All types of cabbage: description, the best varieties and seed producers

Cabbage is the most useful vegetable that has been cultivated since time immemorial. Archaeologists claim that the diet of the people of the Stone Age already included dishes from wild cabbage. She was respected by the ancient Egyptians, Greeks and Romans, among the Slavic peoples she was also given an honorable place. However, there were few varieties of this vegetable at that time, no more than 30. Real cabbage flourishing came in the last century. Breeders have developed varieties that can be successfully grown in different climatic zones. And gourmets and adherents of a healthy diet can choose cabbage for every taste.

Varieties of cabbage: a brief description, features, the best varieties

No other garden plant can boast such a variety as cabbage. But the representatives of a large family look not at all close relatives, but strangers to each other. A person far from vegetable growing will not find common signs in kohlrabi, broccoli, Brussels sprouts and Peking cabbage. But still, these are different types of one vegetable.

Cabbage has many varieties that are not similar to each other.

All varieties of cabbage are good for humans. Low-calorie juicy pulp contains an extensive multivitamin set: retinol, carotene, thiamine, pyridoxine, folic and ascorbic acids, rutin, vitamins K, U and others. Cabbage is an excellent supplier of sulfur, calcium and potassium, phosphorus and natural sugars.This vegetable is rich in fiber, so it is ideal for fighting excess weight.

If you have problems with digestion, you need to be careful: coarse plant fibers can irritate the gastrointestinal tract and exacerbate diseases. Although cauliflower fiber is so delicate that everyone, without exception, is recommended to eat it.

All types of cabbage contain substances useful for humans

There are 13 varieties of cabbage in the State Register of the Russian Federation. And only fodder is presented in one copy, the rest - in dozens, or even hundreds of varieties.

Cruciferous plants (including all types of cabbage) cannot stand each other. I knew that it was impossible to plant this vegetable on the same plot for two years in a row. But I was unpleasantly surprised when the cabbage refused to grow in the garden, where there was a mix of salads before. Then I realized that I didn’t like the white one: there were arugula varieties in the mixture. And this useful herb also belongs to the cruciferous.

Cabbage does not like cruciferous plants to be its predecessors in the garden.

White-headed

There is hardly a vegetable garden in Russia that is not decorated with greenish-white koloboks made of juicy leaves. Heads of cabbage reign not only in our dachas and private plots, but also in kitchens. This vegetable is eaten fresh, boiled, fried, baked, stewed, fermented and pickled, meat is wrapped in its leaves.

White-headed vegetables in Russia are planted in hectares

White cabbage is a well-known culture. But for some it will be a discovery that this is a plant with a two-year lifespan. The heads of cabbage are harvested in the first year, but the overwintered cabbage blooms and gives pods with seeds.

The famous traveler James Cook glorified sauerkraut. According to him, she saved the health of the lives of sailors on a long voyage. The ships have always had a stock of this valuable product.

The root of white cabbage is strong, like a shaft. The stem is straight, juicy, thick. It has fleshy and dense leaves. At first they are rare, and over time they gather in a tight spherical head of cabbage. Outside, the leaves are green-gray or bright green, inside are creamy yellow and white.

Russian cuisine cannot do without white cabbage

The content of ascorbic acid in white cabbage is higher than in citrus fruits, and it does not cause allergies, like tangerines. In terms of glucose, cabbage is ahead of apples and oranges, fructose is ahead of potatoes and carrots.

Early cabbage is harvested in June-July. It produces medium-sized heads of cabbage with delicate, thin leaves. They make delicious vitamin salads. Borscht and cabbage soup with young cabbage have a delicate aroma. But it is not stored for long, it is not worth preserving or fermenting it. Early recognized varieties:

• Malachite is a fast-growing and moisture-loving plant that forms elastic heads of cabbage up to 2 kg;
• Rinda is one of the mildest among the early varieties, it can keep fresh for about 4 months, the weight of the head is 3.2–3.7 kg;
• Cossack - very early ripening cabbage, but the heads of cabbage are small, about 1 kg;
• June - a popular variety, the harvest is ready in 2 months, the weight of cabbages is up to 2 kg;
• Dumas - this cabbage provides a consistently high yield, dense planting is permissible;
• Tobia is an early, but large-fruited hybrid (5 kg), the pulp is very juicy, with a delicate taste.

Photo gallery: varieties of early white cabbage

Medium ripening varieties are stored longer than early varieties. They are suitable for salads and cooking, and are often used for canning and pickling. Proven mid-ripe varieties:

• Dobrovolskaya - cabbage with large (5–8 kg) heads of cabbage, which are stored for up to 5 months;
• Megaton is a hybrid from the Netherlands with high yields (heads weigh up to 15 kg);
• Krautman is a variety that has shown resistance to cracking and disease, heads of cabbage weigh about 5 kg;
• Slava is one of the oldest varieties, the heads of cabbage are flattened (5 kg each), the pulp is elastic, good for sourdough;
• Merchant's wife is a cabbage with small (2–2.5 kg) fruits that can retain high taste for several months.

