The most popular types of cabbage with names, descriptions and photos

Cabbage is the most common vegetable in the everyday human diet, and it is also healthy. Cultivated since ancient times. The varietal diversity of garden cabbage allows you to choose the type in accordance with taste preferences and local growing conditions. Healthy, tasty and incredibly varied - all this can be said about cabbage. In order to choose the right option for cultivation, you need to consider in detail the existing varieties of cabbage with names and photos.

The cabbage family has 38 plant species. It originates from the Mediterranean region, but is valued and cultivated throughout the world. The State Register of the Russian Federation lists 13 species of this vegetable, each including dozens of subspecies. The exception is fodder cabbage, presented in a single copy.

White cabbage

A well-known species grown by gardeners in different climatic latitudes is white cabbage. The vegetable is rich in B vitamins, carotene and ascorbic acid. From the developing rosette of bright green leaves, a rounded head of high density is gradually formed, weighing up to 3.5 kg, in some species - up to 5 kg.

There are many varieties of white cabbage, differing in terms of planting and ripening. Most of them are frost-resistant and have a long shelf life, which allows you to consume this healthy vegetable all winter. This variety is universal, suitable for stewing, boiling, baking, fresh consumption, pickling and pickling.

Heads of early white varieties are harvested at the end of June. They are used in fresh vegetable salads, borscht, and cabbage soup. Early ripening varieties are not stored for a long time and are not suitable for winter harvesting. For fermentation and long-term storage, mid-late and late varieties are usually used.

The most common varieties and hybrids that produce high yields are presented in the table:

1. Tobia. Among the early representatives, it is worth highlighting the Tobia hybrid, which is distinguished by the largest head size - 5 kg.
2. Stone head. Late variety (growing season 130-160 days), long shelf life. Produces large, spherical, compact heads weighing 3.5-4 kg. Due to its high taste, the variety is especially recommended for pickling.
3. Megaton. A productive mid-late variety (growing season 140-170 days) with very large heads weighing 7-14 kg. The vegetable contains a lot of sugars, so it is great for sourdough; it is not suitable for salads due to its rough leaves.
4. Atria. One of the latest varieties, best known for making sauerkraut. Hybrid ATRIA F1 is very resistant to cracking and matures after 155 days from planting. The heads are well formed, slightly flattened, very dense with a dark gray-green color and weigh 4-8 kg. Can be stored until the end of February.
5. Moscow late. Late variety, rounded forks up to 7-10 kg in size. Very good for pickling. The variety gives a good harvest in the Moscow region and Siberia.
6. Mirror is a cabbage variety with a growing season of 50-53 days, with a rounded head weighing 1.2-1.4 kg. The head is set high with high resistance to cracking. Recommended variety for very early tunnel growing.
7. Transfer is an early variety with bright green round-shaped heads of cabbage (growing season 100-120 days). Head with a yellowish tint.
8. Hybrid Aggressor F1 - loved by gardeners for its large heads weighing 3-5 kg ​​and resistance to thrips and fusarium. Mid-late variety, growing season 110-120 days.
9. June is an early variety with a growing season of about 95 days.

Late varieties of cabbage are more suitable for winter harvesting. The leaves of the heads of cabbage are denser and drier than those of the early and mid-late varieties. It is collected until the first serious frost. Even at sub-zero temperatures, it does not lose its excellent taste and good keeping quality. Heads of late cabbage are more resilient; when fresh, it can last until the next harvest, provided it is stored correctly.

Cone-shaped

Another variety of cabbage. It received the name “cone-shaped” (also pointed or conical) due to its characteristic shape, since the heads of cabbage are shaped like green cones. This plant is famous for its early ripening varieties, thanks to which juicy, tasty fruits can be obtained no later than 70 days after the appearance of the first shoots.

Cone-shaped is characterized by delicate leaves that do not fit tightly to each other. The plant is more reminiscent of lettuce than a traditional cruciferous plant. The taste is also somewhat different from the usual: the leaves are softer with a sweetish taste and delicate aroma. Therefore, the head of cabbage is often used fresh, for example, for preparing vegetable salads.

The fruits may vary in color depending on the variety. They come in rich green, green-yellow and purple. They take up little space in the garden, withstand the vagaries of the weather and do not lose their presentation during transportation. However, they are unsuitable for long-term storage. If all conditions are met, fruits are usually stored for no more than two months.

Related article:

Cauliflower - the best varieties for open ground, cultivation and care

Colored

Cabbage is an annual species, especially popular among gardeners. It is considered a dietary product and is indicated for a healthy diet. It consists of multiple stem-like buds with dense terry tops of a greenish or yellowish color. Cauliflower contains many vitamins and minerals, among which you can find: vitamin A, B1, B2, B3, B5, B6, B9, C, E, K, fiber, beta-carotene, potassium, magnesium, sodium, iron, manganese , calcium, phosphorus, zinc, copper, fluorine, iodine, chlorine.

The culture can withstand temperatures down to -10 °C, but does not form inflorescences well. The species does not tolerate drought and heat.

This species has some features of agricultural cultivation technology:

• loves enriched loose soils;
• There is a need to protect the heads of cabbage with leaves from direct sunlight, then they retain their snow-white and freshness.

The most popular varieties of cauliflower:

• Snowball (Snow Globe),
• Express MS,
• Yoke,
• Maybach,
• Alpha,
• Parisian.

1. Maybach F1 is an ultra-early hybrid with a growing season of 50 days. The heads of cabbage are rounded-flattened, white, weighing 1.0-1.2 kg, dense.
2. Snowball is a moderately late variety intended for autumn harvest. Produces white, large, heavy heads of cabbage, resistant to pinking, weighing approximately 1.30 kg. Requires fertile soil. The variety is intended for direct consumption and for processing.
3. Express MS is an early variety of cauliflower, heads weighing 0.5 kg. It has high productivity and loves fertile soil.

Early varieties

Of course, it is simply impossible to list absolutely all varieties and hybrids of cabbage in this category. Therefore, we propose to consider the most popular among vegetable growers. Speaking about what varieties of white cabbage there are, we cannot fail to mention the Aurora F1 hybrid. It is characterized by rapid head formation and excellent consumer properties. The heads of cabbage are tight and light green. Inside they have a whitish tint, which is clearly visible when cut. Aurora F1 cabbage can be eaten 65-70 days after seedlings appear in the garden bed. The weight of one head of cabbage ranges from 900 grams to 1.4 kg. The main difference between the hybrid is the noticeable raised rosette and medium-sized leaves. This allows gardeners to plant seedlings quite densely: six heads of cabbage can fit on one square meter.

The taste of Aurora is excellent, the vegetable contains a lot of vitamin C: per 100 grams of leaf mass there are about 40 milligrams of vitamin. Considering that the hybrid is early, its yield is quite high: from 10 square meters it is about 50 kilograms.

