How to Eat Broccoli Properly for Maximum Health Benefits

Varieties of cabbage with photos and descriptions

Each type of cabbage has its own characteristics: there is a leafy vegetable and a stem vegetable, some types give heads of cabbage, while others collect inflorescences. There are varieties suitable for long-term storage, and for all types of culinary processing, while other sissies are suitable only for salads and are stored for a very short time. They differ in color and shape, in the content of vitamins and even in taste - everyone can find cabbage for themselves.

White-headed

None of our vegetable gardens can do without white cabbage beds. Rounded greenish-white heads of cabbage on the outside cover several layers of brighter green covering leaves. Such leaves are removed relatively easily, and in the head of cabbage the leaves are rolled tightly, which is why white cabbage is so heavy.

At the beginning of summer, it is already possible to make salads from early varieties (they can be sown directly on the beds, covering with a film), mid-season ones are suitable for hot dishes - they are put in borscht and stewed, and the later ones will be stored all winter. They are also used to make sauerkraut.

Those varieties that must go through the seedling period are recommended to be planted in a non-hot room (greenhouse or cold greenhouse), because the seedlings grow very quickly on the windowsill in a heated room, and then the elongated seedlings fall on the ground.

In the last week of September, it was customary for our ancestors to harvest cabbage and harvest it for the winter. After that, a two-week festivities called skits began, an indispensable attribute of which were cabbage pies. But on September 11, cabbage cannot be chopped or cut - on this day, the Orthodox celebrate the Beheading of John the Baptist.

Redhead

An elegant purple-violet color of red cabbage is given by the pigment anthocyanin. Outwardly, this species differs from white cabbage only in color. In shape, it is the same round head of cabbage with tightly packed leaves.

In terms of vitamin content, red cabbage, although not so diverse, is more saturated than white cabbage: it contains twice as much ascorbic acid, and four times as much vitamin A. Therefore, this vegetable is recommended for people with high blood pressure and vascular problems. Anthocyanin acts as an antioxidant and removes harmful substances from the body.

Red cabbage is used mainly for salads and pickling, it is stored longer and better than white cabbage, because it has coarser leaves. Therefore, salads made from it are harsh, even with the smallest shredding. But heat treatment of this cabbage is contraindicated, because when heated, it loses its beautiful color and becomes gray-blue. If you put it in the first courses, they will also turn grayish-blue and absolutely unappetizing in appearance.

Color

Cauliflower is very popular and is found in almost all climatic zones. Due to its delicate delicate taste, it is included even in the composition of baby food for the smallest as:

• hypoallergenic;
• vitamin;
• dietary component.

In cauliflower, on the main stem, smaller ones branch off, which end in dense buds-inflorescences, and the lateral leaves cover this "bouquet".Since this type of cabbage becomes tough and dry with direct prolonged exposure to sunlight, gardeners plant seedlings in shaded beds, and when the inflorescences begin to fill, they break the side leaves. This provides complete protection for the little cats.

You can eat raw cauliflower, dividing it into inflorescences and dipping it in thick sauces, or you can cook it as an independent dish and side dish, put it in first courses and use it for winter preparations. The only requirement for heat treatment is not to overdo it, because prolonged frying dries out, and overcooked cauliflower is watery and tasteless.

Kohlrabi

Kohlrabi is still a rare guest in our gardens - but in vain. This multivitamin cabbage looks more like a turnip grown above the ground. In fact, the ball under the bunch of leaves is a stem tuber, an overgrown dense fleshy stem. Kohlrabi differs from other varieties not only in appearance, but also:

• early maturity - it is harvested twice a season;
• sweet original taste - like a cabbage stalk, but without the bitterness inherent in all cruciferous plants.

As for culinary use, it cannot boast of a variety of kohlrabi. This cabbage is mainly consumed raw, grinding it for salad. Another option is harvesting for the winter, for which the stem is cut into cubes and pickled. Lovers cook first courses with this vegetable, but in soup and borsch, the taste is felt more like the taste of turnips.