Photo gallery: varieties with medium ripening

For sourdough and harvesting for the winter, the most suitable option is late cabbage. It is harvested in the fall, up to frost. The leaves of these varieties are coarser and slightly drier than those of early and mid-season ones. And heads of cabbage are stronger, with proper storage they can wait for a new harvest of early cabbage. The best late varieties:

• Geneva is one of the earliest varieties, the harvest is taken in early autumn, dense heads of cabbage are stored for a long time;
• Moscow late forms very large (10 kg) elastic fruits that are not afraid of diseases and frosts up to -5^aboutFROM;
• Midor is a hybrid variety producing medium-sized cabbages, suitable for canning and sourdough;
• Atria - cabbage with small tight heads of cabbage (2-3 kg), its cover leaves with a waxy layer, the stump is small, the variety gives high yields;
• The aggressor is recognized as one of the best late hybrids, the plant is unpretentious, resistant to diseases and fruitful;
• Mara is a variety of Belarusian selection, it is not afraid of diseases, does not crack, in sauerkraut this cabbage is especially tasty;
• Snow White is a variety with a delicate taste (recommended for a children's diet), heads of cabbage are stored for more than six months.

Photo gallery: late varieties of white cabbage

Reviews of vegetable growers about white cabbage

The cabbage itself has been soot for years. I tried many of the species, but I refused some of them right away due to poor harvests and flowering. Last year I planted Rinda, the cabbage variety is already old and proven itself, I like it very much, the yield was at a height: we ate ourselves, and the slugs had enough for the eyes)))) I also really like Kolobok - this is from the late varieties, we still eat.

I tried different varieties of white cabbage: SB-3, Megaton, Mother-in-law, Rinda F1, etc. Most of all I liked Rinda F1 (Dutch series) and from the early Nozomi F1 (Japanese series). It is better not to take our domestic seeds of these hybrids, they did not germinate from me (Altai seeds, Euroseeds). I grow seedlings in a box: two logs on the ground and a box with garden soil on the logs. Around 5-6 liter water bottles for thermal compensation. Before germination, if it is cool, the box is closed on top with glass. I close it with a double old spunbond at night.

I planted Atria last year. Minimum care and maximum size, 8-10 kilograms grew and so exactly. All heads of cabbage, one to one, are handsome. It seemed to me a little harsh and dryish, and the leaves are thick enough, not bitter. It's good for storage. We still eat kvasila fresh.

The Tobio F1 cabbage is good, it has been tested for several years, in our Agros stores everyone asks for it in the spring, which means that not only I liked it. The head of cabbage is small, but dense, like a pebble 6–7 kg. Wonderful for salting, a lot of sugars, raw sweet leaf.Stored until April last year (powdered with chalk and tightly wrapped in cling film).

Video: how to grow quality white cabbage

Redhead

Red-purple cabbage is very similar to its white-headed relative, although it surpasses it in usefulness: vitamin C is almost twice more, vitamin A (carotene) - 4 times. The potassium content, which is beneficial for the heart and blood vessels, is also increased. But the leaves of red cabbage are less juicy.

It has been noticed that red cabbage suppresses the development of tuberculosis and helps with radiation sickness.

White and red cabbage differs only in color, and red cabbages are a little harder and drier

Red cabbage is best eaten fresh. The author of these lines herself was convinced that heat treatment is detrimental to bright colors. It seems to "fade", acquiring a not very appetizing shade. After stewing, white cabbage turns yellowish, red cabbage turns dirty pink. Tomato sauce can save the situation. This cabbage does not have enough juice to ferment. But you can add grated beets, it will strengthen the color and give juiciness. If the root vegetable is added to white cabbage, it will also turn out beautifully and tasty.

From a botanical point of view, red heads are twins with green and white ones. They have exactly the same structure. Only the color of the leaves differs. It comes from the purple pigment anthocyanin.

Red cabbage is the result of selection. It was brought to Europe in the Middle Ages. Russian farmers got acquainted with the new vegetable in the 17th century. They called it blue at first.

Red cabbage works well for salads

43 varieties of red cabbage, which have been tested on Russian soil, have been entered into the State Register. They are divided into three groups in terms of ripening.

The best early varieties include:

• Example - a hybrid that grows heads of cabbage weighing 4 kg, resistant to cracking;
• Benefis is a variety with small (1.5 kg) fruits, which gives high yields;
• Vorox - high-yielding cabbage, weight of cabbages 3 kg each;
• Lyudmila - a variety of Russian selection with a rich taste, but medium-sized fruits (2 kg);
• Reball is a Dutch hybrid, small (1.5 kg) heads of elongated cabbage, tasty flesh.

Photo gallery: early varieties of red cabbage

The most profitable mid-season varieties:

• Kalibos is a variety that provides a high yield even in adverse conditions;
• Mars MC is a new hybrid obtained by Czech breeders; flatish small (2.5 kg) heads of cabbage do not crack;
• Rubin MC is another high-yielding variety from the Czech Republic, easily withstands transportation;
• Firebird - a variety from the company "Aelita", 3-kg heads of cabbage can be stored for a long time;
• Rebecca is a hybrid from Holland, produces medium-sized fruits, yields are not so high, but stable;
• Redma P3 is a German variety recommended for farmers, the cabbage provides a good harvest, the heads of cabbage are lying.