Another popular variety among vegetable growers is white cabbage called Dithmarscher Frewer. They brought him out in Germany. Vegetables ripen 70-110 days after seedlings appear on the site. The heads of cabbage have an excellent presentation: they are perfectly round, quite tight, with a small stalk in the middle. The weight of one fork ranges from 800 to 1200 grams. The plant is compact, resistant to various diseases, vegetables do not crack. The yield is consistently high: from 10 square meters, gardeners harvest about forty kilograms of cabbage. Thanks to their increased density, heads of cabbage can be stored without processing for 60 days!

Speaking about the cabbage variety called Zarnitsa (in the photo above you can see ripe vegetables of this variety), one cannot help but say that this is a domestic hybrid. He keeps up on the hundredth day. The main advantages for vegetable growers include the following:

• stable and high productivity;
• compactness and neatness of the outlet;
• crack resistance;
• resistance to various diseases to which cabbage is usually exposed.

The heads of cabbage are round, tight, and the weight of one reaches three kilograms. The yield is unusually high: from 10 square meters, experienced vegetable growers harvest about 75 kilograms of cabbage heads. The leaves are quite sweet, crispy and very juicy.

Savoy

Cabbage is unusual in appearance with curly, bubbly foliage that forms medium-density heads of cabbage. In terms of biochemical content, it is much superior to the white cabbage variety, and its taste is more delicate. The vegetable is recommended for inclusion in the daily diet for people following a “proper nutrition” diet. The vegetable is low-calorie, rich in vitamin K (100 g of savoy cabbage covers the daily requirement for this vitamin by 86%) and vitamin C (52% of the daily requirement), as well as other vitamins, macro- and microelements.

This type of cabbage is used for salads and is convenient for preparing cabbage rolls. It is characterized by loose, rounded heads of cabbage. Grown using standard technology. Drought-resistant species, rarely susceptible to diseases and insect attacks. But its shelf life is short.

The most notable varieties of Savoy cabbage:

• Vertue,
• Pirozhkovaya,
• Sphere,
• Petrovna,
• Melissa.

Criterias of choice

Before deciding on the variety for planting, you need to decide for yourself how the cabbage, for example, white cabbage, will be used:

1. If you want to grow a crop for pickling and long-term storage, then you need to pay attention to mid-late and late varieties of cabbage. Only they have excellent shelf life and do not lose their taste during storage. We invite you to learn about the best varieties for winter storage.
2. If you use vegetables only fresh, for salads, then feel free to choose ultra-early and early hybrids. They have excellent taste, while the leaves in the head are soft and juicy. It is worth noting that early cabbage often cracks when it outgrows - this must be taken into account.
3. For fermentation, it is better to choose mid-season hybrids.

Attention : When choosing late-ripening cabbage, you must take into account the climate, for example, in the northern regions such varieties may not have time to ripen in a short summer.

Red cabbage

Red cabbage owes its name to the unusual color of the heads - red-violet with whitish streaks. This species is resistant to heat and low temperatures, prefers an abundance of light and a lot of moisture. When growing in the shade, the heads of cabbage become faded and loose. Red cabbage contains a rich set of nutrients characteristic of cruciferous vegetables (vitamins A, C, K, B, potassium, calcium, sulfur, phosphorus and magnesium) and anthocyanins - antioxidant dyes characteristic of red vegetables.

The shape of red cabbage is identical to its white cabbage cousin. Heads of cabbage are round or flat-round in shape. Foliage usually begins to be torn off already in the first month of summer, without waiting for the full formation of heads of cabbage. Just like the white cabbage variety, it is divided into early, middle and late varieties. The red cabbage variety is tasty both after heat treatment and in the fermented state. Late-ripening species have a long shelf life.

The best varieties of red cabbage:

Chinese cabbage

Chinese cabbage is similar to cabbage and lettuce at the same time. Its succulent leaves with jagged edges form a rosette, in the center of which an elongated, cone-shaped, loose head of cabbage is formed. The tender parts of the leaves are most often colored light green, and the bottom of the rosette and the veins are white.

Not long ago, red Chinese cabbage with purple leaves appeared. The presentation of this variety is unusual and unique.

Typically, the weight of a head of Chinese cabbage ranges between 1 kg

Pekinka gained its popularity due to its precocity and usefulness. Growing it is not at all difficult, the main thing is to sow it on time and follow the rules of caring for the plant. Culture reacts sharply to the length of the day. With late spring sowing, poor soil and lack of moisture, it can shoot an arrow.

Peking cabbage is ideal for growing in greenhouses and open ground, and is no more troublesome than its white cabbage cousin.

Chinese cabbage is rich in various vitamins; it has a particularly high content of ascorbic acid and carotene. The taste of Peking is very delicate, it combines the taste of lettuce and cabbage. The vegetable has juicy, crispy, elastic leaves, which are great for preparing first and second courses, salads; they can be pickled, salted and even dried.

Video: Chinese cabbage and its benefits

Brussels

A rare species in domestic gardens, but no less valuable in taste and usefulness. The culture is an elongated trunk, along which clusters of miniature emerald-colored heads of cabbage, about 5 cm in diameter, are formed. The taste has pleasant nutty notes. When boiled, it is a real delicacy. After boiling, it is also fried. It is interesting in pickled form; whole heads of Brussels sprouts are pickled.

This is the most drought-resistant species. Ripens late (during October) - about 170 days pass from sowing to harvest.

Popular varieties of Brussels sprouts:

• Sapphire;
• Gornet;
• Hercules;
• Franklin;
• Rosella;
• Hercules.

The Brussels species is ideally preserved in a cellar or basement throughout the winter. Due to their small size, Brussels sprouts are easy to freeze.

1. Franklin F1 is an early hybrid of Brussels sprouts with high resistance to Fusarium wilt.
2. Sapphire is a medium-ripening variety. Growing season: 110-120 days. Forms 30 heads, with a total weight of up to 0.5 kg.

Mid-season

Speaking about types of cabbage and varieties of white cabbage, one cannot fail to mention mid-season varieties and hybrids. The waiting period is about 120-130 days; vegetables have an excellent taste. Summer residents especially love these varieties:

1. Perfecta F1. This cabbage ripens after 120 days. The heads of cabbage are large, round, hidden under folded leaves, and have a light green color. The surface of the vegetables is smooth, the structure is strong and tight. The main distinguishing features are a small stalk and a weight of 2.5 kilograms. On average, the yield from 10 square meters ranges from 60 to 79 kg. The hybrid is characterized by excellent preservation in the garden, resistance to diseases and cracking.
2. Slava 1305. This is a fairly old variety with an average ripening period. The vegetable harvesting period, gardeners say, can be extended to 100-120 days. This allows you to harvest as needed throughout the season. The forks have a rounded, flattened shape, they have excellent taste and marketability. The density is moderate, cabbage is ideal for fresh salads and pickling. The weight of one fork can reach 4.5 kg, which means that from 10 square meters you can harvest about 100 kilograms of excellent vegetables.
3. Hope. This is another high-yielding cabbage variety. In the photo below you can see this vegetable. It belongs to the category of varieties with an average ripening period; you can enjoy vegetables on the 110th day. The heads of cabbage are large, beautiful, round or slightly flattened. The weight of one fork is from 3 to 3.5 kilograms. They are characterized by a rich green color, which is slightly yellowish when cut. The plants are quite cold-resistant, unpretentious, do not crack, and remain resistant to mold and necrosis, blackleg, and various fungal diseases. The yield is high: from 10 square meters you can harvest about 100 kilograms of vegetables.

