BEIJING CABBAGE REQUIRES ATTENTION
Everyone in my family loves Chinese cabbage. And although we have to tinker with it, we prefer to grow Beijing on our own.
Pekinka is one of the most precocious types of cabbage. When grown in open ground, from sowing to the formation of a rosette, an average of 40-50 days passes, until the formation of a head of cabbage - 50-60 days. For fresh lettuce, you can harvest in the phase of 5-6 true leaves, a month after sowing.
Beijing can be used not only fresh, but also salted, marinated, even fermented.
Beijing cabbage is a real source of longevity. Of all the types of cabbage, only it contains the amino acid lysine, which has the ability to dissolve foreign proteins and serves as a blood purifier from bacteria and viruses. Regular consumption of Beijing cabbage in food normalizes water-salt metabolism, helps in the treatment of stomach ulcers, and generally heals the body.
Beijing cabbage can be not only green, but also burgundy-purple in color. Last season, I opted for the hybrid varieties Cha Cha F1, Scarlett F1 (red-headed). Of the greens, I chose the Beijing Tenderness F1 variety.
Beijing cabbage is an annual plant, that is, its entire life cycle takes place in one season. The plant forms a rosette of leaves or heads of cabbage, which are rounded flat, short oval or long cylindrical.
FOR THE NOTICE
Beijing cabbage is a capricious culture: when planted in hot weather in late spring or early summer, it usually goes in the direction of the arrow (that is, under long day conditions, more than 14 hours, the plant quickly starts flowering, bypassing the head formation phase).
The most favorable temperature for the rapid growth of leaves and the formation of a head of cabbage is -15 ... 22 ° C with a short daylight hours (10-12 hours). Sometimes the formation of flower arrows is facilitated by temperatures below 10 ° C, and also above 25 ° C, in combination with a lack of moisture or too dense crops. Therefore, it is best to sow Beijing in early spring or in the second half of summer (for example, from July 20 to August 10).
I tried to sow it both in early spring and closer to autumn. Sometimes spring harvests were better, sometimes autumn ones.
When sowing in the second half of summer, I sow the seeds immediately into the ground to a depth of 1,5 cm in an ordinary way. After 20 days, I thin out, leaving 30 cm between plants, and 45 cm between rows (with thickened plantings, Peking forms a loose small head of cabbage).
For early spring harvesting, I sow Beijing cabbage for seedlings in March in individual cups, it does not tolerate transplanting well. I maintain the daily temperature within 15 ... 18 ° C, at a lower one the plant will bloom. In the second half of April (toward the end of the month) I plant plants in open ground.
Pekinka prefers soil rich in organic matter, with a neutral pH (6,5): on this it forms juicy, crispy, elastic-loose heads of high quality. Therefore, I prepare the site for it in advance, I bring 4 kg of humus, 20 g of superphosphate and 10 g of potassium sulfate per 1 sq.m. from autumn.
Beijing cabbage is demanding on moisture, its lack in the soil leads to a delay in the growing season and a decrease in yield. And the excess - delays the growth of plants and the formation of heads. Therefore, I try to water Beijing more often, but in small volumes.
I harvest in dry weather, after the formed heads become dense. I cut them off at the base, cut off the rosette leaves and, wrapping them in cling film, put them in the refrigerator for storage. Or you can pull out the plant with a root and put it in the basement, sprinkling the roots with wet sand. Store at a temperature of 0 ... 2 ° C and an air humidity of 80-90%.
Reference by topic: Chinese cabbage at home in winter - my reviews
3 SECRETS OF GROWING BEIJING CABBAGE ON VIDEO
© Author: Yulia Kupina, Belgorod region. Author's photo
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