Photo gallery: mid-season varieties of red cabbage

The harvest of late red cabbage is harvested 4–5 months after sowing the seeds. Heads of cabbage of these varieties are stored longer than others. The most popular are:

• Gako - a variety known since 1943, its heads do not crack, keep well for more than 6 months;
• Juno is a new Russian variety, the advantages are stable yield and harmonious taste of the leaves;
• Rodima is a Dutch hybrid that provides a significant yield, the fruits do not crack;
• Fuego - a variety from France, elongated purple heads of cabbage have an excellent taste, well stored.

Photo gallery: late varieties of red cabbage

Reviews of red cabbage

I have never tried any red-headed one (mostly with round heads of cabbage) and almost always rough. And Kalibos has an unusual shape, and a beautiful bed, and at the same time it is very delicate. My whole family fell in love with her.

I planted Kalibos and also Faberge - they are much sweeter and juicier than round red cabbage. Although I read that now there is also a round juicy variety of red cabbage, but I have not tried it yet. The only thing is that tender red-headed cabbages are stored worse than white and red-headed cabbages. I kept part of the cabbage on the balcony (on a warmed one), so the red ones had to be thrown out, and the white ones were cut and put into the refrigerator.

Video: the secret of growing red cabbage

Leaf (feces)

Collard greens are also called kale (or kale). This culture is still little known in Russia. The annual plant does not form a head or head. Long petioles with folded leaf plate are located on a short stem. Its color can be emerald, silvery green, reddish purple. They are tall (about 1 m) and look spectacular, so kale is grown as a decoration for the garden.

Collard greens have just begun to gain the attention of farmers

But the ornamental leaves are edible and also useful. They contain many protein compounds. There are amino acids, including Omega-3, vitamins and minerals:

• copper,
• magnesium,
• iron,
• potassium,
• phosphorus,
• sodium.

Kale is a supplier of calcium, it is absorbed even better than dairy. Dishes with this vegetable help lower cholesterol. Collard greens are not only added to salads, soups and stews are prepared with it. Fresh leaves do not store too long, but they can be frozen.

European vegetable growers grow kale on an industrial scale

So far, only two varieties of collard greens have been included in the State Register:

• Reflex is a Dutch hybrid that bears harvest by the end of summer, a plant of almost one meter in height with beautiful silvery-green leaves;
• Redbor is another variety from Holland, distinguished by its large growth (up to 1.5 m) and curly red-purple leaves.

Varieties that are not officially recognized in Russia, but their seeds can be purchased:

• Black Tuscany - cabbage with dark green strongly wavy leaves;
• The blue dwarf is a low-growing early variety, the leaves are blue-green with a curly edge.

Photo gallery: collard greens

Reviews about kale

I grew feces last year as a decoration, by the fall it grew a meter long. My husband and I tried a salad of young leaves - bitter and tough ... and stew with vegetables - the bitterness does not go away, it only clogs the taste of zucchini, peppers, tomatoes ... Do not throw slippers at me, but choke on kale when there are so many useful things in the garden during the season goodies - this is self-flagellation, with the same success you can eat a quinoa with dandelions - useful, but really tasteless. But I make salty chips from red cabbage and savoy sometimes, with beer for guests ...

Kale was planted for the first time last year, although I have been looking closely for a long time. The fact is that we do not sell the seeds of this cabbage (I found it on the net). Salad cabbage, without a head of cabbage, is very decorative, it is green and red-blue (shades of gray, green). It has useful properties, in principle, like other types of cabbage, it is considered the ancestor of all varieties of cabbage. She sowed with seeds, since the feces do not like transplants, they sprout amicably, they love water like any cabbage. After cutting (it is necessary to cut off 3-5 cm of stumps), more leaves are formed at the root. They ate in salads (especially in spring) and stewed.The stew is similar in taste to spinach and cabbage. She made pies, mine liked it. In general, there are a lot of types of feces - curly, Tuscan, prime, Siberian, reed, etc., just getting the seeds, as I said, is quite problematic. The bush grows large enough and it makes no sense to plant more than 3 plants. It can also be frozen and does not lose its taste.

Video: from sowing to cooking - everything about kale

Decorative

This variety of cabbage is appreciated not for its taste, but for its beauty. Its rosettes of corrugated, double, delicate and simply wavy leaves compete with real flowers. They come in snow-white, emerald, dark green, creamy yellow, pink, burgundy, lilac and purple, and sometimes combine several shades. And this "painting" pleases the eye until the very frost. As temperatures drop, the colors only get brighter.

Ornamental cabbage looks like a flower

The cabbage bed looks great and is easy to care for. The spreading "flowers" are so large that the weeds have nowhere to grow. When they had not heard about ornamental cabbage, the author had already tried to decorate the garden with available varieties. Planted together red, colored and broccoli framed by brightly colored lettuce look spectacular.

But this vegetable is also recommended to be grown for culinary purposes. The leaves are slightly bitter in taste, rich in vitamins, minerals and fiber, like other types of cabbage. Usually young leaves are collected for salads. As they grow, they coarse and lose their juiciness, they decorate dishes, add to canned food, and freeze.

