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). The complex is supplied to the body with cabbage minerals, helping to maintain normal acid-base balance in the body. Vitamin U contained in cabbage juice is considered as an anti-ulcer factor.

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

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 of cabbage, 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 white cabbage early date maturation:

Variety of early ripening white cabbage photo “June”
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, round-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 cross-section white with a delicate internal structure. The cuff leaves cover the surface between the rows, which creates an obstacle to the growth of weeds.

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. The weight of the head of cabbage 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"- weight of a head of cabbage is 2-4 kg. Heads of cabbage are stored until January. 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. During storage taste qualities are improving.

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, well stored in winter long time.

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 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 red cabbage 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 is bred, if compared with cabbage, 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"- 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" - medium grade according to the ripening period, 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 rounded-flat, medium and large, from 0.3 to 1.2 kg, white-cream. The density is good.

“Adler Spring” has round-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 The 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 various colors, perfectly complementing 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 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 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.

Optimus blue kohlrabi purple 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- while creating optimal conditions 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 qualities 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 and clear dome-shaped, dark gray-green color, very compact. After trimming the apical bud, the plant continues to produce lateral heads good size. 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 large head dark green, elliptical in shape. Head weight 300-400 g.

Savoy cabbage in the photo

Distinctive morphological feature savoy cabbage is the vesicular structure of 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.

All types of cabbage are cold-resistant. Seeds germinate at +3...+5°С, optimal temperature for growth +15...+18 C, however, plant development can continue at +5...+10 °C, 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 each 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. Optimal timing sowing using the seedless method - 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 on 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. 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, from the apical bud and from the buds on the shortened lateral shoots, flower 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. Best Temperature for plant growth +15...+18°С. 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 cultivation technology Brussels sprouts, plants need to be provided with fertile soil and regular watering, especially during the period of cabbage 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 they give nitrogen fertilizers at the rate of 20 g per 10 liters of water. When repeated feedings, add 30-40 g of phosphorus and potassium 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.

Sticking to proper agricultural technology When growing Brussels sprouts, harvesting is carried out at the latest 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 are 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 is the record holder for the number healthy salts 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 sprout 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.

Despite the fact that cabbage has been grown for food purposes for thousands of years, there are not many varieties of cabbage. And, frankly speaking, the majority of varieties cannot be distinguished either by appearance or taste when the head of cabbage is already formed. The differences are only visible during growth.

• Cold resistant
• Drought-resistant,
• Heat resistant, etc.

DIFFERENCE BETWEEN EARLY, MIDDLE AND LATE VARIETIES.

Thanks to the painstaking work of breeders, early varieties of cabbage have emerged, which require 50-120 days after germination to harvest.

Mid-season varieties form heads in 90-170 days, and late varieties - in 160-210 days.

Varieties differ not only in the speed of ripening. In early-ripening varieties, the heads of cabbage are smaller and more loose, that is, the leaves are not pressed tightly against each other. Heads of early varieties are poorly stored - they need to be eaten immediately. It is also worth saying that you cannot make sauerkraut from early varieties; these varieties are only suitable for soups and salads. The yield of early varieties is not high.

Late varieties of cabbage have a very dense head and higher yield. Late varieties suitable for any culinary delights - sauerkraut is no exception. Late varieties store well: in proper conditions, heads of cabbage can be preserved until the next season. The beauty of late varieties is that they do not accumulate nitrates.

Mid-season varieties are a cross between early and late varieties. They give more harvest than the early ones, but less than the later ones. The heads of cabbage have medium density. Mid-season varieties are suitable for making sauerkraut.

Cabbage varieties are often bred taking into account the growing conditions of the area. Each variety is good for a specific region.

Let's consider the best varieties cabbage by region. Let's start with varieties that can be called universal - these varieties can be grown almost anywhere.

UNIVERSAL VARIETIES OF CABBAGE

These are varieties that have been tested in different climatic conditions and time; they are invariably good for growing in any region; you need to pay attention to them first of all.

