Cauliflower - the best varieties for open ground, growing and care

A beautifully formed cauliflower with dense buds looks great and is very satisfying to produce. And also, in addition to white varieties, you can get yellow and purple ones.

Exists three types of cauliflower: summer, autumn and winter varieties. Summer varieties can be sown cold in September, indoors in January or outdoors in April, and some varieties can be harvested in June or July, while other outdoor varieties will be ready during August. ...

Autumn varieties, ripening during October and November, are of two types: some are strong and large, while others are more compact. They are less delicately flavored than real cauliflower, but are easier to grow. They can take 40 to 50 weeks to ripen from March to June.

By choosing different varieties and planting at the right time, it is possible to have cauliflower to shorten most of the year, but mostly from March to November. An old Victorian head gardener will be able to provide fresh cauliflower on demand every day of the year.

Cauliflower needs proper care at different stages of maturation. Illustration for this article is used under a standard license.

Cauliflower: diseases and pests

Russian summer residents love cauliflower for its pleasant taste and beneficial properties. This vegetable came to the country in the 17th century, since then, gardeners have grown it on their plots. One of the problems they face is cauliflower disease. The culture is susceptible to bacterial, viral and fungal infections. It is important to learn how to recognize the symptoms of infection by different pathogens and know how to deal with them.

Cauliflower harvest

Calorie content and composition

Cauliflower - the record holder for the content of useful biologically active substances. It contains a lot of proteins - twice as much as in white cabbage. Moreover, proteins include essential amino acids lysine

and
arginine
... The nitrogen components of this plant are protein compounds that are easily digested by the body, so this type of cabbage is more acceptable for assimilation.

Vitamin A FROM

3 times more. You also need to mention the high level of group vitamins.
IN
,
BUT
,
PP
,
H
.

Vitamin H

(
biotin
) is present in inflorescences in record quantities. None of the plants can boast of such a level of this beneficial substance. It prevents skin inflammation, regulates sebum production and is very beneficial for hair.

Vitamin U

and is completely unique, it is present almost only in cruciferous plants and helps to regulate the work of digestion, restore the integrity of the mucous membrane.

Cabbage is rich in trace elements: iron, sodium, potassium, phosphorus, calcium, magnesium, sulfur.

The content of pectin is high here, useful folic acid, pantothenic acid, citric and malic acid are present.

Fiber is not as coarse as that of white fiber, so colored fiber can be eaten even by patients with indigestion and small children.

There are only 21 kcal in 100 grams of raw cauliflower, while it is very satisfying and you can eat it as much as you want without fear of gaining weight.

Causes of the development of diseases in cauliflower

Violation of the rules of agricultural technology is one of the main reasons why cauliflower is sick. The main mistake of many gardeners is non-compliance with the principles of crop rotation. Cruciferous crops should not be planted in the same spot every year. Best precursors to cabbage:

Other causes of cauliflower disease:

• temperature drops;
• high air humidity combined with hot weather;
• planting crops in acidic soil;
• growing seedlings without preliminary treatment of seeds and soil with disinfecting solutions;
• lack of fertilizing or the introduction of nitrogenous fertilizers at the end of the growing season;
• pests of cauliflower.

The main diseases of cauliflower, signs and treatment

Many cruciferous diseases do not respond to treatment, so it is important to learn how to identify them early on. This knowledge will help the gardener to act correctly and preserve plants that are not yet infected with infections.

White rot

Symptoms of cauliflower white rot in the garden are difficult to spot. They usually begin to appear already during storage of the heads. A characteristic light fluffy plaque with black dots-sclerotia is formed on them. Further, the heads of cabbage begin to rot, and the infection spreads to the vegetables lying in the neighborhood.

Rot on cauliflower

The causes of infection with a fungal infection are injury to heads of cabbage, damage to them by pests, as well as weather conditions. White rot occurs at high humidity and low air temperatures.

How to avoid the development of the disease:

• do not apply nitrogenous fertilizing at the end of the growing season;
• fight cabbage pests;
• harvest before the onset of frost;
• 3 weeks before harvesting, reduce watering;
• for storage, remove only whole heads without signs of damage, and disinfect the room in advance.

Gray rot

This disease is also caused by a fungus. It develops in high humidity conditions. The infection primarily affects the damaged parts of the plant. Gray rot can be recognized by a gray-brown coating on the leaves and heads of cabbage.

