for canning are already interesting, they are much easier to grow than beans, they are not afraid of cold weather, they can be combined with potato plantings.
The Japanese love to grow beans, they have many different varieties, perhaps our breeders used Japanese motifs as a donor, but this applies to some genes that control the parchment layer. I feel like I’ve gotten very involved with the legume topic in this description, and I’m not going to get to the cabbage.
I arrived at the institute early in the morning, when everything was still closed, and there was no one to find out where the beans of interest to me were. While examining the sights of the institute campus, I noticed that a door was open in one of the outbuildings with the inscription "Laboratory for the selection of cabbage crops". Of course, cabbage is not beans, but you can find out where to buy the seeds I am interested in from local "old-timers". The inhabitant of this "cabbage laboratory" explained in detail where the beans of interest to me are located, and after receiving them, he invited me to visit the department of selection of cabbage crops. Moreover, I did not express very enthusiastic reviews about Russian varieties.
We continued the discussion about cabbage in the academician's office. It was clear to me that the institute is doing a lot to preserve our traditional varieties. Without diminishing the importance of this work, I expressed my opinion that many Dutch hybrids are superior to our varieties both in yield and in disease resistance, however, I could only refer to my experience in growing this crop.
The academician did not argue with my remarks about these qualities, he simply reminded me that at the Vienna Agricultural Exhibition in 1875, cabbage varieties created by breeder E.A. Grachev, were awarded the honorary medal "For progress". Heads of cabbage reached 70 cm in diameter, had a high density, whiteness, excellent taste. Unfortunately, this variety has been lost.
Many interesting domestic varieties, and not only cabbage, have been irretrievably lost. Perhaps modern hybrids have stability, increased productivity, excellent appearance, but the taste, aroma disappear without a trace somewhere in the genetic codes. In addition, hybridization is usually carried out in the southern regions, and sowing for products is in the northern ones. Some traits, especially such subtle ones as taste, aroma, can disappear during heterosis and the development of a phenotype.
Sure, preserving the variety is a very difficult taskFor example, up to 70% of atypical plants are rejected in the brood plot during selection for seeds, plus spatial isolation. If varietal seeds are obtained in compliance with all the rules of selection selection, then the products from such seeds will be of high quality. It's not about the variety, it's about how the variety is made. Dutch firms have more opportunities for quality work. We do not have enough enthusiasm for this.
I mentioned the Slava 1305 variety, once planted by my grandmother, I believed that there is no better sauerkraut than from this variety. The academician asked the assistant to bring me a small bag of elite seeds of this variety, so that I could plant it in my garden and make sure that it was not a question of the variety, but how this variety was obtained. We also touched on one topic, after discussing which I came to the conclusion that cabbage must be planted in my garden.
The cabbage plant has many diseases and pests.... In the industrial production of cabbage, various protective chemicals are used, which are not always harmless to humans. Now research is underway to create varieties that would not accumulate pesticides in plant tissues.
This is in the future, but for now we are buying cabbage on the market. The laws of the market economy are already known to many, so it is better to grow cabbage in your garden. This does not mean that fertilizers and pesticides cannot be used, but on our personal plot we usually use expensive, high-quality chemicals specially permitted for these purposes.
On a scale of hundreds of hectares, economic considerations are often driven. We cannot do without eating cabbage. We have almost decoded the human genome and we know that not all genes that we have are synthesizing proteins. The reason for this phenomenon is the direct connection of a person with the environment. If there is a lot of this or that food substance in the body, the expression of the corresponding gene is inhibited or stopped, and it becomes "silent", since there are no regulatory systems forcing it to work.
So, if a dog synthesizes vitamin C, then a person can get it only with food, since several millennia ago he was a herbivore. What can you do, evolution is lagging behind the changes in our way of life. Experts from the International Agency for Cancer Research concluded that eating cabbage at least once a week reduces the risk of this disease in patients with an inactive variant of two genes, and there are 70% of such among people. These genes are GSTM1 and GSTT1; their function is to protect the body from certain types of toxins.
Cabbage - white cabbage, broccoli, brussels and others are rich in substances called isothiocyanates, which act as an effective defense against lung cancer. Usually isothiocyanates are removed from the body by "cleaners", which are enzymes produced by the GSTM1 and GSTT1 genes.