JUNE (Russian variety) is a time-tested cabbage variety that consistently produces good harvest since 1971. The variety is suitable for fresh consumption and has excellent taste. Poorly stored. Not suitable for making sauerkraut.
MEGATON (Holland) is one of the most productive varieties. It tastes good and is suitable for preparing any dishes. The heads of cabbage are dense and store well. The variety is resistant to all major diseases. Tolerates various climatic conditions well.
AMAZON (Holland) – mid-early variety of cabbage. Heads of cabbage of this variety not large. It does not keep well, but is quite tasty. The variety is resistant to Fusarium wilt.
CRUMONT (Russian) - a good late-ripening variety for storage. The heads of cabbage can be stored until next season. It is distinguished by its uniform yield formation and resistance to cracking. Relatively resistant to disease. Has excellent taste.
BELORUSSKAYA (Russian) – mid-season variety. Recommended for fresh use and for fermentation. Suitable for short-term storage. The head of cabbage is medium, dense. Has excellent taste.
DEVOTOR (Holland) – mid-late variety, recommended for long-term storage, fermentation and raw consumption. The head is large and dense, excellent taste.
GOLDEN HECTARE (Russian) is a mid-early variety of cabbage, which is recommended mainly for fresh consumption. The head is round, small to medium in size. Possesses medium density Yu.
KOLOBOK (Russian) is a late-ripening variety of cabbage, suitable for fresh consumption and pickling. Excellent storage. This cabbage has large, dense heads and excellent taste. In terms of head weight, this variety is one of the leaders. The variety also has a very high yield.
GRIBOVSKY (Russian) - one of the first varieties bred by Soviet breeders. An early ripening variety with medium-sized heads of cabbage. Productivity is average and above average.
GIFT (Russian) is a mid-late variety of cabbage, which is recommended for fresh use and pickling. Has medium-sized heads of cabbage. Contains a lot of ascorbic acid - 26-41 mg per 100 g. It has very high taste.

Comparison of the main characteristics of universal cabbage varieties

Name	Maturation	Productivity c/ha	Head weight
JUNE	90 – 110 days
	136 - 168 days.
	up to 125 days		1.4 – 1.8 kg
			1.9 – 2.2 kg
BELARUSIAN	105 – 130 days		1.3 – 4.1 kg
VALENTINE	140 – 180 days		3.2 – 3.8 kg
	120 – 125 days		2.2 – 3.7 kg
GOLDEN HECTARE	100 – 110 days		1.6 – 3.3 kg
	110 – 130 days		2.4 – 3.4 kg
	144 –150 days
GRIBOVSKY	60 - 80 days	250 – 670 c/ha	0.9 – 2.2 kg
	114 – 134 days	582 – 910 c/ha	2.6 – 4.4 kg
			2.4 – 4.5 kg

CABBAGE VARIETIES FOR THE NORTHERN REGION

BRONCO (Holland) is a mid-early cabbage variety recommended for fresh use. The heads of cabbage are quite large for mid-early varieties. The heads of cabbage ripen together and are resistant to cracking.
KRAUTMAN (Dutch) – Mid-season variety, suitable for fresh use and for pickling. Medium-sized heads of cabbage. Contains a lot of ascorbic acid 46.2 mg per 100 g. Good taste of fresh and fermented products.
REACTOR (Dutch) – early ripening variety, suitable only in fresh form. The heads of cabbage are small and round. The taste is excellent. Resistant to Fusarium wilt.

Comparison of the main characteristics of cabbage varieties for the northern region

Name	Maturation	Productivity c/ha	Head weight
	115-126 days
	80 – 90 days
KRAUTMAN	120-140 days
	Up to 100 days