Ornamental cabbage surprises not only with its color, but also with the shape of its leaves

Ornamental cabbage entered the State Register of the Russian Federation only in the 21st century. Now there are 12 varieties in it, all of the Russian selection, from the Moscow region. Here is some of them:

• Carmensita - a variety with silvery-green leaves with raspberry veins, from 1 m² more than 4 kg of greens are harvested;
• The sparkle completely forms a rosette in 4 months, the leaves are dissected, the color of the segments is from violet-red to gray-green;
• Autumn waltz is a compact variety, the rosette consists of green-purple round leaves, the yield is high - up to 17 kg / m².

Of the varieties that have not yet entered the State Register, the Japanese series of hybrids in Tokyo deserves attention. It is a short (30 cm) cabbage with round leaves. At the bottom they are green with a purple glow. And in the center of the rosette are white (Tokyo White), pink (Tokyo Pink) or scarlet (Tokyo Red).

Japanese hybrids combine several shades in one plant

Reviews about ornamental cabbage

Ornamental cabbage hardly manifests itself in summer, when all the annuals are blooming. But after they all fade, when the flower beds become bald and ugly, then this cabbage becomes a garden decoration! And it is difficult to find equal to her at this time. She looks pretty even under the snow. It goes well with chrysanthemums.

My ornamental cabbage grows well, and, most likely, because we still have a cool climate, and she loves it! All "Nagoya" are low, they grow in such pretty "cakes", here the main thing is to leave a decent distance between them, well, about 30-40 cm. Otherwise they will crush each other. But "Dove", "Heron", "Sunrise" are tall, but they all have different heights. I noticed, by the way, that in partial shade - they are higher, in a brighter place or in the sun - lower. By the way, from tall cabbages, I made beautiful bouquets for friends and family for birthday children. You remove the lower leaves, leaving a cabbage rose at the top, add other flowers, gypsophila to these "roses", and did it with sunflowers - people were delighted and many could not understand what kind of "roses" they were. She (cabbage) stands perfectly in water, but it is advisable to change the water more often. And the lower "petals", if they dry up, simply remove. Well, very beautiful - try it! By the way, many "unenlightened" people think that this is something artificial.I have one "friend", talking with another, discussing my summer cottage photos, said "Oh, you don't need a lot of mind to stick artificial flowers in the country!" By the way, it is, in principle, edible, but I have not tried it! But you can decorate dishes with it!

Video: edible cabbage "flowers"

Kohlrabi

Our gardeners should pay more attention to kohlrabi cabbage. This plant does not require much trouble, but it will always give you a tasty and healthy harvest.

It is better to collect kohlrabi young, you should not chase the size. If the cabbage sits in the ground, it can get rough. Somehow I wanted to grow a giant stump. The size turned out to be impressive, about 3 kg. But a fibrous hard layer formed under the skin, and the pulp lost its juiciness.

Kohlrabi is a large stump

Kohlrabi will especially be liked by those who like to eat stump. After all, this cabbage is a hypertrophied stalk, only sweeter. Scientifically speaking, it forms a spherical stem, green or lilac. Although a few leaves can and should be eaten too. They have more vitamins than the stem. But it tastes much better.

If we compare kohlrabi with a white-headed sister, then the stump will win. It contains more ascorbic acid, vitamins, iron, phosphorus, potassium and calcium.

The sweet kohlrabi ball can be sliced ​​or grated for salad, toasted, or added to soup. But the effect of temperature is destructive for nutrients. Therefore, it is better to eat the vegetable fresh. The only drawback of kohlrabi is its short shelf life. Even late varieties do not last longer than 2 months.

Kohlrabi cabbage looks like a turnip that crawled out of the ground

In Russia, 26 kohlrabi varieties have been tested and entered into the Register of Breeding Achievements. Among them there are elders and novices, for example, Dobrynya received a residence permit in it in 2017. The most popular are:

• Vienna White is an early variety that appeared in 1965, a month passes from planting seedlings to ripening of stems;
• Violetta is a late frost-resistant variety; bright purple fruits have white flesh;
• The giant is distinguished by very large (up to 20 cm) "turnips", they gain maturity for 3 months, the variety easily tolerates heat and drought;
• Corist is a Dutch variety, the fruits are tender, do not coarse for a long time.

Photo gallery: kohlrabi varieties

Reviews about kohlrabi cabbage

I love kohlrabi! There are not so many varieties, and you really do not need to grow it to the maximum size - tough fibers appear, it becomes less juicy. Somehow I like blue varieties more. Kohlrabi is very useful, it contains a lot of silicon. But the prices in stores are brutal!

I planted kohlrabi KORIST F1 from Elcom. Very juicy, ate like an apple. But the main advantage is that it does not outgrow and coarse fibers do not form. This year I will plant it again in two stages with seedlings in spring and summer.

Video: the intricacies of growing kohlrabi

Colored

This is the most worthy representative of the cabbage family. It has more protein and vitamin C than white cabbage. The pulp is much more tender than that of other cabbage. The vegetable is especially useful for problems with digestion and bile excretion, for diseases of the liver, heart, blood vessels, as well as with low immunity. And recently, scientists have found that cauliflower helps stop the growth of neoplasms.

Cauliflower can be not only white, but also green, yellow, purple

This annual plant has a strong rod-like stem (up to 0.7 m). Oval leaves are located perpendicular or slightly upward. By the time of ripening, a snow-white, yellowish, light green or purple-pink edible head is formed at the top of the stem. It is formed by undeveloped peduncles.When the crop is not harvested on time, the head releases a panicle with yellow flowers. Then pods with seeds will appear.

