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Description and characteristics of the late-ripening variety of cabbage sugarloaf

Description and characteristics of the late-ripening variety of cabbage sugarloaf


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In a number of useful and affordable vegetable crops, cabbage occupies one of the leading places. It is difficult to imagine a table without this vegetable, a real storehouse of vitamins: salads, pickles, snacks, first and second courses from fresh and sauerkraut. Simplicity and ease of preparation, the possibility of long-term storage, irreplaceable healthy and excellent taste and very low calorie content make it a favorite of adults and children.

A huge number of varieties gives a wide choice to housewives, but many prefer the Sugarloaf variety, the description and characteristics of which are presented below.

Description and characteristics of the variety

This variety of cabbage is very popular among summer residents and gardeners. It belongs to the family of Cruciferous, late-ripening white-headed varieties. The Sugarloaf variety was bred by the specialists of the Moscow company Sedek in 2008. Suitable for both large-scale commercial production and cultivation in personal plots.

A mature plant has a wide spreading rosette reaching 80 cm in diameter and up to 40 cm in height. The growing and ripening period from emergence to full technical ripeness is 130-160 days on average. The weight of a ripe head of cabbage is from 2 to 4 kg (maximum - up to 6.5 kg).

Leaves are light green with a strong waxy bloom of gray, round, large, slightly bubbly with a slightly wavy edge. The leaf of a ripe head of cabbage is very juicy, soft (there are no pronounced hard veins), crisp and sweet (the content of organic sugar is much higher than in all known varieties of cabbage), with a high content of vitamins and microelements.

The head of Sugarloaf has an even rounded shape, partially covered with a leaf, in the section - sparkling white, the flesh is very dense (density estimate - 4.1 points on a 5-point system). Inside, the stump fork is short (up to 7 cm), outside it is of medium length.

So that the cabbage of this variety completely picks up the sweets and does not taste bitter at all, it is recommended to harvest the crop after the second freeze.

It is best to eat and pickle a vegetable a month after picking - cabbage improves its taste, becomes completely sweet and does not taste bitter.

Main advantages and disadvantages

Sugarloaf cabbage has a lot of advantages and useful qualities:

  • excellent taste qualities, fully justifying the name of the variety - sugar;
  • high content of vitamins and minerals - B1 (thiamine), B2 (riboflavin), B9 (folic acid), C, PP, iodine, phosphorus, fluorine, sodium, potassium, calcium, iron, manganese;
  • excellent keeping quality - stored until May-June, without decay, retaining useful properties, improving (!) The taste indicators of quality;
  • keeps its presentation well, since cabbage heads are resistant to cracking;
  • grade resistant to such common diseaseslike keela, fusarium, bacteriosis;
  • has a good seed germination.

Of the shortcomings, only not the highest yield - about 6 kg per square meter.

Preparing the soil and growing seedlings

The culture is grown through seedlings. Sowing seeds of late-ripening varieties is best done in early - mid-April. Seedlings are placed on a windowsill or sown directly into open ground under a film. The soil for seed germination should warm up to 15-17 degrees, the seeding density should be 5x5 cm. Before sowing, seeds must be soaked for 12 hours in a solution of potassium humate, then rinsed and slightly dried.

The soil should be well fertilized with humus, urea, potash fertilizers. For growing seedlings at home, you can prepare containers with special mixtures:

  • 20-25% sod land, 70% peat, 5% sand;
  • half of the composition is turf, up to 45% is humus, 5% is sand.

In open soil, seedlings are planted after the appearance of 4 leaves, approximately at the end of May - beginning of June.

Before planting, cabbage needs to be hardened - taken out to the balcony for several hours, or open the film in a sunny time of the day.

Growing cabbage Sugarloaf outdoors

In order to plant cabbage seedlings in open ground, you need to prepare it well and follow some simple rules:

  • you can not plant cabbage on last year's planting site, the predecessors should be potatoes, legumes, onions, pumpkin;
  • suitable soil composition - slightly acidic or neutral.

Sugarloaf loves well-lit, sunny areas to grow. In the fall, a bed for cabbage must be dug up, and in the spring it must be loosened and organic fertilizers applied (for 1 sq. M - 10 liters + 2 glasses of wood ash). Each hole can be filled with 2 tables. tablespoons of superphosphate and 1 spoon of urea. Remove the seedlings from each other at least 60x60cm, bury them in the ground to the first leaves and pour 0.5 liters of water into each hole.

