All kinds of cabbage. Small cabbage: what is it called, useful properties, the best recipes and cooking features

The Belgian “dwarf” is how, lovingly, its admirers call Brussels sprouts (and you probably thought about Hercule Poirot?). And there is nothing offensive in this. The cabbage is actually small - cabbages barely reach 5 cm in diameter. And this type of cabbage was brought out of leafy farmers from Belgium. And Carl Linnaeus decided to perpetuate the handiwork of vegetable growers, calling it Brussels. It was later that breeders from Turkey, the Czech Republic and Holland developed their own varieties on the basis of the main variety.

The plantation on which Brussels sprouts grow looks interesting, the photo will clearly demonstrate this to you. The stem is up to 95 cm high, crowned with cabbage leaves. But they are not valued and go to food. Around the entire stem from the ground to the top, small cabbage heads are located on small cuttings. This is the Brussels sprouts carefully bred by the Belgians. From one bush, you can remove 50, and 70, and 90 heads of small cabbage.

The value of Brussels sprouts

Yes, Brussels sprouts are small, but their benefits, however, are incomparable with their size. One cabbage contains from 85 to 120 mg for every 100 g, which is more than in, and the same as in blackcurrant. So we can not be healthy with fruits alone, vegetables are also good helpers.

In addition to vitamin C, small heads of cabbage contain vitamins A and K, groups and PP, vitamin E and. But that's not all. The amount of calcium, sodium, magnesium, phosphorus and potassium contained in cabbage is enough to take care of our bones and internal organs, and nerves. These are macronutrients. Of the trace elements, the analysis can detect iodine and copper, iron and fluorine, molybdenum and manganese, cobalt and zinc. It is amazing how heads of cabbage with such a content of elements do not ring and do not magnetize.

There is not much in cabbage, only 1 gram, the calorie content per 100 g of fruit is 28-40 kcal. Nevertheless, Brussels sprouts are dietary products and help to part with extra pounds.

Benefits of Brussels sprouts

Such a small Brussels sprout, its beneficial properties, however, oh, how great. The vegetable helps to cure or alleviate the course of many diseases. And this is not only intestinal peristalsis, that is, improved digestion - all cabbage relatives are famous for this quality.

Here is a sample list of ailments that Brussels sprouts cope with. Benefits and harms, I wonder if it has or only solid pluses:

• anemia and diabetes;
• coronary heart disease and insomnia;
• tuberculosis and constipation;
• bronchitis, tracheitis and other similar diseases;
• atherosclerosis and asthma;
• problems with the pancreas and urinary system.

Useful cabbage for expectant mothers. The high content of folic acid makes it invaluable for the little man growing inside - the cub develops better and without any deviations (if this is not a pathology).

And cabbage juice accelerates the healing of wounds, cuts, acting as an antiseptic. Sailors on long voyages take dried or frozen heads of cabbage with them as a remedy for scurvy and other inflammatory processes.

Contraindications, as it turned out, also exist. But they are associated with exacerbations of diseases.

So, with gastritis with high acidity, exacerbation of an ulcer or acute pain in gastrointestinal tract, after operations on the chest or abdominal cavity, immediately after a heart attack, it is better to take care and stop eating cabbage for a while. You can’t eat it for people with a thyroid problem either - the substances contained in cabbage cause a malfunction of the gland, interfere with the absorption of iodine, and can even provoke hypothyroidism. This applies to all cruciferous products.

How to cook tasty Brussels sprouts?

Like any cabbage, Brussels sprouts do not like long cooking. It is enough to boil sprouts for 4-7 minutes so that they retain their sweetish taste and elastic structure.

In order for the vegetables to be ready and crispy at the same time, you need to apply one trick. In the TV series “Kitchen”, beloved by many, local celebrity Rodion Sergeevich taught the novice chef Max the art of cooking “al dente” vegetables. After boiling, the vegetables are leaned back in a colander and immediately immersed in ice water. Try it, you will like it.

From cabbage you can already cook the most different dishes. From risotto with vegetables to vegetable casserole. Have you already cleaned and washed your Brussels sprouts? Recipes for cooking dishes from the category of “you will lick your fingers” we post immediately.

Salad

This salad needs to be eaten before it gets cold. Although it is good in any form.

• About 100 grams of a mixture of any nuts (,) fry in a pan and cut into large pieces.
• Melt a couple of large tablespoons of butter in a frying pan, squeeze out a clove and sprinkle with a pinch. Add salt to taste, pepper and stir.
• How to cook Brussels sprouts - you already know. We boil it. We need 500 grams.
• We put the vegetable in a frying pan with fragrant nut butter, mix.
• Pour into a salad bowl and serve immediately. From above, you can crumble the cheese and add a leaf.

First

For the first time, we have a vegetable soup - light and tasty. After winter and before summer, the body needs unloading so much.

• Take a leek and cut it. Leaves on stripes, the white part - in thin rings.
• Two washed and cleaned cut into circles. Three potatoes - sliced.
• Pour 2 tablespoons into a bowl vegetable oil and fry onion rings in it.
• Add carrots to them and simmer for 3 minutes in oil, stirring constantly.
• Now you can put the potatoes and fry it for 5 minutes.
• One and a half liters of vegetable broth (you can take chicken if you want to get a rich soup) pour into a saucepan. Cook on low heat for 10 minutes.
• Wash 300-350 grams of Brussels sprouts and put in a saucepan. Add spices.
• Turn off the soup after 5-7 minutes.

If desired, add chopped greens and green onion strips to the soup, season with sour cream or natural yogurt and serve.

Second

For the second, we will serve the most delicate casserole.

• Boil one chicken breast.
• Boil 200-250 grams of Brussels sprouts.
• While the cabbage is cooking, chop 2 onions into rings or half rings and fry them in vegetable oil.
• We shift the prepared cabbage to the onion and vigorously fry for another 5 minutes.
• Cut the breast into cubes and simmer in a pan with cabbage for 8-10 minutes. Salt and pepper everything to taste.
• Put the semi-finished product from the pan into the baking dish. Smooth, flavor with aromatic herbs, pour a glass of cream, sprinkle with cheese and send to a preheated oven (190 degrees).

After 20 minutes, the casserole will be ready.

