Vegetables
Peking cabbage appeared on the Russian market relatively recently, but has ceased to be exotic. Adherents of a healthy diet are happy to include it in their diet. In terms of composition, Beijing cabbage is in no way inferior to white cabbage, it contains a large amount of proteins, a whole set of vitamins and mineral salts. No wonder in the Celestial Empire it is considered a source of longevity. The main advantage of a vegetable is the ability to maintain its beneficial properties throughout the winter. Peking cabbage is delicious in any form: pickled, sauerkraut, salted and, of course, as part of vegetable salads. Delicate green leaves add spice and sophistication to each dish. It is especially indispensable in winter and early spring, when the human body so needs fresh greens. This annual vegetable crop has a short growing season of no more than 2 months and can be grown all year round.
White cabbage has long been grown in personal plots. It is unpretentious in care, and due to its excellent taste it is widely used in cooking. Mid-season cabbage Megaton is considered the best variety for pickling and pickling - dense leaves do not sour in brine, remain elastic and crispy when stored in jars and barrels.
Who knows this vegetable? I think there are no such people in the world. There are about fifty species, and there are more than two hundred varieties of white cabbage alone. The homeland of this plant is the Mediterranean. Popular also include: red and Brussels sprouts, kohlrabi and leafy, Savoyard and broccoli. Many of them came to the taste of the inhabitants of our country. They began to be cultivated in various regions of Russia. But there are features in the timing of planting this plant for seedlings and transplanting into open ground, which will be carefully considered.
