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White cabbage "Golden Acre"
Brassica oleracea var. capitata L.
1.55€
Ex Tax: 1.25€
Ex Tax: 1.25€
White Cabbage "Golden Acre".
A classic early variety for fresh summer coleslaws.
Early ripening variety (60-63 days from transplanting to harvest). Heads are round, solid, weighing about 1.5 kg, and resistant to cracking. Maturation is simultaneous.
1.0 g = 300-400 seeds.
* Cabbage has been known as a food crop since the Stone Age. It is grown everywhere, even up to the Arctic Circle, as it is not demanding of heat.
Best predecessors: legumes, cereals, cucumbers, onions, and potatoes.
Best soils are fertile and neutral. On acidic soils, plants get sick with clubroot.
Agrotechnics.
Seeds of early varieties are sown for seedlings from April 5 to 10, late ones - April 10-20. Seeding depth 1.5-2 cm. Seedlings are pricked out after 8-10 days. Seedlings are planted in open ground in early June (or late May depending on region).
Planting scheme: for early varieties 45x25 cm, for late ones 60x35 cm.
Early cabbage is watered more abundantly in June, late - in August. During ripening, watering is limited to avoid cracking of the heads.
Harvesting.
Early varieties are harvested in July-August. The simplest sign of a ripe head is a visible "crown" that looks like a shiny bald spot.
Late cabbage for winter storage is harvested in mid-October, for sauerkraut - in late October. Heads are cut with a long stalk and 2-3 loose green leaves.
Health benefits.
Ancient healers knew that cabbage "opens the womb, breaks up phlegm, and stimulates urine".
Fresh juice is used for stomach ulcers (Vitamin U), gastritis, and as an expectorant. Fresh cabbage leaves are applied to bruises and inflamed joints as a compress.
A classic early variety for fresh summer coleslaws.
Early ripening variety (60-63 days from transplanting to harvest). Heads are round, solid, weighing about 1.5 kg, and resistant to cracking. Maturation is simultaneous.
1.0 g = 300-400 seeds.
* Cabbage has been known as a food crop since the Stone Age. It is grown everywhere, even up to the Arctic Circle, as it is not demanding of heat.
Best predecessors: legumes, cereals, cucumbers, onions, and potatoes.
Best soils are fertile and neutral. On acidic soils, plants get sick with clubroot.
Agrotechnics.
Seeds of early varieties are sown for seedlings from April 5 to 10, late ones - April 10-20. Seeding depth 1.5-2 cm. Seedlings are pricked out after 8-10 days. Seedlings are planted in open ground in early June (or late May depending on region).
Planting scheme: for early varieties 45x25 cm, for late ones 60x35 cm.
Early cabbage is watered more abundantly in June, late - in August. During ripening, watering is limited to avoid cracking of the heads.
Harvesting.
Early varieties are harvested in July-August. The simplest sign of a ripe head is a visible "crown" that looks like a shiny bald spot.
Late cabbage for winter storage is harvested in mid-October, for sauerkraut - in late October. Heads are cut with a long stalk and 2-3 loose green leaves.
Health benefits.
Ancient healers knew that cabbage "opens the womb, breaks up phlegm, and stimulates urine".
Fresh juice is used for stomach ulcers (Vitamin U), gastritis, and as an expectorant. Fresh cabbage leaves are applied to bruises and inflamed joints as a compress.
Did you know that ... early cabbage is harvested in June, cutting heads of cabbage with a sharp knife, mid-ripening and late-ripening varieties - as they ripen.
First, in late July - early August, they are harvested after one or two plants, and they start mass collection late in the fall.
The simplest sign of a ripe head of cabbage is the "crown", similar to a shiny bald head, is visible.
Late cabbage intended for winter storage is removed in late October - early November, and cabbage selected for sauerkraut is removed from the garden in mid-October.
Heads for storage are cut with a long stump, with 2-3 loose green leaves.
* Recipe: Baked Cabbage with Bacon.
You've hardly tried simply baking cabbage in the oven. And that's a pity - it turns out surprisingly soft, sweet, and juicy (and spices with bacon give it a smoky aroma...)
Ingredients:
- 1 medium head of cabbage;
- 3 tablespoons of olive oil;
- salt and pepper to taste;
- 8 slices of bacon.
Preparation: Remove top leaves, wash cabbage, cut into quarters, remove the stalk, then cut each part in half again (into wedges). Place on a baking sheet, drizzle with olive oil and season generously.
Cut bacon slices in half and place on top of the cabbage. Bake in a preheated oven at +230°C for 30 minutes. Flip the wedges halfway through (after 15 mins). Serve hot. Enjoy!
