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White cabbage "Slava 1305"
Brassica oleracea L. convar. capitata (L.)
2.17€
Ex Tax: 1.75€
Ex Tax: 1.75€
White cabbage "Slava 1305".
The most popular variety among gardeners!
A mid-season variety (the period from germination to technical ripeness is 100-132 days). The heads are round and round-flat, large, weighing 2.4-4.5 kg, of medium density. It is more resistant to head cracking than other mid-season varieties. Transportability is high. Taste qualities are excellent. Recommended for fermentation (sauerkraut) and fresh use. Heads can be stored until January.
Grows well in various soil and climatic zones.
Agrotechnology.
Good predecessors for cabbage are legumes, cucumbers, and potatoes. Sowing for seedlings is carried out in the second half of March. The seedlings are ready for planting 35-40 days after germination, when they have 4-5 true leaves. Seedlings must be hardened and fed.
The first feeding is carried out in the phase of two true leaves. The second - a few days before planting.
Seedlings of early varieties are planted in open ground at the end of April, late varieties - at the end of May.
The planting scheme for early cabbage seedlings is 60x40 cm, for mid-late and late - 60x60 cm.
Further care consists of regular loosening, weeding, abundant watering, and fertilizing. During the growing season, 2-3 feedings are carried out: the first 10 days after planting the seedlings, the second – 10 days after the first, the last – during the period of head formation.
Seed sowing: April (2,3).
Transplanting: May (3)-June(1).
Harvest: August-September.
Yield up to 12.5 kg/sq.m.
Resistance: the variety is moderately resistant to major cabbage diseases and highly resistant to cracking.
Usage: for fermentation and fresh use. Heads are stored until early January (for 3 months).
The most popular variety among gardeners!
A mid-season variety (the period from germination to technical ripeness is 100-132 days). The heads are round and round-flat, large, weighing 2.4-4.5 kg, of medium density. It is more resistant to head cracking than other mid-season varieties. Transportability is high. Taste qualities are excellent. Recommended for fermentation (sauerkraut) and fresh use. Heads can be stored until January.
Grows well in various soil and climatic zones.
Agrotechnology.
Good predecessors for cabbage are legumes, cucumbers, and potatoes. Sowing for seedlings is carried out in the second half of March. The seedlings are ready for planting 35-40 days after germination, when they have 4-5 true leaves. Seedlings must be hardened and fed.
The first feeding is carried out in the phase of two true leaves. The second - a few days before planting.
Seedlings of early varieties are planted in open ground at the end of April, late varieties - at the end of May.
The planting scheme for early cabbage seedlings is 60x40 cm, for mid-late and late - 60x60 cm.
Further care consists of regular loosening, weeding, abundant watering, and fertilizing. During the growing season, 2-3 feedings are carried out: the first 10 days after planting the seedlings, the second – 10 days after the first, the last – during the period of head formation.
Seed sowing: April (2,3).
Transplanting: May (3)-June(1).
Harvest: August-September.
Yield up to 12.5 kg/sq.m.
Resistance: the variety is moderately resistant to major cabbage diseases and highly resistant to cracking.
Usage: for fermentation and fresh use. Heads are stored until early January (for 3 months).
Please note that... The Slava 1305 variety is especially valued for its high yield. Due to the fact that the heads are stored until January without losing quality, the period of consuming fresh cabbage can be extended. The heads of this variety are suitable for fresh consumption immediately after harvesting, but even after storage, they do not lose their excellent taste. Slava 1305 heads are marketable, dense, and suitable for market sales.
Did you know that... heads for fermentation are cleared of upper leaves, large heads are cut in half, and some of the cabbage is shredded. The heads are placed in prepared containers in rows, sprinkled with salt, and compacted with shredded cabbage. You can also ferment heads without shredded cabbage. In this case, the heads are tightly packed in rows, covered on top with green leaves, and poured with a 4% salt brine (960 ml of water and 40 g of salt). The brine should cover the pressing circle under a weight. When fermenting, you can add dill seeds and shredded carrots.
