Savoy cabbage and its cultivation

Cabbage of the Savoy has recently gained increasing popularity in our country. Her inherent digestible proteins, vitamins, in particular carotene, vitamin B, C, PP. It has enough mustard oil, phytoncides, mineral salts (sodium, calcium, magnesium, potassium, phosphorus) and many biologically active substances.

By the way, Savoy cabbage surpasses white cabbage almost twice as much in protein, vitamins and other useful substances.

Savoy cabbage is considered a product of dietary nutrition, therefore, above all, it is recommended to children and people of advanced age who have increased blood pressure.

Outwardly, the Savoy cabbage looks like a white cabbage, only it is much smaller in size, and its leaves are as if corrugated, and because of this, the head is not very dense.

The form of cabbage can be different: oval, conical, round. Savoy cabbage belongs to the most frost-resistant species. She is not afraid of temperatures to eight degrees below zero. But the yield is lower than that of white-fodder. Cabbage transfers arid weather easily, but at the same time loves abundant watering.

Those who are interested in cultivation, cabbage Savoy suits without reservation, so it is particularly unpretentious, prefers open, sufficiently heated areas. Sand, clay and acidic earths are not suitable for it.

Cabbage is recommended to grow in the same place for no more than three years to avoid a decline in yield. Then it can be returned to its original place in five years. It is also advisable to plant Savoy cabbage on a place where beets, onions, cucumbers, potatoes, legumes were grown earlier.

Good yield of cabbage gives on fertile soils. Its early varieties can give up to four kilograms from one square meter, and later - up to six kilograms. And, if you plant different kinds of ripening (early, middle and late ripening), then fresh cabbage can already be found from the middle of July to October.

Begin to prepare the soil for cabbage in the fall. After removing the previous culture, you need to loosen the shallow soil to provoke the growth of weeds. After their sprouting, the earth needs to be digged up to twenty centimeters deep and at the same time to make compost or manure. In the spring it is very important that the soil does not lose moisture, so if the soil is dry, it is slightly loosened up.

Savoy cabbage is grown with the help of seedlings. Early varieties of it can be sown already in late April. Later grades, which are used for storage, should be planted in mid-May. Plants require moderate watering, and in sunny hot weather you need to protect them from direct sunlight.

About a week before planting the seedlings in the ground, they stop watering it. Only healthy and strong plants with four or five leaves need to be planted, and the damaged and weak plants of hopes will not justify. At the time of planting, the seedlings should be watered abundantly and carefully extracted from the ground, so as not to damage the root system.

For the whole vegetation period cabbage needs to be loosened no less than eight times. First, loosen up to a depth of about seven centimeters, then the depth should be increased, but not near the roots themselves, so as not to damage them. Cabbage needs to settle in about three weeks. Although it can tolerate droughty periods of time, it is better to try not to allow the drying of the soil and be sure to feed it.

Cleaning of early varieties is made at a time when forks will weigh about six hundred grams. If you miss the time, then cabbage can crack. For long-term storage, such cabbage is not used.

Late grades can reach a weight of three kilograms. The first autumn cold snap just improves the taste of Savoy cabbage, so you can not rush it off quickly. Late cabbage can also be left under the snow. As necessary, cut cabbage and take a few minutes in cold water before drinking.

Cabbage of the Savoy, which variety amazes with its diversity, is found almost in all corners of our country. Widely distributed early Jubilee variety 2170. The period of its maturation is about two months. Also known is the medium-ripe variety Vertu 1340, which is well suited for autumn-winter use. His forks reach a weight of two kilograms.

Melissa is very good. It belongs to medium-ripening varieties, it has a stable yield and good taste. Its mass can reach three kilograms.

Long-term storage is suitable medium-ripening variety Kroma. It also has an excellent taste and weight of up to two kilograms.

Golden early - a variety that refers to the early ripe. It has a round shape of a head of medium size and weighs about a kilogram. Characterized by resistance to cracking.

Based on the foregoing, we see that the Savoy cabbage gradually replaces cabbage white-headed, occupying a deserving place on our tables.