For dessert, we serve fruit: an orange or a fruit salad.

Brussels sprouts. Cultivation and care

It’s not enough for us to have tomatoes and potatoes in our gardens, we want to grow something like that, experiment, feel like “Michurins”. So who's stopping?

For those who appreciate how good Brussels sprouts are, growing on their own plot will not be difficult - the road will be mastered by the walking one.

Brussels sprouts prefer fertile, calcium-rich soil. Therefore, before hibernation it is worth fertilizing the area allotted for the vegetable with ash or lime.

If there is no ready seedling, it needs to be done. If in April seeds are sown in cups with earth (if there is a greenhouse or a greenhouse, you can do it there), then by May seedlings should already appear. From mid-May to early June, cabbage can be planted in the garden. It is necessary to plant sprouts at a distance of at least 65-75 cm so that the upper leaves do not interfere with each other. There is no need to make a slide near the sprout, since the cabbages will grow directly from the base of the stem.

The plant has not yet reached 25 cm in height, but under top leaves The first sprouts have already appeared. And while the cabbage grows, small heads of cabbage grow on the stem.

Collect heads of cabbage as they ripen. The bottom rows ripen first. They collect medium-sized heads of cabbage, very large specimens are bitter and no heat treatment can get rid of this.

Brussels sprouts likes to drink. Therefore, it must be watered regularly, especially in dry summers. Although she is cunning - the root system is powerful and able to hold out for some time on groundwater. But this is for the last resort.

Ripe cabbages can be frozen. In the refrigerator in a bag, they can be stored for a month, two or more.

For the winter, cabbage is dug up with roots (if not all heads of cabbage are harvested) and stored in the basement at above zero temperatures or in greenhouses in boxes, sprinkled with moist soil.

Do you know?

Brussels sprouts are so popular in Belgium that only crystal sprouts are given as a prize to the creators of the most interesting and informative popular science programs.

Interestingly, do we have crystal or are they also a prize for any achievements? Although rather for anti-achievements ...

Cabbage is grown by almost everyone who has at least a small piece of land at their disposal. It is known that this vegetable contains the minerals we need and a large amount of easily digestible vitamin C. White cabbage is best known to us, although there are others that are no less tasty and useful varieties this vegetable. In this article of our site about we will consider types of cabbage with photos and titles.

Names and photos of varieties of cabbage

Knowledge of the whole variety of cabbage makes it possible to expand the horizons of our usual diet. In addition to the white cabbage familiar to everyone since childhood, the following types of this vegetable are known:

Redhead,
color,
Broccoli,
Beijing,
Brussels,
Chinese,
Savoy,
Kohlrabi,
Kale.

red cabbage

It can be called a red-skinned relative of white cabbage. This red-violet member of its genus contains twice as much vitamin C as its white-headed sister. It is very rich in carotene, iodine and minerals. Red cabbage is represented by varieties of early, medium and late ripening. It makes a very tasty and beautiful salad, it is also successfully marinated and stewed. The leaves from the vegetable can be gradually plucked from the beginning of summer, without waiting for the head of cabbage to fully ripen.

Cauliflower

This name was given to the vegetable due to the fact that the edible part is, in fact, the color. It is not usually used in fresh, but boiled and stewed. Cauliflower is considered a dietary product. It is not too often found in gardens, as it has increased nutritional requirements for the soil and does not tolerate summer heat. To maintain its pleasant appearance, the heads should be covered from the sun. Cauliflower contains a lot of potassium, calcium, phosphorus, iron, vitamins, C, PP and group B. It is also high in minerals and protein.

Broccoli

Outwardly, it differs from cauliflower mainly green color. As for care, it is much easier to grow this variety - it is not particularly demanding on the soil, it calmly tolerates scorching sun and slight frosts. The main thing is to provide her with a sufficient amount of moisture during the growth of the head. The substances included in its composition can increase the efficiency of our body and its resistance to adverse factors, as well as slow down the aging process.
Pictured is cabbage called broccoli

Chinese cabbage

This cabbage has an unusual elongated shape and very juicy and tender leaves. It makes great refreshing salads. Beijing cabbage is advised to be planted as early as April or May directly in open ground or through seedlings. In two months it will be possible to harvest. Those who follow the figure are especially fond of Chinese cabbage. It cleanses the blood, stimulates metabolic processes and the immune system.

Brussels sprouts

Brussels sprouts are a rarity in the garden and a delicacy on the table. Miniature heads of cabbage decorate various dishes not only with an unusual appearance, but also with a pleasant taste with a nutty flavor. It's extremely rich in vitamins and amino acids a variety of cabbage. It is usually sown in April and harvested until mid-autumn.

Chinese kale

Chinese cabbage (name in its native country - bak choi) has no head at all - it is grown for eating fleshy petioles with green leaves of a pleasant taste. Unfortunately, in our latitudes it is not customary to grow it, but those who have a free area of ​​​​land should try to do it. Chinese cabbage is not at all demanding in care, and is similar in composition to its white cabbage counterpart. She loves warm and humid air, and the entire growing season takes 50-55 days.

savoy cabbage

This variety can be called curly, as its head consists of voluminous blistered leaves. It has a richer composition than white cabbage and is great for diet food. Salads and cabbage rolls are most often made from Savoy cabbage. She has tender, but rather dry leaves. She is especially resistant to moisture deficiency, and she has no enemies from insects.

Kohlrabi

This cabbage looks like a turnip. Much softer in taste. Its use is recommended for diabetics, it contains a lot of minerals and vitamin C. Kohlrabi is very easy to grow in an open field. It is perfectly stored if you follow the rules of this process.

kale

By growing this cabbage in your country house, you will achieve two goals at once: get super healthy vegetable and a very original element of the scenery of the land. In our area, it is grown extremely rarely, although this is completely unfair.

After you have examined the types of cabbage with photos and names, you most likely wanted to grow some unusual variety of this crop on your site. Do not deprive yourself of the opportunity to try something new and be sure to share your experience with others.

Types of cabbage: variety name, description, photo. Cabbage- a well-known vegetable crop with a rich vitamin composition. This is unpretentious plant, resistant to cold, has about a hundred varieties.

cabbage varieties

Every cabbage variety has unique medicinal properties thanks to chemical composition. Vitamins are present in the vegetable:

• A, B1, B2, B5, C, PP, U;
• amino acids, trace elements, minerals;
• K, Mg, Zn, Fe, Ca, I, R.