CABBAGE VARIETIES FOR SIBERIA AND THE URAL

AMTRAK (Dutch) is a late-ripening variety that is recommended for fresh consumption, as well as for long-term storage. The head is round, dense, green on top and white on the cut. Cabbage of this variety has good taste. The yield of marketable products after storage for 8 months is 90%. The variety is resistant to thrips and Fusarium wilt.
VESTRI (Dutch) is a late-ripening variety that is recommended for fresh use, as well as for pickling and short-term storage. The cabbage tastes good and excellent.
GREEN FLASH (Dutch) is an early ripening variety that is recommended for fresh use. The yield of marketable products is 92%.
DEVOTOR (Dutch) is a mid-late variety recommended for fresh use, pickling and short-term storage. The head is round, large, dense. The yield of marketable products is 94%. This cabbage variety is resistant to Fusarium wilt.
ITON (Dutch) is a mid-early variety, mainly used only fresh. The head of cabbage is round, green on top, and white on the cut. The head is dense and resistant to cracking. The harvest ripens together.
MALACHIT (Russian) is an early variety of cabbage, which is recommended for fresh use. The heads of cabbage are not large, the taste is good.
PRUCTOR (Dutch) – mid-early hybrid variety, recommended for both fresh use and long-term storage. The head of cabbage is dense, the taste of the variety is tasty and excellent. The yield of commercial products is about 95%.

Comparison of the main characteristics of cabbage varieties for Siberia and the Urals

Name	Maturation	Productivity c/ha	Head weight
	140-176 days
	135-160 days
GREEN FLASH
	110 – 120 days
	100 – 110 days

VARIETIES OF CABBAGE FOR THE MOSCOW REGION

In addition to the previously mentioned universal varieties of cabbage, below are 4 more varieties that are excellent for growing in the Moscow region.

ADMIRAL (French) is an early/early ripening variety of cabbage, recommended for use exclusively fresh. The heads of cabbage are blue-green, oval, and medium in size. The taste of the variety is good to excellent. The variety is distinguished by the uniform formation of heads of cabbage, high yield of marketable products and high taste.
BABUSHKIN RAZNOSOL (Russian) is a mid-season variety recommended for fresh use and short-term storage. The cabbage tastes good and excellent. The yield of commercial products is about 85%.
ZARNITSA (Russian) – a mid-early variety of cabbage, recommended exclusively for fresh use. The head of cabbage is round, whitish in cross section, and dense. partially covered, whitish when cut.
KAMPRA (Dutch) is an early variety of cabbage for fresh use. It has a round head, whitish in cross section, and dense. The yield of marketable products is 92%.

Comparison of the main characteristics of cabbage varieties for the Moscow region

Name	Maturation	Productivity c/ha	Head weight
GRANDMOTHER'S RANGE	100 – 110 days
	100-115 days

POTATO VARIETIES FOR THE SOUTHERN REGION

AIGUL (Holland) is an early ripening variety for fresh consumption. The weight of the heads of cabbage is average, the taste is excellent. The yield of marketable products is about 90%. It gives maximum yield in the Stavropol Territory.
VSPYSHKA (Russian) – an early variety of cabbage for fresh use. The heads of cabbage are average, the taste is excellent. The maximum yield is shown in the Krasnodar Territory.
POTOMAC (French) is a mid-season variety of cabbage, recommended for short-term storage. The maximum yield is produced in the Rostov region. The heads of cabbage are medium and large, the taste is excellent.
TENE CITY (French) – mid-season hybrid variety. The heads of cabbage are medium-sized, round-flat, yellowish when cut. The maximum yield is shown in the Kabardino-Balkarian Republic.

Comparison of the main characteristics of cabbage varieties for the Southern region

Name	Maturation	Productivity c/ha	Head weight
	90 – 100 days
	90 – 100 days	320-419 c/ha,
	80 – 90 days
	100 – 110 days
TENACITY	100 – 110 days

I hope this article helped you choose the best cabbage variety for your region.

It is impossible to imagine a single dacha or garden without cabbage. It is valued for its taste and unusually beneficial properties. Of course, the crop yield largely depends on the variety.

White cabbage varieties

In Russia, white cabbage, which has many varieties, has become widespread.

Early varieties of cabbage

It grows quickly, forming small juicy heads of cabbage with a delicate taste, which are used for preparing summer cabbage soup, borscht, and salads. in cramped conditions and on poor soils.