Broccoli

A species similar in appearance to cauliflower, but with mostly green inflorescences. Rarely there are varieties with purple and white baskets. It grows in the form of a thickened branched stem with many loose bud-like heads. A 100-gram serving of broccoli satisfies half of the daily requirement for vitamin C. In addition, broccoli is a good source of B vitamins, pantothenic acid and folic acid, minerals: chromium, potassium, calcium, iron, phosphorus, manganese, magnesium, sulfur.

The culture is moisture-loving and cold-resistant. It has high nutritional value, rich in vitamin and mineral composition. Broccoli is delicious in any form: fried, pickled, stewed, frozen, fresh.

Now you can find seeds of different varieties of broccoli on sale:

• Caesar;
• Batavia;
• Beau monde;
• Linda;
• Fiesta;
• Tone;
• Monaco.

1. Broccoli Monaco F1 - the hybrid has a very dense, heavy head. The color is dark green. Limited formation of side shoots. Recommended for late spring and autumn harvest. Planting: April-May, harvesting: June-July. Planting: June-July, harvesting: September-November. Growing season: 80-85 days.
2. Beaumonde F1 is a late ripening hybrid. Growing season: 130 days. The head is round, dense, weighing 3.5-4 kg.
3. Broccoli Montop F1 is a very early hybrid. Growing season: 65 days. Designed for growing in spring and summer. The head is compact, dark green, convex. Montop produces very high yields even in very difficult growing conditions and in low light conditions.

Names and characteristics of the most popular varieties

Brussels

The most valuable variety in terms of vegetable protein composition, 6.5%, while in ordinary cabbage it is 2.5%.

It has an interesting history. During the famine in Belgium, breeders in Brussels bred this nutritious vegetable to feed the hungry population.

It differs from other varieties in taste and appearance of fruits. Brussels sprouts produce many small heads. The leaves contain mustard oil, which gives it a nutty taste. To avoid bitterness during cooking, add lemon juice to salted water.

It contains virtually no coarse fibers that cause flatulence, and contains more vitamin C than other types.

Brussels sprouts are consumed stewed, boiled, in soups and baked in creamy sauce.

Broccoli

Brocolli is an overgrown inflorescence with flower-bearing branches with bright green buds extending from the top. Which in appearance form a loose head. They are the ones used for food. After cutting off the top part, new buds develop from the side buds. Cabbage becomes inedible if its flowers have opened.

Broccoli contains plant proteins such as choline and methionine, which inhibit the accumulation of cholesterol in the body.

The most delicious and juicy in cooking will be the unopened, dense inflorescences. It is added to soup, pizza, pasta, and fried in breading.

White cabbage

White cabbage is one of the most popular and sought-after agricultural crops. This garden crop is unpretentious to weather conditions and soil. Cabbage ripens quickly, is stored well and for a long time throughout the year and contains a huge storehouse of useful substances.

White cabbage is a biennial crop of the cruciferous family. In the first year, a head of cabbage is formed, which is an overgrown apical bud. A head of cabbage takes 1.5…2.5 months to form, depending on the early maturity of the variety.

In the second year of life, cabbage produces flowering shoots up to 1.5 meters high, producing clusters of yellow flowers.

Its shape is round, the stem is tall, the leaves are dense, wrapped inward. This garden crop is grown in different parts of the world. It is eaten in any form: fresh, pickled, stewed, fried, boiled. A good harvest of cabbage is obtained in countries with a moderately cool climate.

It has many varieties with different ripening periods. Easily tolerate low temperatures. Late varieties have a long shelf life.

This species is rich in B vitamins, fiber, carotene, ascorbic acid, fructose, calcium, and potassium.

On a note!

Freshly squeezed juice from white cabbage contains anti-ulcer vitamin U, which heals wounds on the walls of the stomach and duodenum.

Red cabbage

Red cabbage is a direct relative of white cabbage. Its main difference is the red-violet color of the leaves and the entire stem. This occurs due to a certain pigment - anthocyanin, which is part of its composition.

The stalk of the head of cabbage and the veins remain white, like those of a cabbage cabbage.

To form forks of a juicy purple color, this vegetable requires a lot of light, nutritious, slightly acidic, humus-rich soil and good watering.

Red cabbage is similar in composition to white cabbage; it is also rich in vitamins C, PP, B1, B2, B6, carotene, and minerals: potassium, calcium, magnesium, iron. However, it contains 2 times more ascorbic acid, 5 times more carotene, and more vitamin B6 and potassium.

It has an antioxidant effect, eliminates the harmful effects of radiation, and is also better stored. The presence of phytoncides that are destructive to the tuberculosis bacillus is another advantage of red cabbage. The properties of anthocyanin to improve permeability and reduce the fragility of blood vessels make the vegetable beneficial for the cardiovascular system; its low calorie content (24 kcal) allows it to be used in dietary nutrition for weight loss.

Most often it is consumed fresh in vegetable salads. They can also be pickled or fermented.

Savoy

She is deservedly considered a beauty among her relatives. Its perfectly round head is wrapped in a ruffled dark green cape of curly pimply leaves.

Its corrugated heads of cabbage are quite loose and airy.

It is richer in vitamin composition than cabbage and has a mild taste.

It should be noted that blistered leaves are not to the taste of pests.

Its tender leaves make juicy cabbage rolls, salads, and cabbage pies.

However, it cannot be stored for a long time and is not used in pickled preparations.

Kohlrabi

This type of cabbage is considered a stem crop. Its unusual name consists of two German words, which translated mean koil - cabbage, ribe - turnip.

The plant consists of a root, a thick stem and leaves growing upward from it. The stem fruit can be green, purple, white. The weight of the fruit can be from 300 g. up to 3 kg.

They differ in terms of ripening, from early to late ripening.

Growing kohlrabi requires loose, breathable soil. Juicy, sweetish fruits ripen in such soil.

If the crop is not harvested on time, the pulp becomes rough and fibrous. Using such fruits as food can cause severe flatulence and intestinal irritation.

This type of cabbage contains many vitamins, potassium, calcium, fructose and glucose. This composition is useful for diabetics.

Kohlrabi is consumed fresh in vitamin salads and baked. They make excellent pureed soups.

In a dry and cool place, the stem fruit can be stored for a long time.

Cauliflower

Quite often when talking about cauliflower, they mean broccoli. These species are indeed similar in appearance. But they also have clear differences.

Cauliflower also produces inflorescences instead of heads. In color they come in white, cream, and pinkish shades. Breeders are developing new varieties with purple and red hues.

Cauliflower is quite finicky to care for when growing.

It requires nutritious, loose soil.

The vegetable does not tolerate heat and drought. When exposed to direct sunlight, the tender heads of cabbage get burned and turn brown.

Overexposed fruits crumble and become unpalatable.

Has a short shelf life.

Cauliflower is rich in iron, phosphorus, potassium, protein and vitamins.

