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Savoy cabbage - varieties, planting, cultivation

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What is this type of cabbage like Savoy? Some summer residents and gardeners believe that this is a hybrid variety of white cabbage. This is not the case. Savoy is its separate subspecies with its own characteristics and principles of cultivation and care. This vegetable has an extraordinary appearance, which attracts attention.

Her gardeners do not land often. This trend is explained by the lack of sufficient information about this type of cabbage, low demand for its fruits. With regard to care, one should dispel judgments about any difficulties, and with hardness it should be noted that the cultivation of Savoy cabbage is not much more difficult than other types (Beijing, white cabbage, broccoli).

Savoy cabbage comes from Italy. She was named in honor of the county of Savoy, where she was bred by local breeders. In the eastern part of Europe, it appeared at the end of the 18th century, but never caught on and did not enjoy particular popularity until the beginning of the 21st century. Today it is widely grown in the countries of North America, Central and Southern parts of Europe.

Savoy cabbage is positioned as a two-year culture. Mostly green and light-green shades of leaves and fruits predominate. The density of the heads is not the same as that of the white one. Weight - about 3 kg.

In the second year, Savoy cabbage throws a long, fairly branched stem on which seed material (buds) is formed. Their collection will allow to propagate this type of cabbage.

10 kg. from one square meter - yield of Savoy cabbage. Cultivation and care (see photo) should be appropriate. Along with white, Savoy has superiority in taste, saturation with protein and vitamins.

Among the main advantages of culture is its frost resistance. Especially this indicator is different late varieties (Alaska F1, Stilon F1, Cosima F1). The period of fruiting of late varieties is about 130-140 days from the moment of planting into the soil. Seeds germinate already at a temperature of +3 0 C. To ensure a normal growing season, about 18-20 degrees above zero is enough. Sprouts can withstand frosts down to –6 below zero. The same property is characteristic of both early and mid-late varieties. The ripe fruits of late varieties can even withstand sub-zero temperatures up to 12 ° C.

The cultivation of savoy cabbage in the open field is mainly carried out.

Savoy cabbage: growing and care

Many summer residents grow Savoy cabbage from seeds, and also use the seedling method. The technology of growing seedlings of Savoy cabbage is almost no different from the technology of growing other species.

The first thing to do is prepare the ground in the fall. To do this, it is necessary to clearly define the place in the garden plot, which is most suitable for growing vegetables. The place should be well lit. The best precursors for savoy cabbage are such cultures as cucumbers, potatoes, tomatoes, onions, beets, and beans.

When the territory in the garden is determined, it is necessary to dig it to a depth of 20 cm (spade bayonet). Then organic fertilizer is applied. The best consider gardeners a solution of urea or humus. Make a calculation should be 8-10 liters. on 1 m 2. The amount of organic matter is calculated in a 1: 2 ratio.

In the spring, it is recommended to loosen the soil by using the method of harrowing. This measure will also allow to saturate the soil with oxygen.

Picks are carried out 14 days after planting seed. Sprouts are planted in open ground when the first four or five healthy leaves appear. Fully seedlings ready for planting after about 40 days.

Varieties of savoy cabbage transplanted in a cloudless sunny day. The peculiarity of the Savoy cabbage is that it is more precocious than the cabbage, so the harvest can be obtained earlier.

Important elements of modern technology of growing Savoy cabbage are loosening, moistening and hilling. The denser the soil, the more deeply loosening, but no more than 5 cm. After 21 days after loosening, it is necessary to carry out the spud. At the same time it is necessary to make mineral complex fertilizers (for 10 liters of water, 40 g of superphosphate, 15g of potash fertilizers and the same amount of urea should be added).

The following feeding is carried out during the formation of the head. The dosage is increased by approximately one and a half times.

Watering of adult plants is carried out once a week in the evening. Especially demanding early varieties of moisture saturation.

After the crop is harvested, it must be stored at a temperature of 1-3 degrees below zero. The best method of storage will be the layout in the boxes so that the heads are not compressed or pinned.

