Popular varieties of cabbage for open ground. What varieties of cabbage are ideal for open ground? The best varieties of Savoy cabbage are

Winter (or late-ripening) varieties of cabbage are most suitable for pickling and long-term storage until spring. They are the ones that summer residents prefer to grow in order to prepare enough of this healthy vegetable for the winter to feed the whole family.

Many late varieties have been selected. They differ mainly in the duration of ripening. If early varieties need three months from germination to fully ripen, mid-ripening varieties may need four months, then some varieties of late cabbage finally ripen only six months after the start of growth from seeds.

This long wait is rewarded:

• equally long shelf life;
• high yield varieties;
• excellent transportability of heads of cabbage;
• readiness to preserve all valuable substances, taste and texture properties during salting, pickling and fermentation.

By the way! Varieties intended for long-term storage improve their taste over time. In addition, in cabbage, unlike other vegetables and root vegetables, nitrates do not accumulate during the time it is stored.

The second difference between types of cabbage with different ripening periods is agricultural technology. In general terms, it is similar not only for all cabbages, but also for many cruciferous vegetables. But the timing of sowing, germination, planting and some growth conditions differ in detail in late cabbage from its mid-ripening and early-ripening “relatives”.

By the way! Some varieties of late-ripening cabbage can survive intact under appropriate conditions until the next harvest.

Features of cultivation

In different regions, depending on the climate, seeds of late cabbage varieties are planted at different times. But always, in all climatic zones, this is a seedling method of growing. For late varieties, seedlings are grown at home (at least in a heated greenhouse or conservatory). In the southern regions, it is possible to sow seeds in a special seedling bed under a film cover.

Seed stimulation and disinfection

Before sowing late cabbage seeds, they need to be disinfected. For disinfection, soaking in hot water is sufficient. The temperature should not be higher than +45°C. It is necessary to keep cabbage seeds in water for a quarter of an hour, after placing them in a cloth bag.

How to keep the container at the desired temperature for a certain time?

1. Place the bowl of water on the heating device (after checking its heating temperature for half an hour).
2. Place the container in another container, pouring water into it, ten degrees hotter (a kind of water bath, but not on fire).
3. Disinfect the seeds in a multicooker on the “Yoghurt” mode.

Important! The heating procedure will not only destroy microbes that may be inside the seed, but will also promote faster germination by activating the growth point of the embryo.

After disinfection by heating, the seeds must be quickly cooled by immersing them in cold running water for one minute.

Soaking the seeds in a fertilizer solution will help speed up germination even more and make the seedlings uniform. This can be any mineral complex. It is best to take regular nitrophoska. The proportions for preparing the solution are 5 g of granules per 500 ml of water. Water at room temperature. Dissolve thoroughly. Keep seeds for 12 hours.

Preparing seedling containers and soil

Cabbage picks well, so you can initially grow it in any convenient or available containers. If you have pots, use pots. There are boxes, sow them in boxes.

It is more convenient to plant cabbage on a ridge or in a greenhouse from individual pots with a diameter of about 8 cm. By the time they are moved to the garden, the seedlings should have four mature leaves.

The soil for sowing cabbage is not heavy. Peat is traditionally used. If possible, part of the humus is mixed with part of the turf soil; sand may not be added. Both peat and mixed substrate must be seasoned with wood ash. About a tablespoon is used per liter of substrate. The ash is sifted before this. Then it is thoroughly mixed with the soil.

Sowing

You can sow late cabbage seeds at the end of February. It can take up to 60 days before seedlings are planted in the garden. The latest time for sowing late varieties is mid-March. It is not advisable to sow later in the middle zone; the heads will not have time to ripen.

Advice! If you are late in sowing late-ripening varieties, sow mid-ripening ones. Some mid-season varieties, for example, “Podarok”, are stored for up to four months, have good data for canning and can be used fresh.

Sowing takes place in shallow furrows, about 2 cm deep. The distance between sowings in a box is 5 cm. When two full leaves appear, the seedlings will have to be thinned out so that there is a distance of at least 5 cm between the seedlings. If you sow in a pot, place 3-4 seeds on the corners of an imaginary square, on top of the soil. Cover the top with a two-centimeter layer of peat. The crops are watered and covered with film.

After the shoots appear on days 5-7, the film is removed immediately and is no longer used.

Late varieties need a lot of sunlight, heat and moisture so that the heads of cabbage can fully ripen. Only fully ripened heads of cabbage can be stored all winter until summer. Therefore, an open place for planting is chosen. The soil is fertilized with organic matter in the fall. Cabbage loves organic fertilizers - this is the best option for feeding this plant. Late cabbage especially needs soil fertilization. Up to 7 kg of rotted organic matter is used per 1 m². Can be fertilized with vegetable compost. But in addition, animal organic matter, in the form of a solution, should be used for pre-planting feeding and for periodic feeding, which is carried out at least three times during the growing season.

Transfer

At the end of April, holes are dug in the dug up ridge according to the number of seedlings. The seedlings move into moist soil, with a moistened lump, and are not buried. Watering is necessary abundantly. The first feeding is carried out on the twentieth day after planting.

The hole is kept free of weeds. The soil is loosened. After the formation of the outer stump begins, the plant must be earthed up.

The best varieties of late-ripening cabbage

Unlike other garden vegetables, not many varieties of cabbage have been developed. Against several hundred varieties of tomatoes, cucumbers, peppers - only a few dozen early, middle and late cabbage varieties. Some of them, moreover, were bred in the USSR from numerous hybrids, so they cannot be called the best. The most popular, most frequently and successfully grown are the following late varieties.

"Aggressor"

Aggressor - a popular hybrid variety

Marked “F1”, it is a first generation hybrid. Can be grown in any region. Its characteristic features are slow development at the stage after seedlings are planted; unpretentiousness and ease of plant care.

By the way! This variety grows with virtually no care. In any case, you don’t need to look after him as carefully as his brothers. You can “forget” to water or feed (it can withstand nitrogen deficiency and drought).

Color – green with blue. There is a waxy coating. The structure of the head of cabbage is high density. The hard, rounded fruit reaches five kilograms. Grown for four months. After 120 days from germination it reaches full ripeness. Almost no cracking occurs; prolonged cleaning is possible almost until the first frost.

The variety is resistant to blackleg, is not affected by fusarium, thrips, and is not susceptible to late blight. One of the best for pickling, it is stored in heads of cabbage for five months.

Video – Cabbage “Aggressor F1”

"Mara"

One of the most popular varieties of Belarusian selection. The growing season is long - up to 165 days. Medium weight heads – 4 kg. But the taste is exceptional. Used for fermentation whole, heads, stored fresh for about eight months, until the beginning of May. It has high productivity.

White cabbage. Variety "Mara"

The bluish waxy coating on the thick outer leaves is pronounced. The variety is resistant to rot.

"Moskovskaya"

Late white cabbage "Moskovskaya"

This is a giant variety. The heads can reach ten kilograms. However, it ripens in just 130 days. It is considered one of the most productive varieties. Surface color green-gray. The interior in cross-section is white with yellowish tint. The taste is not just good - excellent. Lots of sugars, ascorbic acid, minerals.

By the way! Able to withstand temperatures down to -6°C...8°C. Therefore, the timing of planting and harvesting can be shifted to an earlier (spring) and later (autumn) time.

With a dense consistency, it is juicy. Resistant to cracking and most cruciferous diseases. It only needs treatment against slugs and aphids.

Stored at +5°C for 9 months or more.

The variety is ideal for fermentation and the production of any preparations. The heads are small - up to five kilograms. Increased density. The color is green-gray with a patina. White inside. There is resistance to root rot and fungal infections.

By the way! This is a cold-resistant variety, but it does not tolerate heat well and reacts negatively to drought. Therefore, it needs additional watering.

The growing season of the variety lasts 160 days. The average shelf life is up to six months. Therefore, this variety is best used to create winter stocks of pickles. It is easily transported, is not subject to damage, does not crack, and can be cleaned mechanically.