Consider the most common among them.

White cabbage

This is one of the most popular and ancient types of cabbage. The head of cabbage consists of multi-layered leaves of greenish- white color and has a round shape. The weight of one head of cabbage sometimes reaches 16 kilograms. The abundance of B and C vitamins, protein and fiber make it indispensable on our table. Good for long-term storage both fresh and pickled. Applies to folk recipes, in the treatment of edema, stomach.

White cabbage

White cabbage- one of the oldest vegetable crops. It was grown in ancient Egypt, used in campaigns by the soldiers of Alexander the Great. The ancient Greek mathematician and philosopher Pythagoras highly appreciated the beneficial properties and taste of white cabbage, he himself cultivated it. In those days, there were from 3 to 10 varieties, in the middle of the 19th century - about 30, and at the moment there are already hundreds of varieties of white cabbage in the world. It is grown in all countries with a temperate climate, because it has cold resistance, high yield, good transportability and keeping quality.

Popular varieties of white cabbage

According to the timing of maturation and the nature of use, early ripening (ripening time is 55-60 days after planting seedlings), medium early (in 70-75 days), mid-ripening (80-120 days), medium-late (105-110 days) and late-ripening (165-110 days) 180 days). Early varieties are used for summer consumption. They are tender, juicy, form loose heads, and are not subject to long-term storage or fermentation. Mid-early varieties are consumed fresh and for short-term fermentation in autumn period. Mid-season varieties are used fresh in autumn and winter, fermented for 2-3 months. The most valuable are medium-late and late varieties, they are well stored and suitable for fermentation for the winter.

In our country, the following early ripe varieties of cabbage are grown:

• June, ultra-early, ripening in 90-110 days from the moment of germination, rounded heads of 1-1.5 kg of weight are characterized by friendly ripening;
• Room 1 Gribovsky 147, ripens in July, heads of cabbage weigh 1-1.5 kg;

A number of hybrids: Dawn F1, Transfer F1, Kazachok F1 and others.

Among the medium-early cabbage varieties are popular:

• golden hectare, with rounded heads of cabbage weighing 1.2 - 2 kg;
• Stakhanovka 1513 - one of the most productive, resistant to cracking, head weight - 1.5 - 2.5 kg.
Mid-season cabbage is represented by varieties:
• Glory - a head of cabbage is round, sometimes flat, weighs from 3 to 5 kg;
• Belarusian 455, with very dense round or flat-round heads of 2.5 - 3 kg of weight;
• Hope, heads of cabbage weigh 3-3.5 kg, dense, white in section;

From mid-late varieties are widely grown:

• Krasnodarskaya 1 - suitable for pickling, with large heads of medium density;
• Judge 146 - medium density flat heads, also used for fermentation.

Late varieties of white cabbage:

• Amager 611, intended for long-term storage, the leaves, hard at the time of harvesting, acquire the desired consistency only after 5-6 months.
• Moscow Late 15, is used both for storage and for fermentation;
• Hybrids: Aros F1, Krumont F1, Geneva F1 and others.

most popular and good varieties are:

Dumas F1 it is characterized by rapid maturation, already 50 days after planting the seedlings in the soil, you can eat fresh salads. The head has a small weight (only one and a half kg.) And a light green color.

The vegetable grows very beautifully, thanks to the lushly sprawling leaves. The head of cabbage is dense, the head is medium dense.

The peculiarity of the variety is that it is able to bear fruit perfectly even in difficult conditions (thickened area, slight shading, prolonged absence moisture). It cannot be stored for a long time, so it should be consumed fresh.

It can be safely attributed to the best varieties of early cabbage.

Glory 1305- this is one of the best mid-season varieties, the first vegetables can be obtained in about 115 days. From one square meter you can collect up to 13 kilograms of fruit.

This variety is particularly disease resistant.

As for the shape, it is rounded, slightly flattened at the poles. Weight - up to 4 kg.

The advantageous property is that the fruits are well preserved over a period of 90 days.

Valentine F1- The best late-ripening variety. The shelf life of its fruits reaches 8 months. At the same time, cabbage does not lose its taste qualities for the first 6 months. Then it can fade a little, and a slight sourness will be felt in the taste. In this case, it is suitable for stewing and cooking soups. It grows for a long time (about six months).

Good varieties for the climate near Moscow are:

• Dawn;
• Aggressor;
• Present;
• Sugar wave;
• Amager F1;
• Crumont F1;

red cabbage

red cabbage similar to white-headed, but unlike it has a beautiful reddish-violet color. Weight does not exceed 5 kilograms, the leaves are very tight to each other. It is a source of carotene, cyanine. Mostly used fresh for salads.

red cabbage

In the first year, it forms a thick shortened stem, a stump, on which heads of round or flat shape are formed from large sessile or petiolate leaves. The pigment anthocyanin contained in the leaves gives them a purple color. various shades. The root system is powerful, branched. In the second year, the plant blooms and forms a fruit, a pod up to 12 cm long with small round dark seeds.

red cabbage its composition is similar to white cabbage, it is also rich in vitamins C, PP, B1, B2, B6, carotene, minerals: potassium, calcium, magnesium, iron. We list what red cabbage is useful in addition to white cabbage. Ascorbic acid in it is 2 times more (up to 99 mg per 100 g), carotene - 5 times (up to 0.2 mg), more vitamin B6 and potassium. It has an antioxidant effect, eliminates the harmful effects of radiation, and is also better stored. The presence of phytoncides that are detrimental to tubercle bacillus is another advantage of red cabbage. The properties of anthocyanin to improve permeability and reduce vascular fragility make the vegetable useful for the cardiovascular system, low calorie content (24 kcal) allows it to be used in dietary nutrition for weight loss.

According to the ripening time, the varieties are divided into early (70-90 days), medium (120-130 days) and late (130-160 days).

• Example F1, with heads up to 4 kg, does not crack;
• Benefit F1, with heads up to 1.6 kg, fruitful, resistant to diseases;
• Vorox F1, high-yielding, heads up to 3.5 kg, as well as Lyudmila F1, Ranchero F1, Rebol F1, etc.