Care features

In the process of plant growth, it is recommended to feed the plants with organic fertilizers 2-3 times (manure + water in a ratio of 1: 5). After the appearance of 10-12 leaves, the cabbage needs to be hilled, this will strengthen the root and promote the appearance of new lateral roots.

It is better not to water the Sugarloaf very often. - 1 time in 20 days, but abundantly. The soil should not dry out, but it should not be waterlogged either. The most abundant watering is during the formation of the head. After watering or rain, the soil must be loosened, weeds removed. Watering is stopped 3-4 weeks before harvesting to avoid cracking of the cabbage heads.

Diseases of culture, methods of control and prevention

Cabbage variety Sugarloaf is resistant to many common diseases, but in the case of improper growing methods, adverse weather conditions, there is a possibility of infection.

Keela

Fungal disease, for the prevention of which crop rotation must be observed, remove weeds, add lime to the soil before planting, destroy infected specimens.

Fusarium

Yellowing of the leaves between the veins, the cut is usually clearly visible staining the veins in brown. Affected plants must be removed, for preventive purposes, treat the soil with copper sulfate, spray with Agat-25, Immunocytophyte.

Bacteriosis

The veins of the leaves turn black, the edges turn yellow, the affected leaves die off. Spraying seedlings with Fitolavin 300 helps well, culling of infected and weak specimens.

The main condition for obtaining a healthy harvest is compulsory crop rotation and proper care of the crop.

Harvesting

As already mentioned, the Sugar Loaf must be harvested after 1-2 frosts, at the end of September - October (depending on the climatic conditions of the growing zone). For storage, select healthy heads of cabbage, without cracks or damage. Cut the outer stump, leaving about 4 cm. Store in dry rooms, on shelves, shelves or in wooden boxes at 0 degrees. In such conditions, your cabbage will last until the end of May.

Compliance with simple rules of agricultural technology will allow you to get a rich healthy harvest of a wonderful vegetable. Throughout the winter, you can enjoy dishes and salads from a delicious, sweet, very healthy and dietary vegetable garden.


Cabbage variety Sugarloaf


White cabbage is a healthy vegetable used in a wide variety of dishes. If you have your own garden, it is not difficult to grow it yourself. Sugarloaf Cabbage is prized for its yield and excellent taste. A detailed description of the variety and its characteristics are presented in this article.


The Kamennaya Golova variety has a raised rosette with large bright green outer leaves about 50 cm in diameter and the same height. The leaf plate, pimpled with thin veins, is covered with a bluish waxy coating. Ripe forks, rounded slightly flattened, have a very dense structure, corresponding to the name of the variety. A stalk that has a large diameter outside the head of cabbage, inside a very small size. On the cut of the forks is white.

Next, you can see how the vegetable looks in the photo:



Popular varieties for fermentation

It is necessary to choose the best varieties for canning, taking into account that the heads of cabbage are juicy and sweet. The Dutchman Langedeiker is fine for this, but there is still a lot of bitterness in him after the crops are harvested from the fields.

But from the late varieties of vegetables for fermentation, those that are saturated with sugars are suitable:

  1. The characteristic of the Kolobok hybrid includes excellent taste, high content of useful elements, vitamins, and long shelf life of the hybrid. On top, the Kolobok cabbage is covered with dark green leaves, like the Languedaker variety, which adhere tightly to each other. And the weight of the forks is average, a little over four kilograms - it is convenient to cut it for fermentation. Cabbage Kolobok gives yields of up to ten to twelve kilograms per square meter.
  2. Late Moscow cabbage has been popular since the thirties of the XX century. The dense, round heads of cabbage can reach ten kilograms if weather conditions and proper care permit. The variety grows well in any climate, enduring steadily sharp temperature changes. Due to the sweetness and juiciness of the leaves, this variety is chosen for fermentation.
  3. The variety Moskovskaya late 9 has similar characteristics. But the forks are slightly smaller - weighing up to four kilograms. It is much more convenient to ferment them than large ones. Therefore, this variety of Moscow late is chosen for canning.
  4. You should not rush to ferment the Sugarloaf cabbage. It tastes a little bitter when it's cleaned up. But after a month, the forks are gaining sweetness, and it's time for canning. Reviews of Sugarloaf cabbage suggest that this is one of the sweet late varieties of cabbage. There is no bitterness in it, a lot of ascorbic acid. When growing, the output of marketable products is noted for more than ninety percent. Thanks to reviews of Sugarloaf cabbage, this variety is most common among summer residents.
  5. Of the late varieties, one cannot fail to mention the Creumont cabbage, which reaches technical maturity 120-130 days after germination. It is important to note the advantage of small heads of cabbage in a high content of calcium, iron salts, vitamins A and C. It is these substances that are so lacking in the human body in winter.