"Megaton"

Cabbage "Megaton f1"

The most precocious among the late hybrids, after the leader “Aggressor”. The growing season is within a four-month period. The head of cabbage grows dense, weighing up to 5 kg. This is a Dutch hybrid, and the breeders took maximum care of the “brainchild”, providing it with immunity not only to diseases, but also to damage by insects.

Excellent transport capabilities. Quite high taste parameters. It doesn't last long - five months. Used for fermentation. Needs frequent watering and increased rates of mineral fertilizing.

"Snow White"

Cabbage "Snow White" (late)

A late variety, it is considered universal, since it is suitable for storage for eight months, and for all types of pickling and canning, as well as for fresh consumption.

By the way! The high healing properties of this variety of cabbage and its increased nutritional qualities have been noted. It is considered beneficial for children, as it supplies many substances necessary for a growing body.

Fully mature forks reach 4 kg. Growing season – 160 days. Beautiful turquoise leaves, white dense interior. It is not damaged by delays in harvesting and transportation.

A very popular variety among gardeners in the middle zone. Domestic hybrid. It takes a long time to ripen – up to 180 days. The weight characteristics of the head of cabbage do not exceed 4 kg. Shelf life: 8 months. But with all these “ordinary” qualities, “Valentina” is distinguished by its outstanding taste qualities. It is characterized by high sugar content, crunchiness, and firmness. Use is possible in all cabbage “guises”. But best of all, besides ideal storage, cabbage tolerates pickling.

White cabbage "Valentina"

Also a popular hybrid with perfectly round five-kilogram heads of cabbage that ripen within 150 days. The waxy coating is pronounced. The middle is snow-white. A very dense head of cabbage. Shelf life: 7 months. Can be used for fermentation. This variety, with such “nice”, one-to-one heads of cabbage, is distinguished by high marketability, simultaneous ripening and ease of harvesting. Does not require specific care. It is susceptible to cabbage diseases and pests.

"Sugarloaf"

Cabbage variety "Sugarloaf"

The telling name of this late variety indicates its high sugar content. It has no bitterness at all, so it is used mainly fresh. Not only are organic sugars contained in large quantities, but also many minerals and a number of vitamins, led by ascorbic acid.

Giant cabbage "Sugarloaf"

By the way! Resistance to fusarium, bacterial diseases, clubroot and an eight-month shelf life contribute to the popularity of the variety.

After 160 days from the beginning of the growing season, the heads of cabbage gain a mass of 3.5 kg. This is quite a bit, considering that some varieties grow three times as heavy. But nutritional value is taken into account when choosing a variety for cultivation, so “Sugarloaf” is not in last place among the popular late varieties of white cabbage.

This hybrid, eloquently named for its properties (high keeping quality), nevertheless has a very small weight and, accordingly, the size of the heads of cabbage. The maximum a fork can grow to is 3 kg. Ripens in 155 days. Has above average taste immediately after harvest. Then, during storage, they increase significantly. The variety can be stored until June, a full nine months. Moreover, they even begin to ferment and preserve it not immediately after collection, but in the middle of the shelf life. At this time, around February, the heads of cabbage reach their highest sugar content.

An extremely late-ripening hybrid, ripening in 175 days. The weight of the head of cabbage does not exceed 4 kg. It is recommended for cultivation by summer residents for its long-lasting and good keeping quality. Storage is possible up to 8 months. It tolerates all types of canning well, keeping its vitamin composition unchanged. High juice content. Above average head density. Not susceptible to fusarium wilt. Productivity is strong.

This “pirate” variety is a mid-late hybrid. It is preferred for its relatively short ripening period, which is 130 days. Heads of cabbage weigh 3.5 kg. The shelf life does not reach the later varieties, the shelf life is no longer than 5 months. But you can ferment and preserve immediately after harvesting. The taste characteristics are equally high in both fresh and canned products.

Table. Timing and duration of the main stages of growing popular late varieties of white cabbage

Video - Planting late cabbage

For many who have not experienced growing white cabbage, it seems that there are few varieties and they are all similar to each other. In fact, only if you 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, today more than 80 varieties of white cabbage are officially registered; in addition, there are also cauliflower, red cabbage, Savoy, kohlrabi, Brussels sprouts and broccoli. But in this article we will talk specifically about the best varieties of white cabbage.

Rating of the best varieties of early ripening cabbage

These forms are ideal for spring vegetable salads - light, soft, slightly crispy leaves, very juicy and tasty. Unlike mid-season ones, they ripen faster, are not as demanding on soil quality and take up less space. In greenhouses or greenhouses 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:

Rinda F1

A hybrid variety that reaches removable maturity already 76 days after germination. Stored until mid-summer maximum. The head of cabbage is quite dense, but not tight, and can even be used for main courses. Can grow in any soil provided 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.

Cossack F1

A hybrid variety of super fast ripening - removable maturity occurs 40 days after planting the seedlings, and 76 days after planting the seeds. The heads of cabbage are elastic, light green in color, the taste is sweetish, without early bitterness. It is grown only in greenhouses and greenhouses, and is little susceptible to diseases. The average weight of one head of cabbage reaches 1.5 kg. Stored for 4 months.

June

This is also the most common cabbage; the seeds are the best varieties for open ground. Heads of cabbage can be cut 60 days after planting the seedlings in a greenhouse or greenhouse and 76 days after planting the seeds. The color is light green, the taste is without bitterness, the structure is dense, not loose. Stores well for 3-4 months. You can leave it on the root for up to 2 weeks after ripening, and still it will not crack or fall apart into sheets. It also grows well in open ground and tolerates frosts well, but not long-term frosts. Suitable for central Russia, in the Urals and Siberia, to obtain an early harvest, it is grown only in greenhouse shelters.

June

Tobia F1

Large-fruited variety, where each head of cabbage weighs about 5.5-6 kg. The top leaf is bright green, gradually turning yellowish at the stalk itself. Juicy, very sweet, ideal for spring salads and first courses. Pickling doesn't have the best taste. And it is not stored fresh for long - within a month. If left on the root, it will not crack for a long time.

The best varieties of cabbage for pickling for the winter

Here we will also tell you which varieties of cabbage are best for pickling. Canning and salting early forms is not recommended. Despite its fairly dense structure and rich taste, when salted cabbage becomes like sauerkraut and absolutely tasteless. Therefore, for winter preservation, it is recommended to use those varieties that reach technical maturity after at least 140 days. They are mainly planted in the soil of grass snakes in the form of seedlings (in greenhouses and greenhouses they can also be planted as seeds), after which the cover is removed and the plant is allowed to gain sunlight. Basically, such forms are resistant to diseases, but some varieties are susceptible to disease. Among the main ones are bacteriosis, white and gray rot; fomoz occurs very rarely, usually in closed ground.

As a rule, the epidemic starts from tomatoes and spreads to cabbage. If possible, these vegetables should be grown separately from each other, or immediately, when the first signs of disease are detected, all crops should be treated.

Glory

One of the most popular varieties, producing a harvest already 3.5 months after planting the seedlings. Excellent for fresh consumption and for fermentation. The heads of cabbage are slightly flattened, weighing 4.5-5 kg. The top leaf is light green, the center is white, the stalk is small. It is stored without processing all winter, grown for export, that is, it tolerates transportation well.

Atria F1

If you need cabbage for pickling, the best varieties are led by the Atria hybrid. Gives a large harvest, reaching full maturity 140 days after full germination. The heads of cabbage are elastic, dense, ferment well, and the leaves are also good for cabbage rolls. The taste is juicy, sweetish, without bitterness. Does not crack even after prolonged exposure to measles. Stored all winter.

Present

Refers to the forms of medium maturation, removable maturity occurs on the 135th day after planting the seedlings. It is not afraid of frost, but slows down growth during prolonged cold spells. It is recommended to grow in greenhouse conditions; when a stable above-zero temperature is reached and the sunny day lasts more than 6 hours, the cover is removed. Average resistance to diseases - they are not breeding grounds, but may suffer during an epidemic. Stored throughout the winter.

Midor F1

Hybrid form, ripening on the 155th day after full germination. The top leaf is a rich green color with a waxy coating, which ensures excellent preservation throughout the winter. The heads of cabbage are very dense, multi-leafed, and the stalk is small. Pronounced taste, no bitterness, ideal for pickling.