Of the mid-season varieties in Russia, zoned:

• kalibos, high-yielding, resistant to low temperatures, high humidity;
• Mars MS, a variety of Czech selection, very productive, does not crack;
• Ruby MS, Czech variety, high-yielding, transportable;
• Firebird, heads of cabbage up to 3 kg, well transported and stored;
• hybrids Rebecca F1, Garat F1, Redma R3 F1, etc.

Common late varieties and hybrids:

• Gako, an old (since 1943) variety, resistant to cracking, with good keeping quality and transportability;
• Juno, with excellent taste and head weight up to 1.2 kg;
• hybrids Rodima F1, Fuego F1, Autoro F1, Lectro F1, Regilius F1, etc.

Cauliflower

The color of this cabbage, despite the name, is whitish-yellow closer to white cabbage, but has a completely different structure. A head of cabbage is formed by many inflorescences with a bumpy surface.

Cauliflower

Inflorescences are eaten only after heat treatment, dishes from it are tasty and healthy. It contains a huge amount of protein, folic acid, vitamin C, which makes it an indispensable product for dietary cuisine.

• Cauliflower variety - Alpha

Early ripe variety, which is distinguished by a snow-white head, weighing up to one and a half kilograms.

The heads have a dense filling and a pleasant taste.

It is considered conditionally transportable and does not have a long shelf life.

It should be used for food only for 45-50 days after harvest.

• Cauliflower variety - Gribovskaya 1355

Also applies to early ripe varieties having very attractive appearance and great taste.

Cabbage heads have an airy structure and light weight.

• Cauliflower variety - Early ripening

An early variety of cauliflower. Grown mainly in open field.

The best variety of cauliflower for the Moscow region. Reviews of many summer residents testify to this.

Very juicy and fleshy white head, has excellent taste. Average term vegetation - 65 days.

Brussels sprouts

Biennial vegetable plant. In the first year of vegetation, it forms a thickened stem 20-60 cm, sometimes up to 1 m in height. Leaves with thin petioles 15-30 cm long, green or gray-green with a waxy coating, with smooth or slightly curved edges. In the axils on shortened stems, sprouts 3-4 cm in diameter are formed, 20-60 pcs each. on one plant. In the second year, it blooms with yellowish flowers and forms seed pods, small, spherical, black or dark brown. 1 g contains up to 300 seeds, germination lasts 5 years.

This is a mid-late cabbage, has excellent taste and decorative look. Each small fruit weighs no more than 20 grams. One plant gives an average yield of 500 gr.

A special property of Brussels sprouts is its frost resistance and resistance to many diseases (especially hybrid varieties).

Brussels sprouts

It has the form of mini-heads, which are abundantly strewn with a long stem, very reminiscent of white cabbage on a reduced scale. It also contains a large amount of proteins and vitamins. This type of cabbage has a beneficial effect on the human immune system, improves brain activity. Applied as a side dish to the main dish, stewed or fried.

It is interesting! One of the best varieties of Brussels sprouts are considered Hercules And boxer hybrid.

The most famous variety of domestic selection, used in the country since 1950 - cabbage brussels hercules . Late-ripening, 40-60 cm tall, forms 20-30 medium loose heads. Resistant to low temperatures, in terms of yield (0.4-0.6 kg / m 2), it is significantly inferior to modern varieties. Variety currently grown Hercules 1342.

There are a number of modern varieties on the market:

• Czech Cassio, mid-season, high-yielding (1.8-2.0 kg / m 2), forms up to 60-70 heads of cabbage, high palatability;
• German Rosella, early, with a yield of 1.1-1.7 kg / m2, friendly ripening;
• curl, a late variety of Czech selection, very productive (2.4 kg/m2), frost-resistant, forms 30-35 sprouts;
• Rudnef, early, high-yielding, resistant to low temperatures, stored on the stem for a long time, excellent taste.

There are a number of hybrids, fruitful, characterized by friendly maturation. It's mid-late Boxer F1 and early Dolmic F1 from the Netherlands, middle early Frigate F1, Explorer F1.

savoy cabbage

A biennial cross-pollinating plant, a type of cabbage. In the first year of vegetation, it forms a short stem (stump) of a spindle-shaped or cylindrical shape, on which loose heads of cabbage are formed, light yellow inside. The leaves are green, sometimes with a slight waxy coating, in some varieties they are slightly colored with an anthocyanin pigment, and have a bubbly surface. In the second year, it blooms with light yellow flowers and forms a fruit - a short pod with small seeds that remain viable for 3-4 years.

savoy cabbage

The appearance and size of a head of Savoy cabbage is similar to white cabbage, but the leaves are peculiarly corrugated, mesh, delicate structure. The leaves do not fit tightly, the heads of cabbage are loose, therefore the weight is correspondingly not high, about 2-3 kilograms. Protein, vitamins, minerals are present in larger quantities, in comparison with white cabbage. Mostly savoy cabbage, is grown in small quantities for the purpose of decorating dishes.

Common varieties of Savoy cabbage

According to the ripening period, varieties are divided into early (105-120 days), medium (120-135) and late (140 days or more).

Among the early varieties in the country, the following are released:

• Golden early, with round heads weighing up to 1 kg, high-yielding, resistant to cracking;
• Anniversary 2170, head weight up to 0.8 kg, prone to cracking;
• Mila 1, with heads up to 3 kg, giving a good harvest on heavy soils;
• Julius F1, an ultra-early hybrid with a mass of heads of cabbage from 1.5 to 3 kg, depending on the density of planting.

• Melissa F1, productive hybrid, resistant to cracking, heads of cabbage weighing up to 3 kg;
• Sphere, with heads up to 2.5 kg, does not crack

Among the late varieties are common:

• Owasa F1, productive unpretentious hybrid of the Dutch selection;
• Spin 1340, with large, up to 3 kg heads of cabbage, fruitful;
• Verosa F1, a hybrid with heads up to 3 kg, resistant to low temperatures, well stored;
• Morama F1, a hydride of semi-Savoy cabbage with smoother leaves, large, up to 4 kg heads of cabbage.