This species is distinguished by good keeping quality, it is perfectly stored with beets and other root crops.

Brussels

Cabbage bred by the gardeners of the capital of Belgium has the most original appearance - small heads of cabbage no larger than a walnut grow on a high (up to half a meter and even higher) stem. These crumbs densely cover the entire surface of the stem. In order for all these heads of cabbage to receive enough sunlight, it is necessary that Brussels sprouts grow in a spacious garden, thickening will worsen the yield and taste.

Otherwise, this type of cabbage is unpretentious in cultivation, it does not need to be huddled (the coots begin to ripen from the bottom of the stem, just above the ground) and often watered (Brussels sprouts have a powerful root system).

The heads of cabbage begin to be picked from the bottom, this provides conditions for the normal growth of younger fruits. The collected "nuts" are good fried and boiled, in the form of blanks for the winter. A distinctive feature of Brussels sprouts is that it does not need to be chopped, it is prepared entirely due to its small size. Therefore, it can be frozen.

Salads and garnishes made from Brussels sprouts of two colors (it can be greenish and purple) look especially beautiful. The fruits have a pleasant spicy flavor due to mustard oil. Heads of cabbage are also rich in phosphorus and potassium.

How to grow in the country - step by step instructions

Seedling method

This method is simple in that you just need to plant the seeds. The largest are selected first. They are sown approximately 35 - 40 days before disembarkation in open ground. They are usually planted in boxes with soil or in a greenhouse, to a depth of about 1 cm and with a distance of 2.5 cm between the holes.

Many gardeners sprinkle a selected plot of land with ash, lime or dolomite flour before sowing to provide the necessary trace elements. And only then they dig it up. Use humus and mineral fertilizers. Some time before planting, the soil should be fertilized with compost, in the calculation - 1 bucket per 1 sq. m... The temperature of the environment in which the seeds will develop should be 20 degrees. Then the temperature can be reduced to 15 degrees, maintaining it steadily until disembarkation.

Watering is required well, but not to allow excess moisture, because this can lead to blackleg development.The first sprouts of seeds growing in the greenhouse break through after 10 days at a temperature of 10 degrees.

At temperatures above 10 degrees, the first shoots appear in 3-4 days... After 1.5-2 weeks, you can already observe 3-4 leaves. During this period, they are seated in separate containers, or straight in the greenhouse, if the temperature allows it. The depth of the holes should be about 25 cm, and the distance between plantings should be at least 40 cm.

One of the ways to transplant seedlings:

1. 
   first, prepare a bed (you need to dig up a bed, then fertilize with humus, 30-40 g for each bush);

2. liming in a few weeks in order to lower the acidity of the soil;
3. add compost (10 l / m2) to keep the temperature cool;
4. 10 - 15 cm plants can be transplanted into the garden bed;
5. water;
6. dig holes 8 cm deep (the soil should reach the level of the leaves);
7. it is worth pinching off the main root a little in order to subsequently achieve a good root system;
8. at the end, pour water well.

Neutral and slightly alkaline soil is excellent. Also, the soil for sowing can be prepared as follows: mix sand with turf and peat, laying limestone on the bottom. To disinfect the soil, you need to perform the following actions:

1. warm up the ground a couple of weeks before sowing;
2. 24 hours before sowing, to prevent black leg, water the soil with a solution of potassium permanganate.

Planting directly into the soil

Already in May, subject to warm weather, broccoli seeds can be planted in a seedless way. The land is cultivated and prepared in the same way as indicated above. It should be planted in wet and fertilized soil. After the appearance of 2-3 leaves, you need to weed and thin out the planting, the distance between the bushes should remain about 40 cm.