The best cabbage varieties to store for the winter

It is best to use for this purpose those forms that ripen for more than 145 days, but even mid-ripening ones will last through the winter in a completely viable state and 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 is removed from the root, the longer it will remain with all the vitamins and beneficial microelements.

Aggressor F1

This is not just one of the most productive and shelf-stable 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, careful care, large amounts of fertilizers and regular watering, it is practically not susceptible to diseases, and cut heads of cabbage can be stored for more than 6 months. The vegetable is quite large - up to 5 kg, does not crack, and remains elastic throughout the entire storage period. Great for salads, first and second courses and pickling.

Aggressor

Snow White

It ripens 3.5 months after planting the seedlings, grows well in open areas, but it is recommended to plant the seedlings in greenhouses or greenhouses. The heads of cabbage are dense, elastic, the leaves are snow-white and crispy. Due to the high concentration of nutrients, it is recommended for baby and dietary nutrition. It can be stored for more than 6 months without cracking or rotting. The variety itself is resistant to Phoma, but requires regular watering and fertilization. It is optimal for this purpose to use rotted compost or wood ash mixed with soil.

Snow White

Valentina F1

A late-ripening form that reaches removable maturity 145-150 days after full germination. Unpretentious, watering infrequently, resistant to diseases and short 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 the next year.

Valentina

Kolobok F1

A late-ripening hybrid that produces large, dense fruits weighing 5-5.5 kg. It may be affected by gray rot, or in exceptional cases by fomoz. Heads of cabbage sometimes rot, so the crop should be periodically checked for rot during storage. In general, Kolobok cabbage is a productive variety that can be stored for up to 7 months.

The best varieties of cauliflower

Compared to white cabbage, cauliflower is a relatively new guest on the Russian table, but it has long been loved by our fellow citizens. A whole complex of valuable amino acids, including lysine and arginine, ease of preparation, pleasant taste, low calorie content - there are a lot of useful properties. Today it is grown in many greenhouses, especially since it is unpretentious in care and is little susceptible to diseases.

Among the most popular varieties are Snow Globe, Express, Flora Blanca and others.

Snowball

A productive variety that produces about 4 kg from just one bed. 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.

Snowball

Express

Small socket and maximum weight up to 0.5 kg. Strong and healthy, little susceptible to diseases and pests. It belongs to the forms of early ripening and gives removable maturity already 60 days after planting the seedlings. It is afraid of prolonged frosts, so it is recommended to grow it in greenhouses or hothouses, and when the temperature rises to 15 degrees and above, the film can be removed. Productivity is average - up to 2 kg per 1 sq.m.

Express

Flora Blanca

A real decoration for garden beds. The rosette is quite high, which distinguishes it from other varieties, dense. Stores well for 3-4 months. It is recommended not to cut it from the root immediately after reaching ripeness (100-105 days), but to 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.

Flora Blanca

It is clear that this is only a small part of the varieties, but these are the most proven and indeed better varieties of white cabbage and cauliflower, the quality of which even we were convinced of.

VIDEO: The best varieties of early and late ripening

Hello, dear summer resident friends!

Few household plots are complete without a bed of white cabbage. And there are many reasons for this! After all, it contains almost all known vitamins, essential amino acids, “healthy” sugar, enzymes, and easily digestible vegetable protein. A huge variety of dishes are prepared from it and used for medicinal and cosmetic purposes.

Cabbage varieties, adapted to different weather conditions (cold-resistant, heat-resistant, drought-resistant), allow it to be grown in almost all regions of Russia. According to the ripening period, white cabbage can be early-ripening, mid-ripening or late-ripening. If you wish and climatic conditions allow, you can enjoy fresh cabbage from your own garden from the end of June by planting several varieties of different ripening periods in the garden.

Cabbage varieties

Ultra-early ripening cabbage varieties(growing season from 50 to 90 days): Transfer F1 (50-60 days), Express F1 (44-48 days), Zemlyachka (45-50 days), Premiere (50-55 days).

Early ripening varieties of cabbage(growing season 100-120 days), the yield is lower than mid- and late-ripening varieties, but it has very tender and juicy foliage. Is one of the first spring suppliers of fresh vitamins. It is consumed fresh or for preparing various dishes, but cannot be stored or fermented. Early ripening varieties and hybrids of cabbage include: June (90-117 days), Kazachok F1 (95-110 days), Golden Hectare 1432 (115-125 days), Number One Gribovsky 147 (93-110 days), Kraft (105- 115 days), Malachite F1 (100-108 days), Zarya (95-110 days), Skorospelaya (95-100 days), Ditmarsher (95-110 days), Nozomi (105-115 days), Matryona F1 (95- 105 days) and others.

Mid-season cabbage varieties(growing season 130-150 days), in turn divided into: mid-early and mid-late. They produce a higher yield than early-ripening varieties of cabbage, have a denser head, and are used for fresh consumption, pickling and storage. Mid-season varieties and hybrids of cabbage: Belorusskaya 455 (115-130 days), Ladoga F1 (135-150 days), Nadezhda (128-135 days), Stakhanovka 1513 (130-140 days), Slava 1305 (125-135 days), Gift (130-140 days), Dobrovodskaya (125-135 days), Kupchikha (135-150 days), SB3 F1 (120-135 days), Sibiryachka (130-150 days), Taininskaya (130-150 days), Favorite F1 (140-150 days) and others.

Late ripening cabbage varieties(growing season 160-180 days) - the most productive. It has much higher taste and consumer qualities, it stores well (under the right conditions it remains fresh until the next season). It is believed that less nitrates accumulate in late-ripening cabbage. Used for long-term storage, for processing and fresh consumption. Late-ripening varieties and hybrids of cabbage include: Amager - 611 (155-170 days), Kolobok F1 (165-175 days), Krumont F1 (150-160 days), Zimovka - 1474 (170-185 days), Kharkovskaya Zimnaya (160-185 days). 170 days), Lezhkiy (155-165 days), Monarch (170-180 days), Moscow late 15 (150-165 days), Aros F1 (155-165 days), Garant (170-180 days), Bianca (155- 165 days), Blizzard (160-180 days), Dominant (160 – 170 days), Understudy (155 – 160 days), Belfry F1 (160 – 180 days), Stone Head (175 – 185 days), Late Langedeyker (175 -180 days), Prestige F1 (150-165 days), Extra F1 (155-170 days) and others.

There are quite a lot varieties of white cabbage, which can be grown in almost any region of Russia, for example: Moskovskaya late 15, June, Golden Hectare 1432, Krumont F1, but, of course, it would be better to give preference to varieties adapted to the climatic conditions of a particular region.

For the Northern and Far Eastern regions, the following cabbage varieties are suitable: Sibiryachka 60, Iyunskaya, NIIOH 80, Parel, Khutorok, Number One, Vyuga. For the Central region: Albatross, Aros, Hermes, Solo, Belorusskaya 85, Ladozhskaya 22, Krumont F1, Moscow late and others. For the southern region: Kubanochka, Quartet, Marathon, Orbit, Chalice and others.

Pre-sowing seed preparation

If you use seeds from your garden to plant cabbage, you must first sort them out and leave only those that are larger than 1.5 mm. Before planting, they need to undergo antifungal treatment. This is done as follows: the seeds are immersed in warm water (temperature 48-50 degrees) for 15-20 minutes. After this, they are immediately immersed in cold water for 1-2 minutes and laid out on a napkin to dry.

To treat cabbage seeds, you can use a warm 1% solution of potassium permanganate (soak for 25 minutes) or use special preparations from specialized stores. For example: Maxim, Fitosporin-M, Albit, Baktofit. The processing time for cabbage seeds is from 8 to 18 hours, depending on the preparation used.