Unfortunately, from the Moscow region I had to get to Moscow, and the electric trains have a four-hour interval, so I had to interrupt the conversation with the academician so as not to miss the train. From the window of the train car I looked at the fleeing landscapes of the Moscow Region landscape with a predominance of modern cottages in it, and after all, once state farm fields with plantings of vegetables prevailed here.
As time goes on, priorities change, but the most interesting thing in the modern devilry of design is one simple pattern: the love of a Russian person for the land. Only now the Russians are now divided into "new" and "old". As they say, to each his own. Although it is worth remembering one Chinese proverb: "If one fine morning, a thoughtful, intelligent person begins to remember what he enjoyed the most in life, then food will come first."
Interesting varieties and hybrids of white cabbage
Without going into the details of the historical significance of white cabbage, such as the chronicle stories about Ivan the Terrible, who, once having dinner with Prince Gvozdev, was so angry at him for something that he ordered a whole bowl of hot cabbage soup to be poured over the prince's head. Showdowns among the "historical new Russians" existed in those distant times, cabbage was highly valued by the tsars, and now showdowns are taking place because of cabbage, but not white cabbage.
Let's move on from the historical and social interpretation to the cultivation of this culture. Let's omit its botanical and morphological description, more than one monograph has been written about this. It will be more interesting for the gardener to know which variety is better to choose and how to plant. Immediately I will make a reservation that I will give a description of only those varieties and hybrids that we usually grow on our site. We give preference in choosing a variety of white cabbage to Dutch hybrids, although we also plant some Russian varieties.
Of the early ripening hybrids, Surprise F1 showed itself well with a growing season of 55-57 days, a head of cabbage with an attractive bright color, dense, weighing up to 1.5 kg. Delicate salads are made from it, the stump is very small. The head of cabbage sets very quickly, however, they say, in the field for more than three weeks after ripening, it does not persist, it cracks. We have this cabbage for salads in a week.
Parel F1 with a growing season of 60 days, a round head of cabbage, bright green, retains marketability in the field for more than three weeks, slightly inferior to Surprise in its "salad" taste, but in fresh cabbage soup it is excellent. It is unlikely that in Germany with such cabbage soup for a long time the rite of fortune-telling on the betrothed would have survived. And the ceremony was like this. If the girl wanted to know the name of her betrothed, then she had to take a mouthful of cabbage soup from the first cabbage cooked of the year and spit them out at the first intersection. Then you need to wait for the first passer-by and ask his name, it was the name of her betrothed.
We plant June cabbage from domestic early varieties of cabbage. Usually, when planted with author's seeds of the elite class, this variety justifies itself - it is very resistant to frosts down to -5 ° C, it is little affected by cabbage fly. Very fragrant cabbage, both in salads and fresh cabbage soup. When seedlings are planted in early May, it ripens in the third decade of June. Authors of the variety: E.M. Popova, T.V. Smolin.
From mid-early hybrids, preference was given to Bronco F1 of Dutch selection with a growing season of 80 days. Productive hybrid, rounded heads of cabbage. Covering leaves with a dense head of cabbage weighing 4 kg. In the field, it can keep its presentation for two months. What is important - it does not lose marketability with a lack of moisture. Resistant to diseases, adverse factors. The earliest hybrid that you can ferment.
From mid-season - these are Dutch hybrids, for example, Krautman F1. A very reliable hybrid with a growing season of 100 days. Heads of cabbage are large, dense, weighing up to 8 kg. The peculiarity of this hybrid is the ability to somewhat thicken the planting, the quality and size of the heads are preserved. Does not crack, one of the best for pickling. Stored in the basement for up to 5-6 months.
Century F1 - in appearance and properties, similar to the Krautman hybrid, but resistant to fusarium. Hurricane F1 has a good long-term storage capacity - up to 7-8 months with a short growing season of 98 days, resistant to fusarium. Suitable for fermentation. Heads of cabbage weighing 4-5 kg. We plant Slava 1305 from domestic varieties. Although this variety is stored for two months, it is one of the best in salting qualities. Heads of cabbage are round, weighing 3-5 kg, medium density. Usually, products from author's seeds of the elite class are of good quality. Authors of the variety: E.M. Popova, N.V. Belorossova.
