White Cabbage "Slava" F1

Enjoy an early harvest and exceptional flavor with the **White Cabbage "Slava" F1** hybrid! This reliable and vigorous variety is perfect for gardeners of all levels, offering disease resistance and a bountiful yield of crisp, delicious cabbage. Get ready to enjoy fresh, homemade coleslaw, sauerkraut, and more!

Key Characteristics of White Cabbage "Slava" F1:

• Early Maturity: Harvest in approximately 75 days after transplanting seedlings.
• Disease Resistance: Exhibits good resistance to common cabbage diseases, including fusarium wilt and black rot.
• Head Quality: Produces dense, round heads with excellent internal structure and a sweet, mild flavor.
• Yield Potential: Delivers consistently high yields under proper growing conditions.
• Versatility: Ideal for fresh consumption, pickling, fermentation (sauerkraut), and cooking.

Key Technical Characteristics:

• Hybrid: F1 Hybrid for superior vigor and uniformity.
• Maturity Group: Early.
• Head Shape: Round.
• Average Head Weight: 0.9-1.5 kg (2-3.3 lbs).
• Planting Method: Seedlings.
• Sowing Depth: 1-2 cm (0.4-0.8 inches).
• Optimal Soil Temperature for Germination: 18-22°C (64-72°F).
• Spacing: 45-60 cm (18-24 inches) between plants, 60-75 cm (24-30 inches) between rows.
• Soil Requirements: Fertile, well-drained, non-acidic, light to medium loamy soil.
• Seed Count: Approximately 250-300 seeds per 1 gram.

What is White Cabbage "Slava" F1?

The **White Cabbage "Slava" F1** is a high-yielding, early-maturing hybrid cabbage variety. It's known for its reliable performance, disease resistance, and excellent head quality. This cabbage is perfect for gardeners who want to enjoy fresh, flavorful cabbage early in the season. Its uniform heads and sweet taste make it a favorite for both fresh eating and processing.

Growing and Use Features:

"Slava" F1 thrives in well-fertilized, non-acidic, light to medium loamy soil. Start seeds indoors 4-6 weeks before the last expected frost. Transplant seedlings outdoors when they have 4-6 true leaves. Ensure adequate spacing for optimal head development. Regular watering and fertilization are essential for maximizing yield. Harvest when heads are firm and fully developed. This versatile cabbage is excellent for fresh salads, coleslaw, soups, stews, and, of course, delicious homemade sauerkraut! Its early maturity allows for multiple plantings in some regions, extending your harvest season.

*  The Health Benefits of Sauerkraut and Cabbage:

Beyond its delicious taste, cabbage, especially when fermented into sauerkraut, offers a wealth of health benefits. Each vegetable boasts a unique profile of vitamins and minerals, but cabbage stands out for its high concentration of Vitamin U (methylmethionine).

Vitamin U is known for its ability to aid in the healing of stomach and duodenal ulcers, ulcerative colitis, gastritis, and sluggish bowels. Furthermore, cabbage retains Vitamin C for an extended period – up to 7-8 months – a feat unmatched by many other vegetables. This longevity is attributed to Vitamin C's presence in both free and chemically bound forms within the cabbage.

This special form of Vitamin C in cabbage can inhibit the growth of cancerous tumors, alleviate stress, and neutralize the toxicity of certain medications. Ascorbic acid in cabbage also strengthens the immune system, protecting the body against various infections. The value of cabbage extends beyond Vitamin C; it's also rich in enzymes, amino acids, and minerals. B vitamins support the nervous system, Vitamin PP boosts metabolism, and Vitamin K ensures proper blood clotting. Carotene, a potent anti-tumor agent, also enhances vision. Potassium in cabbage improves muscle function, particularly the heart muscle (myocardium).

The fiber in cabbage acts as a natural cleanser for the digestive system, making it beneficial for constipation and hemorrhoids. With its low carbohydrate content and presence of lactic acid, cabbage is also a suitable food for individuals with diabetes. It normalizes fat metabolism, potentially slowing down the aging process.

While some of cabbage's medicinal properties may diminish during heat processing, they are remarkably preserved in fresh and sauerkraut forms. This is why our ancestors cherished sauerkraut, and why we continue to appreciate it today.

Fresh cabbage juice and sauerkraut brine are considered elixirs of life. If possible, incorporate a small amount of juice or brine into your daily routine, both in the morning on an empty stomach, at lunchtime, and before bed, to promote restful sleep.

Cabbage juice is used to treat stomach ulcers, gastritis with high acidity, pancreatitis, and cholecystitis. For these conditions, drink a cup of warm cabbage juice 40 minutes before meals, 3-4 times a day, for 3-4 months. Fresh juice is also consumed for atherosclerosis, obesity, nervous breakdowns, and more. To stimulate appetite and increase stomach acid, drink sauerkraut brine diluted with water (1:1) in 1/3-1/4 cup portions, 30-40 minutes before meals, 3-4 times a day.