If cabbage seeds were purchased in a store, then the packaging should indicate whether they have undergone pre-sowing treatment. In this case, they should neither be heated nor pickled. If the seeds are painted in different colors (encrusted), this means that they have already been fully prepared and can be immediately sown in the soil (without pre-soaking). Before sowing, unencrusted cabbage seeds must be soaked for 12 hours in any nutritious growth stimulant: Potassium humate , Epin (2 drops per 0.5 cup of water), Zircon. Then the seeds need to be washed with clean water. The next step in preparing cabbage seeds for sowing is to soak them for 12 hours until completely swollen. Plates with cabbage seeds are placed in a warm place, the water in them must be changed every 4 hours, and the seeds must be mixed. While soaking, the cabbage seeds should just swell. After this procedure, the seeds in damp cloths (gauze) are placed on the top shelf of the refrigerator (+1...+3 degrees) for 24 hours. This hardening procedure speeds up the germination of plants and increases their cold resistance.

It’s worth mentioning right away that it makes sense to grow cabbage seedlings indoors, only ultra-early and early ripening varieties of cabbage, in order to get tasty vitamin products on your plot at an early stage. The first reason is that it is difficult to create the recommended conditions for growing high-quality seedlings in indoor conditions (more on this in the next article). And mid-ripening and late-ripening cabbage varieties are planted as seedlings at a time when natural weather conditions allow cabbage seedlings to be grown directly on the site. I prefer to sow mid-season and late-ripening varieties of cabbage with seeds directly onto pre-prepared beds at the optimal time. Perhaps this technique is not acceptable only for the regions of the Far North.

Sowing dates for early ripening cabbage varieties for seedlings depend on the region of residence, but you need to remember that 35-45 days should pass from the moment the seedlings emerge until they are transplanted into open ground. Considering that well-rooted cabbage seedlings can withstand light frosts, for central Russia and the North-Western regions the optimal time for planting early ripening cabbage varieties for seedlings is March 5-15.

Best regards, Sergey Mozgovykh

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White cabbage in the photo

Fresh white cabbage contains the same amount of vitamin C as oranges or lemons, and Brussels sprouts and cauliflower contain 1.5-2 times more. Cabbage has a high content of vitamin P, the amount of which in it exceeds the content of this vitamin in any other vegetables (with the exception of parsley and spinach). Cabbage supplies the body with a complex of minerals that help maintain normal acid-base balance in the body. Vitamin U contained in cabbage juice is considered as an anti-ulcer factor.

Varieties of white cabbage are divided into three main groups according to harvest time - early, mid-season and late. Red and Chinese cabbage have an original taste.

Seeds of white cabbage "Nozomi" F1 in the photo
White cabbage “Nozomi” F1 in the photo

"Nozomi" F1- extra-early hybrid, ripens 45-55 days after planting. The plants are compact, with a small rosette of leaves. The heads of this early variety of white cabbage are spherical, glossy, green in color, excellent taste, weighing from 1.0 to 1.8 kg.

Seeds of white cabbage "Iyunskaya" in the photo
White cabbage "June" in the photo

"June"- ultra-early ripening, ready for consumption already in July. The plant is compact. Round, dense head, weighing 1.0-2.4 kg.

Seeds of white cabbage “Transfer” F1 in the photo
White cabbage “Transfer” F1 in the photo

"Transfer" F1- early ripening hybrid. From germination to the beginning of economic suitability 72-112 days. The socket is compact. The head is dense, round in shape. Weighing 0.8-3.0 kg.

Seeds of white cabbage "Copenhagen Market" in the photo
White cabbage "Copenhagen Market" in the photo

"Copenhagen Market"- high-yielding, cold-resistant early variety. From planting seedlings to ripening 60-65 days. The plant is small and compact. This is one of the best varieties of white cabbage with rounded, dense heads, weighing 2.0-2.5 kg, of excellent quality. Used fresh.

Seeds of white cabbage "Brunswick" in the photo
White cabbage "Brunswick" in the photo

Brunswick- early variety. From planting seedlings to ripening 90-95 days. The plant is large, the rosette of leaves is 90 cm. The heads of cabbage are large, 2.0-4.0 kg, flat, light green, medium-dense. They have a delicate, thin internal structure.

Seeds of white cabbage "Dietmarscher Frewer" in the photo
White cabbage "Dietmarscher Freuer" in the photo

"Dittmarscher Frewer"- early variety. From germination to the beginning of ripeness 76-112 days. The head of cabbage is round in shape with good density, weighing 0.8-1.1 kg. High ripening rate, used fresh.

Seeds of white cabbage "Cossack" F1 in the photo
White cabbage “Cossack” F1 in the photo

"Cossack" F1-early hybrid. A dense, round head weighing 0.8-1.2 kg, resistant to cracking.

Seeds of white cabbage "Gribovsky" 147 F1 in the photo
White cabbage “Gribovsky” 147 F1 in the photo

"Gribovsky" 147 F1- early. From emergence to maturity 79-110 days. With good density, the head of cabbage has a round shape and weighs 0.9-2.9 kg.

Seeds of white cabbage “Solo” F1 in the photo
White cabbage “Solo” F1 in the photo

"Solo" F1- early hybrid. From germination to technical ripeness 85-94 days. The head of cabbage is round in shape, with good density, weighing 1.2-2.0 kg.

Seeds of white cabbage “Polar K 206” F1 in the photo
White cabbage “Polar K 206” F1 in the photo

"Polar K 206" F1- early - from germination to maturity 82-110 days. The head of cabbage is round in shape, quite dense, weighing 1.6-3.0 kg, productive.

These photos show varieties of early ripening white cabbage:

Variety of early ripening white cabbage photo “Iyunskaya”
Early ripening variety of white cabbage photo “Transfer” F1

The best mid-season varieties of white cabbage

Seeds of white cabbage “Sugar Queen” F1 in the photo
White cabbage “Sugar Queen” F1 in the photo

"Sugar Queen" F1- heads of cabbage are leveled, rounded-flat, weighing 3-4 kg. The leaf is crispy, very juicy, the sweetest of all known.

Seeds of white cabbage "Avak" F1 in the photo
White cabbage "Avak" F1 in the photo

"Avak" F1- the head is heavy (4-6 kg), round-flat in shape, white in cross-section with a delicate internal structure. The cuff leaves cover the surface between the rows, which creates an obstacle to weed growth.

Seeds of white cabbage “Golden Hectare 1432” in the photo
White cabbage “Golden hectare 1432” in the photo

"Golden hectare 1432"- mid-early widespread variety, from 102 to 120 days from germination to harvest. The head is round, light gray-green, medium dense, weighing up to 3 kg. Relatively resistant to cracking of heads of cabbage.

Seeds of white cabbage "Nadezhda" in the photo
White cabbage "Nadezhda" in the photo

"Hope"- high-yielding, with a high content of sugars. Head weight is 2.4-3.4 kg. The heads of cabbage are resistant to cracking.

Seeds of white cabbage "Belorusskaya 455" in the photo
White cabbage "Belorusskaya 455" in the photo

"Belorusskaya 455"- ripens 120-130 days after germination. The head of cabbage is round or flat-round in shape, very dense, weighing 2.3-3.5 kg.

Seeds of white cabbage "Malachite" F1 in the photo
White cabbage “Malachite” F1 in the photo

"Malachite" F1- from germination to harvest it grows in 90-110 days. The head of white cabbage of this mid-season variety is round, of good density, its average weight is 1.3-1.5 kg.

Seeds of white cabbage “Slava 1305” in the photo
White cabbage “Slava 1305” in the photo

"Slava 1305"- from germination to ripening 100-130 days. The head of cabbage is round-flat in shape, with good density, weighing 2.4-4.5 kg.

Seeds of white cabbage “Losinoostrovskaya 8” in the photo
White cabbage “Losinoostrovskaya 8” in the photo

"Losinoostrovskaya 8"- head of cabbage weight 2-4 kg. Heads of cabbage are stored until January. A relatively resistant variety to clubroot disease. Used fermented and fresh.

Seeds of white cabbage "Amager 611" in the photo
White cabbage "Amager 611" in the photo

"Amager 611"- productive, transportable, frost-resistant. Harvest 120-125 days after planting seedlings. The head of cabbage is round-flat in shape, weighing 2-4 kg, high density, resistant to cracking, stored until April.