In climates with short and humid summers, only early vegetables can be grown outdoors. They give good yields, but the heads are not large, 1 kg or less. The most reliable varieties:

• Movir 74 - undemanding cauliflower, known back in the USSR, yield 3 kg / m²;
• Movir 2009 is a new variety with larger heads than the namesake and better disease resistance;
• Alpha - cabbage zoned for the Moscow region and the northern regions;
• Express MS - the variety is recommended to grow in the Central District;
• Goat-Dereza is a hybrid bred in the Leningrad Region;
• Snowball 123 is a French variety that has been cultivated in Russia for two decades.

Photo gallery: early varieties of cauliflower

Medium-ripening cauliflower is suitable for southern regions, it needs warm (at least 20^aboutC) weather. In the north, it is grown in greenhouses. Verified varieties:

• Summer resident - a hybrid from the Poisk agrofirm with extended ripening;
• Parisian - the variety forms dense heads of 2 kg;
• Purple - a bright cabbage created by vegetable growers of the Gavrish company;
• The lilac ball is a variety of the Aelita agricultural firm, a beautiful and tasty cabbage.

Photo gallery: medium ripening varieties of cauliflower

Purple cauliflower heads are very good in garden beds. But this beauty is unstable. Cooking, especially for a long time, destroys the bright color. The author of this text has found processing methods that allow you to preserve the attractive appearance of purple cabbage. It is necessary to disassemble the head into small parts and fry very quickly over high heat. The color also remains when baked and cooked in a deep fat fryer. Canning such cabbage is an unsuccessful idea. At first, the contents of the cans pleases with juicy colors, and then the color turns into a marinade.

Late varieties of cauliflower can please with weighty fruits

Late cauliflower can only be afforded by gardeners living in the south. Seeds are often planted in open ground before winter. Late varieties:

• Cortes is a hybrid from Holland, on fertile soil, the yield is stable;
• Amerigo - this fruitful cabbage is not afraid of frost;
• Green snowdrift - new decorative (emerald-colored heads) and delicious cabbage;
• Clara's corals are a bright novelty from the Gavrish company, the heads are small (250 g), similar to exotic flowers.

Photo gallery: varieties of late cauliflower

Reviews of cauliflower

In Ashan, I bought a bag of Snowball 123 cauliflower seeds for a ruble and a little in a white bag Every Day. The seed producer was the Russian Garden. The seeds expired in December last year. I decided to use the Ashanov seeds just in case. See what grows up. Oddly enough, but the germination of seeds in April was almost 100%, although the shelf life expired in December. As a result, it was this cabbage that they ate. She did not get sick, the heads of cabbage were large enough, inflorescences were formed on the lateral shoots. The plant itself is compact. Take it easy on partial shade. The main heads of cabbage weigh in the region of 300-500 grams. Some were bigger. Cabbage can be frozen. Taste properties are not lost. I liked the variety very much.

Each time spring, summer, autumn has its own leaders. Vinson and Brunel are somewhere in between. For me, these are just very convenient varieties. The more leaf mass, the easier it will cope with the sun. If there are not enough leaves, rubber bands for money help. And we can cope with such an area very simply at 6.00, bent down at 20.00, straightened out - and so on for 4-5 days.

And I planted early Goodman cauliflower, you don't need to break its leaves, everything was provided by nature. The heads of cabbage turned out to be white, the main thing is not to overexpose on the bush. Many such hybrid varieties have appeared on the market.

Romanesco

A hybrid of cauliflower and broccoli, called Romanesco, was bred at the end of the last century by Italian vegetable growers. This vegetable looks exotic. Instead of rounded heads, it forms a kind of sculpture of cones, which resembles a seashell. And the taste is very delicate, it is compared to nutty and creamy.

Romanesco resembles an exotic fruit or seashell

In the State Register, the Romanesco variety is assigned to cauliflower. The list includes the Pearl, the Emerald Cup from Russian breeders and Puntoverde from the Dutch.

Video: experience of growing cauliflower

Broccoli

Broccoli is not at all like the cabbage sisters, but the closest to the colored one. But her color is only green, and the head is not so dense, but slightly loose. It consists of the most delicate unopened buds.

When broccoli is forgotten, it can bloom

If you delay in harvesting broccoli, you can get a green-yellow flower bed. It happened to me. Once we went to rest for a couple of weeks. And when we returned, we saw a lush blooming broccoli. But the flowers were also edible. I also like broccoli for its ability to regenerate. It grows, like a lizard's tail, new side shoots on the stems, where the top is cut off.

On Russian soil, this delicate plant thrives. For growth, he needs a temperature of 17^aboutFrom to 25^aboutC. High humidity will only benefit broccoli. And if you cut off the top, side shoots will develop on the plant.

Broccoli can be harvested all summer and fall, side shoots also yield crops

This variety of cabbage holds the record among cruciferous vegetables in terms of retinol (vitamin A) content. It also contains other vitamins and minerals.

For example, 100 g of boiled broccoli contains more calcium than the same amount of milk. And ascorbic acid is almost a daily requirement.