On a note!

Cauliflower is absolutely hypoallergenic and valuable for its dietary properties, which is why it is used in early complementary feeding for infants!

When choosing fruits for cooking, you need to choose not overripe, dense, clean inflorescences, without brown or black spots.

Cabbage can be used raw in salads; it is also excellent in pureed soups and casseroles. You can also stew it, fry it, marinate it.

With prolonged heat treatment, the vegetable loses some of its beneficial properties.

Romanesco

A beautiful, decorative variety of cauliflower.

Romanesco - Roman cabbage. Developed by breeders by crossing cauliflower and broccoli.

Its taste and texture turned out even softer and more delicate. And a creamy, nutty taste without any bitterness.

Its sharp inflorescences, arranged in a spiral, resemble corals in appearance.

This dietary, low-calorie vegetable is used in fresh salads, pickled, and steamed.

Beijing

Peking cabbage is considered both cabbage and lettuce. The head of cabbage is formed from long, loose leaves, which are collected into one loose rosette. Its leaves have a delicate texture and taste, and are colored light green. The veins and base of the head of cabbage are white.

On a note! Breeders have developed a new variety of Chinese cabbage, red cabbage. Its leaves are purple and have white veins.

Chinese cabbage is distinguished by its early ripening and unpretentiousness in cultivation. The main conditions for it are plenty of light, moist soil, and soil rich in humus.

Chinese cabbage is useful for the vitamins, ascorbic acid, and carotene contained in its composition. Its taste is reminiscent of lettuce and cabbage at the same time. The crispy leaves are mainly used fresh or pickled.

Decorative (brassica)

One of the most decorative types of cabbage, which is used to decorate your plots. However, it is classified as a garden. Its lush leaf rosette, colored in bright colors, retains its extraordinary decorative effect until winter and withstands frosts down to -12C.

The central leaves curl into a beautiful bud resembling a rose. Its color can be cream, pink, purple. It is edible, just like its “sisters”: cabbage, cauliflower, Savoy, etc. This leafy variety has a valuable chemical composition and can act as an excellent vitamin product. After the first autumn frosts, the leaves lose their bitter taste and become very tasty.

Kohlrabi

An interesting and unusually shaped cabbage that looks like a turnip is a large, rounded root vegetable. The taste is also similar to radishes and turnips. The surface color is white, greenish, purple. The pulp is soft and juicy, tan-white. Goes great with any vegetables. Nutritionists recommend this type of drink for diabetics. Kohlrabi is rich in vitamin C, fructose, and glucose.

The species is unpretentious to grow. No preliminary preparation of seedlings is required - the seeds are immediately sown in the garden bed. During the summer season, such kohlrabi manage to ripen twice. After just 2 months, the first harvest is harvested. The most productive varieties of kohlrabi:

• Optimus blue,
• Vienna white,
• Koris,
• Giant (late),
• Violette.

Early

In this category we will consider varieties whose ripening period begins from 60 days. These include the following varieties:

1. Batavia F1. This variety of broccoli is resistant to high temperatures and drought, and can bear fruit before frost. Its only disadvantage is the short shelf life of fresh vegetables. However, the hybrid is perfect for processing.
2. Linda. Broccoli of this variety ripens in just 85 days from the moment shoots appear in the garden. On average, the weight of one vegetable is 300-400 grams. This cabbage is good both fresh and for pickling.
3. Vitamin. Another early ripening variety, which you can try 75 days after planting. The weight of the forks is on average 300 grams; it is recommended to harvest as they ripen, before they become loose.

Beijing

The salad variety is something intermediate between heads of cabbage and leaf rosettes of medium density, elongated configuration. The species is early ripening and is capable of bearing fruit twice during the growing season. Valued for its juicy, delicate taste and good keeping quality of the heads of cabbage.

Used especially for salads. Heat treatment should not last longer than a few minutes. It is soft and has delicate, slightly curled leaves. The head is elongated, and the leaves are loosely stacked on top of each other. The most popular is light green Chinese cabbage, but there are also red and red-green varieties. It has a very high content of vitamins A, C, and potassium.

Popular varieties of Chinese cabbage among gardeners:

• Wineglass;
• Magician;
• Richie;
• Naina;
• Cha Cha;
• Hydra;
• Autumn beauty.

Seeds of Beijing varieties can be sown directly into the ground. Heads of cabbage ripen in 1.5-2 months.

Bok choy (a variety of Chinese cabbage)

The leaf formation of a vegetable without a head of cabbage is more similar to lettuce leaves, but has a richer green color. The value of cabbage is the presence of lysine (an amino acid that cleanses the body of toxins, waste and other harmful substances).

The Chinese value this vegetable not only for its taste, but also for the fact that cabbage helps strengthen the immune system, which is very important for longevity. The benefits of Chinese cabbage include the following factors:

• ease of compliance with the rules of agricultural technology;
• the delicate structure of the leaves, due to which the vegetable is used for baby food;
• harvesting in June, which is very useful for replenishing vitamin deficiencies in the body.

After the onset of cold weather, pots of cabbage can be placed indoors and harvested until December.

The seedlings are not picked, but planted in the ground when 4-5 true leaves appear

The harvest ripens three weeks after planting

When harvesting, cabbage is pulled out by the roots, which are then cut off.

Leafy

The leafy variety is also called kale and kale. Today it is not very popular among gardeners and is rarely cultivated. As cabbage grows, it does not form the usual heads of cabbage - petiolate leaves grow on a thick stem up to a meter high. The color depends on the variety and can be different: emerald, silver, red-violet.

Collard greens are high in potassium. The leaves are added to salads, soups, and vegetable stews. After harvesting, cabbage can be stored for a short time, but it is usually frozen for the winter.

Decorative and nutritious varieties of kale:

• Reflex,
• Calais,
• Tintoreto.

Late

Among the most popular late varieties and hybrids of cabbage is the Parus variety. You can start collecting on the 140th day. The cabbage fork is covered with leaves, it is round, green, and has a waxy coating with a slight bluish tint. The leaves are white when cut. The weight of one fork can be from 3.2 to 4 kg. The yield is quite high and stable: from a plot of 10 square meters you can harvest 90 kilograms of vegetables. The variety is universal, suitable for a variety of types of processing. You can store this cabbage until the very beginning of summer.

Speaking about cabbage varieties (the names and photos of some can be found in the review), one cannot fail to mention a variety called Amager 611. Summer residents fell in love with this variety for its large heads of cabbage - weighing up to 3.8 kg, resistance to drought and frost, and unpretentious care conditions. True, cabbage also has disadvantages: it is very susceptible to bacteriosis. And when stored in a damp basement, the heads of cabbage can be affected by fungus and spot necrosis. However, there are still more advantages: cabbage does not crack, is easily transported, and if all conditions are met, the harvest can be stored until April. In addition, cabbage has amazing taste, it is suitable for preparing any culinary dishes, and is equally good in salads and pickled.