Late cabbage varieties are chosen by gardeners in order to provide themselves with vitamins for the whole winter.


How to properly plant cabbage for seedlings

Late varieties of cabbage are best grown in seedlings, especially in regions with a short warm season, where the cabbage may not have time to mature before the onset of frost.

When planting cabbage seedlings, it should be borne in mind that it is planted in a permanent place when the age of the seedlings is 30-35 days. Based on this and the climatic conditions of the growing region, the time for planting seed for seedlings is calculated. Since young plants do not have sufficient resistance to cold snaps, they should be planted in the ground when the probability of spring frosts is already small. Therefore, it is possible to plant seeds of late cabbage for seedlings from March to the end of April.

Planting late cabbage for seedlings - video

Purchased seed material undergoes all preparation and disinfection before sale, so it is only soaked before sowing so that the seeds hatch faster.

Seeds, self-collected in the garden, are processed as follows:

  • in hot water - 1/3 hour
  • cold - 1 minute
  • 12 hours - in solution with trace elements
  • 24 hours - in the refrigerator.

For planting seeds, you can use purchased soil for vegetable plants or prepare it yourself at home.

The composition of such a soil should be as follows:

  • 1 part river sand
  • 1 piece of garden land
  • 1 part of peat (or humus).

Such a nutrient substrate must first be disinfected by calcining in an oven at 180 degrees Celsius for 20 minutes or spilled with a weak solution of potassium permanganate.

It is better to plant the seeds of late cabbage in separate containers so as not to injure young seedlings during the dive procedure. If this is not possible, then seed material should be planted in large containers at a distance of 2 cm from each other.

Photos of cabbage seedlings


Advantages and disadvantages

  • high sweetness - in terms of sugar concentration in heads of cabbage, they are much ahead of other popular varieties
  • there are no hard veins in the leaves, so they are good fresh and in salads
  • rich composition of valuable vitamins and microelements: Ca, Fe, Mn, F, P, Na, K, as well as vitamins C and PP, B1, B2, B9
  • excellent keeping quality: you can save the harvest until June, without losses for decay. At the same time, during storage, cabbage does not lose its nutritional qualities.
  • head of cabbage resistance to cracking
  • good seed germination
  • drought tolerance
  • the variety is resistant to bacteriosis, fusarium, keel.

Among the disadvantages are noted:

  • exactingness to crop rotation (in the second year, a change of sown area is required)
  • sensitivity to light (in shaded areas, it will not work to achieve high yields).

The huge popularity of the Sugarloaf variety is dictated by the balance of its advantages and disadvantages. It is possible to find more productive types of cabbage, but it is very difficult to be just as undemanding to care and maturing.


Cabbage Stone Head: varieties, photos, description, cultivation and care

Cabbage Stone Head: varieties, photos, description, cultivation and care. The choice of cabbage variety depends on the application. Even white cabbage can be used for salad or pickling purposes, with different ripening periods. This makes it difficult to choose a vegetable if you do not know their description and characteristics. But it's even better to grow a variety on your site for testing.

Many varieties of white-headed vegetables fell in love with the Russians. For example, cabbage Stone Head (a description of the variety and characteristic features will be given in the article below), has been popular in Russia for more than 10 years.

A vegetable from Polish selection was entered into the State Register of our country in 2006. White cabbage is universal, but tastes best in salted, sauerkraut or pickled form.

Description of the variety Stone head

Stone head is a mid-season white-headed variety. The technical ripeness of cabbage occurs within a maximum of 126 days from the moment the seedlings are planted in the ground.