The best varieties of savoy cabbage

Early varieties

  • Vienna early 1346. A characteristic feature are strongly corrugated leaves. It has a slight plaque. Heads are rounded. The shade of the fruit is dark green. The density of each cabbage head is average. The weight of one fruit is 1 kg. It has excellent taste. Apply for eating. This is the best variety of savoy cabbage. Reviews of many gardeners say about it.
  • Gold early. Excellent, the best of the best Savoy cabbages. The heads of cabbages weigh up to 800 g, while they are resistant to cracking and can be stored for a long time. Used in salads and for the preparation of other dishes. Maturation does not exceed 95 days.
  • Compars. Ultra early hybrid variety, which ripening time does not exceed 80 days from the date of planting in open ground. The shade of the fruit is light green. The density of the head is average. The variety is resistant to diseases, pests and cracking.

Mid-season varieties

  • Vetrus. Positioned as one of the largest and most productive varieties. It has excellent taste, and the fruit is suitable even for storage in winter.
  • Melisa F1. Harvest variety. Its peculiarity is that the leaves of this vegetable are strongly shriveled with numerous air bubbles. Fruits have good taste and medium density. The culture is resistant to cold and suitable for long-term storage.
  • Sphere F1. This cabbage has a dark green color of leaves that grow sprawling. Their corrugation is average. Inside the fruit has a yellow color. The density of the heads is average. The weight of a ripe vegetable does not exceed 2.5 kg. There is a sweet note in the taste.

Worth a try: we grow savoy cabbage

Growing this type of cabbage does not present any particular difficulties. There are several points worth paying attention to:

• If your choice fell on early varieties, be ready to begin planting in mid-March. If you have seeds of later varieties on hand, there is still a month left,
• Before choosing a place in the garden for savoy cabbage, analyze where and what crops grew before. It is not necessary to sow cabbage after crucifers, but as the preceding crops are good onions, solanaceous, legumes,
• Since the Savoy cabbage cannot boast of a particularly rich harvest, there will be no problems with top dressing. Two feedings per season (when planting and during the setting of heads) will be quite enough,
• Taking into account the information about cabbage love, including the Savoyard, for abundant watering, do not overdo it: the flooded roots will rot earlier than a day, destroying your crop at the root.
• Savoy cabbage is frost-resistant, so don’t worry if night frosts hit the ground after planting,
• Unlike other vegetables, Savoy cabbage does not like garden beds and grows better on level ground.

In all other respects, agrotechnical cultivation of Savoy cabbage and white cabbage has a lot in common. Soils with high acidity are not suitable for cabbage, therefore, if necessary, in the autumn you need to make dolomite flour or lime, and in the spring, before planting - organic matter, mineral fertilizers, ash.

For planting in open ground (on sunny open areas) grow seedlings. Before germination, the seeds need special preparation: first soak in hot water, the temperature is 500C, for 15 minutes, after, just for a minute, in cold water. Then the seeds are left in the solution of trace elements for 12 hours. The final stage consists in washing the seeds with water, keeping at a temperature of + 20– + 40 ° C for 24 hours and drying.

Before the first shoots appear in the box with seedlings, the temperature in the room should be comfortable - about 200C. But after the sprouts appear, the temperature must be lowered to eight degrees, otherwise the seedlings will stretch upwards greatly. After 9 days, seedlings need to pour a solution of potassium permanganate and dive. In order for the sprouts to take root in the new place, the temperature in the room is again raised to room temperature. And only a few days later they gradually reduce it to 130 ° C — in the afternoon and a couple of degrees below –– in the night. Water the plants as needed. Feed the seedlings when the first two true leaves appear, sprinkling the sprouts with a solution of trace elements (1/2 tablet per 1 liter of water).


Two weeks before the planned transplant into the ground, the seedlings begin to harden, and, at the same time, they carry out a second feeding. This time they use potassium sulphate and urea for spraying (1 tablespoon per 10 liters of water). For each plant you need 200 grams of solution.