Of the late-ripening hybrids, Amtrak F1 has proven itself well on our site with a vegetation period of 145 days. It is stored with us from harvest to harvest, the most resistant hybrid to fusarium, dense heads of cabbage, weight 3-5 kg.
The Kilaton F1 hybrid is a real find for those gardeners who cannot get rid of the keel in the garden, including on peat soils. The growing season is 140 days, the weight of the head is 3-4 kg. Possesses increased productivity. Beautiful green external color of the head of cabbage even after very long (12 months) storage. Excellent internal structure of the head, hybrid suitable for pickling, highest keel resistance.
Read the next part. The practice of growing white cabbage →
Doctor of Biological Sciences,
head of the farm "Elita"
Rating of the best varieties of cabbage for pickling and storage
To many who are not faced with the cultivation of white cabbage, it seems that there are few varieties of it and all are similar to each other. In fact, only if we take into account the best varieties of cabbage, there are more than 50 of them, and to this it is worth adding the best varieties of cabbage for pickling and storage, early, mid and late ripening, etc. In total, more than 80 varieties of white cabbage have been officially registered to date, in addition there are cauliflower, red cabbage, Savoy, kohlrabi, Brussels sprouts and broccoli. But in this article we will tell you exactly about the best varieties of white cabbage.
These forms are ideal for spring vegetable salads - light, soft, slightly crunchy leaves, very juicy and tasty. Unlike mid-ripening ones, they ripen faster, and are not as demanding on the quality of the soil and take up less space. In greenhouses or hotbeds, you can plant up to 10 heads of cabbage per 1 sq. M. and they will all fully develop and grow.
Among the most popular are the following varieties:
A hybrid variety that reaches removable maturity just 76 days after germination. Stored at most until mid-summer. The head of cabbage is quite dense, but not tight, it can even be used for second courses. It can grow in any soil, provided that the temperature is stable (in greenhouses) and the soil is not too dense. It is recommended to periodically loosen the root zone, providing air access.
A hybrid variety of super fast ripening - removable maturity occurs already 40 days after planting the seedlings, and 76 days after planting the seeds. The heads of cabbage are firm, light green in color, the taste is sweetish, without early bitterness. It is grown only in greenhouses and hotbeds, it is not very susceptible to diseases. The average weight of one head of cabbage reaches 1.5 kg. Stored for 4 months.
This is the most common cabbage, the seeds are the best varieties for open ground. Heads of cabbage can be cut already 60 days after planting seedlings in a greenhouse or greenhouse and 76 days after planting seeds. Color - light green, taste - no bitterness, structure - dense, not friable. Stores well for 3-4 months. It can be left on the vine for up to 2 weeks after ripening, and still it will not crack and disintegrate into sheets. It also grows well in the open field, tolerates frosts well, but not prolonged frosts. Suitable for central Russia, in the Urals and in Siberia, for an early harvest, they are grown only in greenhouse shelters.
Large-fruited variety, where each head of cabbage weighs about 5.5-6 kg. The top leaf is bright green, gradually turning to yellowish at the very stump. Juicy, very sweet, ideal for spring salads and first courses. Not the best taste in salting. And it is kept fresh for a short time - within a month. If left standing, it will not crack for a long time.
Here we will also tell you about which varieties of cabbage are best for pickling. It is not recommended to preserve and salt the early forms. Despite the rather dense structure and rich taste, when salted, the cabbage becomes like sour and absolutely tasteless. Therefore, for preservation for the winter, it is recommended to use those varieties that reach technical maturity at least 140 days later. They are mainly planted in the ground of a snake in the form of seedlings (in greenhouses and greenhouses you can also plant in seeds), after the shelter is removed and the plant is allowed to gain sunlight. Most of these forms are resistant to disease, but some varieties are susceptible to disease. Among the main ones are bacteriosis, white and gray rot, very rarely, usually in greenhouses, there is phomaosis.
Typically, the epidemic starts with tomatoes and spreads to cabbage. If possible, these vegetables should be grown separately from each other, or immediately, upon detection of the first signs of the disease, all crops should be processed.
Read with this article: Diseases of tomatoes in a polycarbonate greenhouse
One of the most popular varieties, yielding a crop already 3.5 months after planting seedlings. Great for fresh consumption and fermentation. Heads of cabbage are slightly flattened, weighing 4.5-5 kg.The upper leaf is light green, the center is white, the stump is small. It is stored unprocessed all winter, grown for export, that is, it tolerates transportation well.
