Cabbage

Cabbage (Brassica oleracea) is a biennial plant from the cabbage family, grown as an annual. It is a source of vitamins C, K, B6, folic acid and fiber. Regular consumption of cabbage supports the immune, digestive and circulatory systems.

Cultivation requirements:

• Position: Cabbage prefers sunny positions, but it also tolerates partial shade. It is a plant resistant to cold, but the optimal growth temperature is 15-20°C.

• Soil: It grows best on fertile, humus-rich soils with a neutral to slightly acidic pH (pH 6.0-7.0). The soil should be moist, but not waterlogged.

Sowing and care:

• Sowing: Cabbage seeds are sown on a seedbed from March to April. Seedlings are planted in the ground in May, maintaining a spacing of 40-60 cm between plants, depending on the variety.

• Irrigation: Cabbage requires regular watering, especially during the period of tying the heads. Dry soil should be avoided, which can lead to stunted growth.

• Fertilization: Before planting, it is worth enriching the soil with compost or well-decomposed manure. During vegetation, mineral fertilizers can be used with a predominance of nitrogen in the initial phase of growth, followed by phosphorus and potassium.

Cabbage varieties recommended for cultivation:

• Stone Head: A late variety, forming large, hard heads, perfect for pickling and storage.

• Express: An early variety, with small, compact heads, ideal for direct consumption.

• Amager: A medium-late variety with flattened heads, recommended for storage and processing.

Harvesting and storage:

Cabbage is harvested, depending on the variety, from June (early varieties) to October (late varieties). The heads should be cut with a sharp knife, leaving a few outer protective leaves. Late varieties are suitable for storage in cool, damp rooms for several months.