In the garden, the plants are moved in early May, with five or six true leaves. Saplings to cotyledons are deepened and watered abundantly.

Spud planting twice: three weeks after the landing, and again, ten days later. The rest is the usual care: weeding, loosening the soil (cabbage loves loose, well-aerated soil), watering. Due to the relatively high resistance of this variety of cabbage to pests and diseases, it is possible to reduce the care work and reduce the amount of harmful chemicals used for protection and prevention.

It is very important not to delay the harvest. Early varieties are harvested from the garden at the end of summer, late - in the middle of autumn. Otherwise, the cabbages crack.

Savoy cabbage is not stored for very long. In order to maximize the shelf life of the crop, heads of cabbage are put in wooden boxes one by one in a row and cleaned into a room with a temperature of 1-30C. If cabbage is intended for storage in the winter, then it is dug out with roots and cleaned in a cellar or a cellar. Some vegetable growers do not remove late cabbage from ridges at all: it overwinters under a layer of snow. As needed, the heads of cabbage are freed from the “fur coat” and thawed in cold water, after which they are eaten.

Early varieties of savoy cabbage

  • Variety with the usual Russian ear name - Petrovna refers to the earliest. The heads of corn ripen in one hundred and one hundred and ten days. The heads of cabbages are dark green on the outside and light yellow on the inside, rounded, medium in density, weight is a little more than a kilogram. Suitable for salads and soups, cabbage, cabbage rolls. With proper care, it is possible to take up to five kilograms per square meter of cultivated area.
  • Early class cabbages Pyrozhkovskaya have a characteristic form of heads of cones. Outside the cabbage is dark green, and on the cut - yellow. The weight of heads varies from 0.8 kg to 1.2 kg. Grade frost and drought-resistant, not afraid of pests.
  • Early variety called Anniversary 2170 has a growing season of 85-110 days. The leaves are oval-shaped, bubbly, light green, with reduced fiber content. Outer sheets often crack. Yield varieties average. Heads are not stored and used for cooking.
  • A short growing season, 50-70 days, characteristic of the variety Vienna early. The heads of corn ripen very amicably, but their weight can vary greatly: from a half a kilogram to almost two kg. Heads of rounded flat, with an average density, unfortunately, are prone to cracking. Weighing early requires timely watering and loves moisture.
  • Savoy Cabbage Hybrid Melissa F1 - one of the earliest: the growing season lasts about eighty days. Heads grow big, each weighs three to four kilograms. Dark green strong-bubble leaves that look matte have a waxy coating. Dense round heads resistant to cracking, not susceptible to fusarium. The grade is intended for the fresh use - cabbages are stored poorly.
  • To early grades include and Vertus. His even, dense kochanchiki reach a mass of about three kg each. Leaves are grayish-green, finely bubble. This is one of the few varieties of Savoy cabbage, which is well transported and stored for a long time.
  • The F1 sphere is a hybrid variety, the name of which indicates the appearance of the heads: they are round, the oval leaves are very corrugated. Heads weight - about 2.5 kg. The heads are resistant to cracking.

Late Savoy Cabbage Varieties

  • At grade Twirl 1340 The growing season is long - 130-155 days. The average weight of the head is from one and a half to two and a half kg (sometimes up to 2.8 kg). The head is low, but in diameter the rosette of leaves reaches 80 cm. The edges of the leaves are wavy. The surface is highly umbilical. The leaves are covered with a waxy coating, due to which they acquire a grayish color. Taut cabbages on the cut have a yellowish color. The variety loves moisture. The harvest ripens amicably, but is stored poorly.
  • About 140 days are needed for a variety with a beautiful name. Nadia for ripening. Heads of large, round, in weight reach three kilograms. Special qualities - resistance to fusarium and cracking. The leaves are soft, delicate, strongly cordate. Heads are not very dense, well transported, but very poorly stored.
  • Slightly less, a hundred days, you need Uralochkato please a good harvest. Round heads weighing 1.2-2.2 kg have an average density. Leaves are light green, without veins.
  • Even externally among other varieties stands out Lace maker: Its round heads are reddish. Leaves are bubbly, thin. Heads grow to two kilograms. It has excellent taste, keeping quality - medium.