RindaF1– the Dutch hybrid forms full-fledged, non-loose heads of cabbage within 76 days, which are even suitable for storage for 3-4 months. Crops should not be compacted. The hybrid grows well anywhere, the yield depends on care and growing conditions. It is high-yielding, produces aligned heads of cabbage and lasts for a long time on the vine. Used fresh, suitable for fermentation

June early ripening cabbage. Harvesting can begin two months after germination. Round heads of cabbage are pale green in color with a waxy coating, weigh up to 2.5 kg and have a delicate taste, resistant to cracking and blooming. The variety tolerates frosts well down to -5 degrees. Therefore, it is recommended for cultivation in northern regions, Siberia and the Urals.

Cossack F1 cold-resistant hybrid of early maturation. Small heads of cabbage weighing up to 1.5-2 kilograms can be removed 40 days after planting the seedlings. When sowing seeds in the ground, the harvest can be obtained in 60-70 days. The top of the head of cabbage is light green in color, and inside it is yellowish-cream, juicy, and of good taste. The hybrid does not tolerate heat well and immediately slows down growth.

Variety Zarya early ripening, resistant to cracking, used fresh. The round, small heads of cabbage have medium density and mature weighing up to 2 kg. When using small doses of nitrogen it gives a high yield. It is characterized by a friendly harvest and high quality fruits

Tobia F1– a large, productive, early-ripening hybrid. Many gardeners consider it the best. The weight of the green-colored heads of cabbage reaches an average of 3.5 kg, with a maximum of 6 kg; inside the fruit is light yellow in color and has excellent taste. The hybrid is disease-resistant and does not crack in the garden; it can be stored for no more than three months in a cool room.

We can also recommend early hybrids: Dumas F1, SprintF1, SympathyF1, SenoritaF1, AtamanF1, Maid of HonorF1.

The best varieties of white cabbage for pickling

For this purpose, mid-season and mid-late varieties of cabbage are used.

Mid-season varieties

Glory 1305 is still in demand, although our grandmothers grew it. Round-flattened heads of cabbage are harvested 115-120 days after germination, growing to a weight of 2.5-4.5 kg, very dense. When sauerkraut is fermented, it tastes great. The variety is cold-resistant, resistant to weather changes and diseases. It prefers cool weather and travels and stores well.

Mid-season cabbage Nadezhda ripens within 115-135 days, productive, you can get about 13 kg from 1 sq. m. The rounded, flattened head reaches up to 5 kg, has an excellent taste, is used for pickling and fresh. Nadezhda is resistant to cracking, transports well, and can be stored for no more than three months.

Variety Gift valued for its high yield, ripening period up to 120-135 days after sowing, resistant to disease and rot. Dense, flattened heads of cabbage grow up to four kilograms, are white inside, and can crack when overgrown. They travel well proper storage lie for six months.

Golden hectare a high-yielding variety, ripens in a hundred days, is resistant to heat and drought, does not crack in the garden, and is stored for a long time. Heads of cabbage reach a weight of 2.0-2.7 kg.

Mid-season hybrid KrautmanF1 ripens 120-140 days after germination. It does not crack in the garden even during prolonged rainy weather, and is stored without losing its taste for up to four months. The weight of a head of cabbage reaches up to 4 kg, the taste is excellent, and is used in pickling. The hybrid is resistant to clubroot and other diseases, yield up to 9 kg per square meter.

Productive late-ripening varieties

This cabbage is stored well and for a long time, it is not afraid of frost in spring and autumn, it is less juicy and coarser.

Amager 611 the oldest variety ripens in 150-160 days. Large, dense heads of cabbage weigh up to 5 kg, do not crack or rot, and are stored for up to six months. Interestingly, the taste improves with storage. The variety is productive up to 5-6 kg/sq. m, maturation is friendly. It is cold-resistant, but reacts negatively to drought.

Moscow late cabbage is characterized by high productivity and a large mass of round heads of cabbage, on average up to 7-8 kg, and a maximum of 15 kg. It is great for pickling.

Kolobok F1 high-yielding hybrid, ripening 150 days after germination. Dense round heads of cabbage in white section reach a weight of up to 5 kg, do not crack, favorable conditions They are stored almost until May and are good for pickling. The hybrid is resistant to bacteriosis, Fusarium wilt, and rot. For a guaranteed harvest, seedlings are planted at the age of 50 days.