Kohlrabi

A biennial vegetable plant, is a stem in the form of a ball, from which leaves grow on thin stems. In the first year, it forms a stem, a short thickened stem of a rounded or flat-rounded shape, green or purple. In the second year of vegetation, a flower-bearing shoot up to 1 m long grows from the apical bud, with yellow or white flowers, collected in a brush. The fruit is a pod with small dark brown rounded seeds, the germination of which lasts up to 5 years. Weight 1000 pcs. - 2-3 years

cabbage kohlrabi

It is used for food, namely a thickened round stem, saturated with calcium and glucose. A variety of salads are prepared from it.
Some varieties of kohlrabi are grown as fodder, they enrich the diet of pets

Common varieties and hybrids of kohlrabi cabbage:

Due to the limited use in Russia, the choice of zoned varieties and hybrids is not very large.

Among the early varieties that ripen in 65-80 days, it is recommended to grow:

• Athena, a variety of Czech selection, with light green stems weighing up to 220 g, high palatability;
• Viennese white 1350, the most common variety, with fruits weighing up to 200 g, friendly ripening, tender juicy pulp;
• Moravia, Czech variety, good taste, resistant to frost, stalks weighing up to 2.2 kg, not suitable for long-term storage.

Late varieties and hybrids are common, yielding a crop in 120-150 days:

• Violet, a variety of Czech selection, with fruits up to 1.2 kg, frost-resistant, recommended for fresh consumption and short-term storage;
• Giant, Czech variety, characterized by large, up to 6 kg, fruits, drought-resistant, with excellent taste and good keeping quality;
• Kossak F1, a hybrid with yellow-green fruits weighing up to 600 g.

Broccoli

It resembles cauliflower, and in fact is its variety. Inflorescences have a bright, green color. Effective as an antioxidant: easy to digest, removes toxins from the body, prevention of cancer.

Broccoli

It is used in production medicines and cosmetics. They eat it raw, and prepare a variety of food.

• Broccoli variety - Tonus

One of the ultra-early varieties. The growing season is only 35 days. During this time, the heads are fully ripened. The fruits have a small mass - 200 gr.

A notable property is resistance to diseases and pests.

At right approach and compliance with agricultural technology, the yield per square meter can reach up to 4 kg.

• Broccoli variety - Curly head

An early variety, it is more productive than Tonus.

The weight of one head reaches 500-600 gr. The growing season lasts about 45 days. During this time, some summer residents manage to get a double crop from one head. This is the peculiarity of the variety.

Fruits can be stored up to 3 months under certain conditions (+14 0 C).

• Broccoli variety - Gnome

This variety of broccoli is mid-season. Fruits usually do not exceed a mass of 500 gr. The head is very lush and spreading.

You can eat 2 months after planting seedlings.

After the head is cut off, another can grow in its place. Thus, two crops per season can be harvested.

Chinese cabbage

Beijing (Chinese) cabbage is a grassy, annual plant from the cabbage family. His homeland is China. In our country, it is cultivated in open and protected ground, has an oblong elongated shape. Its leaves resemble lettuce. With long-term storage, it does not lose its vitamin composition, so its popularity is growing. Delicate salads and decorations for second courses are prepared from it.

Cabbage

Today, many gardeners know how to properly grow Beijing cabbage. After all, the leaves of Beijing cabbage are different unique properties, are valuable for their nutritional components and health-improving possibilities of influencing the human body.

Many summer residents claim that the best varieties of Beijing cabbage are:

• Nika;
• Wineglass;
• Asten;

Each of these species can be grown in your country house with your own hands, and add variety to your menu, with many delicious, and most importantly, healthy vegetables.

White cabbage in the photo

Fresh white cabbage contains as much vitamin C as oranges or lemons, while Brussels 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). With cabbage, a complex of minerals is supplied to the body, contributing to the maintenance of a 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 the timing of harvest - early, mid-ripening and late. The original taste is distinguished by red and Beijing cabbage.

White cabbage seeds "Nozomi" F1 in the photo
White cabbage "Nozomi" F1 in the photo

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

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

"June"- ultra-early, already in July ready for use. 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 hybrid. From shoots to the beginning of economic suitability 72-112 days. The outlet is compact. The head of cabbage is dense, rounded. 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 heads, dense, 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 are large, 2.0-4.0 kg, flat, light green, medium dense. They have a delicate, thin internal structure.

Seeds of white cabbage "Dietmarscher Fruer" in the photo
White cabbage "Dietmarscher Fruer" in the photo

"Dithmarscher Fruer"- early variety. From shoots to the beginning of ripeness 76-112 days. A head of cabbage of rounded shape with good density, weighing 0.8-1.1 kg. High maturation friendliness, used fresh.

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

"Kazachok" F1- early hybrid. Dense, rounded 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 germination to maturity 79-110 days. With good density, the head of cabbage has a rounded shape and a weight of 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 shoots to technical ripeness 85-94 days. The head of cabbage is rounded, with good density, weighing 1.2-2.0 kg.

Seeds of white cabbage "Polar K 206" F1 in the photo
White cabbage "Polarny K 206" F1 in the photo

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

These photos show varieties of white cabbage of early ripening:

A variety of white cabbage of early ripening photo "June"
White cabbage variety of early ripening 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 aligned, rounded flat, weighing 3-4 kg. The leaf is crisp, 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 section with a delicate internal structure. Cuffed 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 of cabbage is round, light gray-green, medium dense, weighing up to 3 kg. Relatively resistant to head cracking.

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

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

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

"Belorusskaya 455"- matures 120-130 days after germination. A head of cabbage is rounded or flat-rounded, 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 shoots to harvest grows 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 "Glory 1305" in the photo
White cabbage "Slava 1305" in the photo

"Glory 1305"- from germination to maturation 100-130 days. A head of cabbage is round-flat, with a 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"- the mass of a head of cabbage is 2-4 kg. Heads of cabbage are stored until January. Relatively resistant variety to clubroot disease. It is used in pickled and fresh form.

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

"Amager 611"- fruitful, transportable, frost-resistant. Harvest 120-125 days after transplanting. Head of round-flat 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 mass of 2-2.5 kg. Crack resistant. Stored 12 months. With storage, the taste improves.

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

"Crumont" F1- matures in 165-170 days after germination. The shape of the head of this variety of white cabbage of late ripening is round or round-flat, weight 1.9-2.1 kg, resistant to cracking. Stored up to 7 months.

Seeds of white cabbage "Moscow late" in the photo
White cabbage "Moscow late" in the photo

"Moscow late"- a head of cabbage up to 15 kg, rounded, white, dense.

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

"Present"- from germination to maturation 114-130 days. Heads of cabbage are flat-rounded, dense, weighing up to 4.5 kg, they are well stored for a long time in winter.

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

"Langedijker late"- this is one of the best varieties of white cabbage for middle lane, as it is suitable for long-term storage and resistant to disease. Head of oval shape, weight up to 4 kg, dark gray-green color.

White cabbage "Albatross" F1 in the photo

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

Red cabbage in the photo

This cabbage differs from the white cabbage by the intense red-violet color of the leaves. This is a cold-resistant culture with dense heads of cabbage with high keeping quality. Contains important human body substances.

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%), salts of sodium, potassium, calcium, magnesium, iron, phosphorus, iodine. Compared to white cabbage, it contains 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. Heads are rounded flat, dark purple, medium density, weighing 1-2 kg.

Seeds of red cabbage "Late beauty" in the photo
Red cabbage "Late beauty" in the photo

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

Red cabbage "Early Beauty" in the photo

"Early Beauty"- Very early variety. The rosette of leaves is small, up to 40 cm. Heads of reddish-violet color, round-oval, medium dense, weighing 1-2 kg.

The agricultural technique of growing red cabbage is similar to that of white cabbage, but it is less damaged by diseases and pests than white cabbage. Commonly grown seedling way. It is used for preparation of color salads, stewing, marinades.

See photos of red cabbage varieties different terms ripening:

Seeds of red cabbage "Early Beauty" in the photo
Red cabbage variety "Late Beauty" in the photo

Beijing cabbage in the photo

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

Check out the description of the best varieties of Beijing cabbage and their photos.

Beijing cabbage seeds "Cha-cha" F1 in the photo
Chinese cabbage "Cha-cha" F1 in the photo

"Cha Cha" F1- extra early hybrid. Ripens in 50-55 days. Heads of medium size, round-goblet shape, weighing 2.5-2.8 kg.

Beijing cabbage seeds Nika F1 in the photo
Beijing cabbage Nika F1 in the photo

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

Beijing cabbage seeds "Orange Mandarin" F1 in the photo
Chinese 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.

Head of Orange Mandarin variety, elongated, weighing about 1.7 kg
Rosette of leaves of the variety "Orange Mandarin" has a diameter of about 45 cm

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

Beijing cabbage seeds "Northern Beauty" F1 in the photo
Chinese cabbage "Northern Beauty" F1 in the photo

"Northern Beauty" F1- very early, high-yielding, stem-resistant hybrid. Heads up to 2.8 kg.

Beijing cabbage seeds "Russian size" F1 in the photo
Beijing cabbage "Russian size" F1 in the photo

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

Sowing of all varieties of Beijing cabbage in the middle lane is carried out in mid-May. To avoid bolting, do not plant seeds very early.

Cauliflower in the photo

Today, cauliflower has lost its exoticism, but it is bred, when 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 in a high content of protein, vitamins and mineral salts. Cauliflower is a light-loving crop, demanding on moisture and soil fertility. Care consists in weeding, watering, hilling, loosening the soil and top dressing. The best varieties of cauliflower are recommended for fresh consumption, freezing and canning.

Familiarize yourself with the names of cauliflower varieties for open ground in the middle lane.

Cauliflower seeds "Domestic" in the photo
Cauliflower "Domestic" in the photo

"Patriotic"- medium-early variety. From shoots 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, high taste.

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

"Autumn Giant"- late-ripening, up to economic ripeness 220-250 days. 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 ripe variety. The period from germination to economic ripeness is 85-118 days. It has a round-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 by maturity, the head is white with a yellowish tinge, 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 outdoor cauliflower varieties with large milky white dense heads. Seeding possible in early spring, summer and autumn in greenhouses.

Cauliflower seeds "Erfurtskaya" in the photo
Cauliflower "Erfurt" in the photo

"Erfurtskaya"- average term of maturing. Head weighing 0.4-0.8 kg, white with yellowness.

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.

The "Adler spring" heads are rounded flat (photo)
The "Adler spring" head has a coarse-grained head (photo)

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

Cauliflower seeds "Russian size" F1 in the photo
Cauliflower "Russian size" F1 in the photo

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

Cauliflower Seeds The Snow Queen» F1 on photo
Cauliflower "Snow Queen" F1 in the photo

"Snow Queen" F1- with small, neat heads that reach a mass of 300 g. It 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 a rich purple color of the heads.

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

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

"Shannon"- with head original form, beautiful bright green color, weighing 0.8-1.2 kg.

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

Kohlrabi cabbage differs from other types of cabbage in appearance. It looks more like a swede or a turnip. A thickened stem is used for food, on which leaves with long petioles are placed. The overgrown stalk tastes like a cabbage stalk, but it is tastier, juicier and sweeter.

Kohlrabi cabbage in the photo

The stalk is round or oval, in terms of vitamin C content it 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 the kohlrabi crop can be harvested 2-3 times per season.

The crop is harvested when the diameter of the stem reaches 6-8 cm, preventing overripe. Overripe become rough, fibrous, unfit for food.

Kohlrabi cabbage seeds "Delicacy white" in the photo
Kohlrabi cabbage variety "Delicacy white" in the photo

"Delicious white"- mid-late variety, for cultivation in open ground. The fruit is very juicy, spherical in shape, 8-12 cm in diameter. Vitamin, with a lot of sugars. This variety of kohlrabi cabbage is harvested, preventing it from overgrowing.

Seeds of cabbage kohlrabi "Violetta" in the photo
Kohlrabi cabbage variety "Violetta" in the photo

" Violet"- medium-late variety. The stem crop is large, purple, located high above the ground and remains tender for a long time, does not become woody. This is one of the best varieties of kohlrabi, as the plants do not go to the arrow, do not outgrow and are frost-resistant. Withstands frost down to -8°C.

Seeds of cabbage kohlrabi "Viennese white" in the photo
Kohlrabi cabbage variety "Viennese white" in the photo

"Viennese white"- early grade, from shoots to ripeness of 65-80 days.

The "Viennese White" color is pale green (photo)
The "Vienna White" flesh is white, tender, juicy (photo)

Pay attention to the photo - in this variety of kohlrabi, the stem diameter 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.

Seeds of cabbage kohlrabi "Viennese blue" in the photo
Kohlrabi cabbage variety "Viennese blue" in the photo

"Viennese blue"- mid-season variety, stem crop 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, the stem is large, from 15 to 20 cm in diameter, light green, the pulp is tender, juicy, plant weight is 2.5-3.0 kg. Lightweight, heat and drought tolerant.

Kohlrabi cabbage variety "Optimus blue" in the photo

"Optimus Blue"- small socket medium size with asymmetrically arranged leaves. The color of the leaves is dark green, with a wax coating, the veins and petioles are purple.

Purple kohlrabi cabbage "Optimus blue" (photo)
Kohlrabi cabbage varieties "Optimus blue" flat-round stalk (photo)

These photos show that the kohlrabi cabbage of the Optimus Blue variety has a flat-round stalk, purple in 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 flesh is invariably juicy and appetizingly crunchy.

Broccoli in the photo

Green-headed broccoli (also called asparagus)- one of the forms of color. The fleshy heads with the stem are eaten fresh and canned. They are pleasant in taste, and in terms of protein, carbohydrates, vitamins content they are superior to cauliflower.

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

Harvested several times. First, the apical head with unblown buds is cut off when it reaches a diameter of 10-25 cm and as it grows axillary shoots and the formation of heads on them, repeat the fees.

The best varieties of broccoli include:

Broccoli seeds "Tonus" in the photo
Broccoli cabbage variety "Tonus" in the photo

"Tone"- very early maturing variety, vegetation period - 60-90 days from germination. Differs in amicable ripening of a crop. The head of medium density, dark green, weighing 160-200 g, does not lose marketability for a long time. After cutting off the central head, lateral heads are formed. The variety has a high taste.

Broccoli "Arcadia" F1 in the photo

Arcadia F1- mid-season hybrid. From sowing to ripening 110 days. The plant is strong and tall. The head is large, clearly domed, dark gray-green in color, very compact. After trimming the apical bud, the plant continues to produce lateral heads. good size. Used both fresh and for processing. Particularly good during cold seasons and produces high yields even when planted thickly.

"Kolobrais"- the variety is early ripe, the period from germination to technical ripeness is 85-100 days. Blue-green head. This variety of broccoli is one of the best for the middle lane, it can be grown almost throughout Russia.

"Vitamin"- an early maturing variety. Plant of medium height. The socket is semi-vertical, with a diameter of 40-58 cm. The head is turned wide elliptical, medium size, uncovered, medium dense, green. The mass of the head from the main shoot is 200-300 g. It is recommended for fresh use and processing.

Broccoli seeds "Russian size" F1 in the photo
Broccoli cabbage variety "Russian size" F1 in the photo

"Russian size" F1- the largest broccoli (up to 3 kg), ripening in medium time. 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 shoots to the onset of technical ripeness is 80-85 days. Forms large head dark green elliptical shape. Head weight 300-400 g.

Savoy cabbage pictured

A distinctive morphological feature of Savoy cabbage is the bubbly 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 "Vertyu 1340" in the photo

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

Savoy cabbage seeds "Vertu" in the photo
Savoy cabbage variety "Vertyu" in the photo

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

Seeds of Savoy cabbage "Vertus" in the photo
Savoy cabbage variety "Vertus" in the photo

"Vertus"- mid-late, vegetative period from germination to the onset of technical ripeness 110-130 days. This is one of the best varieties of Savoy cabbage for the middle lane with a gray-green leaf color. The shape of the head is flat, the weight of the head is 1.5-2.0 kg.

Savoy cabbage is grown and harvested in the same way as white cabbage varieties corresponding in precocity.

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

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

Savoy cabbage variety "Vertyu 1340" popular with Russian gardeners (photo)
Variety of Savoy cabbage "Vertyu" popular with Russian gardeners (photo)

The technology of growing cabbage of different types in the open field

Cabbage of all kinds is a photophilous plant. To the greatest extent, she needs light in the phase of seedlings and rosettes. From a lack of light, the plants are very elongated, have small leaves and small loose heads of cabbage.

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

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

During the cultivation of seedlings of cabbage 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 at 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 a solution of 20 g of superphosphate and potassium salt per bucket. Fertilizer solution consumption - 5 liters per 1 m2. After fertilizing, the plants must be watered with clean water.

Well grown seedlings should have 4-5 leaves. Plants are planted as deep as possible (up to the 1st leaf), but without falling asleep the apical bud. The earth around the plant is compacted and watered abundantly. 10 days after planting, the cabbage is fed again. They 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 seedling age is 45-55 days. Observing the correct agricultural practices for growing cabbage in the open field, the seeds are planted to a depth of 3-4 cm. Optimal timing sowing with a seedless method - April 10-20. Sow in rows at a distance of 60-70 cm. In the phase of 4-5 true leaves, the plants are thinned out at a distance of 40-50 cm. The soil is kept clean from weeds all summer.

Cabbage is planted in open areas. The best predecessors her - legumes, nightshade, pumpkin crops and onions. To prevent the development of diseases and pests, cabbage should not be returned to its original place earlier than 3-4 years. Cabbage is grown through seedlings and by direct sowing of seeds into 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, deeply penetrating into the soil, which provides them with the best water regime. The growing season is reduced by 14-16 days. Seeding depth 3-4 cm, row spacing 70 cm, in a row - 50-60 cm.

Given 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 crop. 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 in terms of time, without overexposure in the garden. late cabbage harvested before frost, as the heads of cabbage ripen, when the upper cover leaves are still green, and the lower ones begin to turn yellow.

Heads of cabbage are better 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-leaved leaves, in the axils of which small (2.5-5 cm in diameter) rounded or oval heads of cabbage up to 40-60 are formed. on a plant with a total weight of up to 700 g. Leaf blades are from flat to spoon-shaped curved, green, rarely purple, with a slight wax 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 lateral shortened shoots, on which pods with seeds are formed.

This cabbage is grown in seedling and seedless methods, that is, by direct sowing of seeds into 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°С. High temperatures(above +25°C) delay the formation of heads. But Brussels sprouts withstand low temperatures and frosts down to minus -7 ... -8 ° C without damage. It is more cold hardy than most late-ripening varieties white cabbage.

Observing the technology of growing Brussels sprouts, the plants must be provided with fertile soil and regular watering, especially during the formation of sprouts. Care consists in loosening the soil with slight hilling, weeding, top dressing. One of the features of growing Brussels sprouts is the introduction of top dressing during the growth of the rosette of leaves. During this period give nitrogen fertilizers at the rate of 20 g per 10 liters of water. With repeated top dressing, 30-40 g of phosphorus and potassium are added to nitrogen. Basic Quantity organic fertilizers(compost or manure) - 5-6 buckets per 10 m2 - are brought in 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, increases their yield.

sticking to proper agricultural technology cultivation of Brussels sprouts, harvesting is carried out at the latest, making cuttings of sprouts as they ripen or in one go. For use in winter, plants are dug up along with the root 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 the high content of protein, which, in terms of the presence and ratio of amino acids, is not inferior to the protein of meat and milk. By the content of vitamins, mineral substances, Brussels sprouts significantly exceeds other types of cabbage. Among cabbages, she is the record holder in the number useful 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.

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

Heads of cabbage are boiled and consumed 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 of cabbage - 130-150 days.

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

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

Foreign high-yielding hybrids: "Explorer""Alkazar", "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 a purple-green color of sprouts, which have a spicier taste than standard green ones.

There are many types of garden cabbage, some of them have subspecies, while the varietal diversity of the crop is in the hundreds.

Considering the types of cabbage, let's start with the most popular - white cabbage. It is light and moisture-loving, does not tolerate acidic soil and excess organic matter. Withstands frosts down to minus two degrees Celsius.

Late varieties (Stone head, Moscow late-15, Amager, Kolobok, Kharkovskaya) are stored until spring and are good for pickling. Early and middle varieties (June, Transfer, Slava, Golden hectare) are used fresh and for cooking various dishes.

red cabbage

Cabbage leaves are dyed dark purple color. On sections, white streaks are clearly distinguished. Red cabbage tolerates heat well, loves the sun and moisture. When grown in the shade, the leaves lose their characteristic color, heads of cabbage are poorly formed. Withstands temperatures down to -7 degrees Celsius.

The most popular varieties: Faberge, Mars MS, Rubin. Consume red cabbage mostly fresh, although it is suitable for heat treatment and fermentation. Most varieties keep well in winter period.

Brussels sprouts or kosher

This subspecies of cabbage forms a long stem, but in which many small bright green sprouts are formed. Brussels sprouts are more drought tolerant than other types of cabbage, photos of which you will find in this article.

Frost resistance is high - up to minus 7 degrees Celsius. Does not tolerate dense plantings. It belongs to the late-ripening ones - 150-180 days pass from germination to harvest. On the territory of the Russian Federation, such varieties as Hercules, Gornet, Sapphire are common.

Cauliflower and its subspecies

An annual type of cabbage. At the top of the stem, multiple shoots are formed with white or yellowish buds collected in dense inflorescences - they are used for food. Cauliflower can withstand up to minus 7 degrees of frost, but does not knit heads at temperatures below 10 degrees Celsius. Does not tolerate drought and heat well.

Productive varieties: Lateman, Coquette, Snowball, Snowball. Cauliflower is not suitable for long-term storage. Use it in freezing, fried in batter, marinated.

Broccoli or asparagus

As you can see in the photo, broccoli varieties resemble cauliflower in shape. The inflorescences are predominantly green, but there are varieties with purple and white heads. Broccoli loves moderate watering and fertile soil. Cold resistant.

Common varieties: Linda, Tonus, Caesar. Broccoli has a spicy flavor. It is not stored for a long time, so it is often stored frozen.

Romanesco or roman cabbage

This species is interesting for its delicate taste and decorativeness - the buds form pointed inflorescences in a spiral. Romanesco is used marinated or after freezing in salads and for decoration.

kohlrabi cabbage

Types of cabbage and their characteristics differ in many ways. Kohlrabi forms a stem with a dense juicy core. Its peel is light green, yellowish or purple.

Kohlrabi is a precocious species. During the season, it can give two crops, while its cold resistance is lower than that of other species. The best varieties: Delicious, Giant, Cook, Viennese blue, Violetta.

savoy cabbage

Forms loose heads of rich green color with curly, bubbly leaves. When grown, Savoy cabbage is resistant to drought and low temperatures. It is practically not affected by pests.

Popular varieties for central Russia: Moscow lacemaker, Petrovna, Golden early, Nadya. Fresh savoy cabbage does not last long. It can be dried and used as an addition to salads and other dishes.

Chinese cabbage or lettuce

Lettuce can form a leafy rosette or elongated loose heads, depending on the variety. Plants are early maturing and can produce two crops. With a long daylight, it shoots, so it is planted early (in April), and during summer planting - in the shade.

Common varieties: Cha-cha, Glass, Pomegranate, Wizard. The keeping quality of cabbage is good. Leaf varieties can be grown after frost at home.

Chinese cabbage

Similar to Beijing. It can also be formed in the form of a head or a dense leaf rosette. The plant is not whimsical, grows well on poor soils. Cruciferous fleas love to eat Chinese cabbage, so you need to fight them in a timely manner.

There are many varieties of Chinese cabbage. The most famous: Chill, Swallow, Golub, Coral, Yula. Used to make salads.

Kale

Cabbage, the species of which we are considering, can also be grown in decorative purposes when it comes to the leaf variety. Plants form a dense rosette of curly leaves of different colors. Some varieties are bicolor. Withstands up to minus 15 degrees Celsius. Can grow in shade.

Proven varieties: Tintoretto, Kale, Redbor, Reflex.

Outcome

After considering the types of cabbage, photos, names and their main characteristics, you can choose the most suitable for growing on your site. A variety of vegetables will allow you to create unique beds, or decorate other plantings, making your garden not only useful, but also decorative.