Content
The choice of cabbage variety depends on the application. Even white cabbage can be salad or pickling purpose, different ripening periods. This makes it difficult to choose a vegetable if you do not know their descriptions and characteristics. But it’s even better to grow the variety on your own site to test it.
Russians love many varieties of white vegetables. For example, Stone Head cabbage (a description of the variety and characteristic features will be given in the article below) has been popular in Russia for more than 10 years. A vegetable from Polish selection was entered into the State Register of our country in 2006. White cabbage is universally used, but tastes best when salted, pickled or pickled.
Description
Stone head is a white cabbage variety with a mid-season ripening period. Technical ripeness of cabbage occurs a maximum of 126 days from the moment the seedlings are planted in the ground.
The outer and outer leaves of white cabbage are juicy green, small in size, slightly concave inward. They have a waxy coating. The leaves forming the head of cabbage are dark at first, but bleach as they grow.
The variety is distinguished by rounded forks, weighing up to 4 kg, maximum up to 6 kg, very dense. They do not crack during ripening.The inner leaves do not have thick veins, are tender, thin. The stump inside the head of cabbage of this variety is small. But the outer one is thick, capable of supporting the weight of cabbage.
It is difficult to cut the forks; the cut clearly shows that the leaves fit tightly to each other, forming an almost uniform surface. White cabbage of the Stone Head variety, according to reviews from those who cultivate it, is distinguished by its excellent taste and special sweetness.
Characteristics
Why is the Stone Head cabbage variety, according to reviews from gardeners and consumers, such a success? The reason for its popularity is its advantages.
Advantages of the variety
Let's start with the advantages:
- Cabbage Stone head, according to the description presented in the photo, does not crack even at technical ripeness.
- Low temperatures in spring and autumn do not affect the presentation and quality of the vegetable.
- The yield of cabbage of this variety does not fall even in hot and dry summers. You can consistently get tight and tasty heads of cabbage weighing up to 5-6 kg. Up to 11 kg are collected per square meter.
- The variety of white cabbage forks fully corresponds to its name.
- The purpose of the variety is universal. You can prepare it for the winter, eat it fresh, and prepare various dishes.
- Excellent taste, presentation.
- High shelf life allows you to keep the variety fresh almost until March if the correct storage conditions are created.
- Cabbage can be transported to any distance.
- Care is not difficult, because the Stone Head variety practically does not get sick, thanks to its high immunity to fusarium and rot.
Minuses
Gardeners working on the Stone Head variety do not note any negative aspects.The only drawback of cabbage has already been noted in the description - not juicy leaves.
Features of agricultural technology
The white cabbage variety Stone Head is a cold-resistant, light- and moisture-loving crop. In the risky farming zone it is grown by seedlings; in the southern regions it can be sown in the ground.
Growing seedlings
Since the variety is late-ripening, seedlings should be planted in April-May. The greenhouse is prepared in advance. Compost is placed in it, and fertile soil with sand is placed on top. The soil is poured with boiling water, and potassium permanganate is added for greater effect. This microelement works in two directions: it disinfects the soil and provides additional nutrition.
Make furrows in the cooled soil and sow white cabbage seeds at a distance of two to three centimeters. According to agrotechnical standards, 3-4 grams of seeds will be required per square meter of seedling.
Before sowing, cabbage seeds of this variety, if they do not have a special protective shell, are disinfected in a light pink solution of potassium permanganate. Then it is dried to a powdery state.
With any method, the seeds are buried in the soil by about one and a half centimeters. With more immersion of seeds in the soil, germination time is delayed. Sometimes they may not rise at all. Experienced gardeners recommend pollinating cabbage seedlings and soil with dry wood ash after the first leaf appears. Caring for seedlings is simple. Mainly watering and loosening. There is no need to moisten the soil too much, otherwise the roots may rot.
If necessary, seedlings are planted in separate pots. In this case, the root system grows better.
Landing in the ground
When the seedlings grow to 15 centimeters and have 5 or 6 leaves, you can plant them in open ground.
Seedlings of the Stone Head cabbage variety need to be planted early so that they have time to take root well before the cabbage fly begins in summer. As a rule, in May-June the soil warms up to 10 degrees. Many gardeners rely on the sowing calendar. This is even welcome. Since climatic conditions in Russia vary, it is necessary to take into account the peculiarities.
It is very important to choose the right plot of garden. According to agrotechnical standards, it is better to plant any varieties of white vegetables in beds where legumes, eggplants, and onions grew. Not a bad harvest yield after pumpkin and zucchini. Tomatoes, cucumbers, and parsley should not be planted next to Stone Head cabbage. These crops are demanding on nutrition; they will draw out all the juices from the ground, but cabbage will get nothing.
The soil for seedlings is fertilized before planting. It is better not to use fresh manure, as it may contain helminths. Compost, rotted manure or peat are used as organic matter. Among mineral fertilizers, preference is given to superphosphate.
The holes are made according to the pattern 50x60 or 70x70, preferably in a checkerboard pattern. Seedlings of white cabbage Stone head are planted in two rows to facilitate further care.
Wood ash is added to each hole and poured with boiling water. When the ground has cooled, seedlings are planted. The lower cotyledon leaves are torn off.The seedlings are buried down to the first true leaf. If the plant “drags” down after watering, it must be lifted immediately.
If frosts are expected in the forecast, the planted cabbage seedlings can be covered with film or agrofibre. Planting is done in the evening so that the plants have time to recover from stress overnight.
Useful care tips
- White cabbage Stone head is a disease-resistant variety. But for prevention, you can plant marigolds, calendula, wormwood, and mint nearby. These plants contain essential oils that repel harmful insects.
- Cabbage should be planted in a sunny area. The slightest shading reduces the quality of the heads of cabbage. Instead of dense heads, loose “brooms” of leaves are obtained.
- Every 2-3 years, it is advisable to change the area for cabbage, because in the soil, despite treatments, disease spores and pests can accumulate.
- Watering is carried out early in the morning, before sunrise or late in the evening, preferably with cold water. Heads of cabbage set well at a temperature of +20 degrees, but if the summer is very hot, sprinkling the cabbage beds is recommended.
- At first, water the plants carefully under the roots, and adults on top of the heads of cabbage. Watering is stopped 15 days before cutting the forks.
- The first fertilizing is carried out 10-12 days after planting in the ground with nitrogen, phosphorus and potassium fertilizers. If you are against chemistry, you can prepare an infusion of mullein and chicken droppings. In the future, you can feed with “green” fertilizer from fermented grass.
Harvest
By the end of September, beginning of October, late-ripening cabbage of the Stone Head variety reaches technical ripeness. Light frosts will not affect cabbage. On the contrary, experienced gardeners wait for the heads of cabbage to be slightly frostbitten. This will add crispness and whiteness to the vegetable.
Take away Stone head is needed in dry weather. After cutting, the heads of cabbage are left to dry in the sun, then put into the cellar. Storage temperature from 0 to +5 degrees.
