Cabbage Stone Head

Cabbage Stone Head is a late-ripening high-yielding variety that is suitable for growing both outdoors and indoors. An unpretentious crop is in high demand in regions with different climatic conditions and shows high yields even in areas of risky farming. Excellent taste characteristics, long shelf life and complete absence of bitterness make the variety culinary universal. Vegetables are widely used as the main ingredient for preparing salads and hot dishes, as well as for canning, pickling and fermenting.

Cabbage Stone Head is a crop obtained in the process of selective hybridization by employees of the Research Institute of Poland. The variety was brought to the territory of Russia in 2003, and in 2006 it was registered in the State Register under the name Kamenna Glova. The late-ripening high-yielding variety enjoys a well-deserved popularity in regions with different climatic conditions, but the largest percentage of yield falls on the Black Earth Region and the Central Federal District. In regions of risky farming, the vegetable can be grown under shelters made of film or polycarbonate. Thanks to its excellent taste characteristics and a long storage period without loss of commercial and vitamin characteristics, as well as its universal purpose, the vegetable can be seen not only in private household plots, but also on huge farm plantations.

Advantages:

• high and stable yield;

• storage period more than 6 months;

• resistance to short-term effects of low temperatures;

• the ability to grow both in open ground and in closed areas;

• unpretentious care;

• resistance to temporary lack of moisture;

• excellent taste characteristics;

• lack of bitter notes;

• high density and absence of internal voids;

• preservation of the vitamin composition and presentation until the first spring months;

• universal purpose;

• attractive appearance;

• no deformation during transportation;

• the possibility of growing on an industrial scale;

• the presence of a high immune response to the most common diseases and pests;

• the possibility of self-collection of planting material with full preservation of parental characteristics.

Disadvantages:

• landing in well-lit areas;

• rough structure of surface sheet plates;

• exactingness to the soil.

Cabbage Stone Head belongs to late cultures. It has a slightly raised leaf rosette and huge dull green leaf plates, the surface of which is covered with bubbles. The dull leaves are covered with a waxy coating, and their edges have a slight waviness. The height of an adult plant can reach 0.5 meters with a near-stem diameter of the rosette of more than 45 cm. On an elongated stump, medium-sized spherical heads are formed, the weight of which ranges from 3 to 3.5 kg. Subject to all agrotechnical techniques, the weight of one head of cabbage can be 6 kg.The outer integumentary leaf plates are painted in a pale green color scheme, and the inner fleshy part has a yellowish-white tint.

Particular attention should be paid to the dense structure of the heads of cabbage. The sheet plates adhere very tightly to each other, without leaving even the smallest voids inside. This feature affects the weight of the heads. Even the smallest heads of cabbage are always very heavy. Despite its dense structure, the vegetable is very juicy, and the increased glucose content completely deprives it of its bitter taste.

The late-ripening high-yielding variety of white cabbage has been receiving positive reviews from around the world for many years. The culture has a dense and juicy structure and is almost completely devoid of bitterness, which makes it indispensable in the preparation of both daily meals and winter preparations. The vegetable shows itself especially well when fermented and salted. During fermentation, cabbage not only retains its dense structure and juiciness, but also acquires crispy properties. During winter beriberi and infectious diseases, this dish becomes an irreplaceable source of vitamins and minerals.

The technical ripeness of a late vegetable occurs 140-160 days after the appearance of the first shoots and depends on the climatic conditions of the cultivation region and seasonal weather factors. For long-term storage, harvesting must be completed before the onset of the first frost. Short-term exposure to low temperatures significantly increases the amount of sugar in the vegetable and improves its taste, but significantly reduces the storage period.

Cabbage Stone Head refers to high-yielding varieties that can form an average of 44 to 58 tons of juicy and resilient fruits on an area of ​​1 hectare. In the Chernozem region, cases of harvesting from 1 hectare to 130 tons of crops were recorded. Small household plots can receive up to 11 kg of heads from a 1 m2 garden, provided that all agrotechnical recommendations are followed.

To obtain juicy heads of cabbage with a large mass when growing cabbage, it is necessary to follow all agrotechnical rules. Due to the late ripening period, the culture is grown by the seedling method. Planting material can be purchased at specialized garden stores, or grown independently. Sowing seeds for seedlings must be carried out in the first decade of April. Before planting seeds, they must be soaked in warm water for several hours and treated not only with disinfectants, but also with growth stimulants. The seedling soil mixture should consist of the following components:

• humus;

• turf;

• peat;

• compost.

It is strictly forbidden to deepen the seeds by more than 10 mm. Planting can be carried out both in separate containers and in a common planting container, while the distance between the grooves should not be less than 30 mm, and the distance between the seeds should not be less than 10-15 mm. After the appearance of 2-3 true leaves, it is necessary to pick. To obtain strong and healthy seedlings, it is imperative to observe light and temperature conditions, as well as timely fertilize and water the seedlings.

It is better to plant seedlings in the ground in the first decade of May, but this period can be changed depending on the climatic conditions of the cultivation region. When choosing a place for permanent growth, it is necessary to give preference to well-lit areas. The most suitable soil for growth is loamy with neutral acidity. For planting, it is better to use seedlings, the height of which has reached 15 cm and acquired 5-6 true leaves.And also a strong and well-developed root system is required. When transplanting, the transshipment method is used. To speed up rooting and prevent withering of young shoots, all work is best done on a cloudy day. The planted plants must be watered abundantly, and the entire root zone must be mulched.

To prevent thickening of the plantings and obtain a high-quality crop without signs of disease, it is necessary to strictly observe the distance between the bushes. The classic planting scheme is 40 by 60 cm.

Crop care consists of a set of standard activities - watering, feeding, weeding, protection from diseases and pests.

Stonehead cabbage has a high immunity to diseases such as fusarium blight, white rot and gray rot. However, plants often suffer from keela, black spot, alternaria, mucous bacteriosis and mosaic. Pests can also damage crops. To preserve the harvest, it is necessary to regularly process the plots.