If you need cabbage for pickling, the best varieties are headed by the Atria hybrid. Gives a large harvest, reaches full maturity 140 days after full germination. The heads of cabbage are elastic, dense, fermented well, and the leaves are also good for stuffed cabbage. The taste is juicy, sweetish, without bitterness. Does not crack even after prolonged exposure to bark. Stored all winter.
Refers to forms of medium ripeness, removable maturity occurs 135 days after transplanting. Not afraid of frost, but slows down growth during prolonged cold snap. It is recommended to grow in greenhouse conditions, when a stable above-zero temperature and a sunny day are reached for more than 6 hours, the shelter is removed. Average resistance to diseases - they are not breeding grounds, but during an epidemic they can suffer. Stored throughout the winter.
Hybrid form, ripening 155 days after full germination. The top sheet is rich green with a touch of wax, which ensures excellent preservation throughout the winter. The heads of cabbage are very dense, multi-leaved, the stump is small. Pronounced taste, no bitterness, ideal for salting.
It is best for this purpose to use those forms that ripen for more than 145 days, but even mid-ripening ones will last the winter in a viable state, will not lose their taste and elasticity of the leaves. There is no fundamental difference in storage between these two forms. But it is traditionally believed that the later the cabbage was removed from the root, the longer it will remain with all the vitamins and useful microelements.
This is not just one of the most productive and maturing varieties, it will easily top the ranking of the best cabbage varieties for central Russia. In addition to the fact that the Aggressor does not require special soil, anxious care, a large amount of fertilizers and regular watering, it is practically not susceptible to diseases, and cut heads of cabbage are stored for more than 6 months. The vegetable is large enough - up to 5 kg, does not crack, retains its elasticity during the entire storage period. Great for salads, first and second courses and fermentation.
Ripens 3.5 months after transplanting, grows well in open areas, but it is recommended to plant seedlings in greenhouses or greenhouses. The heads of cabbage are dense, elastic, the leaf is snow-white and crispy. Due to the high concentration of nutrients, it is recommended for baby and diet food. Stored for more than 6 months without cracking or decay. The variety itself is resistant to phomosis, but requires regular watering and fertilization. It is optimal for this purpose to use rotted compost or wood ash mixed with soil.
Read with this article: Processing a polycarbonate greenhouse in the fall
Late ripening form, reaching removable maturity 145-150 days after full germination. Unpretentious, infrequent watering, resistant to diseases and short-term frosts. It is better to plant seedlings in greenhouse conditions. The heads of cabbage are dense, but the leaves are removed very easily, due to which this variety is often grown for cabbage rolls. A hybrid variety that does not produce seeds for next year.
Gingerbread man F1
A late ripening hybrid that produces large, dense fruits weighing 5-5.5 kg. It can be affected by gray rot, in exceptional cases - by phomosis. Heads of cabbage sometimes rot, so during storage, the crop should be periodically sorted out for rot. In general, Kolobok cabbage is a fruitful variety that can be stored for up to 7 months.
Compared to white cabbage, cauliflower is a relatively new guest on the Russian table, but our fellow citizens have long fallen in love with it. A whole complex of valuable amino acids, including lysine and arginine, ease of preparation, pleasant taste, low calorie content - there are many useful properties. Today it is grown in many greenhouses, especially since it is unpretentious in care and is not very susceptible to disease.
Among the most popular varieties are the Snow Globe, Express, Flora Blanca and others.
A productive variety, giving about 4 kg from one garden bed only. The weight of the heads of cabbage depends on the growing conditions and reaches 1200 grams under favorable conditions. Suitable for fresh consumption, preparation of first and second courses, as well as for fermentation.
Small socket and maximum weight up to 0.5 kg. Strong and healthy, little susceptible to diseases and pests. Refers to forms of early ripening and gives removable maturity already 60 days after transplanting. It is afraid of prolonged frosts, therefore it is recommended to grow in greenhouses or greenhouses, and if the temperature rises to 15 degrees and above, the film can be removed. Average yield - up to 2 kg per 1 sq.m.