Monarch is the name of a cabbage variety (pictured below), which belongs to the late-ripening category. It is resistant to pests and diseases. Vegetables ripen in 150-180 days. The forks are compact, quite dense, and have a light purple tint. The shape is round, the weight of one vegetable ranges from one and a half to three kg. The yield is average, it is 34-50 kg per 10 square meters.

Chinese – Pak choy

Cabbage, similar to the Beijing variety, has a compacted rosette of leaves that grow scatteredly without forming a single head of cabbage. This is a variety especially loved in Asia. It consists of smooth, elongated leaves of medium size, green with white tips. Both the white and green parts of the leaves are edible, but it is worth remembering that the smaller the leaves, the tastier they are. This species is characterized by a high content of B vitamins, vitamins C and iron.

The variety is easy to care for and grows successfully even on depleted soil. In cooking, it is common as a vitamin supplement in salads. Works well as an ingredient for soup, as well as an addition to meat and fish dishes. In China, this vegetable is considered a source of long youth and excellent health.

There are many varieties, the most famous:

• Martin,
• Chill,
• Alyonushka,
• Peahen.

Varieties of collard greens

The ancestor of all modern cabbage crops, including cabbage, is leafy cabbage. This wild-growing predecessor is the oldest of the entire family. Many subspecies of kale have been cultivated, which are often confused with salad varieties due to their similar appearance. In Russia, the tender and tasty “Pekingka” has gained the greatest popularity. Or, as it is often called, Chinese cabbage.

Beijing (Chinese cabbage)

This variety comes from China. It is because of the country of origin that Chinese cabbage is sometimes called Chinese cabbage, although there is a separate type - Chinese leaf cabbage (pak choi). It is similar to Peking, but does not form a head of cabbage, only a rosette of green leaves.

Beijing cabbage forms a loose head of elongated shape. This species differs from the usual white cabbage in the tenderness and juiciness of the leaves. It is characterized by high yield and a large amount of vitamins A, C, and potassium in the composition.

Tender and juicy Chinese cabbage

Pale green leaves are common, but there are also red-green and red varieties. This type is sometimes called “Chinese lettuce”, since it is most often used fresh and canned in salads. But other dishes can be prepared using Chinese cabbage, for example, cabbage rolls or the popular kimchi - Korean-style Chinese cabbage.

On a note! Oriental cabbage is characterized by a minimal calorie content, per 100 grams - only 12 calories. The most useful part is the white part of the leaves.

When choosing this vegetable in the store, pay attention to the turgor of the leaves - if they are elastic and not stunted, most likely the vegetable is fresh.

Bok choy (pak choy)

Also native to China, it is one of the ancient vegetable crops in that country. Nowadays it is actively used in Europe. It has scattered rosettes, each 30 cm in diameter, which do not form into a single head of cabbage. In some countries this variety is called mustard or celery cabbage.

Fresh bok choy leaves

It differs from Beijing in its bright green color and coarser leaves. It tastes juicier and has a spicy, spicy aftertaste. The fewer leaves on a vegetable, the tastier they will be. Therefore, small specimens are valued. You can eat both the white and green parts of the leaves. Most often, bok choy is added to various salads and soups.

On a note! When purchasing, pay attention to the leaves - they should not be too long. Fresh leaves are crispy and not limp. This variety must be stored in the refrigerator; it is better to separate the leaves from the stalk and wrap them in a damp towel.

This vegetable is distinguished by its high content of vitamin K. This element is responsible for blood clotting. It is enough for a person to eat 200 grams of this cabbage to ensure the necessary daily supply of vitamin K in the body. One hundred grams contains 80% of the daily intake of vitamin C. Bok choy cabbage contains a high content of vitamin A, which is involved in the renewal of the skin.

Kale (green kale, curly cabbage)

Another interesting variety of the cabbage family. This variety is also called grunkol, kale, brauncol or curly cabbage. This is a very unusual cabbage, since instead of the usual heads of cabbage it develops lacy leaves. They can be green or purple in color. It is customary to eat only the leaves of this vegetable, since the stems are too hard.

Openwork leaves of curly cabbage

In terms of protein content, kale ranks first among plant products. Can be an excellent substitute for meat. Therefore, kale can be used in a vegetarian menu. Rich in omega-3 fatty acids, the content of which is not inferior to fish products. One serving of kale dish will provide the body with vitamin A. This variety contains lutein, which is beneficial for vision, helps in treating myopia and slowing down age-related vision changes.

Interesting Facts! This is one of the most unpretentious vegetable crops. Grünkol can even be grown on the windowsill at home. It tolerates freezing well and becomes even tastier.

Used in preparing fresh salads and smoothies. In this form, you can preserve the maximum vitamin and nutrients of this vegetable. It is also used in side dishes, soups, and pies. Can be frozen, dried or fermented for the winter.

Often, grünkol can be found in flower beds and in pots as a houseplant, and not like cabbage, which we are used to eating, and in vain. This type of cruciferous vegetable contains more calcium than milk! It is known to be used as a fodder crop.

Mizuna (Japanese cabbage)

This variety comes from Japan. It has solid long lanceolate leaves. In our latitudes it is better known as lettuce or Japanese salad. In appearance it is similar to arugula.

Mizuna - Japanese salad

In its composition, mizuna is very similar to white cabbage. Mizuna is distinguished by a pleasant spicy taste, the leaves are tender.

In cooking, Japanese cabbage is most often used in fresh salads, soups, sandwiches, especially with cheese and feta cheese. This variety can also be salted, pickled and dried for the winter.

On a note! It can be used in any dishes instead of spinach, this will give them a new taste and spiciness.

A very unpretentious species that can even be grown in a flower pot on a windowsill. You can cut the leaves, but to better preserve the vegetable in the refrigerator, you should pull it out by the roots and pack it in a plastic bag.

Decorative

This is perhaps the most beautiful cabbage of all types. Instead of heads of cabbage, it forms rosettes that look like rosebuds. They can be painted white, purple, pink or milky. Also, several colors can be combined in one plant.

Flowerbed decoration - decorative cabbage

This variety is low growing and blooms from September to December until the first snow. Then you can transfer the plant to a flower pot to extend the flowering period. A good solution would be to plant ornamental cabbage in the same flower bed with tulips. This proximity will allow you to admire flowering plants from early spring until winter.

Most often used as flowers, but few people know that this species can also be eaten. But there are varieties that are very bitter and therefore unsuitable for food.

Japanese

An elegant variety of cabbage with delicate leaves - it grows like grass without the usual heads of cabbage. A bit like arugula with frayed leaves. The greens taste a little bitter, but less so than arugula. Due to its bitterness, it is used as an additive to salads. The vegetable is considered a valuable source of micro- and macroelements; it is often used as a therapeutic and prophylactic agent. The consumption of Japanese cabbage is especially recommended for people with iron deficiency.

Japanese cabbage has low heat requirements and can be sown in open ground from April. Harvesting occurs after about 40 days; young, tender leaves can be harvested earlier. When the vegetable is fully grown, you can tear off the single, youngest leaves. However, it is safer to collect whole plants - damaged tissues emit an odor that attracts pests.