Hybrids and varieties worthy of attention: Aggressor F1, Valentina F1, Mara, Snow White, ArtikaF1, CupidF1.

White cabbage is loved by many. To get a good bountiful harvest quality heads of cabbage, you need to know and be able to grow the crop. However, they will allow you to receive excellent harvest. You might also be interested in its planting.

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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 To fully ripen, three months from germination are enough, mid-season varieties may need four months, while 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 that differ in terms of ripening 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 late-ripening cabbage can remain intact under appropriate conditions until the next harvest.

Features of cultivation

IN different regions, depending on the climate, planting seeds of late cabbage varieties occurs in different terms. But always, in all climatic zones, this seedling method growing. For late varieties, seedlings are grown at home (at least in a heated greenhouse or greenhouse). 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. 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 a bowl of water on heating device(having previously checked the temperature of its heating 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 “Yogurt” 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. It could be anyone 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 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 move 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 need to be seasoned 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 with sowing late ripening varieties, sow mid-season 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. Loves cabbage organic fertilizers- This the best option fertilizing for of 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. 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! Marked high healing properties of this cabbage variety and its increased nutritional qualities. 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 color 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 the best thing except perfect 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, keel 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 the 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. Kochany light weight– 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

Variety	Duration of seedling period (in days)	Ripening time (in days)	Shelf life (in months)
"Aggressor"	50	120	5
"Mara"	60	165	8
"Moskovskaya"	55	130	9
	60	160	6
"Megaton"	55	130	5
	60	180	8
	55	150	7
"Sugarloaf"	60	160	8
	60	155	9
	60	175	8
	50	130	5

Video - Planting late cabbage

Everyone knows that cabbage is a very healthy and tasty vegetable. It contains many vitamins and microelements necessary to the human body. You can't cook borscht without cabbage. It is fermented, stewed, pickled, etc. When fresh, this vegetable is used in various salads. Therefore, owners of their own gardens often grow this plant.

There are many variations of it. There are species such as broccoli and Brussels sprouts, and there are even decorative representatives of the species. Each of them has its own characteristics. To grow a good harvest, a summer resident must know the seed variety and its characteristics. A different type of cabbage is suitable for different types of dishes.

general characteristics

When studying the question of what kind of cabbage there is, you should pay attention to its characteristics. All varieties except the Beijing, leaf, Chinese and colored varieties are biennial plants. When breeding vegetables, this must be taken into account. In the first year, biennial varieties develop a rosette of leaves, as well as storage organs (head of cabbage). To collect seeds for propagation, you will need to wait until next year.

All varieties of cabbage can be divided into 3 groups. The early variety is ready for harvest 2-3 months after germination. Medium varieties produce a harvest after 3-5 months, and late varieties - after 5-7 months.

Depending on the breeding purposes, it is necessary to calculate the collection period. If you need cabbage for fresh salads in the spring, you definitely choose an early type of crop. Late varieties are suitable for harvesting vegetables for the winter.

Seedling

If you want to plant this wonderful vegetable in your garden, you need to find out where cabbage grows and how to plant its seeds. The ideal time for propagating seedlings is February - May. At the same time, be sure to take into account when to expect the harvest.

It is better to plant seeds in pots with peat. The seedlings do not tolerate transplantation well. That's why they are left in these containers. When the seedlings are 40-60 days old, they are planted in the ground in the container where they grew. You can do this a little earlier, but you need to provide them with the most comfortable conditions possible.

If this planting is done in a greenhouse. Here frosts will not damage the seedlings. They will grow in such conditions strong and healthy, ready to grow in open ground.

Cultivation history

Cabbage seedlings, the varieties of which are known to us today, grew in the beds of ancient people 4 thousand years ago. This vegetable originated in the Central and Western Mediterranean and was used as food by the ancient Romans, Egyptians and Greeks. A relative of cabbage, from which modern cabbage varieties originate, is the leaf variety.

In the process of the development of civilization and trade, the plant used as food began to be grown in the eastern territories. In accordance with climate conditions, new varieties of cabbage began to appear in the soil.