There are 37 varieties of broccoli in the Russian State Register. The following gardeners have earned the best reviews:

• Batavia is a variety with large heads;
• Fiesta is a hybrid with an average ripening time, practically does not get sick;
• Curly head - a variety with elastic heads that are stored for a long time;
• Linda - this broccoli produces, in addition to the main one, up to 7 side shoots;
• Lord is a late ripening variety, but the heads are large (1.2 kg);
• Monaco - late hybrid, yield - more than 4 kg / m².

Photo gallery: broccoli varieties

Reviews of broccoli cabbage

I planted the varieties Laser, Corvette, Emperor and Comanche, they are all F1 - hybrids, very early maturing and resistant to low temperatures, the only thing is a very hard and dense head, it can lie in the refrigerator for more than a week and will not wither. There is also another cool hybrid cauliflower and broccoli called Amphora. I planted it a year ago, but only 2 heads grew out of the pack. All heads of cabbage are curled like green shells. It tastes like ordinary cabbage, and the look, when you disassemble it into small heads of cabbage, is very exotic. You can safely put on the festive table.

I planted tonus. Two years of failure and disappointment. Small heads of cabbage, and they did not have time to catch, quickly went into color.A lot was planted, but it was not possible to eat. But the caterpillars from all over the area crawled into my garden. I didn't like this Tonus.

Video: how to get a crop of broccoli

Brussels

Cabbage, named after the city of Brussels, is a rare guest in our gardens. But it is extremely useful: it maintains visual acuity, lowers cholesterol, improves digestion, enhances immunity, and protects against cancer.

Brussels sprouts - a plant with an exotic appearance

The tall stem, topped with a leafy cap, is studded with tiny heads of cabbage. Their weight is 15–20 g, the quantity can be up to 100 pieces. In structure, they exactly repeat the white ones.

Miniature cabbage tastes tender, with a nutty flavor. It is eaten fresh, stewed, baked, frozen and canned.

Miniature heads of cabbage are distinguished by a delicate taste

In Russia, 12 varieties of Brussels sprouts are allowed to grow. They also differ in terms of maturation. The best reviews deserve:

• Franklin is a super early variety, up to 70 heads of cabbage per plant;
• Rosella forms small (13 g) ovoid heads of cabbage, the harvest ripens together;
• Casio is a variety with excellent taste; it takes almost six months from sowing to harvest;
• Hercules - late cabbage, known in Russia for over 50 years, almost does not get sick, tolerates frost well;
• A cheerful company - the result of the work of breeders of the company "Aelita", the variety provides a yield of 2.5 kg / m².

Photo gallery: varieties of Brussels sprouts

Reviews of Brussels sprouts

I planted Brussels sprouts for two seasons, the first time a neighbor gave ready seedlings, I don’t know the variety, it grew quite good, the second one I sowed in a greenhouse on March 30, the “Friendly Family” variety, the heads turned out to be smaller and the impression was that she did not have enough time. I noticed that all the varieties are medium-late, there are no early ones, this year I bought the seeds of Hercules 1342 at random, sowed them already on the window in peat tablets, they sprouted together. An attempt to grow cabbage seedlings on the window last year ended in failure, everything rose together, then it also fell together. What can I say more about Brussels sprouts, it grows without problems and pests, the taste is - well, not ours, guys, some kind of unusual, slightly boil in water, squeeze garlic, season with vegetable oil and seriously say to yourself, it is very useful.

We have been growing Brussels sprouts for many years. She is our favorite. Due to the long growing season of Brussels sprouts, we settled on the early Franklin F1 hybrid.

Video: Brussels sprouts in Russia

Beijing

Peking cabbage in the east has been cultivated for over 1,500 years. The vegetable came to Russia recently, but has already become popular. Delicate Peking leaves are a good alternative to salad greens. This cabbage is used less often in hot dishes.

In Peking cabbage, the lower leaves are horizontal, and the head of cabbage is elongated

Juicy cabbage is a real find for those who are fighting for harmony. You can eat it as much as you like, without fear for the figure. There are only 15 kcal in 100 g of Chinese cabbage. But the content of proteins, fiber, vitamins, minerals and other usefulness is in abundance.

Peking cabbage forms a loose green head of cabbage elongated, like a glass, shape. The inner leaves are pale yellow. The weight of each specimen reaches 2-3 kg. Goblet plants look very impressive on the beds.

In winter, juicy Chinese cabbage is one of the main suppliers of vegetable greens

Despite the fact that "Peking" is a newbie for our vegetable growers, 50 varieties of this plant can already be found in the State Register. Many were bred in Russia (the SeDeK company was especially successful), which means that they will grow well:

• Naina - an early variety from the SeDeK firm, large heads of cabbage with excellent taste;
• Spring jade is a late hybrid from the same breeder, the yield is consistently high;
• Richie is a cabbage from France that forms dense but small (0.8 kg) heads of cabbage;
• Pomegranate - a variety obtained in Russia, the heads are medium, tasty;
• Hydra is another domestic variety, the yield is not the highest, but this cabbage is not susceptible to generic diseases;
• Autumn beauty is a Russian variety with an average ripening period, from 1 m² collect up to 10 kg of cabbage.