Seeds of white cabbage “Zimovka” 1447 in the photo
White cabbage “Zimovka” 1447 in the photo

"Wintering" 1447- with a head weight of 2-2.5 kg. Resistant to cracking. Shelf life: 12 months. As storage progresses, the taste improves.

Seeds of white cabbage "Crumont" F1 in the photo
White cabbage “Crumont” F1 in the photo

"Crumont" F1- ripens 165-170 days after germination. The shape of the head of this late-ripening variety of white cabbage is round or round-flat, weighs 1.9-2.1 kg, and is resistant to cracking. Can be stored for up to 7 months.

Seeds of white cabbage “Moscow late” in the photo
White cabbage “Moscow late” in the photo

"Moscow Late"- head of cabbage up to 15 kg, round, white, dense.

White cabbage seeds “Gift” in the photo
White cabbage “Gift” in the photo

"Present"- from germination to ripening 114-130 days. The heads of cabbage are flat-rounded, dense, weighing up to 4.5 kg, and can be stored well for a long time in winter.

Seeds of white cabbage "Late Langedijker" in the photo
White cabbage "Late Langedijker" in the photo

"Langedijker late"- This is one of the best varieties of white cabbage for the middle zone, as it is suitable for long-term storage and is resistant to disease. The head is oval in shape, weighs up to 4 kg, dark gray-green in color.

White cabbage "Albatross" F1 in the photo

"Albatross" F1- hybrid, from germination to maturity 140-155 days, the head of cabbage is very dense, round in shape, weighing 2.5 kg. High keeping quality, at the end of May - 92% of heads of cabbage preserved.

Red cabbage in the photo

This cabbage differs from white cabbage in the intense red-violet color of the leaves. This is a cold-resistant crop with dense, highly shelf-stable heads. Contains substances important for the human body.

In terms of taste and dietary qualities, all varieties of red cabbage are superior to white cabbage. It contains sugars up to 5%, crude protein (1.5-2%), sodium salts, potassium, calcium, magnesium, iron, phosphorus, iodine. Compared to cabbage, it has half the fiber, but more vitamin C and provitamin A, as well as vitamins B1, B2, B3 and PP.

Seeds of red cabbage "Mars" in the photo
Red cabbage "Mars" in the photo

"Mars"- mid-season variety. From planting seedlings to the start of harvesting, 105-110 days. The heads of cabbage are round-flat, dark purple, medium density, weighing 1-2 kg.

Red cabbage seeds “Late Beauty” in the photo
Red cabbage “Late Beauty” in the photo

"Late Beauty"- forms a medium-sized leaf rosette, 90-100 cm. The heads of cabbage are purple, oval, dense, large, weighing 2-3 kg. This is one of the best varieties of red cabbage, characterized by high yield, and it stores very well. Used fresh and for salads.

Red cabbage "Early Beauty" in the photo

"Early Beauty"- the variety is very early ripening. The rosette of leaves is small, up to 40 cm. The heads of cabbage are reddish-violet, round-oval, medium-dense, weighing 1-2 kg.

The agricultural technology for growing red cabbage is similar to the agricultural technology for white cabbage, but it is less damaged by diseases and pests than white cabbage. It is usually grown by seedlings. Used for preparing colored salads, stewing, marinades.

Look at photos of red cabbage varieties of different ripening periods:

Red cabbage seeds "Early Beauty" in the photo
Red cabbage variety “Late Beauty” in the photo

Beijing cabbage in the photo

The lower leaves of Chinese cabbage are collected in a dense rosette with a diameter of 30-50 cm. All varieties of Chinese cabbage are rich in potassium, calcium and iron salts. The leaves contain a large amount of vitamins. Both headed and half-headed varieties are common. It is grown from seeds and through seedlings.

Read the description of the best varieties of Chinese cabbage and their photographs.

Seeds of Chinese cabbage "Cha-cha" F1 in the photo
Beijing cabbage "Cha-cha" F1 in the photo

"Cha-cha" F1-extra-early hybrid. Ripens in 50-55 days. The heads of cabbage are medium-sized, round-goblet-shaped, weighing 2.5-2.8 kg.

Peking cabbage seeds Nika F1 in the photo
Peking cabbage Nika F1 in the photo

Nika F1- a fast-growing plant that produces dense heads of elongated, cylindrical shape from delicate, crisp leaves of light or pale green color. The diameter of the “head of cabbage” is 35-45 cm, weight is about 900 g. The taste is high.

Seeds of Chinese cabbage "Orange Mandarin" F1 in the photo
Peking cabbage "Orange Mandarin" F1 in the photo

"Orange Mandarin" F1- the outer, light green leaves of the head of cabbage hide a beautiful, tangerine-orange core. Mid-season hybrid for summer sowing, ripening in 60-70 days.

An elongated head of cabbage of the “Orange Mandarin” variety, weighing about 1.7 kg
The rosette of leaves of the Orange Mandarin variety has a diameter of about 45 cm

As you can see in the photo, this variety of Chinese cabbage has a rosette of leaves with a diameter of about 45 cm, an elongated head, weighing about 1.7 kg.

Seeds of Chinese cabbage “Northern Beauty” F1 in the photo
Peking cabbage “Northern Beauty” F1 in the photo

"Northern Beauty" F1- a very early, productive, stem-resistant hybrid. Heads of cabbage up to 2.8 kg.

Peking cabbage seeds “Russian size” F1 in the photo
Peking cabbage “Russian size” F1 in the photo

"Russian size" F1- large heads of cabbage weighing up to 4 kg! A wonderful late-ripening hybrid, ripening in 80-90 days, resistant to stemming and low temperatures.

All varieties of Chinese cabbage are sown in the middle zone in mid-May. To avoid bolting, do not plant seeds very early.

Cauliflower in the photo

Nowadays, cauliflower has lost its exoticism, but, compared to cabbage, it is bred on an immeasurably smaller scale. All varieties of cauliflower, as a relatively new crop, are grown mainly in areas of large cities.

In terms of nutritional value and taste, cauliflower occupies one of the first places among vegetables. It differs from other representatives of cabbage plants in its increased content of protein, vitamins and mineral salts. Cauliflower is a light-loving crop that requires moisture and soil fertility. Care consists of weeding, watering, hilling, loosening the soil and fertilizing. The best varieties of cauliflower are recommended for fresh consumption, freezing and canning.

Check out the names of cauliflower varieties for open ground in the middle zone.

Cauliflower seeds "Domestic" in the photo
Cauliflower “Domestic” in the photo

"Domestic"- mid-early variety. From germination to economic suitability 100-120 days. The head is white, dense, medium in size, weighing 700-900 g.

Cauliflower seeds "Movir 74" in the photo
Cauliflower "Movir 74" in the photo

"Movir 74"- early ripening, cold-resistant. The heads are round-flat, dense, weighing 500-1300 g, of high taste.

Cauliflower seeds "Autumn Giant" in the photo
Cauliflower "Autumn Giant" in the photo

"Autumn Giant"- late ripening, 220-250 days to economic ripeness. Forms a very large, dense top-class head.

Cauliflower seeds "Alpha early" in the photo
Cauliflower "Alpha early" in the photo

"Alpha Early"- a very early ripening variety. The period from germination to economic ripeness is 85-118 days. It has a rounded flat head of pure white color with a bumpy surface.

Cauliflower seeds "Snowball A" in the photo
Cauliflower "Snowball A" in the photo

"Snowball A"- a medium variety in terms of ripening, the head is white with a yellowish tint, weighing 0.4-0.7 kg.

Cauliflower seeds "Four Seasons" in the photo
Cauliflower "Four Seasons" in the photo

"Four Seasons"- this is one of the best varieties of cauliflower for open ground with large, milky-white, dense heads. Sowing is possible in early spring, summer and autumn in greenhouses.

Erfurt cauliflower seeds in the photo
Cauliflower "Erfurt" in the photo

"Erfurt"- average ripening period. The head weighs 0.4-0.8 kg, white with yellowish tint.

Cauliflower "Adler spring" in the photo

"Adler Spring"- heads are round-flat, medium and large, from 0.3 to 1.2 kg, white-cream. The density is good.