Savoy cabbage in our country has not gained national love, perhaps because it is not suitable for long storage and processing. Russian people are accustomed to work hard in the spring-summer, and in the autumn-winter - to eat. Heads of Savoy cabbage are not suitable for pickling and fermentation, they are eaten fresh, in salads, stewed, boiled in soups, and made for filling pies. But, if we take into account the low yield and the lack of special concerns for growing this vegetable, then for a change, you can decorate your garden with curly-headed bright green handsome cabbages of Savoy cabbage.

What is savoy cabbage

Like the habitual white one, the Savoy cabbages are large, but their structure is loose, and the leaves are thin and crinkled.

Although Savoy cabbage is cold-resistant and therefore suitable for the Russian climate, it is not very common in our country. Probably, this is the case because of the yield, which is low compared to the white one. There is another drawback - Savoy cabbage can not be sour. However, it tastes better, softer than traditional cabbage and is perfect for salads, stewing, soups, and making pie filling.

The nutritional value

Savoy cabbage is not only tasty, but also healthy:

  • compared to other types of cabbage, it contains more vitamins and minerals, such as phosphorus and calcium,
  • significant amounts of potassium have a good effect on the heart and blood vessels,
  • vitamin C in it is not less than in citrus,
  • rare vitamin U is also found in savoy cabbage,
  • there is practically no starch and sucrose, which is good for diabetics,
  • Savoy cabbage contains a lot of fiber and is therefore suitable for dietary nutrition.

Due to the high fiber content, Savoy cabbage is not recommended for people with gastritis, pancreatitis and ulcers of the gastrointestinal tract, as well as for those who have recently undergone surgery in the chest or abdomen.

Varieties included in the State Register

Many manufacturers produce planting material Savoy cabbage, and there is no unequivocal opinion which one is better. General guidelines for choosing are as follows:

  • Buy seeds should be in specialized stores, including on the Internet, but not on the market.
  • On the packaging must be indicated expiration date, company name, batch number, variety of culture.
  • It is better to acquire seeds at the same time from different companies, in this case, if some producer “fails” this season and they do not grow, you will not be left without a crop.

Consider the most popular varieties of savoy cabbage, registered in the State Register of breeding achievements.

Early maturing

Varieties of early ripening ripen in 105–120 days. They are suitable for consumption in food fresh or frozen.

    Gold early. High-yielding cabbage with dark green heads, reaching a weight of 800 grams. Resistant to cracking. Ripens in 90-110 days.

The cabbage of a grade Gold early has stronglyfrirovanny leaves

Anniversary 2170. Early cabbage ripens in 85–110 days. Heads of light greenish grayish shade, weighing up to 800 grams. Prone to cracking.

  • Petrovna. Heads of cabbage have a dark green color on the outside, and inside are light yellow, the mass of one is slightly more than a kilogram. Ripens in 100-110 days.
  • Moscow lace maker. Сорт с ранним созреванием, имеет светло-зелёные листья пузырчатые со слабым восковым налетом и кочаны массой примерно 1 кг. The taste is excellent.

    Капуста сорта Московская кружевница имеет красивый внешний вид

    Стоит отметить и сорт Вертус. Хотя он и не включен в Госреестр, однако относится к популярным, так как обладает хорошей транспортабельностью и лёжкостью. Серо-зелёные кочаны Вертуса весят до 3 кг.

    Mid-season

    Среднеспелые сорта созревают за 120–135 дней. These include:

    • Вертю 1340. Heads of medium size, with highly corrugated leaves, reach a weight of 2.5 kg. The taste of cabbage is good, but for long-term storage, it is not suitable.
    • Uralochka. The leaves are highly pithy, slightly wavy, light green in color, cabbages weighing about 1 kg.
    • Melissa. Heads of dark green, weigh an average of 2-3 kg. This cabbage has good taste, in addition it can be stored for 4–5 months.