There are only 5 types of such cabbage recorded in the State Register, including 4 of domestic selection. Here is an example of several varieties:

• Emerald pattern,
• Mermaid,
• Dude.

Cabbage that is not cabbage

Very often we call cabbage plants that have nothing to do with the family of the same name. Among them are iceberg lettuce and seaweed.

Iceberg lettuce

Iceberg - lettuce. Its light green leaves, slightly jagged along the outer edge, are rolled into small, round, but loose heads, reminiscent of white cabbage. This plant is native to California.

Iceberg lettuce does not require special conditions for growth and is easy to grow in a garden plot, cottage or windowsill

According to some reports, this form of salad got its name due to the fact that to maintain freshness, the salad was transported in containers with ice. Other sources attribute the name to the eucalyptus, refreshing aftertaste of the salad.

Iceberg tastes similar to lettuce, but due to its juiciness it has a pleasant crunch that is not typical of lettuce crops. Iceberg is recommended to be included in the menu not only for adults, but also for children. It can relieve symptoms of fatigue, have a positive effect on the activity of the gastrointestinal tract and cardiovascular system, and improve the condition of vision and skin.

The crispy head of Iceberg lettuce does not have a very dense structure.

Iceberg can only be used in its raw form, since during heat treatment it loses not only its beneficial properties, but also its visual appeal.

Sea kale

Sea kale has nothing to do with cabbage. This is a seaweed called kelp. Since time immemorial, it has been used in the diet of those people who live near the sea. Laminaria is common in the White, Kara, Okhotsk and Japanese seas. In places with a constant flow, algae form dense thickets along the banks. Its plates are brown in color, and their length varies from a few centimeters to 20 m.

Large underwater “algae forests” of kelp usually form at a depth of 4-10 m

The product received its popular name for its similarity to shredded leaves of ordinary white cabbage that have undergone heat treatment.

There are a huge number of varieties of kelp, but only 2 types are used for food: sugary and Japanese. They have a pleasant taste and soft consistency. Other species are also used by humans, but as technical raw materials and for medical purposes.

Seaweed contains proteins, amino acids, and a number of vitamins necessary for the human body. Of particular value is the content of a record concentration of iodine in a bioavailable form. The rich composition makes seaweed both a healthy food and an affordable medicine. You can use seaweed in any form: dried, frozen, fresh or dried.

It is recommended to purchase not ready-made salads, but dried seaweed. It is very useful because it only loses excess moisture, but completely retains vitamins and microelements. Dry seaweed is very convenient because you can make a salad from it at any time or serve it with any dish.

Possessing many beneficial properties, a powerful charge of vitamins, minerals, micro- and macroelements, kelp should be present in our diet in reasonable quantities.

Decorative

It is valued not for its taste, but for its decorative properties. It grows up to 30 cm in height and blooms in autumn and winter. This is a unique garden decoration from September to December. Openwork, terry rosettes can compete with flowers. It is not for nothing that it is often compared to roses, since in appearance they resemble flower buds. The saturation and variety of colors is no less amazing: pink, lilac, green, white, yellow or a combination.

Ornamental cabbage is best grown and colored in a sunny location, in moderately fertile and moderately moist soil. The plant is very easy to grow. Seeds are sown for seedlings from March to June. Grown seedlings are transplanted to a permanent place at intervals of 30-50 cm.

Ornamental cabbage looks good in the autumn garden, in a container or flowerpot. You can enjoy its beauty all summer and autumn, right up to the first serious cold snap. This species is not eaten.

Some mid-season hybrids:

• Autumn waltz,
• Carmencita,
• Pigeon Victoria,
• Spark.

Ornamental cabbage variety Pigeon Victoria - photo.

Decorative types - decorating the garden

Green, yellow, white, purple with various shades and color combinations, decorative cabbage is a worthy decoration for the most sophisticated flower beds. This variety of cabbage is used for autumn decoration of the site, when most flowers have already ended the growing season.

An interesting feature is the fact that autumn frosts do not destroy plants, but make them brighter and more expressive.

The State Register of Breeding Achievements includes 12 varieties of this plant with a description of not only decorative properties, but also nutritional value. It turns out that you can make salads from ornamental cabbage; its leaves are pickled and frozen. They taste a little bitter and have a rough structure, but are extremely rich in nutrients. For example, selenium is an element that regulates the activity of the immune system. The greenery of ornamental cabbage contains three times more of it than other types.

You can have fresh leaves of this crop all winter. To do this, it is enough to dig up a bush of the plant in the fall and transplant it into a large container. Decorative cabbage will decorate your room and its fresh greens will always be at hand.

Photo gallery: ornamental cabbage in garden plots

Ornamental cabbage, this spectacular two-year-old plant, is propagated by seeds, which can be purchased at the market or in a specialty store.

Ornamental cabbage grows well in large flowerpots or pots. For replanting, decorative cabbage is dug up with a lump of earth and transferred to a new place.

Ornamental cabbage is a cold-resistant plant that does not suffer from spring-autumn temperature changes

Experienced gardeners recommend planting ornamental cabbage seedlings first in inconspicuous beds and then moving them to the flowerbed only when the flower reaches its maximum beauty. With the help of ornamental cabbage, beautiful hanging and vertical flower beds can be easily created

Using various shrubs, perennials and ornamental cabbage, you can create various amazing compositions

Ornamental cabbage is not afraid of cold, the plant will please the eye even at -10 ⁰С, while only enhancing the intensity of color

Stern

By the name of the cabbage variety you can judge for what purpose it is intended. It is grown to feed livestock. It is not included in the human diet, as the leaves are hard and dry in taste. A distinctive feature of the species is the absence of heads of cabbage. It has a powerful rod-shaped branching stem (up to 5-6 cm in diameter), expanding at the apex. It grows in height from 30 cm to 2 meters. The stem is completely covered with long lyre-shaped leaves.

Having examined in detail all possible types of cabbage with visual photos, it is not difficult to decide what is preferable to grow on your plot. This diversity allows you to create combined varietal compositions. This will not only decorate the garden, but also provide the family with healthy vegetables until next year.

Video: growing and harvesting all types of cabbage

Once you get acquainted with the main types of cabbage and some of their characteristics, you can choose the most suitable variety for yourself. Planting beds with a unique vegetable will help create a unique decor on the site. We hope that tasting organic cabbage delicacies grown in your own garden will bring you true joy and pleasure.

• Author: Lyudmila Bartasevich
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My name is Ludmila. Higher education, graduated from the Minsk Institute of Culture. I live in Belarus. Rate this article:

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Brussels sprouts

This variety is perhaps the most exotic in appearance, just look at the photo of this vegetable. Brussels sprouts grow in clusters, small dark green heads attached to a long stem. It is much more bitter than its relatives due to the content of a large amount of mustard oils.

Growing Brussels sprouts in the garden is quite possible - they easily tolerate frosts down to -7 degrees and lack of moisture thanks to their powerful root system. But it takes a long time to ripen and, in comparison with ordinary cabbage, gives a small harvest, because... Only small heads of cabbage are considered to be them.

Brussels sprouts are added to soups, fried, stewed, pickled, and thanks to their dense heads, they freeze well.

