In spring and at the very beginning of summer, despite the general awakening and blossoming of nature, a rather difficult period begins for humans. After all, apart from the earliest greens and radishes, practically nothing is ripening in the gardens, and all the winter preparations have either come to an end, or have already become a little boring, and you want something fresh and vitamin-rich. The real salvation in this case will be to grow the earliest ripening varieties of cabbage on your plot, which can ripen just by the end of May and beginning of June and provide the whole family with early vitamins. And if such cabbage is also productive, unpretentious and tasty, then it simply will not have a price.
Nozomi cabbage is an amazing representative of the cabbage kingdom that meets all of the above requirements. Of course, it is a hybrid, but gardeners rarely get their seeds from cabbage, since this requires leaving several plants for the second year. Therefore, growing this cabbage will certainly appeal to both experienced gardeners and novice gardeners.
Origin story
Nozomi cabbage f1 was obtained at a breeding station in France and these seeds were allowed for official registration in the State Register of the Russian Federation in 2007.Although if a person purchasing seeds in factory packaging reads the information printed there, he will be surprised to see that Nozomi cabbage seeds are produced by the Japanese company Sakata. There is no contradiction in this.
Attention! The Sakata company, founded more than a hundred years ago in the Japanese city of Yokohama, opened a breeding station in France back in 1998, and in 2003 it completely moved its head office from all over Europe to France.
Thus, many of the seeds that we receive from this company can be produced both in France and in other European countries.
Nozomi cabbage seeds were recommended for use in the North Caucasus region. Despite this, the Nozomi cabbage hybrid is grown in many regions of our country, including under spring film covers.
Description and features of the hybrid
Nozomi cabbage is one of the earliest in terms of ripening. After only 50-60 days after planting the seedlings in a permanent place, you can already harvest a full harvest. Of course, the cabbage seedlings themselves are grown for about a month after sowing. But you can still traditionally sow cabbage seeds for seedlings in March and at the end of May you can already enjoy a fresh vitamin-rich vegetable.
But early ripening is not the main characteristic of this hybrid. More important is its productivity and the characteristics of the heads of cabbage being formed. The yield of Nozomi cabbage is quite at the level of mid-season cabbage varieties and is about 315 c/ha. For an ordinary summer resident, it is more important that this hybrid is capable of forming dense heads of cabbage weighing up to 2.5 kg each. The Nozomi hybrid is also distinguished by a fairly high yield of marketable products - it is 90%.Heads of cabbage can remain on the stand for quite a long time without losing their attractive presentation.
Comment! This hybrid is also good for transportation.
In addition, Nozomi cabbage is resistant to Alternaria and bacterial rot.
Characteristics
Plants of the Nozomi hybrid are strong, have good growth energy and are relatively unpretentious to growing conditions. The leaves themselves are small, gray-green, bubbly, slightly wavy along the edges, and have a waxy coating of medium intensity.
The hybrid produces attractive glossy heads of cabbage with the following characteristics:
The shape of the heads of cabbage is round.
The density of cabbage is high - 4.5 points on a five-point scale.
When cut, the heads of cabbage may have a yellowish-white tint.
The inner stalk is of medium length, the outer stalk is very short.
The average weight of a head of cabbage is 1.3-2.0 kg.
Heads of cabbage are resistant to cracking, even with excessive moisture.
The taste of Nozomi cabbage is rated good to excellent.
Heads of cabbage are not stored for a very long time and are intended primarily for fresh consumption.
Comment! Although, judging by the reviews, many housewives create many dishes from Nozomi cabbage, stew, marinate, and even pickle it, albeit for immediate consumption.
Reviews from gardeners
Gardeners who grew Nozomi cabbage talk about it with delight, its characteristics are so different for the better from many other varieties of early cabbage.
Alena, 39 years old, Belgorod
Last year I decided to try growing two early hybrids. Parel cabbage and Nozomi.Before this, I had already become disappointed in early cabbage, since either very few heads of cabbage were set, or it did not ripen at all early, and if the heads of cabbage were set, they were loose and tasteless. To be honest, I thought that this was a feature of early cabbage and it couldn’t be any other way. And last year I grew seedlings of Nozomi and Parel. And now I understand what early cabbage can be like. Both hybrids pleased us with large, dense and juicy heads of cabbage with a surprisingly delicate and pleasant taste. In principle, we didn’t get sick with anything, which was also good. I first grew the seedlings in a greenhouse so that they would come out strong and stocky, because in the house they turn out elongated and weakened. And already at the beginning of May I planted it in open ground. At first I covered it with lutrasil during recurrent frosts. But the cabbage didn’t care about any frost. And already in June I enjoyed real juicy cabbage.
Anna, 43 years old, Krasnodar city
I've been really liking the Prestige seeds lately. Whatever I plant, cucumbers, tomatoes, and peppers turn out great. And the cabbage varieties surprise the most. For the first time in my life, I even managed to grow cauliflower, which had never made me happy before. I especially want to talk about Nozomi white cabbage. She simply amazed me. Of all the types of white cabbage known to me, it is the earliest. I planted it first in early April as seedlings, and then at the end of April directly into the ground. This cabbage hybrid is amazingly resistant to all adverse weather conditions and other misfortunes, such as fleas and various pests. Although, of course, I sprinkled the seedlings with wood ash and covered them from insects with thin lutrasil.But the Nozomi hybrid endured all the misfortunes very steadfastly and this did not affect its subsequent harvest in any way. And when the heads of cabbage ripened, I was amazed at how juicy and plump they were. Their taste was also more than good. Throughout June, our family enjoyed a variety of cabbage dishes almost every day: I made salads, salted it, and then made cabbage soup from sauerkraut and pickled it. They even took it to the market once to sell it, it had grown so much. My husband even joked that it was time to open a business based on early cabbage. But there were only 20 seeds in the package - and what a harvest! Nothing is missing.
Pavel, 47 years old, Voronezh
I've been doing cabbage for a long time. I grew different varieties, including for sale. But after I tried Nozomi, I basically don’t plant any other early cabbage. It’s better to grow one thing, but it’s reliable and you know for sure that it won’t let you down. And its taste cannot be compared with other early varieties - sweet, juicy. When I put its dense heads of cabbage on the market, people always ask what kind of cabbage it is and wonder how early cabbage can look like that. And those who buy come back again. I sow it for seeds at the earliest possible time, from March to early April. Immediately after germination, I put the boxes outside, especially if the weather is sunny. And at night, if there is no severe frost, I leave it in the greenhouse, covering it with another layer of transparent covering material. But the seedlings turn out healthy, squat, and are not afraid of any adversity. After the first true leaves appear, I feed them with organic matter and humates. I dive the seedlings directly into the ground under the arches in April. I always deepen it down to the first true leaves. I spray it with some kind of growth stimulator until it finally takes root.And then it grows by leaps and bounds. All that remains is to water and feed. And it is maturing quite quickly, so we can only hope for quick implementation. But I like that the heads of cabbage do not crack at all when ripe. Even if I don’t have time to remove everything at once, the remaining heads of cabbage can stand for another week and nothing.
Conclusion
Nozomi cabbage receives positive reviews from both amateurs and professional gardeners. No one can pass by its full-fledged heads of juicy taste, and its unpretentiousness in growing can give hope of growing it even to those for whom cabbage still remains a sealed secret.