    Variety cabbage Melissa is a hybrid, therefore it has a prefix F1 to the name

    Late-ripening

    Late ripening savoy cabbage varieties reach maturity in 140 and more days. It is believed that they are best suited for winter storage.

    • Nadia. The heads are gray-gray, weighing about 1 kg, the leaves are wrinkled and blistered. Cabbage has a high taste, but is not stored very well.
    • Viros. Heads of medium size, weighing 1.8-2.5 kg, blue-green color, with highly bubbly leaves, covered with a waxy coating. Cabbage of this variety is suitable for long storage.
    • Alaska. Heads of green-gray, the average weight of one is 2.3 kg. Leaves wavy, with a strong wax coating. Cabbage has excellent taste and is suitable for long-term storage.

    Alaska variety cabbage suitable for long storage

    Planting Savoy Cabbage

    The seeds of early varieties sown on seedlings in the second decade of March, and medium and late - in the second decade of April.

    You can plant Savoy cabbage not only in a rassadny way, but also immediately in open ground, with or without film, if the weather permits. 5C is enough for germination. Care in this case is the same as for seedlings. Plants should be placed under the scheme 50X50 cm.

    Sowing on seedlings

    Sowing is as follows:

    1. Prepare the soil by mixing turf, sand and peat in equal proportions. You can also buy ready-made primer.
    2. It is desirable to disinfect the earth with a solution of potassium permanganate.

    Before planting, it is advisable to subject the seeds to standard processing: calibration, disinfection in a solution of potassium permanganate or other means, as well as hardening.

  • Plant seeds in moist soil to a depth of 1 cm.
  • Cover the crops with glass (some use polyethylene).
  • Provide a temperature of up to 20 C, preferably 18 C
  • On average, shoots appear in 5-7 days.
  • With the advent of sprouts, the temperature is reduced to 8–10 С days. In the case of higher spiking, the plants are too drawn out.
  • Sprouts free from shelter and placed in a bright place.
  • In face 1 of this leaflet, the temperature can be raised to 13–14 ºC during the day and 10–12 ºC at night.
  • Observing the agrotechnology, seedlings can be grown both in separate pots for seedlings and in boxes. Cups, pots, peat discs are best to choose the size of 8x8 cm. If it is intended to grow in common containers, then the scheme of planting seeds: rows at a distance of three cm from each other, seeds in rows at a distance of 1 cm.

    You can take pots and 6 cm in diameter

    After the appearance of the first real leaflet, the seedlings are planted if they were planted in a common box. Before transplanting, it is necessary to water the seedlings well so that it is easier to get the plants from the ground. Also seedlings pinch the roots to 1/3. After that, you can water the plants with a weak solution of potassium permanganate. Within three days after transplantation, the temperature for seedlings should be 17–18 C, after it should be lowered to 13–14 C during the day and 10–12 C at night.

    Features care for seedlings

    Watering seedlings at all stages of development is carried out as the soil dries. A couple of weeks before planting at a permanent place, you need to start hardening them. To do this, they endure on the glazed loggia or put on a half-open window. Initially, an hour or two, then increase the duration of procedures to the whole day. Drafts should be avoided.

    It is advisable to carry out the following feeding:

    1. When the first pair of true leaves has developed, the seedlings are fed with a solution of a complex fertilizer (1 tsp for 2 liters of water). Liquid should be watered with a plant like ordinary water, do not overdo it.
    2. The second, foliar feeding, carried out during the period of hardening seedlings. To prepare the solution should be dissolved in 10 liters of water in a tablespoon of urea and potassium sulfate. Spray the seedlings at the rate of 1 cup of the mixture on the plant.

    Landing on a permanent place

    It is better to choose a place for the beds of Savoy cabbage in the south or southeast, as it likes warmth and bright lighting. Sour soils are not suitable for it, neutral ones are preferable. The crop grows best on loam and sandstone, but growing it on sandy and clay soils will cause difficulties. Land is prepared in the fall, digging up the soil and limeing it if necessary. In the spring they fertilize the plot with rotten manure or compost (3–4 kg per 1 sq. M) and wood ash (100–200 g per 1 sq. M.). Ash can be replaced with complex mineral fertilizer (30–40 g per 1 sq. M.). After spring nutrients are added, they also dig up the earth.