Cabbage varieties. Varieties and varieties of cabbage: video

Cabbage as a botanical species is very diverse, and all of these species can be grown in your garden beds. It is only necessary to select the right seeds, taking into account the zoning, and then observe the agrotechnical measures necessary for this species. And this vegetable will delight with its harvest and give not only a holiday on the table, but also good health.

More recently, exotic vegetables have appeared on our shelves. Among them is broccoli. Useful properties, excellent taste prompted summer residents to grow it in their garden. Domestic breeders are helping to improve the characteristics and create new varieties of broccoli. Thanks to their work, gardeners get an exotic vegetable from their plot.

What if you DO NOT like the taste of broccoli at all?

First, you should urgently check with an endocrinologist. No kidding! Scientists have shown that a persistent aversion to broccoli in most cases indicates a malfunction of the thyroid gland.

But there are also just personal preferences.

If you are "capricious" in life, especially from birth, are rather picky about food, then you have a great way out - to use broccoli extract (for example, this one) or eat its sprouts, where the amount of sulforaphane just goes off scale !!!

For example, in 1 st. l of sprouted seeds from broccoli contains an amount like a whole head of cabbage!

But, the bottom line is that sprouting broccoli is not so easy, it requires special organic and unprocessed seeds. I found these, I'm trying to germinate.

Therefore, the use of an extract from broccoli or its sprouts is a great way out:

• for those who cannot stand the taste and smell of broccoli,
• those for whom it is problematic to provide themselves with a daily sufficient portion of broccoli due to circumstances (money, time, lack of it on sale all year round, etc.),
• for those who do not like to bother too much with cooking,
• for those who want to provide themselves with GUARANTEED protection, prevention and treatment with broccoli,
• for those who need an increased (therapeutic) daily dosage and regularity of taking sulforaphane due to illness.

The best varieties for the Middle Strip

The climatic conditions of the Middle Lane make it possible to grow cold-resistant varieties that can withstand changes in day and night temperatures. Cabbage of early varieties ripens perfectly in the Middle Lane. Planting seedlings helps to speed up the process, then the first head of cabbage is cut off at 38 days. Before the autumn cold snap, the cabbage has time to ripen. The entire line of hybrids is also suitable, there are about 200 of them.

Broccoli reacts negatively to drought, cold snap, it begins to bloom. Therefore, pay attention to the resistance to color when choosing.

Benefits of growing broccoli cabbage

Broccoli is beneficial to human health due to its multifaceted chemical composition. These are not all the advantages of an exotic vegetable. Cabbage has the advantages of growing:

1. Suitable for cultivation in the Moscow region, Leningrad, Tver, Yaroslavl regions.
2. Rainy weather is not harmful. Cabbage tolerates persistently high humidity, damp soil.
3. The vegetable tolerates drought painlessly.
4. Freezing broccoli in spring, cold snap in autumn are not terrible.
5. Seedling, seedless gardening methods are suitable for all areas.
6. One bush gives several harvests. Cabbage tends to form inflorescences after cutting and form new heads of cabbage.

Broccoli is a dietary product, as it has a low calorie content. The vegetable contains many useful microelements and vitamins.

Diseases and pests

1. Bloom:
   non-compliance with sowing dates (early disembarkation);
2. not harvested on time;
3. insufficient or lack of watering.
4. Peronosporosis:
   high humidity, that is, excessive watering of plants;
5. aspects of the weather resulting in increased humidity.
6. Fungal disease, you can identify it by bloom or brown spots.
   Keela is a disease promoted by fungus. If the plant is not removed, the fungus will spread to others.
7. Blackleg - as mentioned in this article, develops due to high humidity and is also a fungal disease. As a result of its development, the plant dies.
8. Alternaria. A symptom of this fungal disease is black spots. It arises after heavy rains and warm weather.
9. Powdery mildew. It can appear in the fall, flour-shaped plaque and star spots appear on the leaves. This may be due to fog or lack of precipitation in hot weather.

