Cabbage Sugarloaf, Kolobok, Atria, Valentina and other late varieties with descriptions and photos

One of the most popular vegetables is cabbage, the leaves of which are consumed both raw, boiled, stewed, and pickled and s alted. Summer residents appreciate varieties such as Sugarloaf cabbage for juiciness, excellent taste, and versatility in use. Until spring, the vegetable plant retains its beneficial properties, helping the human body to compensate for the deficiency of phosphorus, potassium, sulfur, and vitamins.

Late-ripening varieties of cabbage, their benefits

Late cabbage is grown for its properties:

• high yield;
• rich in vitamins and sugars;
• not afraid of frost;
• retains its taste qualities for a long time;
• increases its flavor by transforming sugars during maturation.

Cabbage varieties have been bred for long-term fresh storage and for pickling for the winter. The late cabbage vegetation period lasts from 115 to 140 days. It can be grown both outdoors and in a greenhouse, depending on the growing region.

Late cabbage for fresh storage

If you want to get cabbage for storage in order to eat it during the winter, then you need to know that it should be consumed two to three months after harvest. At first, the forks give off bitterness. But then they become juicy, sweet.

Valentina cabbage F1 belongs to such varieties of vegetables.After 140-180 days, the hybrid produces dense heads of cabbage, reaching a weight of three to five kilograms. The top of the fork is covered with dark green leaves with a bluish wax coating, and white inside. Valentina cabbage is not afraid of frosts even below five degrees. Feature of the variety is:

• crack resistance;
• transport portability;
• Seven months forks;
• high yield.

The variety loves moisture, the sun, demanding on the soil. In order for Valentine's cabbage to give good yields, it is necessary to create conditions for growing a late hybrid.

If you want to get big heads of cabbage and keep them until April, then you should pay attention to the description of the Kamennaya head cabbage variety. Cabbage Stone Head, bred by breeders from Poland, produces heads of cabbage weighing up to six kilograms.For more than twenty years, summer residents have preferred this variety of white vegetable. Thin veins on light green leaves are so delicate that in winter you can use heads of cabbage to cook cabbage rolls. Kale Stone Head has a number of benefits:

• gives large yields;
• distinguished by a sugary taste;
• disease resistant;
• does not crack;
• has juicy white flesh inside.

Various dishes are prepared from forks in winter, which are very tasty, despite some harshness of the leaves.

From Dutch varieties one can single out such as Atria F1 cabbage. Large aligned heads of the hybrid have a place on the shelves of shops and markets.

Heads of cabbage grow up to ten kilograms. Atria cabbage does not spoil, even in adverse conditions.Until the next harvest, the hybrid retains its taste and juiciness. No wonder farmers choose a variety for growing in the fields. Valentine's cabbage also grows well there. And cabbage Stone head is chosen by farmers as the most productive. No wonder the reviews about the cabbage Stone Head, Atria are only positive. Vegetable growers note an improvement in the taste of the vegetable as the maturation time increases. In spring, there are more sugar and vitamins in cabbages than after harvest.

Extra varieties are famous for their excellent keeping quality. Although they are small, they taste no worse than other hybrids. Forks reach maturity faster with proper care. And the yellowish middle of the heads is delicious in salads and borscht.

The Dutch hybrid Langedijker has similar properties. No wonder this cabbage is called winter. She, like the Kamennaya Head cabbage, has an excellent presentation, heads of cabbage that do not crack and reach a mass of five kilograms.The Langedijker variety has oval dense forks that reach maturity after 145-160 days. Grow Langedijker outdoors, harvesting in September-October. It is recommended to grow the variety in seedlings.

The new generation hybrid is called LS. Appreciate rounded heads of cabbage for long-term storage. During the winter, the sale of small heads of cabbage weighing two to three kilograms with a snow-white internal texture is always successful. Not without reason, many farmers choose cabbage LS 251 F1 for growing in the fields. The tender pulp of the vegetable is juicy, suitable for salads, soups, main courses.

Popular varieties for pickling

It is necessary to choose the best varieties for canning, taking into account that the heads of cabbage are juicy, sweet. A Dutch Langedijker will work for this, but it still has a lot of bitterness after the harvest is out of the fields.

But from the late varieties of vegetables for pickling, those that are saturated with sugars are suitable:

1. Characteristics of the hybrid Kolobok includes both excellent taste, and a high content of useful elements, vitamins, and a long-term keeping quality of the hybrid. From above, the Kolobok cabbage is covered with dark green leaves, like the Langedijker variety, which fit snugly together. And the mass of the forks is average, a little more than four kilograms - it is convenient to cut for pickling. Cabbage Kolobok yields up to ten to twelve kilograms per square meter.
2. Moscow late cabbage has been popular since the thirties of the XX century. Dense round heads can reach ten kilograms if weather conditions and proper care allow. The variety grows well in any climate, enduring sharp temperature changes. Due to the sweetness and juiciness of the leaves, this variety is chosen for fermentation.
3. The variety Moskovskaya late 9 has similar characteristics. But the forks are slightly smaller - weighing up to four kilograms. It is much more convenient to ferment them than large ones. Therefore, this variety of Moscow late is chosen for canning.
4. Hurry to ferment cabbage Sugarloaf is not worth it. She is a little bitter when the cleaning is over. But after a month, the forks gain sweetness, and the time is right for canning. Sugarloaf cabbage reviews say that this is one of the sweet late varieties of cabbage. There is no bitterness in it, a lot of ascorbic acid. When growing, the yield of marketable products is more than ninety percent. Thanks to reviews of Sugarloaf cabbage, this variety is most common among summer residents.
5. Of the late varieties, one cannot fail to mention the Crumont cabbage, which reaches technical maturity 120 -130 days after germination. It is important to note the advantage of small heads of high content of calcium, iron s alts, vitamin A and C.It is these substances that the human body lacks in winter.

Varieties of late cabbage are chosen by gardeners in order to provide themselves with vitamins for the whole winter.

When to plant and how to care for late varieties

Growing late cabbage is different from growing other types of vegetables with early ripening. To get ready dense heads of cabbage, you need to plant cabbage in time. From the day of germination to technical ripeness, a lot of time passes - more than three months. Therefore, it is necessary to plant late-ripening varieties as early as possible. And here vegetable seedlings, which begin to be cooked in April, will help.

The timing of planting cabbage for seedlings is determined by the length of the growing season of a particular variety. Usually this is the end of February - the beginning of March. With plants planted later, it will be more difficult. They may not ripen, be weak.

Before sowing a vegetable, the seeds go through a stage of calibration, disinfection in hot water. Seed germination can be accelerated by growth stimulants. A bag of seed is placed in the solution for ten to twelve hours.

The seeds are placed in the soil prepared in advance. For containers, both individual cups and boxes are chosen. The soil is chosen loose, nutritious. The substrate may consist of sod land and peat. It is better to add some wood ash to the soil. To disinfect the soil, treatment with a solution of potassium permanganate or Trichophyt is used.

Bury vegetable seeds into the ground by two centimeters. The distance between the holes should not be less than five centimeters. For quick emergence of seedlings, the containers are covered with a film after abundant watering. You can plant immediately in greenhouse soil. How the preparation and planting of the plant is carried out correctly can be seen in the video.

After germination, the film is removed, and the seedlings require proper care in the form of:

• regular watering;
• feeding;
• organization of additional illumination;
• compliance with the temperature regime.

Before carrying the cabbage into the open ground, the seedlings should get stronger, be sixty days old. It is better to transfer seedlings to open ground with seedlings at the end of June - July according to the 60x60 scheme.

Planting and care in the open field is carried out in accordance with the rules of vegetable farming:

1. Before placing the seedlings in the hole, five hundred grams of humus are added to the ground, two or three of ammonium nitrate, five of superphosphate, four grams of potassium s alt.
2. The depth of planting seedlings - up to the cotyledons.
3. All seedlings are not planted, leaving a few bushes to replace the dead.
4. Plants are watered abundantly, soaking the soil forty to fifty centimeters deep. Each bush has two to three liters of water.
5. Feed the vegetable every ten days.
6. Heads are harvested as they ripen, no later than mid-October.

Good vegetable yields are obtained only with proper care. Grown cabbage will be stored for a long time, only enhancing its useful qualities all winter, until spring.

How to feed a vegetable

When it's time to harvest, the heads of cabbage are often lethargic, low density. This happens from a lack of plant nutrition.

Late vegetable varieties require constant application of nutrients to the soil:

1. Ten days after planting, the first feeding is organized, the rest - in two to three weeks.
2. From organic fertilizers, mullein is suitable, diluted in a ratio of 1:7 for the first time, then 1:5. Bird droppings are also fed to vegetable bushes, but the concentration of the solution is weaker - from 1:17 to 1:15.
3. Mineral fertilizer for vegetables includes ammonium nitrate (forty grams), superphosphate (twenty grams), potassium s alt (fifteen grams). The amount of fertilizer is taken per ten liters of water.
4. During the summer, cabbage, which was planted and cared for correctly, receives sixty grams of ammonium nitrate and forty grams of potassium s alt. This will be enough to get extra grade cabbages.

During the growing season, late cabbage will receive top dressing three to four times. How to properly feed a vegetable, the video will tell.

When to harvest

Depending on where the heads of cabbage go, they also choose the time when to clean them. For winter storage, forks are removed in mid-late October.

Choose a dry day after the start of the first frost for harvesting. It is not necessary to leave heads of cabbage in the cold for a long time, otherwise they will begin to rot.

For storage, dense forks are laid in basements or cellars, where the air temperature will be within zero degrees and humidity - 85 percent. Heads of cabbage are placed with stumps down in boxes of slats. You can hang forks on poles. How to properly store heads of late varieties, you can see on the video.

If all the stages of growing a vegetable are successful, then the harvest will be harvested on time. Ripe heads of cabbage will retain their juiciness and taste for a long time, and dishes from them will benefit a person.

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