A real decoration of the beds. The rosette is high enough, which distinguishes it from other varieties, dense. Stores well for 3-4 months. It is recommended not to cut from the root immediately upon reaching the schematic maturity (100-105 days), but leave it for a few more days, which will only add flavor. It is planted in greenhouses, after a month and a half, you can open the film.
It is clear that this is only a small part of the varieties, but these are the most tested and really better varieties of white cabbage and cauliflower, of which even we were convinced.
VIDEO: The best varieties of early and late ripening
How to care for cucumbers on a trellis.
Caring for cucumbers on a trellis is no different from caring for spread cucumbers. In the same way, I sow cucumbers in a prepared bed, in the same way I water abundantly and cover the bed with a transparent film. "Planting cucumbers with dry seeds in open ground" - HERE .
Later I mulch the seedlings, change the film to a non-woven fabric stretched over arcs.
Cucumbers under the trellis 12.06.2012.
I build a support when the danger of frost has passed (June 10), by this time the cucumbers are getting cramped under the non-woven fabric. Tie the cucumber sprouts to the stretched net. Often you don't have to do a garter. Occasionally, you have to direct in the right direction and tie up individual stems. I don't pinch cucumbers.
Plants themselves are well fixed and keep their weight, clinging to the net with their whiskers.
- Landing. Cauliflower is photophilous, therefore, to grow it, you need to select a light area in the garden. In addition, it needs a lot of space, the distance between the rows should be about half a meter, but you can grow greens next to it - dill, parsley or salad.
- Care. The plant needs to be constantly fertilized. Nitrogen and phosphate fertilizers are suitable to help you create a large and tasty crop. In addition, you need to regularly add trace elements - boron and magnesium. This vegetable can be watered infrequently, but a lot. Once every three to four days will be enough. So that the cabbage does not have diseases, in the spring, when digging the earth, pour 5 grams of colloidal sulfur for each square meter.
- Harvesting. When it's time to harvest, cut off the head of cabbage and the leaves that cover it. On average, the shelf life reaches 50 days, depending on the variety. In the basement, it will stay fresh for up to four months.
- Landing. You can plant cauliflower when the temperature in the greenhouse is at least +15 degrees. On a short daylight hours, you need to install lamps next to the plantings so that they have enough light.
- Care. In the greenhouse, you need to ventilate the plants daily so that rot or fungus does not form on them. Trace elements should be regularly added to the plant.
- Harvesting. To harvest, you can simply cut the head off at the root. If there are unripe cabbage bushes left, they need to be dug up by the roots and transplanted for growing. If the temperature in the greenhouse in the fall is below +5, but you need to cover the immature bushes with a film.
Cauliflower will yield a good harvest in the Urals if properly cared for. The main thing is that the vegetable has enough light and heat. To make the vegetable delight you at the table, fertilize the bushes regularly and follow the recommendations from this article.
Harvesting and storage
Depending on the planting method, the crop is harvested in early or mid September.
The main signal for the beginning of harvesting is the lower leaf plates - they begin to turn yellow. Heads of cabbage are uprooted together with the root or pruned, departing from it 3-4 cm.
Cut vegetables are placed on wooden trays to dry.
Features of storage and keeping quality of the hybrid
In order for the heads of cabbage to keep keeping quality for a long time, they are dried before storing them. They keep vegetables in the basement, on shelves, at a temperature not higher than + 7 ° C and an air humidity of not more than 80%.
Cauliflower is a little more difficult to grow than regular white cabbage. You can learn about growing white cabbage here. But it is quite possible to do this in the garden. Cauliflower rarely suffers from fungi and unstable weather conditions. Plus she is demanding to care for.
Early varieties of cauliflower ripen faster than others. These are suitable for more northern regions where the summer is much shorter. Early species mature in 80-95 days. The term begins from the moment the first shoots appear after sowing the seeds. There are both already known and popular varieties, as well as new hybrids.
Another type of cabbage that deserves attention is broccoli. Learn how to grow broccoli outdoors.
Cauliflower variety - Goat Dereza
The head of cabbage grows to a small size of about 0.9 kg. With good care, it can reach about 5-6 kg. From 1 sq. m harvest up to 4 kg. The head turns out to be white in a semicircular shape. The leaves grow small with a gray-green tint. They have a slight waxy coating. Leaves grow straight up.
Cabbage is eaten raw, fresh directly from the garden, and canned and frozen.