Photo gallery: Peking cabbage varieties

Reviews of Chinese cabbage

We sowed early-ripening Peking, the variety was called Champion F1. It can be grown both outdoors and under plastic. Peking cabbage of this particular variety is very resistant to external factors. By the way, who does not know: Peking dishes are highly recommended for headaches and nervous system disorders.

Our variety is called Vesnyanka. We remove one month after the emergence of shoots. A very tasty and juicy early ripe variety, but not large in size, about 300 grams of cabbage.

Video: mistakes when growing Chinese cabbage

Chinese

This variety of cabbage is the closest relative of Peking cabbage, but it is completely different from it. "Chinese woman" does not form either a head of cabbage or a root crop. It forms a large (up to 2 kg) dark green or lilac rosette of juicy oval leaves on wide and thick petioles.

It is also called petiolate, as well as pak-choy or bok-choy.

Petioles are prized in Chinese cabbage

While this exotic plant is known to few gardeners. And growing it is very simple: you only need moderately nutritious, loose and neutral soil, warm (above 20^aboutC) weather and quality seeds. In the south, vitamin greens can be harvested 2-3 times per season.

Until recently, bok choi was grown only from Chinese seeds. But already 17 varieties are included in the State Register of the Russian Federation, and almost all of them are of Russian origin. The most famous:

• Pava is a cross between Peking and Chinese cabbage, the variety bears fruit quickly, the yield of greens is up to 10 kg / m²;
• Alyonushka is an early fruitful novelty with small leaves and large petioles;
• Swan is another Russian petioled variety;
• Vesnyanka - cabbage with larger leaves, the first greens are harvested a month after sowing;
• The swallow quickly builds up a very massive rosette (up to 3 kg).

The rosette of Chinese cabbage can be quite massive

Reviews of Chinese cabbage

In May, 2 Chinese cabbage hybrids were planted: "Ritchie F1" and "Yuki F1". One went to flower stalks, 100%, I had to tear out in powerless anger and throw all this yellow flowering tops on the compost heap. The rest is surprisingly good. The taste is excellent. Well, the size is normal. In salads with its own tomatoes and cucumbers, it is destroyed by bowls with the requirement for additives.

Last season, she grew the Prima pak choy kale. It is prized for its fleshy stalks. Sowed in early spring along with salads and spinach. I was very pleased with this first greenery. The petioles are very juicy, suitable both for stewing (they taste like white cabbage), and as a component for salads with radishes, spinach, and first herbs. And these petioles are very reminiscent of Swiss chard petioles and are also perfectly combined with them. You can fill it to taste - mayonnaise, sour cream, vegetable oil - in any form it is very tasty.

Video: about the benefits of pak choy cabbage

Japanese (mizuna)

Cabbage from Japan looks elegant, and you can't immediately dare to eat openwork leaves. However, the nutritional value of the slightly bitter greens is excellent. Phosphorus, iron, calcium and other minerals, vitamins, valuable oils make this culture a medicinal plant. Japanese cabbage salads are especially useful for people with anemia.

Japanese cabbage is closest to salads

The plant forms a large rosette (about 1.5 kg) in 1.5–2 months. After cutting off mature leaves, new ones appear on the same stem. So it is enough to plant cabbage once a season to harvest constantly.

In the Russian State Register there are only 5 varieties of Japanese cabbage, 4 of which are domestic. Some of them:

• The Little Mermaid is a Russian-Japanese variety with massive (about 1.5 kg) rosettes;
• Dude is a variety with oval feathery leaves, there are up to 100 of them in the outlet, and the greenery can be collected 4 kg / m²;
• The emerald pattern is distinguished by delicious lyre-shaped leaves, each plant gaining weight up to 600 g.

Openwork leaves of the "Japanese woman" should be collected young, growing up, they gain bitterness

Reviews of Japanese cabbage

I sowed Japanese cabbage in the spring, after 20 April in a small greenhouse along with other cabbage for seedlings. She sowed a whole row. She ascended well, grew quickly. I used it instead of salads - they just barely grew. And she just pulled her in a row, where it was thick. And so they ate almost everything, even before the salads are marketable. It didn't match the color, there were a lot of leaves. I have one variety - with brownish leaves. There were a few left in a row, and already the salads came up, and I didn't even want cabbage. And over time, these remaining plants bloomed. The bushes became large, there are many colors, and then the pods. As they began to turn yellow, I tore out the bushes - there were 4 of them, dried these bushes to yellow pods and collected the seeds. Next year I will plant from my own seeds. Another would be to get some green mizuna.

This is my second year in the spring in the greenhouse, I really like it. Delicate greens, grows faster than lettuce. Red tastes more spicy, I liked it better. By the time the tomatoes were planted, the remnants of the Mitsuna bloomed, did not wait for the seeds, removed them. So this culture has received a permanent residence permit in the garden.

I like the green one the most, the Mermaid variety. I plant it already in the fall. Last year, she grew up in my greenhouse almost until December.

Video: Asian cabbages on Russian soil

Savoy

The relationship between Savoy and white cabbage is immediately noticeable. They are twins in structure. But in the Savoy, the dark green leaves seem to be foamed, they are more delicate, curly or bubbly.

Savoy cabbage leaves as if foamed

The nutritional value of this cabbage is high. In addition to the usual set of nutrients, it contains a lot of glutathione (without it, a person ages quickly). And the use of savoy cabbage delays youth.