10. 
    Turnip mosaic is a viral disease that spreads such a pest as aphids. Can be identified by plant growth retardation and mosaic spots.

11. Mucous bacteriosis. The cause of this disease is bacteria that simply kill the plant. Signs - leaf decay, stem softening.
12. Vascular bacteriosis is the same bacterial disease. It affects all parts of the plant. It occurs due to the following factors: moisture, constant precipitation and pests. As a result, the vegetable dies.
13. Bel is a fungal disease that damages the leaves and aerial parts. Likewise with black annular spot.
14. Fomoz. The disease manifests itself if the seed has already been infected. Light spots and black specks capture the stems, roots, as well as cotyledonous leaves.

Read more about the beneficial properties of broccoli, as well as about contraindications to its use, and from this article you will learn about how this vegetable can be cooked.

Like all other fruits and vegetables, broccoli also needs timely care, although it is not particularly whimsical. If you follow all the requirements of cultivation and care, you can have your own mini broccoli cabbage factory at hand.

The best varieties of broccoli with a description and characteristics

Breeders are constantly improving the characteristics of broccoli. It remains to select the name of the desired product.

Early maturing varieties

The ripeness period of early cabbage is 60-90 days. It is customary to describe the yield per square meter.

Tone

Tonus was brought out in the suburbs. Therefore, it is grown in all zones of Russia. Ripeness is 60-90 days. The weight of the first head of cabbage is 200 grams. After cutting, new heads of cabbage weighing 70 grams are formed. Heads of cabbage should be cut off in time. Harvest - 2 kilograms, if the bushes are planted according to the scheme of 50x50 centimeters. The color of the head of cabbage is dark green, with a pleasant taste.

Cold storage

Without preparation in the refrigerator, the vegetable will quickly deteriorate under normal conditions. Signs that the cabbage is unsuitable for consumption: Changed color of the head and flowering that covers most of the head. To prevent the appearance of inflorescences, it is necessary to properly prepare the place in the refrigerator.

A damp, squeezed napkin is laid at the bottom of the tray for storing vegetables (it should be clean and larger than the cabbage head). The head of cabbage is placed in a bag that cannot be closed, and then left on a napkin. Before placing the cabbage head in the refrigerator, it must not be washed or trimmed. If the inflorescences have already appeared, this storage method is not suitable. It is important to observe the neighborhood in the refrigerator: you cannot put apples or bananas nearby. The shelf life of cabbage without an inflorescence in this form is no more than 2 weeks.

The largest and most productive crops

A fork weighing over 600 grams is considered large-fruited.

Large cabbage table.

Green Magic F1

The stem height reaches 25 centimeters. The first head of cabbage is 600-700 grams. Secondary inflorescences are less in weight by several orders of magnitude. A culture with good taste. Cabbage is resistant to fungal infections. Productivity - 2.8 kilograms.

Arcadia F1 hybrid

Head - 600-700 grams. The color of the leaves is green. It is grown in two ways. Due to increased immunity, frost resistance, they are grown in Siberia.

The best offers of Dutch selection

Hybrids "Batavia F1", "Lucky F1" and "Fiesta F1" - Dutch selection, are one of the best of their kind.

• Batavia F1 - early hybrid, large heads with split inflorescences. Resistant to hot, stressful conditions.
• Lucky F1 - the hybrid is tolerant of powdery mildew and high temperatures.
• Fiesta F1 - universal hybrid, large heads, resistant to adverse conditions. Suitable for freezing.

We decide on varieties depending on the growing region

Good varieties, hybrids for the Middle Lane - this is a crop with an early ripening period, cold-resistant:

• Lazarus;
• Broccoli F1;
• Comanches;
• Tone;
• Linda;
• Emperor;
• Batavia F1;
• Lord;
• Agassi.

With the seedling method of growing, the seedlings are sent to the open ground in April. The entire preparatory phase is 7 weeks. Seedlings aged for a longer time produce small heads of cabbage.