The extreme and integumentary leaves on white cabbage are juicy green, small in size, slightly concave inward. They have a waxy coating. The leaves forming the head are dark at first, whiten as they grow.

The variety is distinguished by rounded forks, weighing up to 4 kg, up to a maximum of 6 kg, very dense. They do not crack during ripening. The inner leaves do not have thick veins, they are delicate and thin. The cabbage stump inside the head of this variety is small. But the outer one is thick, capable of withstanding the weight of the cabbage.

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It is difficult to cut the forks, it is clearly visible on the cut that the leaves adhere tightly to each other, form an almost uniform surface. White cabbage of the Kamennaya Heada variety, according to those who cultivate it, has an excellent taste and special sweetness.

Important! The variety, like all types of mid-season types of white cabbage, cannot be called juicy.

Characteristics and osrbennosti varieties

Why is the cabbage variety Stone Head, according to gardeners and consumers, a success? The reason for the popularity is in the benefits.

Pros

  1. Cabbage Stone Head, according to the description presented in the photo, does not crack even in technical ripeness.
  2. Low temperatures in spring and autumn do not affect the presentation and quality of the vegetable.
  3. The yield of this variety of cabbage does not fall even in hot and dry summers. You can consistently get tight and tasty heads of cabbage weighing up to 5-6 kg. Up to 11 kg are harvested from a square meter.
  4. The white cabbage forks are fully consistent with their name.
  5. The purpose of the variety is universal. It can be harvested for the winter, consumed fresh, prepared various dishes.
  6. Excellent taste, presentation.
  7. The high keeping quality allows you to keep the variety fresh until almost March, if the correct storage conditions are created.
  8. Cabbage can be transported to any distance.
  9. Care is not difficult, because the Stone Head variety practically does not get sick, due to its high immunity to fusarium and rot.

Minuses

Gardeners working in the Kamennaya Golova variety do not note negative sides. The only drawback of cabbage has already been noted in the description - not juicy leaves.

White cabbage variety Stone Head refers to cold-resistant, light- and moisture-loving crops. In the zone of risky agriculture, it is grown in seedlings, in the southern regions it can be sown in the ground.

Growing seedlings

Since the variety is late ripening, seedlings need to be dealt with in April-May. The greenhouse is being prepared in advance. Compost is laid in it, and on top is fertile soil with sand. The soil is poured with boiling water, potassium permanganate is added for a greater effect. This microelement works in two directions: it disinfects the soil, provides additional nutrition.

In the cooled soil, grooves are made and white cabbage seeds are sown at a distance of two to three centimeters. According to agrotechnical standards, 3-4 grams of seeds are required per square meter of the nursery.

Comment! When sowing seeds without seedlings per square meter, 0.15 to 2 grams is needed.

Before sowing, cabbage seeds of this variety, if they do not have a special protective shell, are disinfected in a light pink solution of potassium permanganate. Then it is dried to a free-flowing state.

Note! Potassium permanganate kills the spores of the most dangerous disease on the seeds - black leg.

With any method, the seeds are buried in the soil by about one and a half centimeters. With greater immersion of seeds in the soil, the germination time is delayed. Sometimes they may not ascend at all.

Experienced gardeners recommend pollinating cabbage seedlings and soil with dry wood ash after the first leaf appears. Seedling care is simple. Basically - watering and loosening.

It is not necessary to greatly moisten the soil, otherwise the roots can rot.

If necessary, seedlings are planted in separate pots. In this case, the root system grows better.

When the seedlings grow to 15 centimeters, there will be 5 or 6 leaves on it, you can start planting in open ground.

Comment! White cabbage with 5-6 leaves is not afraid of one-time night frosts down to -5 degrees.

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It is necessary to plant seedlings of cabbage variety Stone Head early so that it has time to take root well before the summer of the cabbage fly. As a rule, in May-June, the soil warms up to 10 degrees. Many gardeners are guided by the sowing calendar. It is even encouraged. Since the climatic conditions on the territory of Russia differ, it is necessary to take into account the peculiarities.

It is very important to choose the right piece of the garden. According to agrotechnical standards, it is better to plant any varieties of white vegetables in the beds where legumes, eggplants, and onions grew.