But the vegetable is stored for a short time, a maximum of 3 months. You cannot ferment or preserve a sissy. Otherwise, Savoy cabbage is not a hassle. It grows quickly, it is undemanding to care.

Savoy cabbage is looser and more juicy than white cabbage

22 varieties of Savoy cabbage have been approved in Russia. Most notable:

• Petrovna - a new early variety, the leaves taste very pleasant;
• Pie - another early ripening cabbage, suitable for hot dishes;
• Melissa is a Dutch hybrid, produces 3 kg of cabbage, rarely gets sick;
• Sphere - a variety from the Czech Republic, reaches maturity in 3 months, the fruits are large, do not crack;
• Vertu 1340 is a well-known variety; 2 kg heads of cabbage can be stored for more than 2 months.

Savoy cabbage reviews

I have been growing Savoy cabbage for many years. For some reason, her seeds quickly lose their germination, you have to look for them on sale every year. I plant only early varieties, late-ripening Savoy cabbage I did not like - rough. Seeds can be sown directly into the ground in April, I grow seedlings. When sowing its seeds, there is one trick: water the soil with boiling water and sow the seeds right away, while it is warm. Seedlings of such cabbage are frost-resistant, so the seedlings can be planted very early. Loves watering.From such a cabbage, I collect several crops: I carefully cut the head of cabbage, and soon several ovaries form on the stem, I break off everything except one - another head of cabbage grows out of it.

From what comes across in our sale (and comes across a little, let's face it), I highly recommend the Melissa hybrid. If you find it on sale, be sure to buy it. Lovely cabbage! Adequate, large, never cracked anywhere, and nothing bad happened to her, neither in the wild heat of last year, nor in the dampness of this year. And the heads of cabbage, most importantly, are so dense that it simply seems unrealistic for the Savoyard.

Video: competitor to white heads - savoy cabbage

Which firms produce quality cabbage seeds

When choosing cabbage seeds, pay attention to the manufacturer. Foreign seed may not give the desired result on Russian soil. A guarantee of a high and high-quality harvest - seeds of varieties from domestic vegetable growers or foreign, but acclimatized in Russia. All of them are in the State Register.

For cabbage to please with the harvest, you need to choose the right variety and reliable seeds.

The most reliable seeds are considered to be from a breeder company, which has its own experimental farm, for example:

• "SeDeK",
• "Aelita",
• "Search",
• "Gavrish".

The specialists of these companies became the authors of many varieties of cabbage.

There are sellers who cooperate with agricultural firms, so their product can be trusted. According to summer residents and farmers, the firm "Russian Garden" has proven itself well. "Sortsemovoshch" from St. Petersburg (brand "House of Seeds") offers plant seeds that have been zoned in the northern regions.

Now you can successfully grow any of the varieties of cabbage.

You can buy decent planting material in foreign companies. But in this case, it is necessary to correlate the timing of planting and harvesting with the local climate, to adjust the care of cabbage.

Reviews of seed companies

Vegetable seeds I recommend buying seeds from "Sedek". Germination is always decent, and I have not yet met any inconsistencies with the picture and grown.

I take seeds from foreign companies: Bejo, Kitano, Nickerson Tswan. We are satisfied with the quality of products and services. I haven't taken anything in Ukrainian for a long time, I can't say anything. I just got disappointed once, I don't want to.

We purchased vegetables from 3 firms SeDeK, Aelita, Gavrish. To my regret, the Aelita firm does not tolerate any criticism, the germination is poor, the flowers did not sprout at all. I liked Sedek seeds, especially Chinese cucumbers and early tomatoes from Sedek, I got such a big harvest that I am now distributing to relatives. Gavrish cucumbers have grown, but not the ones in the picture, something is not going well with this company with the quality. On the packaging are painted beautiful even cucumbers, but in fact the freaks have grown.

And in my personal experience, not everything is so bad with Aelita, sometimes in some places they may not even put a seed, germination can be lame somewhere (but there are deviations), very rarely (very) it happens that there is one thing in the picture and in the name, but will grow slightly different.

This year I sowed seeds mainly from "Search", in general I am satisfied with both the germination and the correspondence of what has grown. The seeds from Biotekhnika turned out to be quite good.

I live next to the nursery of the NK "Russian Garden", and therefore visit it most often. Seeds are quite nothing, what is drawn, then it grows, germination is good, and the rest depends on agricultural technology. Seedlings and seedlings are also of good quality, but you need to carefully choose, as elsewhere, - there are also sick plants. Earlier at exhibitions I bought Gavrish (I didn't really like it), Search (of normal quality).

The ancient Greeks claimed that cabbage helps to resist alcohol and relieves hangovers. The Romans treated headaches, hearing loss, sleep disorders and diseases of the digestive system with this vegetable. The ancient Roman poet Cato argued that it was cabbage that his compatriots owe good health. And the mathematician Pythagoras was engaged in the selection of cabbage. He wrote that a favorite vegetable enhances vigor, calms and cheers the spirit. The commander Alexander the Great would agree with him. Before the battle, his army was reinforced with cabbage dishes. She enjoyed no less respect in the east. Good traditions are worth continuing. We offer hundreds of varieties of cabbage for every taste.

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