The best varieties for the Moscow region

Early ripe cabbage (70-80 days):

1. Emperor. The structure of individual colors and the fork are conical. Bunches of inflorescences grow in a spiral. The diameter of the conical buds is 12 centimeters. The color of the leaves is light green.
2. Corvette. Medium-sized plant. Leaves are gray-green in color. The mass of the inflorescences is 0.3 kilograms. Productivity - 0.7-1.0 kilograms. Applied fresh. For further storage, they are frozen by quick freezing.
3. Agassi.
4. Curly head. The inflorescence is large-fruited - 0.6 kilograms. Productivity - 2.4 kilograms.
5. Comanches. Cabbage heads are large, green, firm. The variety is resistant to temperature extremes.
6. Vyarus - created by Polish breeders. The color of the head is gray-green. Head weight - 120 grams. The yield is 2.9 kilograms per square meter.
7. Vitamin. The weight of a head of cabbage varies from 150 to 300 grams.The inflorescence is dark green. The head of cabbage is dense, pleasant to the taste. Rosette - 30-50 centimeters.
8. Tone.

Mid-season cabbage (90-100 days):

• Dwarf;
• Monterey F1.

Late-ripening cabbage (130-145 days):

Selection of varieties for Siberia

• Fiesta. The color of the leaves is green. Cabbage stumps are dense, lateral shoots are not present;
• Green magic hybrid;
• F1 laser;
• Linda;
• Vyarus;
• Tone.

Seedlings are considered a great help. Although the work is troublesome, the harvest is obtained faster. It should be planted in the last month of spring.

• Calabrese. We must be ready to harvest at the same time, since ripening is characterized by amicability. Medium forks. The color is dark green. Head weight - 400 grams. After cutting the main head of cabbage, 100 gram forks are formed. If you harvest once a week, then 7 heads will additionally grow;
• Monterey;
• Arcadia F1.

Late-ripening broccoli in Siberia can be obtained by planting seedlings in greenhouses: Maraton F1, Continental, Laki F1.

The best varieties in the Urals

• Fiesta;
• Green Magic F1;
• Linda;
• Tone;
• Macho. The stem extends up to 70 centimeters. The main stump is gaining weight 160-200 grams. Productivity - 4 kilograms. Cutting the forks on time helps to increase the number of re-formed heads. Subsequent head formations are inferior in weight to the first cut;
• Vyarus;
• F1 laser;

Seedlings in open ground are planted in the second decade of May.

Late-ripening broccoli is grown in greenhouses: Maraton F1, Continental, Lucky F1.

Leningrad region

1. Early broccoli: Brogan, Batavia, Tonu, Kermit F1.
2. Mid-season: Gnome, Fiesta F1.
3. Late ripening: Lucky, Continental, Marathon F1.

Broccoli cabbage varieties are classified according to their ripening times and are grouped into three large groups. The most popular high-yielding broccoli varieties are discussed below.

Types of broccoli by color

There are several colors of broccoli. Some have appeared long ago and have already found their fans. Others - bred by breeders in recent years and have very unusual shades.

White

Due to the fact that broccoli is considered to be a subspecies of cauliflower, this variety has acquired the name "white cabbage". The vegetable is an annual plant with white or cream colored inflorescences. The round head is literally strewn with a huge number of shoots.

White cabbage

Green

In the classical sense, broccoli is green. It is this species that is usually grown in personal plots. There are dozens of varieties of green broccoli. The color of the head can vary from light green to emerald.

Green representatives

Purple

Leading breeders have achieved the unusual color of broccoli. Purple plant species are endowed with a rich taste and resistance to low temperatures, due to experts and recommend them for cultivation.

Purple broccoli variety

Brown

The oldest varieties were originally brown. From German, brauner kopf is translated as brown or brown head. To get away from an unpresentable look, breeders have bred a huge number of hybrids that have more eye-pleasing colors.