Quite good yield after pumpkin, zucchini. Do not plant next to cabbage Stone head tomatoes, cucumbers, parsley.

These crops are demanding on nutrition, they will pull out all the juices from the ground, and nothing will get to cabbage.

The land for seedlings is fertilized before planting. It is better not to use fresh manure, as it may contain helminths. Compost, rotted manure or peat are used as organic matter. From mineral fertilizers, preference is given to superphosphate.

The holes are made according to the scheme 50x60 or 70 x 70, preferably in a checkerboard pattern. Seedlings of white cabbage are planted Stone head in two rows to facilitate further care.

Wood ash is added to each hole and spilled with boiling water. When the ground cools down, seedlings are planted. The lower cotyledonous leaves are cut off. The seedlings are deepened to the first true leaf. If the plant is pulled down after watering, it must be lifted immediately.

If frosts are predicted, the planted cabbage seedlings can be covered with foil or agrofibre. Planting is done in the evening so that the plants have time to move away from stress during the night.

Useful Tips for Caring for Stone Head Cabbage

  1. White cabbage Stone Head is a disease resistant variety. But for prevention, you can plant marigolds, calendula, bitter wormwood, mint nearby. These plants contain essential oils that repel harmful insects.
  2. You need to plant cabbage in a sunny area. The slightest shading reduces the quality of the heads of cabbage.

Instead of dense heads, loose leaves are obtained.

  • Every 2-3 years, it is advisable to change the area for cabbage, because in the soil, despite the treatments, disease spores and pests can accumulate.
  • Watering is carried out early in the morning, before sunrise or late in the evening, preferably with cold water.

    Cabbage heads are perfectly tied at a temperature of +20 degrees, but if the summer is very hot, sprinkling of cabbage beds is recommended. At first, the plants are watered gently under the root, adults on top of the heads of cabbage. Watering is stopped 15 days before cutting the forks.

    The first feeding is carried out 10-12 days after planting in the ground with nitrogen, phosphorus and potassium fertilizers. If you are against chemistry, you can prepare an infusion of mullein, chicken droppings. In the future, you can feed with "green" fertilizer from fermented grass.

    A warning! Leaves on white cabbage The stone head is not recommended to be torn off before the forks ripen, as they extract food from the air.

    Harvest

    By the end of September, the beginning of October, the late-ripening cabbage of the Kamennaya Head variety reaches technical ripeness. Small frosts will not affect the cabbage. On the contrary, experienced gardeners wait for the heads of cabbage to be slightly nailed by frost. This will add crispness and whiteness to the vegetable.

    Important! Important! If the heads of cabbage are intended for long-term storage, then they are cut off without waiting for frost.

    You need to remove the Stone Head in dry weather. After cutting, the heads of cabbage are left to dry in the sun, then they are removed to the cellar. Storage temperature from 0 to +5 degrees.

    Margarita, 30 years old, Kursk region

    White cabbage of the Kamennaya Head variety is the main vegetable in my cabbage beds. After all, it is universal. We ferment some of the cabbage, and store the rest in the cellar. Last year, the last forks of cabbage were obtained at the beginning of May. Everyone likes the variety, but the seeds with low germination.

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    To accelerate germination, I soak them in a baking soda solution overnight, then rinse and dry. A glass of hot water (50 degrees) will require a teaspoon of baking soda. I can't say why, but after such treatment, almost all seeds of the Kamennaya Head variety sprout in 3-4 days.

    This method was suggested to me by my beloved mother-in-law. She is an experienced gardener.

    Artem, 56 years old, Novosibirsk

    I have been planting the Stone Head variety for more than 10 years and I am happy with everything. The cabbage is fruitful, lying, tasty. In comparison with other varieties of white vegetables, it practically does not get sick. Fully corresponds to the description and characteristics. I advise you to grow a variety of cabbage Stone Head.

    Valentina, 29 years old, Samara region

    Sometimes gardeners say that there are varieties of cultivated plants for which minimal maintenance. This is just about the cabbage variety Stone Head. In addition, dense heads of cabbage are perfectly stored in the cellar for eight months. You can always prepare a vitamin salad. Sauerkraut is also excellent - white, crispy.


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