12 types of cabbage: choosing what to sow - the pros and cons
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WHAT CABBAGE TO GROW IN THE GARDEN - 12 TYPES
No wonder people say: "Without cabbage, the table is empty."
How many dishes can be prepared from this tasty and healthy vegetable! And besides, there are more than a dozen types of cabbage. Do you already have favorites?
1. CABBAGE
Do you think this is easy? No matter how! According to the characteristics of cultivation and methods of application, cabbage is divided into:
- early white head, forming a medium-sized loose head, ready for harvest at the end of June;
- white-headed mid-ripening and late, forming large dense heads of cabbage, ready for harvesting at the end of summer and autumn, intended for storage and pickling;
- red mid-season and late.
2. SAVOY CABBAGE
It is grown in the same way as white cabbage, but Savoy cabbage is not suitable for sauerkraut. Differs in large leaves without thick rough veins. Therefore, it is so popular with cooks for preparing fresh salads and cabbage rolls.
3. CAULIFLOWER
It is customary to cut off unblown inflorescences (heads). Less cold hardy than head. At temperatures above +25 degrees, it grows foliage to the detriment of the development of the head. Basically, cauliflower is grown through seedlings, and harvested before the onset of heat.
4. BROCCOLI
Like colored broccoli, cut before flowering. This variety is cold hardy. Broccoli is very useful due to the beta-carotene contained in it. When cutting off the head, it is important not to damage the stalk. After a while, side shoots with new inflorescences appear on it.
5. ROMANESCO
Considered a hybrid of cauliflower and broccoli. In terms of taste and content of vitamins, it occupies an intermediate position between them. Appreciated for the original appearance. Otherwise, the method of growing is not much different from broccoli.
6. CABBAGE GRUNKOL, BROWNKOLE, OR KALE
Wavy leaves do not fold into a head, form a lush rosette, like an ornamental cabbage. Kale is grown both through seedlings and by sowing seeds in open ground from May to July. When raw, the leaves are harsh, they are best boiled or baked. The leaves have a rich cabbage aroma, so kale is ideal for making cabbage soup and saltwort.
7. BEIJING CABBAGE
Beijing cabbage includes headed, half-headed (in the form of a half-blown "rose") and leafy varieties that do not fold into a head at all. Among the heads of interest are varieties with wide petioles and small inner leaves. After removing the outer leaves, they can be stewed and fermented whole. Seeds are sown at the same time as kohlrabi, and leafy varieties can be sown before winter.
8. BRUSSELS SCREW
Heads are formed on the stem in September-October. This variety is grown in seedlings. It is well stored fresh until January at a temperature of 0 degrees, suitable for freezing. There are varieties of purple color, but when cooked, the beautiful shade is lost.
9. KOLRABI
Early maturing lettuce variety. The spherical stem is eaten fresh. It takes about 60 days from germination to harvest. You should not be late with cleaning, otherwise the kohlrabi will become coarse.
10. CABBAGE KAI-LAN
In the East, these small plants are harvested whole, cooked like asparagus. Grown by sowing seeds in open ground throughout the summer. Harvest as soon as inflorescences appear. All parts of the plant are edible.
We also recommend reading: Broccoli, rapini, Kai Lan and Cale (photo) - planting and care
11. BROCCOLI RAAB
This is an asparagus, very similar to kai-lan, only much more common in Europe. It can be grown by sowing seeds outdoors throughout the summer.
12. PAK CHOY CABBAGE
Petioles are eaten from this cabbage, by the way, they are also suitable for sauerkraut. Pak-choi is grown by sowing seeds in open ground from May to mid-August with a break for long daylight hours (from mid-June to early July).
EXOTIC CABBAGE ON VIDEO
© Author: Andrey LOZOVOY, agronomist, author of the Economy website, Volgodonsk
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