Brown broccoli

Yellow

The latest addition is yellow broccoli. It was bred in order to attract the attention of amateur summer residents to this culture. The taste is no different from a green vegetable. The only feature that creates a unique effect is the light scent of lemon combined with the scent of broccoli.

Note! The culture is undemanding to growing conditions and temperature extremes. At low values, the color may become faded.

Yellow broccoli

The best varieties for open ground

The types of cabbage are selected for a specific site and climatic zone, based on the timing of the fruits reaching technical maturity in order to get the maximum benefit from the cultivation of plants.For Siberia and for the middle zone, early and mid-season varieties are more suitable, late ones in such a climate simply do not have time to reach the required maturity in a short summer.

For the southern regions, early and late-ripening varieties intended for long-term storage are suitable. This is due to the high cold hardiness of most crops. They are able to withstand temperatures as low as -7 ° C.

In addition to the ripening time, broccoli is divided into two species groups, which differ in appearance:

1. Calabrese - the head of cabbage has a dense structure and consists of closely spaced inflorescences that form on a thick stem. In such plants, the entire terrestrial part is suitable for food.

   

2. Asparagus - Plants form many stems on which small heads are held. Suitable for food are stems that taste like asparagus.

   

Varieties of broccoli

This culture was brought from the regions of Asia Minor. The plant is considered one of the representatives of cauliflower. Translated from Italian, the name is translated as "twig". In some sources it may be referred to as "flowering stalk of cabbage."

Depending on the appearance of broccoli, there are three main groups: calabrese, asparagus (Italian), Romanesco (a type of broccoli with unusual conical inflorescences).

Calabrese

The most common type is Calabrian or Calabrese. The plant has a solid stem, the top of which looks like a green cap. You can also eat stems and inflorescences.

Calabrian view

Asparagus

Another name for this species is Italian. Its inflorescences look like small balls attached to a large number of stems. Both the head and the stems are used for food, which taste similar to ordinary asparagus.

Variety asparagus

With conical inflorescences

Broccoli hybrids are Romanesco varieties. The culture is obtained by crossing broccoli and cauliflower. The shape of the inflorescence has a very unusual shape - in the form of spirals.

Note! Due to the difficulty of growing, Romanesco is extremely rare in private household plots.

Romanesco view

Growing features

Seed material from Dutch companies has also proven itself quite well. Regardless of the ripening period, broccoli is best propagated by seedlings. From the moment of sowing to obtaining high-quality seedlings, it takes about 40 days.

Sowing dates for different species:

• early - from March 1 to March 15 for the southern regions and from the end of March for the northern and central zone;
• mid-season - from April 1 to April 15;
• late - in March.

Broccoli is demanding on the availability of lighting, so it needs an open area that is well lit from all sides. Plants thrive on soils abundantly fertilized with humus. Crops are highly susceptible to soil acidity. For their full development, the pH level should be neutral - 6, maximum 7. The soil begins to be prepared in the fall, abundantly fertilizing it with manure mixed 1: 1 with sand. To improve aeration, the soil must be dug several times to the depth of the shovel bayonet.

For seedlings, the seed is sown in a container 25 cm high. When germinating the seeds, the temperature is maintained within + 20 ° C. With the appearance of sprouts, it is reduced to +9. + 11 ° С at 80% humidity. Picking into separate containers is carried out 14 days after the emergence of shoots. Transplanting into open ground is carried out in the middle, at the end of May or in April - for the southern regions. The optimal planting pattern for any species is 30 × 55 cm.

On hot days, it is necessary to maintain high humidity around the plants. In such cases, an automatic irrigation system will be advisable. Plant feeds use mineral and organic, alternating between them. After each moistening of the soil, loosening is necessary.

In general, the process of growing broccoli, regardless of the ripening time, is not overly complicated.In southern latitudes, the ripening of the first edible fruits is faster. The main thing in this case is to cut off the heads in a timely manner in order to enable the plants to form new ones.