“Adler Spring” has rounded-flat heads (photo)
The “Adler spring” head has a coarse-grained head (photo)

Look at the photo - this variety of cauliflower has a coarse-grained head surface.

Cauliflower seeds “Russian size” F1 in the photo
Cauliflower “Russian size” F1 in the photo

"Russian size" F1- large, snow-white, weighing up to 4 kg, grows in 120 days in your garden bed!

Cauliflower seeds "Snow Queen" F1 in the photo
Cauliflower “Snow Queen” F1 in the photo

"Snow Queen" F1- with small neat heads that reach a weight of 300 g. Ripens earlier than all varieties and hybrids.

Cauliflower seeds “White perfection” F1 NK in the photo
Cauliflower “White Perfection” F1 NK in the photo

"White perfection" F1 NK,

Cauliflower seeds "Amethyst" F1 in the photo
Cauliflower "Amethyst" F1 in the photo

"Amethyst" F1- with deep purple colored heads.

"Collage" F1- 4 cauliflower hybrids of different colors that perfectly complement each other (white, yellow, light green and purple).

Shannon cauliflower seeds in the photo
Cauliflower "Shannon" in the photo

"Shannon"- with a head of an original shape, a beautiful bright green color, weighing 0.8-1.2 kg.

To obtain several harvests, 4-5 periods of sowing and planting seedlings are possible at intervals of 10-15 days. When forming the heads, they are shaded by breaking 1-2 top sheets.

Kohlrabi cabbage differs from other types of cabbage in appearance. It looks more like rutabaga or turnip. The thickened stem fruit, on which leaves with long petioles are placed, is eaten. The overgrown stem tastes like a cabbage stump, but it is tastier, juicier and sweeter.

Kohlrabi cabbage in the photo

The stem fruit is round or oval in shape, its vitamin C content is not inferior to lemon, it also contains other vitamins, as well as mineral compounds of sodium, potassium, magnesium, calcium, iron, phosphorus, iodine.

Kohlrabi is eaten fresh and boiled.

All varieties of this type of cabbage are characterized by a short growing season, so kohlrabi can be harvested 2-3 times per season.

The harvest is harvested when the diameter of the stem reaches 6-8 cm, avoiding overripeness. Overripe ones become rough, fibrous, and unsuitable for food.

Seeds of "Delicious white" kohlrabi cabbage in the photo
Kohlrabi cabbage variety “Delicious white” in the photo

"Gourmet white"- medium-late variety, for growing in open ground. The fruit is very juicy, spherical in shape, 8-12 cm in diameter. Vitamin rich, with a lot of sugars. This variety of kohlrabi cabbage is harvested without allowing it to outgrow.

Kohlrabi seeds “Violetta” in the photo
Kohlrabi variety “Violetta” in the photo

" Violet"- medium late variety. The stem fruit is large, purple, located high above the ground and remains tender for a long time, without becoming woody. This is one of the best varieties of kohlrabi, since the plants do not shoot, do not overgrow and are frost-resistant. Tolerates frosts down to -8°C.

Vienna white kohlrabi seeds in the photo
Kohlrabi variety “Vienna White” in the photo

"Vienna White"- early variety, from germination to ripeness 65-80 days.

The Vienna White has a pale green color (photo)
“Vienna White” has white, tender, juicy flesh (photo)

Pay attention to the photo - in this variety of kohlrabi, the diameter of the stem reaches approximately 7-9 cm, the color is pale green, the flesh is white, tender, juicy, the plant weight is 1.0-2.5 kg.

Heat and drought resistant variety.

Vienna blue kohlrabi seeds in the photo
Kohlrabi variety “Vienna Blue” in the photo

"Vienna Blue"- mid-season variety, stem fruit of original color. The pulp is tender, white, plant weight is 1-2.5 kg. Frost-resistant.

Kohlrabi cabbage seeds “Giant” in the photo
Kohlrabi cabbage variety “Giant” in the photo

"Giant"- late variety, from germination to technical ripeness - 112-136 days, large stem fruit, from 15 to 20 cm in diameter, light green, tender, juicy pulp, plant weight 2.5-3.0 kg. Easy to grow, heat and drought resistant.

Kohlrabi variety “Optimus blue” in the photo

"Optimus Blue"- small to medium-sized rosette with asymmetrically arranged leaves. The color of the leaves is dark green, with a waxy coating, the veins and petioles are purple.

Kohlrabi variety “Optimus blue” purple in color (photo)
Kohlrabi variety “Optimus blue” is a flat-rounded stem fruit (photo)

These photos show that the kohlrabi variety “Optimus Blue” has a flat-round shaped stem with a purple color.

Kohlrabi cabbage seeds “Russian size” F1 in the photo
Kohlrabi cabbage variety “Russian size” F1 in the photo

"Russian size" F1- when optimal conditions are created, it grows up to 5 kg. When fresh, the pulp is invariably juicy and deliciously crisp.

Broccoli in the photo

Greenhead broccoli (also called collard greens)- one of the forms is colored. The fleshy heads with stems are eaten fresh or canned. They taste good and are superior to cauliflower in terms of protein, carbohydrates, and vitamins.

The advantages of all varieties of broccoli include early ripening and cold resistance. It can tolerate frosts down to -5...-7°C and is less demanding than cauliflower in terms of growing conditions.

The harvest is harvested several times. First, cut off the apical head with unopened buds when it reaches a diameter of 10-25 cm and, as the axillary shoots grow and heads form on them, the collection is repeated.

The best varieties of broccoli include:

Broccoli seeds “Tonus” in the photo
Broccoli variety “Tonus” in the photo

"Tone"- a very early ripening variety, the growing season is 60-90 days from emergence. It is distinguished by friendly harvest ripening. The head is of medium density, dark green, weighing 160-200 g, and does not lose its commercial quality for a long time. After cutting the central head, lateral ones are formed. The variety has high taste qualities.

Broccoli "Arcadia" F1 in the photo

"Arcadia" F1- mid-season hybrid. From sowing to ripening 110 days. The plant is powerful and tall. The head is large, clearly dome-shaped, dark gray-green in color, very compact. After the top bud is trimmed, the plant continues to produce good sized lateral heads. Used both fresh and for processing. It is especially good during cold seasons and gives a high yield even when planted in dense areas.

"Kolobrais"- an early ripening variety, the period from germination to technical ripeness is 85-100 days. The head is green-blue. This variety of broccoli cabbage is one of the best for the middle zone; it can be grown almost throughout the entire territory of Russia.

"Vitamin"- early ripening variety. Medium height plant. The rosette is semi-vertical, 40-58 cm in diameter. The head is rotated-broadly elliptical, medium-sized, uncovered, medium-dense, green. The weight of the head from the main shoot is 200-300 g. Recommended for fresh use and processing.

Broccoli seeds “Russian size” F1 in the photo
Broccoli variety “Russian size” F1 in the photo

"Russian size" F1- the largest broccoli cabbage (up to 3 kg), ripening in medium terms. It can be stored in the field for a long time without loss of consumer qualities.

Broccoli seeds "Linda" in the photo
Broccoli "Linda" in the photo

"Linda"- mid-season variety, the period from full germination to the onset of technical ripeness is 80-85 days. Forms a large, dark green, elliptical head. Head weight 300-400 g.

These photos show the varieties of broccoli, the most popular in the middle zone:

Popular broccoli variety “Tonus” in the middle zone (photo)
Popular broccoli variety "Linda" in the middle zone (photo)

Savoy cabbage in the photo

A distinctive morphological feature of Savoy cabbage is the vesicular structure of its thin leaves. The head of cabbage is light green on top, light yellow inside, loose. All varieties of Savoy cabbage contain carotene, many vitamins, mineral salts, protein and fiber, like other types of cabbage.

The best varieties of Savoy cabbage are:

Savoy cabbage seeds "Vertu 1340" in the photo
Savoy cabbage variety “Vertu 1340” in the photo

"Vertu 1340"- late variety for winter consumption. From germination to ripening 130-155 days. The head of cabbage is flat, of good density, weighing 1.2-2.7 kg. The leaf tissue is finely bubbled, the edge is wavy, the color is gray-green, with a waxy coating.