This plant came to our country in the 13-15th century from Western Europe. White cabbage has become an integral part of the everyday life of the inhabitants of Rus'. Many varieties of it were grown here. They are still exported to neighboring countries. In the 19th century, there were 22 varieties of cabbage. Some of them were unique.

In the pre-revolutionary period, imported seeds of this plant began to be grown in our fields. By crossing with local species, they produced many new varieties. Since the mid-20th century, breeders have developed varieties that differ increased productivity, resistance to climatic conditions.

Hybrids

Today, both local and imported species of the presented crop are grown in our country. Their total number now amounts to 133 varieties. There are also certain varieties of cabbage hybrids. They are assigned the marker F1.

They included 24 domestic and 58 imported artificially crossed crops. The work of breeders in this direction has made it possible to create varieties that are resistant to adverse weather conditions.

By harvesting in different seasons, it is possible to eat this vegetable all year round. The earliest species ripen in April. Late cabbage gives harvest until October. It is possible to store vegetables for a long time.

White cabbage

One of the most common in our country is white cabbage. Varieties whose description fits this group are also divided into early, middle and late. It should not be grown in the same place.

Seedlings grow well next to onions, potatoes, tomatoes or cucumbers. The soil is prepared in the fall. It is dug up and fertilizers (manure, humus) are applied in an amount of 4 kg/m². In spring the soil is loosened. It is also necessary to apply fertilizer. Seedlings are planted in the holes. Humus and fertilizers are poured into the holes. Next, water is poured into them. When it is absorbed, they begin to plant seedlings inside each hole. Their root system must have a lump of earth.

The planting distance should be 75x35, 60x40 or 50x50 cm. In the first days, watering is carried out around each plant daily. After 1.5-2 weeks, you can water the entire area of ​​the beds.

The most popular varieties in our country are early varieties: Number One Gribovsky 147 (head of cabbage 1-1.5 kg), Iyunskaya (1-12 kg); mid-season: Golden Hectare 1432 (1.2-2 kg), Stakhanovka 1513 (1.5-2.5 kg); late: Amater 611 (2.5-3 kg), Zimovka 1474 (3.5-4 kg).

Red cabbage

When studying what kind of cabbage there is, it is necessary to consider such a variety as red cabbage variety. This subspecies belongs to the previous group of crops. It is distinguished by the purple-red color of the leaves and head of cabbage. This is a more cold-resistant plant. It is used for preparing salads, including dietary ones. This vegetable is pickled. Medicinal properties The plant is widely used in traditional medicine.

This crop is planted in open ground. Its growth period is 160 days. Care and planting of seedlings is carried out similarly to white cabbage. Popular varieties are Primero F1 (4 kg), Firebird (3 kg), Juno (1.2 kg).

Savoy cabbage

It is eaten fresh or after heat treatment. This vegetable does not last as long as its white relative. But the taste and dietary characteristics are significantly superior to the latter.

Savoy culture has a high content of vitamin C, mineral and protein components. This variety is grown in the same way as previous varieties. It is necessary to take into account the timing of planting its seedlings.

Popular varieties are Mila 1 (3 kg), Yubileinaya 2170 (0.8 kg), Sfera (2.5 kg).

Kohlrabi

Savoy cabbage, the photo of which was presented above, is distinguished by its dietary qualities, but it is poorly stored. Therefore, housewives began to use a variety such as kohlrabi when preparing various dishes.

This cabbage has a spherical stem. It is used in the preparation of soups and salads. This vegetable produces high yields and a high content of vitamin C. It is grown both in greenhouses and open method. Plants are planted at a distance of 25x15 cm.

Harvesting occurs when the stems become 8-10 cm in diameter. In our country, Picant (0.5-0.9 kg), Vienna white 1350 (up to 2.5 kg) are most often grown.

Brussels sprouts

It can become a source of protein for the body. According to this parameter, the presented variety is 1.5 times ahead of the white cabbage group. This plant has a tall stem on which small heads of cabbage develop in the axils of small leaves.