Rapeseed (feed cabbage)

This crop has stems and leaves. Due to its external resemblance, it is even compared to a small palm tree. This plant has found its use as feed for livestock and poultry. The leaves of kale are very hard and dry, so they are not used for human food.

Bright yellow flowers of rapeseed, fodder cabbage

Rapeseed is very valuable in its composition. Increases the fat content of milk in cows and has a positive effect on the strength of chicken egg shells. This crop is also rich in protein. Used for making haylage.

It is one of the main fodder crops in many countries of the world. The leaders in growing this crop are Canada and the DPRK. In Russia it is also widely used as a fodder crop.

Kohlrabi is a cabbage that has a stem instead of a head.

Turnips crawling to the surface - this is the first impression of kohlrabi in the garden. She does not have the usual head of cabbage, only leaves, and even then in small quantities. They stick up and are attached to the stem on long petioles. But the stem is not long, but round, just like a turnip. It is this that is used as food, its taste reminiscent of the cabbage stalk, but sweeter, without bitterness. There are white, green and even purple varieties of kohlrabi.

Tender stem fruits can only be obtained on loose soil.

Savoy cabbage

Tender, juicy Savoy cabbage is good in salads, but not suitable for pickling and long-term storage. This is probably why she is not particularly loved by Russian summer residents.

Nevertheless, its unusual vesicular leaves contain a lot of useful substances - for example, ascorbigen, known for its ability to slow down the proliferation of cancer cells.

Savoy cabbage is very frost-resistant and is rarely damaged by pests. In general, it needs the same care as the white cabbage.

The leaves of this cabbage are easily separated from the head of cabbage, so it is convenient to roll cabbage rolls from them. Cabbage greens are also added to cabbage soup, vegetable stews, borscht, and fresh vegetable salads.

The best varieties of red cabbage and their photos

Red cabbage in the photo

This cabbage differs from white cabbage in the intense red-violet color of the leaves. This is a cold-resistant crop with dense, highly shelf-stable heads. Contains substances important for the human body.

In terms of taste and dietary qualities, all varieties of red cabbage are superior to white cabbage. It contains sugars up to 5%, crude protein (1.5-2%), sodium salts, potassium, calcium, magnesium, iron, phosphorus, iodine. Compared to cabbage, it has half the fiber, but more vitamin C and provitamin A, as well as vitamins B1, B2, B3 and PP.

Seeds of red cabbage "Mars" in the photo

Red cabbage "Mars" in the photo

"Mars" is a mid-season variety. From planting seedlings to the start of harvesting, 105-110 days. The heads of cabbage are round-flat, dark purple, medium density, weighing 1-2 kg.

Red cabbage seeds “Late Beauty” in the photo

Red cabbage “Late Beauty” in the photo

“Late Beauty” - forms a medium-sized leaf rosette, 90-100 cm. The heads of cabbage are purple, oval, dense, large, weighing 2-3 kg. This is one of the best varieties of red cabbage, characterized by high yield, and it stores very well. Used fresh and for salads.

Red cabbage seeds "Early Beauty" in the photo

Red cabbage "Early Beauty" in the photo

“Early Beauty” is a very early ripening variety. The rosette of leaves is small, up to 40 cm. The heads of cabbage are reddish-violet, round-oval, medium-dense, weighing 1-2 kg.

The agricultural technology for growing red cabbage is similar to the agricultural technology for white cabbage, but it is less damaged by diseases and pests than white cabbage. It is usually grown by seedlings. Used for preparing colored salads, stewing, marinades.

Look at photos of red cabbage varieties of different ripening periods:

Red cabbage seeds "Early Beauty" in the photo

Red cabbage variety “Late Beauty” in the photo

Broccoli umbrellas

Broccoli is very similar to colored broccoli - the same inflorescences, only green. Therefore, these two varieties of cabbage can often be found in one dish - the white and green mix of fluffy umbrellas looks very elegant.

In terms of its composition, broccoli is also not inferior to its other counterparts - it traditionally contains a lot of vitamin C, but it also contains methionine. This substance is useful in that it helps a person resist radiation and increase performance. The vegetable also contains many anti-sclerotic substances that prevent the aging of the body.

Broccoli is also unpretentious and will grow well in any garden. The main thing is to water it abundantly while the heads are growing. Unlike colored ones, there is no need to shade it. And the planting will withstand frosts down to -7.

The best varieties of Chinese cabbage for the middle zone (with photos)

Beijing cabbage in the photo

The lower leaves of Chinese cabbage are collected in a dense rosette with a diameter of 30-50 cm. All varieties of Chinese cabbage are rich in potassium, calcium and iron salts. The leaves contain a large amount of vitamins. Both headed and half-headed varieties are common. It is grown from seeds and through seedlings.

Read the description of the best varieties of Chinese cabbage and their photographs.

Seeds of Chinese cabbage "Cha-cha" F1 in the photo

Beijing cabbage "Cha-cha" F1 in the photo

"Cha-cha" F1 is an extra-early hybrid. Ripens in 50-55 days. The heads of cabbage are medium-sized, rounded and goblet-shaped, weighing 2.5-2.8 kg.

Peking cabbage seeds Nika F1 in the photo

Peking cabbage Nika F1 in the photo

Nika F1 is a fast growing plant that forms dense heads of elongated, cylindrical shape from delicate, crisp leaves of light or pale green color. The diameter of the “head of cabbage” is 35-45 cm, weight is about 900 g. The taste is high.

Seeds of Chinese cabbage "Orange Mandarin" F1 in the photo

Peking cabbage "Orange Mandarin" F1 in the photo

"Orange Tangerine" F1 - the outer, light green leaves of the head of cabbage hide a beautiful, tangerine-orange core. Mid-season hybrid for summer sowing, ripening in 60-70 days.

An elongated head of cabbage of the “Orange Mandarin” variety, weighing about 1.7 kg

The rosette of leaves of the Orange Mandarin variety has a diameter of about 45 cm

As you can see in the photo, this variety of Chinese cabbage has a rosette of leaves with a diameter of about 45 cm, an elongated head, weighing about 1.7 kg.

Seeds of Chinese cabbage “Northern Beauty” F1 in the photo

Peking cabbage “Northern Beauty” F1 in the photo

“Northern Beauty” F1 is a very early, productive, stem-resistant hybrid. Heads of cabbage up to 2.8 kg.

Peking cabbage seeds “Russian size” F1 in the photo

Peking cabbage “Russian size” F1 in the photo

“Russian size” F1 - large heads of cabbage weighing up to 4 kg! A wonderful late-ripening hybrid, ripening in 80-90 days, resistant to stemming and low temperatures.

All varieties of Chinese cabbage are sown in the middle zone in mid-May. To avoid bolting, do not plant seeds very early.

Exotic Chinese

This is a real delicacy - Chinese cabbage has bright green oblong leaves collected in a rosette, devoid of a head. The picture shows what this type of cabbage looks like. It contains a lot of useful microelements, and in addition to minerals and amino acids, the Chinese vegetable boasts the presence of a rare substance called lysine. It helps in cleansing the body of harmful substances.