Description of culture

Broccoli has recently appeared on the beds and on the tables of gardeners. Although the culture has been cultivated in Italy since ancient times, its mass distribution began in the territory of the former CIS countries in the second half of the last century.

It is tasty and healthy. Dense green heads of peduncles are eaten. When the buds turn yellow and begin to bloom, you cannot eat cabbage. After the heads are cut off in time, new shoots with buds grow, which are also tasty and edible. The bush becomes curly, the heads are small, dwarf, but the taste is the same. This extends the harvest time for broccoli.

Broccoli Romanesque

In terms of consumption, broccoli has not yet surpassed cabbage, but it is already as close to it as possible. 37 varieties are cultivated in Russia, mainly green varieties. Cabbage varieties should be chosen based on the region and climatic conditions: early early ripening ones are suitable for the middle lane with a short summer, late ripening ones do not have time to grow and ripen during the northern summer, they are better planted in the south. Since the varieties tolerate temperature changes in different ways, the technology is grown and the harvest they also have differences.

Important! The varieties vary in yield. Basically, from 1 to 4 kg grows on 1 m², but there are also record harvests of up to 8 kg.

Useful tips for use

Early ripe specimens are used only for processing and fresh consumption. They cannot be stored for a long time, maximum - 7 days in the refrigerator.

But great for cooking:

• first courses;
• side dishes;
• winter preparations;
• salads.

Mid-season specimens are also not subject to long-term storage. At a temperature of + 6 ° C, the shelf life is maximum 15 days. In terms of the use of medium-ripening broccoli, it is a universal one. Suitable for processing and fresh consumption.

Late varieties have a long shelf life of 4–6 months. They are used fresh and for preparing salads, side dishes, and independent dishes. Suitable for commercial activities.

Any kind of broccoli goes well with a variety of foods. The vegetable retains its beneficial properties best when steamed or grilled. Cooking almost completely destroys all the nutrients in this vegetable. Broccoli is a completely undemanding vegetable to care for. It develops well at low temperatures. The main criterion for choosing a variety for a particular site is the timing of fruit ripening.

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Wrong harvesting regime

The main rule for harvesting is the timely cutting of ripe heads of cabbage. If you miss the moment, broccoli will bloom.

Its color grows rapidly and covers the entire head of the cabbage in a few days. Blooming vegetables lose their tender juicy core, become tough and tasteless. Broccoli is grown for vitamins and micronutrients: if you overexpose a head of cabbage outdoors, it spoils and does not cook well - such a dish will not do any good.

The first signs of flowering

An overexposed vegetable is gradually changing - this is the first sign by which one can judge that cabbage is not suitable for consumption. In the normal state, cabbage is squeezed into dense, dark green buds. The head should be free of stains, signs of rot or dry heads.

Be sure to monitor the condition of the head of cabbage: by its appearance, the harvest time is determined. Immediately before the flowering of the head of cabbage, extending from the main stem, its processes begin to turn yellow. Irregular yellow-brown spots appear first.Within a few days, the head of cabbage becomes covered with a characteristic color, which is difficult to get rid of.

If the cabbage is blooming, it is too late to pick it. The crop is cut and used for household needs (feeding cattle). Prudent housewives lend themselves to heat treatment, but it is no longer possible to get all the useful substances from cabbage. A product that has bloomed rarely causes negative reactions, but it is not recommended to eat it.

Improper storage

If stored improperly, cabbage will bloom

A healthy crop for sale or home storage can also bloom. Cabbage is stored in 2 ways:

• for a short period - within 2-3 days;
• for a long time - several weeks.

If you manage to grow a healthy vegetable without flowering, it is stored correctly. Even a recently healthy head is capable of becoming covered with yellow flowers in a few days. In this case, the product loses all its useful properties.