Savoy cabbage seeds "Vertu" in the photo
Savoy cabbage variety “Vertu” in the photo

"Vertu"- medium variety, from planting seedlings to ripening 90-100 days. The heads of this variety of Savoy cabbage, suitable for the middle zone, are grayish-green in color, semi-flat in shape, weighing 1.5-2.0 kg.

Savoy cabbage seeds "Vertus" in the photo
Savoy cabbage variety "Vertus" in the photo

"Vertus"- mid-late, growing season from the emergence of seedlings to the onset of technical ripeness is 110-130 days. This is one of the best varieties of Savoy cabbage for the middle zone with gray-green leaves. The shape of the head of cabbage is flat, the weight of the head of cabbage is 1.5-2.0 kg.

Savoy cabbage is grown and harvested in the same way as white cabbage varieties corresponding to early ripening.

This cabbage is not only frost-resistant, but also drought-resistant, and relatively resistant to cracking of heads. Savoy cabbage is consumed fresh and processed. It is not suitable for storage and canning.

Look at the photos of the best varieties of Savoy cabbage, popular among Russian gardeners:

Savoy cabbage variety "Vertu 1340" popular among Russian gardeners (photo)
Savoy cabbage variety "Vertu" popular among Russian gardeners (photo)

Technology for growing different types of cabbage in open ground

Cabbage of all types is a light-loving plant. To the greatest extent, it needs light in the seedling and outlet phase. Due to lack of light, the plants become very elongated, have small leaves and small loose heads of cabbage.

All types of cabbage are cold-resistant. Seeds germinate at +3...+5°С, the optimal temperature for growth is +15...+18°С, however, plant development can continue at +5...+10°С, especially in the autumn months. Plants tolerate frosts down to -5...-7°C without damage.

There are two technologies for growing cabbage in open ground: seedlings and non-seedlings. It is very demanding on soil fertility. If manure was not applied to the previous crop, compost or well-rotted humus is added to the soil during autumn digging.

During the period of growing cabbage seedlings of different types, three feedings are carried out: 1st 10 days after picking (if without it, then in the phase of the 2nd true leaf) - 20 g of ammonium nitrate and superphosphate, 15 g of potassium salt per 10 liters of water ); 2nd - 12-15 days after the first - mullein infusion in a concentration of 1:20; the third - 4-5 days before planting - with organic fertilizers (mullein 1:15, bird droppings 1:20) with the addition of 20 g of superphosphate and potassium salt per bucket of solution. Fertilizer solution consumption is 5 liters per 1 m2. After fertilizing, the plants must be watered with clean water.

Well-grown seedlings should have 4-5 leaves. Plant the plants as deep as possible (up to the 1st leaf), but without covering the apical bud. The soil around the plant is compacted and watered abundantly. 10 days after planting, the cabbage is fed again. Start with ammonium nitrate - 20 g per 10 liters of water, one liter per plant. Then - as needed, with organic matter (infusion of mullein 1:10 or bird droppings 1:20).

The best age of seedlings is 45-55 days. Following the correct agricultural techniques for growing cabbage in open ground, the seeds are planted to a depth of 3-4 cm. The optimal sowing time for the seedless method is April 10-20. Sow in rows at a distance of 60-70 cm. In the phase of 4-5 true leaves, plants are thinned at a distance of 40-50 cm. The soil is kept free of weeds all summer.

Cabbage is planted in open areas. Its best predecessors are legumes, nightshades, pumpkin crops and onions. To prevent the development of diseases and pests, cabbage should not be returned to its original place before 3-4 years. Cabbage is grown through seedlings and direct sowing of seeds in the ground in a permanent place. Shoots appear on the 7-12th day. When stored, the seeds remain viable for 4 years.

With the seedless method, plants develop a more powerful root system that penetrates deeply into the soil, which provides them with a better water regime. The growing season is shortened by 14-16 days. Seed placement depth is 3-4 cm, row spacing is 70 cm, in a row - 50-60 cm.

Considering all the features of growing cabbage, do not forget that this crop is very moisture-loving. Without regular watering it is impossible to get a harvest. To grow a head of cabbage weighing 2 kg, the plant will need about 200 liters of water.

The crop is harvested depending on the type and variety according to the timing, without overstaying in the garden. Late cabbage is harvested before frost sets in, as the heads of cabbage ripen, when the upper covering leaves are still green and the lower ones begin to turn yellow.

Heads of cabbage are best preserved without light, at a temperature of 0...+1 °C, air humidity 90-95%.

Brussels sprouts in the photo

Brussels sprouts are a biennial plant. In the first year, it forms a stem 35-70 cm high with long-petioled leaves, in the axils of which small (2.5-5 cm in diameter) round or oval heads of up to 40-60 pieces are formed. on a plant with a total weight of up to 700 g. Leaf blades are flat to spoon-shaped, green, less often purple, with a slight waxy coating. The leaves at the top of the shoots form a rosette. The surface of the leaf itself is bubbly.

In the second year, flower shoots develop from the apical bud and from the buds on the shortened lateral shoots, on which pods with seeds are formed.

This cabbage is grown in seedlings and without seedlings, that is, by direct sowing of seeds in the ground. Seeds germinate already at +2...+3°C, but at +18...+20°C seedlings appear much faster, on the 3-4th day. The best temperature for plant growth is +15...+18°C. High temperatures (above +25°C) delay the formation of heads. But Brussels sprouts can withstand low temperatures and frosts down to minus -7...-8°C without damage. It is more cold-resistant than the latest ripening varieties of white cabbage.

Following the technology for growing Brussels sprouts, the plants need to be provided with fertile soil and regular watering, especially during the period of sprout formation. Care consists of loosening the soil with slight hilling, weeding, and fertilizing. One of the features of growing Brussels sprouts is the application of fertilizing during the growth of the rosette of leaves. During this period, nitrogen fertilizers are given at the rate of 20 g per 10 liters of water. When repeated feedings, 30-40 g of phosphorus and potassium are added to nitrogen. The main amount of organic fertilizers (compost or manure) - 5-6 buckets per 10 m2 - is applied in the fall for digging.

Good predecessors for Brussels sprouts are cucumbers, tomatoes, onions, potatoes, and beets. Cabbage should not be returned to its original place earlier than after 3-4 years.

A month before harvesting, the tops of the plants are removed. This technique accelerates the ripening of heads of cabbage and increases their yield.

Adhering to the correct agricultural technology for growing Brussels sprouts, harvesting is carried out at the latest possible time, cutting out the heads as they ripen or in one go. For use in winter, plants are dug up along with the roots and placed in sand (to the depth of the roots) in greenhouses, basements, and vegetable stores. Heads of cabbage on the stem can be stored for up to two months at a temperature of 0...-1 °C and air humidity of 90-95%.

The nutritional and taste qualities of Brussels sprouts are due to their high protein content, which in terms of the presence and ratio of amino acids is not inferior to meat and milk protein. In terms of the content of vitamins and minerals, Brussels sprouts are significantly superior to other types of cabbage. Among cabbages, it holds the record for the amount of useful salts of potassium, magnesium and iron. It contains valuable organic compounds - carbohydrates, fats, enzymes, fiber, carotene and various vitamins. It contains three times more easily digestible proteins and ascorbic acid than white cabbage.

Heads of cabbage, as a very valuable dietary vegetable, are especially useful for people with cardiovascular diseases and those who have undergone surgery, as they can stimulate the wound healing process. The juice of this cabbage is useful for diabetes and pancreatic diseases.

The heads of cabbage are boiled and eaten as an independent dish with butter, milk or sour cream sauce, or as a side dish. They are put into soups, dried, canned, pickled (like cauliflower) and frozen.

Among the varieties of Brussels sprouts there are early ripening ones with a growing season from the emergence of seedlings to the mass ripening of heads - 130-150 days.

Brussels sprouts seeds "Hercules 1342" in the photo
Brussels sprouts variety "Hercules 1342" in the photo

Widely known variety "Hercules 1342" has a growing season of 110-120 days.