- bountiful harvest
- simultaneous ripening of all heads of cabbage
- good taste
- fast head formation.
The rosette grows small. Most often white with slight graininess. The leaves have a bluish tint with a slight waxy bloom. The culture is transported over long distances, it is stored for a long time, while the taste does not spoil.
Cabbage is used in cooking in different ways: eaten fresh or cooked as a side dish.
Françoise is grown in greenhouses, under covering material or outdoors. This variety is rarely sick with viruses, fungi and is resistant to parasites. The fruits grow up to a weight of 0.9 kg.
When planting, it is advisable to keep the distance between plants 50 cm. Likes watering and sunlight. Ripens in 95-110 days from the appearance of the first shoots.
Cabbage variety Guarantee
This is a very early ripening variety that ripens in 80-85 days. Grown under the covering material or directly in the open field. The head is formed of a dense, white or cream-colored semicircular shape. The average weight reaches 0.8 kg. The diameter of a head of cabbage is up to 20 cm. The variety is rarely more fungi and viruses. Plus, the fruits are well transported, stored and do not lose their presentation.
On average, Movir 74 with leaves reaches 90 cm in diameter. The rosette grows round-flat. Depending on the quality of the planting material and growing conditions, the head of cabbage grows up to 30 cm. The average weight of Movir 74 is about 0.4 g. But under good agrotechnical conditions, it is quite possible to get even 1.6 kg.
Cabbage is obtained with a grainy white surface. Sometimes it is yellowish. The rosette is pretty solid. From 1 sq. m experienced gardeners get up to 4-5 kg of harvest. The full ripening period from the first shoots is no more than 95-100 days.
Variety - Alpha
An early ripe variety came to us from Germany. Alpha has good taste, so it can be consumed fresh or used for cooking. It contains a large amount of sugars.
Heads of cabbage are semi-circular, slightly flat. They have a bumpy surface. White color. On average, the heads are up to 1.5 kg. The dense, wide leaves of the Alpha cauliflower cultivar securely cover the head of the fork.
Vinson grows with a vertical rosette straight up. The head turns out to be round with a grainy surface, rather dense. In color, the crop is snow-white. Despite the fact that this is an early maturing variety, the heads of cabbage ripen up to 2 kg, with good care they can be up to 3 kg.
Vinson tastes great. Salads are prepared from cabbage, it is boiled and canned. Subject to the correct freezing technology, the vegetable retains its benefits and taste.
From 1 sq. m you can collect almost 5 kg of the crop. Ripening period is about 95-100 days from germination. It can be grown both directly in the ground and in a greenhouse with seedlings.
Vinson has the following benefits:
- high yield
- delicate taste
- resistance to fungi and insect parasites
- fast growth
- good transportability
- ripening of the entire crop at once
- preservation of quality after defrosting.
For cultivation, the following conditions must be observed:
- water in a timely manner
- constantly loosen
- mulch the soil around
- allocate a bright and well-ventilated space for landing
- feed with molybdenum.
Experienced gardeners consider the Snow Globe to be the best cabbage variety. The crop produces a good harvest, which is distinguished by dense, white, beautiful forks. The fruits are rounded with a flat top.
The outlet is small. Weight ranges from 0.6 g to almost 0.9 kg. In some cases, it is possible to grow up to 1.2 kg.
The snow globe is eaten fresh: it is simply cut from the garden and eaten. You can put cabbage in a salad. And also different dishes are made from it. It tastes soft and sweet.
You can plant cabbage quite thickly. Thanks to this, the amount of harvest per sq. m can reach up to 4 kg. It is grown both in the open field and under the film.
- resistant to fungi and weather conditions
- simultaneous shoots
- delicate, sweetish taste.
They are planted directly in open ground or first on seedlings under the covering material. The disadvantages include the small size of the heads of cabbage.
It is one of the earliest ripening varieties. Harvesting is already possible in less than 100 days. The heads are homogeneous, dense and elastic, in the form of an oval. Average size up to 1.6 kg. The color is snow-white. Heads of cabbage ripen all at the same time.
Opal cabbage is eaten raw or frozen in the freezer.
From one square. m can be harvested up to 10 kg of crop. It can be grown in open ground or under the shelter of a greenhouse, film, agrofibre. During the season, you can harvest two crops: spring-summer, summer-autumn.
