White Cabbage "Golden Acre" (100 g)

Did you know that... early cabbage is harvested as early as June-July by cutting the heads with a sharp knife. The simplest sign of a ripe head is a visible "crown" looking like a shiny bald spot.
Mid-season and late varieties are harvested as they ripen. Mass harvesting begins late in autumn. Late cabbage intended for winter storage is harvested in late October - early November, while cabbage selected for sauerkraut is removed from the garden in mid-October. Heads for storage are cut with a long stalk and 2-3 loose green wrapper leaves.

* History and Agrotechnics.
Cabbage has been known as a food crop since the Stone Age. It is grown everywhere, even up to the Arctic Circle, as it tolerates cold well.
Best predecessors: legumes, grains, cucumbers, onions, and potatoes.
Best soils are fertile and neutral. On acidic soils, plants are prone to clubroot disease.
Sowing dates: Seeds of early varieties are sown for seedlings from April 5 to 10, late ones - April 10-20. Seedlings are planted in open ground in May - early June.
Planting scheme: for early varieties 45x25 cm, for late ones 60x35 cm.
Watering: Early cabbage is watered more abundantly in June, late - in August. During ripening, watering is limited to prevent heads from cracking.

Nature's Medicine Cabinet.
The nutritional value of cabbage is due to the presence of sugars, protein, fibre, and a rich set of vitamins (B group, C, E, K, P, PP, and the rare Vitamin U), as well as minerals (potassium, calcium, magnesium, iron).
The medicinal properties were discovered long ago. Fresh juice is used for stomach ulcers (vitamin U) and gastritis. Sauerkraut juice, especially in spring, is a powerful source of Vitamin C. Fresh leaves are the best traditional remedy for bruises and joint inflammation.