Foreign high-yielding hybrids: "Explorer""Alcazar", "Acropolis", "Kronos", "Porter", "Troyan"

Brussels sprouts seeds "Rudnerf" in the photo
Brussels sprouts variety "Rudnerf" in the photo

-mid- and late-ripening, as well as early high-yielding variety "Rudnerf" Brussels sprouts variety "Isabella" in the photo

Of the new varieties, “Isabella” is of interest, with purple-green colored heads that have a more piquant taste than standard green ones.

One of the favorite and widespread crops in our country is white cabbage. Today, a wide variety of varieties of this vegetable have been developed; they differ in the timing of harvest ripening; when choosing a variety, it is worth considering its purpose. In order to quickly enjoy the taste of fresh lettuce, you need to choose an early one, and if you need the heads of cabbage to be stored for a long period (winter), it is worth planting a variety with a late harvest.

Extra early varieties

Dumas F1

An ultra-early high-yielding hybrid, the period of ripening of heads of cabbage lasts only 50-55 days after planting the seedlings in the ground. The heads are round in shape and light in weight, only 1-1.5 kg, the color of the surface leaf plate is light green, sometimes blue, and white in cross section. The hybrid is highly valued for its ability to bear fruit well even in unfavorable conditions (shade, density, drought); it is not intended for long-term storage.

Hermes

The variety is ultra-early ripening, from pecking of seedlings to harvesting the heads, it takes about 55-58 days. The round-shaped heads of cabbage weigh only about 2 kg, the color of the leaf blade is dark green. The variety is usually used for preparing various dishes or preserving it, as it contains large amounts of calcium, iron, vitamins A, C and nutrients. It is resistant to cracking.

Zosia F1

The ripening period of cabbage after germination lasts 50-60 days, so this hybrid can be safely classified as ultra-early ripening. The density of the heads of cabbage is good, their shape is round, and the color of the surface leaves is light green, white in cross-section, weight ranges from 3-4.2 kg. The crop can be grown in open ground and in greenhouses or greenhouses; it is resistant to most diseases of white cabbage, does not crack and does not bloom.

Express

An early-ripening, productive variety of white cabbage, you can enjoy fresh vegetables 45-55 days after sowing the seeds. The heads of cabbage are round, the color of the surface leaf plates is light green, and in cross section they have a whitish-yellow hue. The weight of a mature head varies from 0.8 to 1.5 kg. The variety tolerates low temperatures almost painlessly, does not bloom and does not crack.

Nozomi F1

The hybrid is extra-early; harvesting can be done just 45-55 days after planting the seedlings in open ground. The shape of the heads of cabbage is spherical, the leaf blades are smooth, green in color, the weight of a mature head does not exceed 2 kg, they are well preserved on the root. The hybrid can produce a bountiful harvest even when the soil is waterlogged and is immune to Alternaria and blackleg.

Early varieties

Vestri

A high-yielding early variety, 80-95 days after planting the seedlings, you can harvest the crop from the beds en masse. The shape of mature heads is rounded-flat, the color of the leaf blades is green, the weight of the head can reach from 4 to 8 kg. The variety is immune to Fusarium wilt and black rot, recommended for fresh consumption and processing, and can retain its properties for 4 months.

Granddaughter F1

The heads are fully formed 85-100 days after the seedlings emerge. The heads of cabbage have an even rounded-flat shape, the diameter of the leaf plate is 45-50 cm, the density is average, the weight does not exceed 2 kg. The hybrid is valued for its intensive formation of heads and excellent commercial and taste qualities, and is resistant to cracking. mainly used for processing.

Golden hectare

It belongs to early ripening varieties, although cabbage heads are fully formed 95-110 days after the first shoots peck. Their weight varies from 1.5 to 3.5 kg, their shape is round, dense structure, the upper leaf plates are white-green in color. Under optimal growing conditions, it yields well, is well transported over long distances, and is resistant to blooming and cracking.

Losinoostrovskaya 8

The ripening of the crop lasts 80-100 days after planting the seedlings. The heads are round-flat of medium size and density (2.5-3.5 kg), the leaf blades are medium-sized, have weak pigmentation along the edges and a waxy coating throughout the leaf, their color is gray-green. The variety is excellent for pickling and processing. Has increased resistance to clubroot.

Craft F1

An early ripening hybrid, characterized by the formation of heads 105-110 days after seed germination. The heads of cabbage are ordinary, round, their color is green, and in cross-section - white, the weight of mature heads is about 2 kg, the density is average. Under optimal growing conditions, the hybrid yields well, does not crack, and is immune to Phoma, white and gray rot.

Medium varieties

The most productive medium varieties include the following:

Slava 1305

It is one of the best varieties of white cabbage with an average harvest ripening period (100-120 days) for open ground conditions, and is widely distributed in the Moscow region. Heads of cabbage often have a round shape, less often – rounded-flat, their weight varies between 3.5–5 kg, and the leaf density is average. The variety is more resistant to cracking than other mid-season varieties, transports well and can retain its qualities for three months.

Zephyr F1

A representative of mid-season hybrids of white cabbage, the heads will be ready for consumption 95-115 days after the seedlings emerge. The round head of cabbage has slightly corrugated leaves, weighs up to 2 kg, the color of the outer leaf plates is light green and white in cross section. On the vine, mature heads can last up to 30 days and do not crack. The hybrid is immune to fusarium and flowering.

Hope

A productive variety with an average period of ripening of heads of cabbage, the formation period lasts from 110 to 130 days. The heads are formed quite dense, round-flat, leaf plates are dark green in color, weigh up to 4 kg. The variety is valued for its stable yield, resistance to cracking and most diseases of white cabbage, and tolerates transportation well.

Present

The ripening time of the crop is average; from the emergence of seedlings to the harvesting of heads of cabbage from the beds, it will take from 115 to 130 days. The heads of cabbage are formed with a dense structure, their shape is round, the surface color is greenish-white, and the weight varies between 2.5-5 kg. Under optimal conditions, the heads can be stored for 5 months; they do not crack and are not infected with major cabbage diseases. The variety is suitable for pickling and fresh consumption.

Mother-in-law F1

The formation of heads of cabbage is completed by 125-130 days after the seedlings emerge. The shape of the heads is typical for white cabbage - round, medium density, whitish in cross section, the surface leaf plates are gray-green in color, the weight of a mature head usually does not exceed 3.5 kg. Heads of cabbage can easily withstand transportation over long distances and can retain their properties for 4 months.

Late varieties

Belorusskaya 455

It is a representative of varieties with late harvest ripening, since ready-to-eat heads of cabbage can be harvested 130-140 days after germination. The shape of the heads is round, the leaf plates are dark green in color, their diameter is 45-50 cm, the weight of a mature vegetable can reach 3.5-4 kg. The heads of cabbage are designed for long-term storage, tolerate transportation well and are resistant to cracking.

Stone head

A high-yielding late-ripening variety of cabbage, it takes 140-160 days for the heads of cabbage to reach technical ripeness, suitable for regions with a dry, hot summer period. The heads are formed dense, large (3-6 kg), have a rounded shape, and the cross-section of the leaves is white. The variety is used for processing and long-term storage, and is resistant to cracking.

Katyusha F1

The crop ripens within 150-160 days after the first shoots appear and is intended for cultivation in open ground. The shape of the heads of cabbage is flat-round, the color of the surface leaves is gray-green, and the cross-section is whitish. The weight of a mature head usually does not exceed 3.5 kg. The hybrid is suitable for fermentation and long-term storage, and is resistant to bacteriosis.

Sugarloaf

The period of formation of the heads lasts 150-160 days after the seedlings emerge. Medium-sized heads of cabbage weigh up to 3 kg, have good density, their shape is often round, the color of the surface leaves is gray-green, and when cut they have a whitish color. It is better to plant the crop in open ground in areas where cucumbers or legumes previously grew.

Kolobok F1

This hybrid of white cabbage is a late-ripening hybrid, since it will be possible to harvest from the beds 125-130 days after planting the seedlings. The spherical heads have a very dense structure, the weight of a mature one can reach 5 kg, the color of the outer leaves is green, but in cross-section the color is white. The hybrid is designed for transportation over long distances and storage in winter.