- delicate taste, therefore in cooking it is used for freezing or fresh use
- good transportation, does not lose visual appeal and taste
- does not crack
- resistant to fungi and parasitic insects.
The early variety can be removed from the garden bed in 55-60 days. The fruits are round, dense and heavy white in color. The average weight can be up to 2 kg. The harvest ripens at the same time. The leaves of this cauliflower variety grow straight up and cover the head well.
Cabbage has excellent taste. It is used fresh and cooked.
The hybrid variety is harvested less than 75 days after the first leaves appear. It is a strong plant. It has large leaves that grow straight up. The head of cabbage turns out to be snow-white, semicircular in shape. The rosette is small in size, dense, with excellent taste. On average, Seoul grows to 2 kg.
During cultivation, cauliflower is resistant to various fungi and viruses. Two crops can be grown per season.
There is a little confusion with this variety. According to the register, it is called Whiteaxel F1, but you can find White Excel, White Excel, White Excel. These are all names for the same hybrid variety.It was bred in France.
Cabbage has a small rosette of compact size. The leaves grow medium with waves around the edges. They have a grayish tint and a waxy coating. The head of cabbage grows large, dense, round, snow-white in color. The weight is 2.5 kg. The variety has a fairly flat surface. The culture has a developed root system. The leaves completely cover the head of this cabbage variety. Whiteaxel F1 ripens in less than 70 days.
- high yield
- delicate taste and a large amount of vitamin C
- transportability and storage without loss of quality
- adaptability to bad weather conditions.
At the same time, the plant is susceptible to fungi, viruses and requires careful care.
This cauliflower has bright white heads of cabbage that grow strictly upright. They ripen in 100 days. Leaves reliably protect inflorescences from external influences of the environment. The head of cabbage turns out to be semicircular and dense, small in size up to 1.6 kg. Eaten fresh, processed and frozen.
This is a hybrid variety. The rosette ripens in 100 days. Grown twice a season. The inflorescences are white, smooth, about 3 kg in size. The variety tolerates low temperatures and high humidity.
Today I want to share another very good variety of Dutch white cabbage Megaton F 1. Why is it good?
Megaton F1 is a hybrid of long-term storage, it lies in the cellar until the new harvest. Although by the end of storage it begins to dry out and I have to remove the top leaves that go to feed my chickens. And the cabbage itself is white, crispy, juicy, just delicious. You can just bite it off and grump. This is what cabbage looks like today. I put it on the scales, pulls more than 5 kg, this is after storing and removing all the dried leaves.
This is what the outer packaging of seeds looks like:
On the reverse side, all information about the variety of cabbage and cultivation techniques.
Cabbage seeds are packed in a small zip bag. Each bag contains 10 inlaid seeds. The cost of one package is 38 rubles. I believe that this price is not high for this sort. Germination rate is 100%.
Cabbage seeds are green, as they are treated with Thiram fungicide.
Under favorable conditions, seeds germinate in 4-5 days. It takes 6-8 days before the first leaf appears. I do not thin out the seedlings, as I rarely sow, and they have enough room for development. The seedlings are strong and healthy.
When the seedlings have 5 real leaves, I transplant them to the garden bed. Seedlings take root well and grow quickly. It is necessary to ensure that young, delicate leaves are not attacked by cabbage fleas.
I water the cabbage 2 times a week at the root. I do 3 dressings per season:
- 10 days after disembarking on the garden
- when heads of cabbage begin to form
The leaves of the mother and stepmother, nettle, dandelion are poured with warm water and left to ferment for about 10 days.
With good care: watering, hilling and feeding, cabbage grows to enormous sizes - up to 15 kg. Heads of cabbage are dense with a small stump.
Very tasty, juicy, sweet. Well suited for salads, for pickling. We love stewed cabbage with chicken.
From many you can hear why plant cabbage when you can buy it in the store. She's inexpensive in winter. And I think that cabbage grown with my own hands is much healthier and tastier. Everyone knows that cabbage accumulates more nitrates than others. And where and how the purchased cabbage is grown is unknown to anyone (except for the manufacturer).
So plant and grow this healthy vegetable. I recommend it to all summer residents and gardeners.
Thank you for your time. Enjoy your cabbage harvest.
And here are some more reviews about the varieties that I grow: