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9 popular types and varieties of cabbage

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When choosing seeds or cabbage seedlings for growing in their own area, many gardeners prefer the white variety. This restriction is most likely due to the disappointment that was experienced during the unsuccessful cultivation of other species.

Varieties of cabbage

Undoubtedly, each type of culture is endowed with its own advantages and peculiarities of agrotechnology. Although the composition has slight differences, every grade is rich with useful minerals and vitamins regardless of the size and maturity. On one bed you can grow cauliflower, broccoli and, for example, kohlrabi, thereby diversifying the menu, winter preparations.
In the red, the largest amount of vitamin C and carotene, and cauliflower is famous for its dietary qualities and excellent delicate flavor. Especially useful to eat vegetables, which increase the body's resistance to radiation and adverse environmental background. Such doctors include broccoli with small coaches, previously considered exotic. Modern gardeners successfully grow quite unpretentious vegetables in their garden beds, collecting generous yields from them.

The article describes the brief characteristics of only a small part of the existing types of cabbage. Before making an assortment for beds, it is recommended that you read the brief description and methods of use.
Red view

Red, pure purple vitamin

It should, in fairness, be called violet. Externally, the red look is similar to the white one, but the leaves have a red-violet color, the structure is more dense. The composition also exceeds the content of valuable minerals and vitamins.their number. Leaves from the head can be plucked in June for making salads. Vegetable is used in marinated form and stew, as an independent product, and in combination with other ingredients.
The vegetative period of the red species lasts from 150 days, the weight of the head on average is 1-3.5 kg. Among the main advantages:

  • cold resistance (young shoots endure frosts down to minus 5 ° С);
  • the root system is well developed;
  • anthocyanins are included in the composition, which have a positive effect on human health (increases the elasticity of capillaries, regulates their permeability).

The disadvantage of this type is only one - it is the inability to use for pickling.

Cauliflower

Cabbage of all colors of the rainbow

Justifies the name: the fruits are of all colors of the rainbow. A popular vegetable on the site of many gardeners and no less famous product among the cooks. Vitamin bomb is eaten as an independent ingredient, and in combination with other components. The process of growing does not contain complex procedures and does not require much attention. It is only necessary to observe the elementary rules of agricultural engineering.
Annual plant forms dense inflorescences weighing from 350 to 1500 kg. Soil fertility and growing conditions affect the taste of the fruit. Harvesting is carried out in 90-105 days after the appearance of sprouts (early ripening varieties).

A huge number of advantages confronts the weak resistance of the vegetable to various diseases and pests.

Broccoli, characteristic

Broccoli cabbage, a source of vitamins

The vegetable is similar to cauliflower, but the inflorescences have a rich green color. The richest composition of proteins and vitamins raised this species to the category of popular cultures. Cabbage delicacy that slows aging, try to cultivate in their plots many gardeners. This is facilitated by unpretentious agricultural technology and cold resistance of cabbage, it does not lose its qualities during frosts down to minus 7 ° С. Unlike other species, the culture is undemanding to soil fertility, but this does not mean that the plants do not need fertilizer, some additional feeding is still needed. Regular watering is also needed, especially when the heads are aging.
The benefits of growing broccoli:

  • the usefulness and nutritional value of the product;
  • the ability to diversify the menu;
  • unpretentiousness in the care of cultivation;
  • the vegetable is subjected to various types of processing (stewing, salting, etc.).

The lack of features of agricultural technology deprives the vegetable deficiencies.

Savoy

Savoy cabbage resistant to drought

The ideal vegetable for growing in the middle lane. Savoy cabbage is drought tolerant, it is not interesting for pests. The structure of the vegetable is similar to the albumen species, however, the leaves are more tender and airy. They are easy to disassemble for the preparation of various dishes, it is only necessary to pour boiling water over it. The composition contains a large number of valuable minerals and vitamins, exceeding in quantity other types.
The vegetative period of early varieties lasts 105-120 days, hence the low yield. The taste of the vegetable is very delicate due to the small amount of mustard oil in the composition and the absence of coarse fibers. Suitable for fresh consumption, stew. Feature of the form is cold resistance, with short frosts retains product and taste qualities.
The disadvantage is a short shelf life.

Savoy cabbage is not suitable for pickling. Cultivars of this species do not differ in yield compared to squirrels.

Kohlrabi, health variety

The chemical composition of kohlrabi is comparable to citrus crops, so the vegetable is very popular among culinary specialists. Gardeners are less willing to use the culture for growing on their plots. And in vain, because the fruits have a beneficial effect on the cardiovascular system, stabilize blood pressure, clean the intestines from toxins.
The term of ripening of early varieties is 65-80 days. Stebleplod reaches a mass of 220 grams, some species curtain over 2 kg. A short growing season allows you to shoot several harvests per season. It is possible to cultivate a vegetable in an open ground and in hotbeds. Plant care is generally similar to other types of cabbage. The harvest is stored for a long time without any loss of valuable properties.

Brussels, little coaches

Brussels sprouts, delicacy

The rarest type of cabbage in our beds. The composition contains a whole storehouse of vitamins and microelements that exceed the number of protein varieties. A feature of the vegetable is the presence of mustard oil, which is typical for radish. This ingredient gives a nutty flavor to the product.
The main advantage of cultivating a culture is the unpretentiousness of plants to the climate of the middle zone. The main disadvantage is the long growing season. When planting seeds in April, the harvest will be obtained only at the end of the warm season (the ripening period is about 150 days). To speed up the process it is recommended to grow vegetables through seedlings.

Beijing, not afraid of frost

In Russian vegetable growing, cultivation of Peking cabbage is only gaining momentum. The vegetable has gained popularity due to its rich vitamin composition, interesting taste and high yield (900 centners are removed from 1 hectare). The plant grows in conditions of low temperatures, which is typical of the climate of the middle zone. The growing season lasts only 50-70 days, which gives opportunity to get 2-3 harvests per season. It is possible to grow crops both in open ground and in greenhouses all year round.
Advantages of cabbage:

  • rich in nutrients composition;
  • young shoots withstand short-term frosts down to minus 7 ° С;
  • high productivity.

Not devoid of culture and cons:

  • yield depends on soil fertility;
  • agricultural technology is not fully understood;
  • vegetable attracts the attention of pests, vulnerable to disease.
Peking cabbage, variety Glass
It is possible to sow seeds on seedling and directly in an open ground. Planting is carried out in April-May.

Sea, from the bottom of the sea

Unique in its qualities and effects on the human body product. The complex biochemical composition is characterized by the content primarily of iodine, an essential substance for the thyroid gland. Besides it, kelp is rich in vitamins of group B, C, folic acid, amino acids, pantothenic acid and other microelements. In fact it is a seaweed that grows on the seabed. With any type of processing (pickling, drying) cabbage retains valuable properties. It can cause harm to health only if a person has a hypersensitivity to iodine.

Chinese, the source of longevity

In composition, Chinese cabbage is very similar to white cabbage, but it differs significantly in appearance. The leaf formation of the vegetable without the ovary of the head is more like a leaf of lettuce, but with a more saturated green color. Of particular value is lysine, an amino acid that cleanses the body of toxins and other harmful substances.

Chinese cabbage Bok Choi, strengthens the immune system

Chinese vegetable is high valued not only for its taste, but also for its ability to strengthen the immune system, which is necessary for longevity. Among the undeniable advantages:

  • harvest in June, which is useful for replenishing the vitamin deficiency in the body;
  • tender leaf structure, can be used for baby food;
  • simple rules of agricultural engineering.

Only one minus is the large size of the stalk, which occupies almost half of the vegetable. But you can use it for cooking.

You can eat fresh leaves, pickled, stewed and dried. After the onset of cold weather, the pots with the crop can be placed inside the room and harvest until December.
The range of cabbage on the beds will provide an opportunity to enrich the body with useful trace elements, strengthen the immune system and diversify the menu with delicious dishes.

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