During the development of the leaf system, it is necessary to increase the nitrogen supply of the plant. When the growth of heads of cabbage begins, it is necessary to apply phosphorus-potassium fertilizers. Growing Brussels sprouts in open ground is characterized as a rather lengthy process. Seedlings are placed in holes with a frequency of 60x60 or 70x70 cm. This plant does not need abundant watering. Only during particularly dry periods should you ensure a sufficient level of soil moisture.

Domestic farmers grow varieties such as Hercules 1342 (20-30 heads of cabbage), Cassio (60-70 heads of cabbage).

Cauliflower

Considering what kind of cabbage there is, one cannot ignore one more popular variety. Its head, when eaten, looks like a greatly expanded inflorescence. This is where the name of the variety comes from. This is cauliflower.

She will sing very quickly. Literally 15-20 days after planting the plant in the ground, its head is already edible. This vegetable is soft and meaty. They prepare it in every possible way.

The culture grows best at a temperature of 14-17 degrees. At the same time, air and soil humidity may be low. The plant does not tolerate strong dry winds. Before planting, the soil is fertilized with manure and humus. The first batch of seedlings is introduced into the holes at the end of April. Later, you can make another 2-3 visits with an interval of 10 days. Harvesting is carried out after 2-2.5 months.

The following varieties are in demand today: Snowball(650-850 g), Express (350-500 g).

Broccoli

Broccoli and cauliflower are close relatives. But the first of them is tastier and healthier. Broccoli's head is loosely folded. The lower part of the shoots is also suitable for food. Therefore, this variety is also called asparagus cabbage.

This species is unpretentious to growing conditions. It can be sown directly into the ground at the end of April. If the crop needs to be harvested in the fall, it is planted in June. You can also propagate seedlings. It becomes strongest 35-45 days after shoots emerge. The hole interval is 20x50 cm. It is necessary to loosen the soil, weed the beds and water them. The most commonly grown varieties are Linda (0.5 kg) and Monterey (1.9 kg).

Kale

If the climatic zone is characterized by short summers, it is worth considering this as an option for breeding. This is a biennial plant. The presented variety includes fodder and decorative varieties.

All types of kale can be used to prepare different dishes. Especially after frost. But more often this variety is bred as ornamental plant on personal plot. The culture has pinnate lyre-shaped leaves. Their color varies from green to purple.

This variety can be planted in open ground seedling method. He doesn't require large quantity moisture.

Salads are made from kale, and it is used as an additive for pickling. It is worth noting that some varieties of Chinese cabbage also belong to the leaf group. However, this crop can grow in head and semi-head forms. Unlike the leaf variety, Chinese cabbage is very demanding when it comes to watering. But its yield is high due to the short ripening period.

Nutritional and medicinal properties

Regardless of whether it has a high nutritional value. Many varieties are used as dietary food. It is fried, stewed, pickled and eaten raw.

Depending on the growing conditions, the vegetable receives a certain set of properties. If watering was poor, the cabbage will have less sugars. With optimal lighting and temperature, it manages to accumulate more vitamin C. The vegetable contains a small amount of protein. But it is well absorbed by the human body.

This vegetable is also a rich source of vitamins. Among microelements, it contains calcium, potassium, phosphorus, sulfur, and chlorine. This product is useful not only fresh, but also fermented. It is used as an additional remedy for removing stones from the liver, gall bladder, and also to improve digestion.

When choosing, you need to pay attention to Slavyanka, Yuzhanka 31, Biryuchekutskaya 138, Volzhanka 9. These are high-yielding crops. They form a large head of cabbage. They contain a high sugar content, which accompanies a high-quality fermentation process. All vitamins and microelements of existing varieties of cabbage are actively involved in the metabolic processes of the body.

People who regularly eat this product have increased immunity and improved digestion. Therefore, nutritionists recommend eating this vegetable for a variety of diseases and for prevention purposes. The variety of varieties existing today will allow everyone to choose a version of this food product to suit their taste.

Having considered what kind of cabbage there is, you can choose the best variety for your garden. Proper care will allow you to reap rich harvests. By regularly eating this vegetable, you can improve your health, improve your immunity and even get rid of some diseases.