After laying for storage, the disease progresses rapidly, affecting the surface of the heads with necrosis, and later pathogens penetrate deeply and completely destroy the inflorescences. Measures to combat gray rot are the same as for white rot.

Downy mildew

This cauliflower disease is caused by peronosporous fungi. The spread of infection is facilitated by rainy weather, and the main cause of infection is sap-sucking pests. The first symptoms of the disease are the appearance on the upper side of the leaf plates of yellow spilled spots of irregular shape. If you look under the leaf, you can see spots with a white coating, reminiscent of flour.

If signs of peronosporosis are found on cauliflower, it is necessary to spray the diseased seedlings with sulfur solution (50–80 g / 10 l of water). Of biological products to fight fungi and prevent the spread of infection, they use:

Blackleg

Blackleg is a seedling disease. It develops on seedlings and appears as a darkening of the stem. After decaying the root collar, the plant wilts and dies. The cause of infection is the use of low-quality planting material and neglect of the procedure for disinfecting seeds and soil before sowing.

Attention! It is impossible to cure a black leg, diseased seedlings are destroyed. To prevent neighboring plants from getting sick, it is necessary to water the soil in the seedling box with Fitosporin solution, following the instructions.

Fusarium wilting

Fungal disease develops due to insufficient watering and high soil temperatures. Early cauliflower varieties are more susceptible to it. Symptoms of fusarium wilting on cauliflower:

• loss of turgor;
• discoloration of leaves to veins, followed by yellowing;
• wilting and dying off of leaf plates;
• dark veins are visible on the cross section of the stem or leaf.

Attention! A diseased plant can wither at first only on one side. At the final stage, all leaves fall off, only a bare stem remains.

Fusarium wilting is not cured. Infected plants are immediately dug out of the garden bed together with an earthen clod, taken out of the site and burned, and the soil is abundantly spilled with a solution of copper sulfate. For its preparation, 5 g of the substance is added to 10 liters of water.

This is the most dangerous disease of cabbage, in which the roots are affected. Reproduction of spores of the fungus leads to the formation of outgrowths in the form of cones and seals both on the central rhizome and on the lateral processes. As a result, the bush cannot fully eat, absorb substances from the soil.

Prevention of cauliflower diseases

Considering how many infections cauliflower threatens, it is worthwhile to direct all efforts to preserve the crop. Experienced gardeners are advised to pay attention to disease prevention and adhere to the recommendations:

• do not violate the rules of crop rotation, do not plant cabbage every year in the same place;
• in the fall, remove plant residues from the garden and destroy them;
• when deeply digging a site, add compost, mineral fertilizers and lime into the soil - from 1 to 4 kg / m2, depending on the acidity level of the soil;
• before sowing, disinfect seeds and soil mixture for seedlings;
• make top dressing in a timely manner;
• observe the correct watering regime for cabbage - it does not tolerate drought and waterlogging;
• to control pests on the site.

Important! The introduction of nitrogenous fertilizers at the final stage of the growing season can lead to the development of bacteriosis, gray or white rot.

For open ground - description of varieties and their yield

Despite its capriciousness, cauliflower can be grown in unprotected outdoor conditions. In this case, it is allowed to use the following varieties:

1. Movir 74. Has an early ripening period. Cabbage is characterized by its excellent taste. One fruit weighs 1.4 kg. The plant is very demanding for watering.
2. Alpha. Hybrid, it is used for early harvest. Ripe fruits can be harvested as early as 60 days after germination. The finished product has a smooth, dense and white surface.
3. Consist. Reacts well to minor frosts. It gives fruit late. To do this, you need to wait 90 days. The weight of one cabbage tightens up to 800 g.
4. Autumn giant. Late ripening plant. His vegetation lasts 220 days. The weight of one ripe head reaches 2.5 kg.
5. Yako. Serves for cultivation in the summer-autumn period. Harvesting can take place on day 65. One fruit weighs 800 g.

Cauliflower pests and control

Insects attacking cauliflower often provoke the development of diseases of this culture. By damaging tissue, they thereby open the gate for infections to enter. In addition, by feeding on plant leaves and sap, pests weaken them, leaving no resources to fight pathogenic microorganisms.

Cauliflower suffers from insect infestations:

• aphids;
• whitefly;
• cruciferous flea beetles and bedbugs;
• butterfly larvae;
• larvae of spring and summer cabbage flies;
• stem lurkers;
• bear.

Most insect species, after waking up from winter sleep, live on weeds and plant debris. Later, when gardeners plant seedlings in the garden, they move to cultivated plants and eat them. It is advisable to start fighting pests even before they attack the beds. Otherwise, their colonies will start to grow very quickly.

To protect themselves from uninvited guests, summer residents use effective folk remedies. They spread wormwood twigs, bay leaves under cabbage bushes and scatter wood ash. Ashes are also used to dust garden crops.

To scare away aphids, flea beetles, bedbugs and butterflies, infusions and decoctions of onion peels, garlic, hot pepper, as well as solutions with ash and soap are used. Spicy herbs planted near the beds help protect cauliflower from insects - marigolds, fennel, dill, parsley, calendula.

Slugs are a separate category of pests. These are gastropods that eat the leaves of plants. You can escape from them in another way - arrange an obstacle course around the perimeter of cabbage beds made of broken bricks, shells, eggshells or coarse sand. Slugs will not be able to overcome such an obstacle.

When the process has already started, and the pests are wielding the beds at full strength, you will have to act decisively with the use of biological or chemical insecticides. The former are considered safe, as they are developed on the basis of living microorganisms. They can be used even shortly before the start of the harvest.

Popular biological products for cauliflower pests:

• Bitoxibacillin;
• Verticillin;
• Antonem-F;
• Aversectin;
• Aktofit.

They resort to the help of chemicals when other means of control have not helped to get rid of the pests. These include - Decis, Karate, Aktara, Aktellik.

Other problems with growing cauliflower

Often, gardeners notice a change in the color of the leaf plates or heads on the cauliflower. This is not always associated with cultural diseases. Often, plants simply do not have enough nutrients or external conditions do not correspond to the norm.

Signs of a mineral deficiency:

1. The lower leaves turn red or purple. This indicates a lack of nitrogen. Top dressing with ammonium nitrate or urea will help to solve the problem.
2. The leaves turn yellow at the edges, after which they curl into a tube - lack of phosphorus. Superphosphate feeding is required.
3. Discoloration of cauliflower leaf blades is a sign of magnesium starvation. It is necessary to add magnesium sulfate to the soil.
4. Many small black dots form along the edges of the leaves, then the process of wilting and dying off of the tissues affected by necrosis begins. This indicates a lack of potassium. Plants need fertilizing with potassium sulfate.

Attention! Cauliflower heads turn pink due to direct sunlight. It is recommended to shade the inflorescences with leaves, tying them together.

Every gardener is afraid of losing crops due to diseases and pests, because growing vegetables takes a lot of time and effort. Therefore, preventive measures should not be neglected, which help to avoid troubles. Violation of agrotechnical norms and non-observance of the rules of crop rotation can end sadly - dangerous infections will destroy the cauliflower, leaving the summer resident without a crop.

Dishes

Raw

Cauliflower was brought to Russia in the eighteenth century, but it still could not take root: it was too cold for it, and it grew poorly. Therefore, the culture of eating this healthy vegetable has not yet been completely assimilated. For example, many do not know that you can eat it raw! Cabbage goes well with any salad vegetables. You can eat it with poured sour cream with garlic, or just dip the cocks in your favorite sauce and chew. Children, by the way, gnaw with great pleasure the stalks of cabbage, which are usually cut off and thrown away before heat treatment.

Salad
1.
Dismantle the cabbage forks into small pieces, add one coarsely chopped carrot, one bell pepper cut into strips, a bunch of parsley and 3 cloves of garlic chopped with a knife. Dressed with mayonnaise, and for those who lead a healthy lifestyle, it is better to fill with sour cream 10% fat.
2.
Disassemble 0.3 kg of cabbage into cobs, blanch in salt water, remove. Mix with 2 finely chopped cucumbers and 3 tomatoes. All vegetables are laid out in layers and poured with mayonnaise. Each layer is salted and peppery.
3.
Finely chop 0.25 kg of cabbage, add 0.25 kg of stewed or boiled mushrooms, thinly chopped bell peppers, 2 tablespoons of canned beans, 3 boiled eggs. Mix everything and season with mayonnaise. This salad cannot be classified as dietary, so it is undesirable to use it for people who are obese. Since mushrooms are a fairly heavy food, lettuce should be discarded for those suffering from pancreatitis.

Breaded

Dry the cabbage, divide into medium-sized cobs. Boil in salted water for 10 minutes. You don't have to cook at all.

For batter:

beat 2 yolks and 2 whites. Mix the yolks with 34 cups flour, a little salt and then add the whites.

Dip each piece of cabbage in batter and put in a pan well watered with vegetable oil. For best results, fry in a deep fat fryer. It is best to eat cabbage hot, sprinkled with cheese or sour cream.

Soup-puree

To prepare the soup you will need: 0.4 kg of cabbage, one onion, two cloves of garlic, two potatoes, 100 gr. hard cheese, white bread, 3 tbsp. olive oil, 3 tablespoons sour cream, pepper, salt, bay leaf.

Put the butter and olive oil in a saucepan and melt, add chopped garlic and onion there, fry until golden. Separately boil the cabbage, disassemble into cocks. Put peeled and chopped potatoes in a saucepan, a little broth from cabbage and boil for 10 minutes, add cabbage. Add salt and cook until the potatoes are soft. Pull out the lavrushka, grind everything else with a blender, pour in sour cream and spices.

Make croutons from the bread in the oven. Serve with herbs, croutons and grated cheese. The recipe is suitable for almost everyone, even for children and people suffering from gastritis, colitis, and stomach ulcers.

Casserole with cottage cheese

For cooking you need: 0.7 kg of cabbage, 0.3 kg of cottage cheese, 3 yolks, 50 gr. butter, 2 tbsp. flour, 100 gr. hard cheese (
grate
), salt, spices, herbs. Divide the cabbage into coots and cook in salted water for 15 minutes, remove. Fry the flour in butter, stir in the cottage cheese directly on the fire, heat for 10 minutes, let cool. Beat the yolks and mix with cottage cheese, salt and add cheese and herbs. Put the cabbage in a fireproof dish, top with cottage cheese and a little grated cheese. Put in the oven at 180 degrees for half an hour. Consume hot.

Cauliflower leaves

You should not throw away the leaves of this plant, since they contain a lot of useful substances and they can also be eaten. To do this, the leaves are cut, divided into large pieces and boiled in salted water until tender. They are used as a side dish for meat dishes, sprinkled with melted butter.

What pests can be in cauliflower

Cruciferous fleas

Signs: in the heat, small insects appear on young plants, feeding on their tissues.

Control methods: spray seedlings with a 0.2% solution of trichlorometaphos-3. After 10 days, we repeat the processing of vegetables.

Cabbage fly

Signs: In summer, pests lay eggs on plant stems at ground level. Their larvae attack the root. Affected cauliflower grows poorly, loses yield, and sometimes dies.

Control measures: we compact the planting in the country with celery. Water the soil around the root with 0.2% karbofos solution (200 ml). We carry out such processing of vegetables 3 times with a break of 8 - 10 days.

Cabbage aphid

Signs: Damaged cauliflower leaves lose their color and curl. The plant cannot form a full-fledged head.

Control measures: since the eggs of pests are well preserved in weeds and plant residues, we promptly destroy them.

Stem Lurker

Signs: The pest damages cauliflower seedlings. The insect gnaws holes in the leaves and skin of the petioles and eats out soft tissues. At this point, bulges are formed.The larvae damage the head of the cabbage.

Control measures: we destroy weeds and plant debris. Several times a season we spray garden plantings of vegetables with 0.2: a solution of karbofos, trichlorometaphos-3. The interval between treatments is 8 - 10 days.

Butterflies (cabbage scoop, moth, whiteworm)

Signs: The eggs of these pests are on the bottom of the leaf. The hatched caterpillars damage the cauliflower leaves. Adult caterpillars crawl inside the head, damage it and contaminate it with their excrement.

Control measures: we regularly inspect the leaves and, if a clutch of pest eggs is found, we destroy them with our hands. We collect the caterpillars by hand. We spray the plants with the microbiological 0.5% preparation Entobacterin-3. We spray vegetables 2-3 times with 0.5% potassium chloride, 0.1% superphosphate extract. We spray the cauliflower with infusions of black henbane, dope or creeping bitterness, which scare away flying pests.

The knowledge gained more than helps us to guarantee a good harvest of cauliflower, let alone make delicious dishes out of it, simply marinate it or do it according to a universal recipe.

Gohan

The Gohan hybrid variety was developed by Syngetta seeds and belongs to the mid-season. It ripens on average in 75 days.

External features:

• leaf color is dark green with a slight waxy bloom,
• foliage of medium size, located in a semi-vertical direction,
• cabbage heads are formed in the shape of an ellipse, not completely closed, each weighing 1.0-1.3 kg.

The Gohan hybrid is distinguished by its high taste characteristics. Its yield indicators range from 4 to 4.5 kg per 1 sq. m. The hybrid has a genetically fixed resistance to cold climatic conditions.

How to grow

It is best to plant the variety using the seedling method. Seeds for sowing are prepared in the last days of February.

The soil

Cabbage needs sunlight

The Gohan hybrid grows best on black soil, the acidity of which is in the range from 6.5 to 6.8 pH. The chosen landing site should be well lit and protected from direct wind currents. The passage of groundwater should be no closer than 2.0 m from the surface of the earth.

The best predecessors for growing Gohan cauliflower are potatoes, onions and carrots.

Fertilizers

The hybrid responds well to fertilization, but is picky about their composition. Before planting seedlings in open ground, a mixture of 0.2 kg of manure and 20 g of ash powder is introduced into each hole. 2 weeks after planting the seedlings, the plants are fed with a mullein, the consumption rate of which is 500 g of working fluid for each plant.

Care

Hybrid care involves watering 1-2 times (6-7 liters per 1 sq. M).

Why is cabbage sick

Cauliflower belongs to the group of dietary products, which makes the vegetable more in demand. This is an annual plant, the main product of which is the head formed from shoots and inflorescences. The buds of inflorescences, collected in bunches, are suitable for cooking over a long period of ripening. The ripening time of the crop depends on the type of variety:

• early (from 90 days);
• medium (from 90 to 110 days);
• late (from 110 days).

Cauliflower does not tolerate low temperatures well, this explains the tendency to infections with fungal diseases, which are associated with soil freezing.

Useful properties for the body

Due to the complex and rich biochemical composition of the vegetable, the benefits of eating it make up a whole list:

• helps to improve digestion and eliminate cholesterol;
• strengthens the heart and vascular walls;
• prevents the occurrence of inflammatory skin diseases;
• improves brain function and increases stress resistance;
• used for the prevention of cancer.

Important! It is not recommended to use cauliflower for people with high acidity of the stomach, acute diseases of the gastrointestinal tract and with gout.

Cauliflower diseases: symptoms and treatment

Diseases of a vegetable crop have different symptoms. From them it is easy to determine the cause and take the necessary measures for treatment.

Blackleg

This disease often affects seedlings. The roots begin to rot, then turn black. The shoot lays down on the ground. Mature plants turn yellow, blackness spreads along the root to the base. Reasons for the development of a black leg:

• waterlogging of the soil;
• acidification of the soil;
• thickened plantings.

A black leg can be provoked by one of the risk factors or a combination of several. Compliance with the rules of planting and care is the prevention of the onset of the disease. When a black leg occurs, the following measures are taken:

• treatment with Fitosporin;
• loosening the soil, adding wood ash.

Additional measures to protect cauliflower from blackleg are considered the processing of planting material before sowing, as well as the implementation of protective measures that contribute to the enrichment of the chemical composition of the soil.

Gray rot

It manifests itself as rotting, the formations acquire a dirty gray tint on the head of the cauliflower. The disease affects the harvested crop or ripe fruits.

The main reason for the appearance of gray rot is wet cold weather. The disease often affects cabbage during the rainy season, when temperatures drop.

If rot is found, it is cut off with a sharp knife to prevent infection of the entire head of cabbage. When several plants are affected, treatment with a lime solution is recommended.

Downy mildew

Peronosporosis is a disease that is common among vegetable crops. Cabbage is most susceptible to downy mildew. This is due to the intolerance of wet weather, it is during this period that peronosporosis is actively spreading. Signs:

• the appearance of plaque on the underside of the leaves;
• yellowing of the edges of the sheet plates.

The disease can be prevented by timely seed treatment, creating favorable conditions for the growth of seedlings and growing in a permanent place of growth. When powdery downy mildew appears, the plants are eliminated. The soil is fertilized with potassium and phosphorus, sprayed with fungicides.

White rot

Unlike gray, white rot on cauliflower is not easy to spot. A light bloom with black dots appears on the top of the head. White rot develops as a result of:

• head injury;
• reproduction of pests;
• excessive air and soil moisture.

To avoid contamination with white rot, after the start of ripening, the cauliflower is not watered 2 weeks before harvest. The risk of developing the disease increases on soil treated with nitrogen-containing complexes.

Mucous bacteriosis

This disease spreads to vegetable crops due to high humidity. It appears as a result of incessant rains, which create a favorable environment for the multiplication of pathogenic bacteria. Slimy bacteriosis is characterized by decay of the heads of cabbage, the heads become slippery to the touch, and an unpleasant odor emanates from them. If a mucous bacteriosis is found, the affected part of the crop should be immediately destroyed.

If one of the heads with signs of bacteriosis enters the vegetable store, then the disease spreads to neighboring heads of cabbage.

Measures to combat vascular bacteriosis can be carried out only at the initial stage of the disease. During this period, the upper leaves curl, the head turns yellow. Sometimes the head of cabbage begins to wither in the garden. If such symptoms are found, gardeners recommend removing the cauliflower head from the ridge, removing the damaged parts and putting them away for processing.

The best varieties to grow

For cultivation in the open field, varieties of early, medium early and late ripening are suitable. They differ in the shape of the leaves, the size of the head, its density and color.

Early varieties

The early varieties are those whose growing season lasts for 90-110 days. You can try this cabbage starting in June. Sowing seedlings is carried out in March.

Did you know? American giant grower John Evans has managed to get some of the largest cabbage species in the world. White cabbage weighed 34.4 kg, color - 27.5 kg, broccoli - 15.8 kg, Brussels sprouts - 14.1 kg.

Early cabbage is unsuitable for storage. The heads should be consumed within the next 14 days after harvesting or frozen.

Below you will find the names and descriptions of the most popular earliest varieties and hybrids. The top 10 includes both long-established varietal specimens and recently bred ones.

Snowball 123 (Snow globe)

Cabbage of this variety has large white round-flat heads. Each of them reaches a mass of 0.5-0.9 kg. The yield is 1.5–2 kg per 1 m².

The variety is valuable due to its good resistance to major diseases of cruciferous plants and resistance to adverse weather conditions. The cover leaves are self-closing, which helps to protect the head from the effects of scorching sunlight and bad weather, to preserve its snow-white color and integrity.

The heads have excellent taste. They can be used for versatile cooking purposes.

Movir-74

This variety of Russian selection, bred for planting in any of the regions of the Russian Federation, including for the middle lane. Its heads of cabbage are rounded, weighing 0.7-1.3 kg and 15-25 cm long. They can be white or yellow in color. The structure is very dense. The heads contain 3 to 5% sugar and 10% dry matter. They are suitable for fresh cooking, canning and salting.

The yield level of the variety is 2.5–4 kg / m². Movir-74 has good tolerance to high temperatures and cold weather.

Did you know? In addition to white cauliflower heads, breeders have also bred orange, yellow, green and purple.

Vinson F1

The hybrid comes from Holland. Forms a vertical rosette. The head is white, dense, smooth, weighing up to 3 kg. 5.8 kg of cabbage can be harvested from 1 m² with proper agricultural technology and favorable weather conditions. The advantages of the hybrid include excellent taste, good resistance to pathogens and pests, preservation of the presentation after transportation, and amicable ripening of heads.

Alpha

This variety is a product of the work of German breeders. Its heads are small, weighing 1.2–1.5 kg. They are dense, rounded in shape, white with a delicate texture. Their taste is excellent. They ripen amicably. Used in cooking for universal purposes. The variety yields from mid-July to late August. The yield level is 3.5–5 kg / m². Thanks to self-closing sheets, the head remains intact and is not exposed to external influences.

Casper F1

Another Dutch breeding hybrid. Ripens in a short time - in just 85–95 days. Its yield is very high - 8-10 kg / m². The heads are tied with a weight of 2–2.5 kg. They are solid, white in color. The taste is pleasant, tender, juicy. They ripen together.

The variety is special because it can withstand heat and low humidity, without reducing the number of crops and its quality. Stores well and tolerates transportation. Can be grown in spring, summer and late autumn.

Unibotra

The variety is produced in Germany. It is characterized by very large dome-shaped heads, weighing 2–2.5 kg, of a snow-white color. This cabbage has well-developed leaves that help to maintain the presentation of the head. The taste of the vegetable is high.

The variety is resistant to high temperatures. Can be grown throughout the year.

Whiteaxel F1

A hybrid from the Japanese company Sakata. The leaf rosette of this cabbage is raised, not spreading. The heads are large, round-flat, white. They are characterized by density.Each weighs up to 2.5 kg.

The hybrid is valued for its high yield - up to 4.8 kg / m², resistance to high humidity, low temperatures, spring frosts, and ease of maintenance. In cooking, heads are used for universal purposes.

Baldo

The heads ripen very early - from planting seedlings in the ground to harvesting, it takes only 55 days. Cabbage is round in shape, weighing 1–2 kg, milky white in color. Her leaves are wide. Taste and commercial qualities are very high.

The hybrid is characterized by good resistance to powdery mildew and fusarium infection.

You can plant cabbage in 2 stages: in spring and summer. Its yield is 3.8–5.5 kg.

White perfection

Subject to the recommended planting dates, this hybrid can be harvested twice per season. It forms not too large (weighing 0.9 kg), but dense and strong dome-shaped heads. They are white in color. The inner leaves cover the fruit well, thus protecting it from bad weather and dirt.

Lecanu F1

Swiss hybrid with very dense large smooth white heads weighing 2-3 kg. This cabbage grows rapidly and develops intensively. Suitable for planting by conveyor belt during spring and summer. The heads ripen together. They are used for universal culinary purposes.

A well-developed leaf system allows you to transport the vegetable without losing its presentation. Taste quality is on top.

Did you know? The consumption of only 130 g of cauliflower completely covers the daily human need for vitamin C. There is more ascorbic acid in it than in oranges and lemons.

Medium early varieties

The period from emergence to maturation of heads in medium early varieties lasts from 110 to 135 days. They can be stored longer than earlier copies. Sowing seeds for seedlings should be done from April 10 to May 12.

Goodman

Breeders from Holland worked on breeding the variety. They managed to get a high-yielding variety, which gives the same size flat-round white heads. The weight of one piece is 0.8–1.5 kg. Yield indicators - 3.2-4.6 kg / m².

Cabbage is characterized by a wonderful delicate taste. The heads are completely protected by leaves. With a well-developed root system, the vegetable plant is not afraid of heat and drought. Another advantage is resistance to diseases and harmful insects. The heads are well stored and can be transported. Thanks to this, they are suitable for growing for sale.

Parisian

Bred in Russia. The variety is distinguished by high yield (2.2–2.6 kg / m²), almost simultaneous ripening of dense and large heads (weighing 1 kg), excellent shelf life (about 70 days, subject to the necessary conditions), taste characteristics at a high level, good resistance to disease and frost.

Fremont F1

The hybrid is famous for its huge heads, which can weigh up to 3-5 kg. It was bred by the Dutch. The plant is powerful. It is able to independently cover the heads with leaves. The heads are round, dense, milky white.

The variety is easy to care for. Does not reduce the yield and quality of fruits in adverse weather conditions.

Amethyst F1

It has the main difference from most of the varieties under consideration - the head is purple. Amethyst became the world's first hybrid with this color. Its creators are Dutch breeders. The heads are not large, reaching a mass of 0.7–1.1 kg. They have a very high taste. The yield of the hybrid is high - at the level of 3 kg / m².

Autumn giant

The heads of this variety are large and dense. They are white in color. The taste is juicy and tender. The mass of one piece is 850 g.

The autumn giant can withstand cold weather, requires regular watering, top dressing and hilling. Its main advantages are a high yield level and an excellent presentation of the heads.

Cheddar F1

This hybrid develops orange heads, which indicates that they are high in beta carotene. They are characterized by density, flat-round shape, weighing 1–2 kg. The taste and commercial characteristics of the heads are at the highest level.

The hybrid can be grown from early spring to late autumn. The crop is used for universal purposes.

Late varieties

Late varieties ripen in 150 days or longer. They are cultivated in regions with a mild climate so that the first frosts do not catch the harvest. The last cabbage can be harvested until late autumn.

Varieties and hybrids with a long growing season under the right conditions can be stored for several months.

Cortez F1

High-yielding hybrid from the Swiss company Syngenta. It is considered the best among the late species. Forms white heads with excellent taste and market characteristics. Weight of 1 piece - from 2 to 3 kg. It is characterized by one hundred percent self-concealment level. The heads are suitable for fresh use, processing and freezing.

The hybrid gives stable and high yields only in fertile soils and requires regular mineral fertilizing.

Summer resident

The undoubted advantages of the variety are: unpretentiousness to growing conditions and care, stress resistance, versatility, good taste, long fruiting period. The heads are dense, rounded, slightly flattened, with a fine-grained structure. Weight of 1 piece - 0.4–0.8 kg.