Growing Chinese cabbage is not a difficult task, and many gardeners have mastered it. What about gardeners - you can even grow Chinese kale at home on a windowsill, making up for the lack of fresh vitamins and fiber in winter.

Types of cabbage with inflorescences instead of heads

Some varieties of culture look quite original. They still have a head of cabbage, but it does not consist of leaves, but of a large number of inflorescences.

An unusual structure can be seen in pictures, for example, of cabbage such as:

1. Colored - numerous dense inflorescences are collected around a thick branched stem. There are varieties with different colors: white, yellow, purple and even orange.
2. Romanesco is a variety of cauliflower, but its inflorescences are not round, but pointed. The buds are collected in a spiral and are distinguished by a more delicate texture and nutty-creamy taste.
3. Broccoli - has a central trunk, from which flower stalks with small buds diverge to the sides. They are often colored green, but there are varieties with white or purple flowers. However, you need to cut the broccoli before the buds open.

The best varieties of cauliflower for open ground and their photos

In terms of nutrient content and their digestibility, cauliflower should be considered the most valuable type of cabbage.

Cauliflower in the photo

Nowadays, cauliflower has lost its exoticism, but, compared to cabbage, it is bred on an immeasurably smaller scale. All varieties of cauliflower, as a relatively new crop, are grown mainly in areas of large cities.

In terms of nutritional value and taste, cauliflower occupies one of the first places among vegetables. It differs from other representatives of cabbage plants in its increased content of protein, vitamins and mineral salts. Cauliflower is a light-loving crop that requires moisture and soil fertility. Care consists of weeding, watering, hilling, loosening the soil and fertilizing. The best varieties of cauliflower are recommended for fresh consumption, freezing and canning.

Check out the names of cauliflower varieties for open ground in the middle zone.

Cauliflower seeds "Domestic" in the photo

Cauliflower “Domestic” in the photo

“Otechestvennaya” is a mid-early variety. From germination to economic suitability 100-120 days. The head is white, dense, medium in size, weighing 700-900 g.

Cauliflower seeds "Movir 74" in the photo

Cauliflower "Movir 74" in the photo

"Movir 74" is early ripening, cold-resistant. The heads are round-flat, dense, weighing 500-1300 g, of high taste.

Cauliflower seeds "Autumn Giant" in the photo

Cauliflower "Autumn Giant" in the photo

“Autumn Giant” is late-ripening, 220-250 days to economic ripeness. Forms a very large, dense top-class head.

Cauliflower seeds "Alpha early" in the photo Cauliflower "Alpha early" in the photo

"Alpha Early" is a very early ripening variety. The period from germination to economic ripeness is 85-118 days. It has a rounded flat head of pure white color with a bumpy surface.

Cauliflower seeds "Snowball A" in the photo

Cauliflower "Snowball A" in the photo

“Snowball A” is a medium variety in terms of ripening, the head is white with a yellowish tint, weighing 0.4-0.7 kg.

Cauliflower seeds "Four Seasons" in the photo Cauliflower "Four Seasons" in the photo

“Four Seasons” is one of the best varieties of cauliflower for open ground with large, milky-white, dense heads. Sowing is possible in early spring, summer and autumn in greenhouses.

Erfurt cauliflower seeds in the photo

Cauliflower "Erfurt" in the photo

"Erfurt" - medium ripening period. The head weighs 0.4-0.8 kg, white with yellowish tint.

Cauliflower "Adler spring" in the photo

“Adler spring” - round-flat heads, medium and large, from 0.3 to 1.2 kg, white-cream. The density is good.

“Adler Spring” has rounded-flat heads (photo)

The “Adler spring” head has a coarse-grained head (photo)

Look at the photo - this variety of cauliflower has a coarse-grained head surface.

Cauliflower seeds “Russian size” F1 in the photo

Cauliflower “Russian size” F1 in the photo

“Russian size” F1 - large, snow-white, weighing up to 4 kg, grows in 120 days in your garden bed!

Cauliflower seeds "Snow Queen" F1 in the photo Cauliflower "Snow Queen" F1 in the photo

“Snow Queen” F1 - with small neat heads that reach a weight of 300 g. Ripens earlier than all varieties and hybrids.

Cauliflower seeds "White perfection" F1 NK in the photo Cauliflower "White perfection" F1 NK in the photo

"White perfection" F1 NK,

Cauliflower seeds "Amethyst" F1 in the photo

Cauliflower "Amethyst" F1 in the photo

“Amethyst” F1 - with deep purple colored heads.

Cauliflower “Collage” F1 in the photo

“Collage” F1 - 4 cauliflower hybrids of different colors that perfectly complement each other (white, yellow, light green and purple).

Cauliflower seeds "Shannon" in the photo Cauliflower "Shannon" in the photo

“Shannon” - with a head of an original shape, a beautiful bright green color, weighing 0.8-1.2 kg.

To obtain several harvests, 4-5 periods of sowing and planting seedlings are possible at intervals of 10-15 days. When forming the heads, they are shaded by breaking 1-2 top sheets.

The best varieties of Savoy cabbage for the middle zone (with photos)

Savoy cabbage in the photo

A distinctive morphological feature of Savoy cabbage is the vesicular structure of its thin leaves. The head of cabbage is light green on top, light yellow inside, loose. All varieties of Savoy cabbage contain carotene, many vitamins, mineral salts, protein and fiber, like other types of cabbage.

The best varieties of Savoy cabbage are:

Savoy cabbage seeds "Vertu 1340" in the photo

Savoy cabbage variety “Vertu 1340” in the photo

"Vertu 1340" is a late variety for winter consumption. From germination to ripening 130-155 days. The head of cabbage is flat, of good density, weighing 1.2-2.7 kg. The leaf tissue is finely bubbled, the edge is wavy, the color is gray-green, with a waxy coating.

Savoy cabbage seeds "Vertu" in the photo

Savoy cabbage variety “Vertu” in the photo

“Vertu” is a medium variety, from planting seedlings to ripening 90-100 days. The heads of this variety of Savoy cabbage, suitable for the middle zone, are grayish-green in color, semi-flat in shape, weighing 1.5-2.0 kg.

Savoy cabbage seeds "Vertus" in the photo

Savoy cabbage variety "Vertus" in the photo

"Vertus" - medium-late, growing season from the emergence of seedlings to the onset of technical ripeness 110-130 days. This is one of the best varieties of Savoy cabbage for the middle zone with gray-green leaves. The shape of the head of cabbage is flat, the weight of the head of cabbage is 1.5-2.0 kg.

Savoy cabbage is grown and harvested in the same way as white cabbage varieties corresponding to early ripening.

This cabbage is not only frost-resistant, but also drought-resistant, and relatively resistant to cracking of heads. Savoy cabbage is consumed fresh and processed. It is not suitable for storage and canning.

Look at the photos of the best varieties of Savoy cabbage, popular among Russian gardeners:

Savoy cabbage variety "Vertu 1340" popular among Russian gardeners (photo)

Savoy cabbage variety "Vertu" popular among Russian gardeners (photo)