    All varieties of cabbage, as well as other plants of the cabbage family (Cruciferous) are not suitable as precursors or neighbors for the Savoy

    Seedlings are planted after the appearance of 2-3 pairs of true leaves. The planting pattern depends on the ripening period, for early ripening varieties 40X40 cm, mid-ripening - 50X50 cm, late-ripening - 60X60 cm.

    1. 2 hours before planting the plants are well watered.
    2. Deepen seedlings before the first leaf.
    3. After planting, the plants are also watered.
    4. The first few days, cabbage pritennayu from direct sunlight.
    5. If there is a threat of frost at night, the plants should be covered with a film.

    It is advisable not to plant all the seedlings at once, but to stock some of them. If during the first week some plants die without taking root, you can replace them so that the place on the beds is not empty.

    It is best to plant savoy cabbage after potatoes, beans, onions, beets, tomatoes and cucumbers. But after the cruciferous plants must pass at least 3 years.

    Features of growing

    Care includes standard for any cabbage activities:

      Watering. It is necessary to water the plants for the first time after transplanting to a permanent place every two to three days at the rate of 8 liters of water per 1 sq. M. Later, watering is carried out once a week at the rate of 13 liters of water per 1 cubic meter. However, this is an approximate schedule; first of all, you need to focus on the weather and soil condition. In rainy weather, watering less frequently, in the heat more often: the soil should not dry out. Most of all, water is needed in May for early varieties and in July-August until late.

    The main measures for the care of savoy cabbage - loosening, watering and weeding

  • Loosening. For the first time, the soil is loosened immediately after planting young plants to a permanent place, to a depth of 5–7 cm. Further, loosening is done once a week, to a depth of 12–15 cm, the heavier and wetter the soil is, the deeper it should be loosened.
  • Hilling. It is produced a month after landing, it can be a little earlier. Late-ripening varieties spud re-re-closure of rows, about a week and a half after the first hilling.
  • Weeding. As needed, weeds must be removed from the beds.
  • Prevention of pests and diseases. As a preventive treatment, if you do not want to use chemistry, plants are pollinated with wood ash (1 cup per 1 sq. M.), And against fungus, watering the ground with a solution of potassium permanganate is effective. You also need to inspect the leaves, especially from the bottom, in time to notice the insects and the laying of their eggs.
  • For normal growth and development, the plant needs nutrients, so feeding is conducted twice a season:

    • When the seedlings planted in a permanent place begin to grow, you need to feed it:
      • a solution of cow manure in water (in the ratio of 1:10)
      • or complex mineral fertilizer (15 g of urea, 15 g of potassium sulfate, 40 g of superphosphate per 10 liters of water).
    • The second dressing is produced by mineral fertilizer when leaves begin to curl around the cabbage. For her, increase the dosage of superphosphate and potassium by 1.5 times.

    Cleaning and storage

    Varieties of early ripening time are removed when the heads of the cabs become dense. The terms of harvesting late-ripening varieties are chosen depending on whether long-term storage is expected. For winter storage you need to clean the cabbages at a temperature not lower than -3 C.

    The best way to store cabbage is to put it in wooden boxes, but the cabbages should not be in contact with each other.

    It is worth remembering that Savoy cabbage leaves are also edible.

    In order for cabbage storage to be successful, you need to follow some rules:

    • Before cutting the heads it is undesirable to water the plant.
    • Cut cabbage better in dry weather.
    • It is necessary to leave 2–3 sheets of covering sheets on the head, which will protect them from external influences.
    • Heads should weigh at least a pound, the more heads, the better it is stored.
    • For long storage only healthy cabbages are suitable:
      • who are not frostbitten
      • do not have rotten areas
      • not infected with pests or fungal diseases.

    Before laying the cabbage for storage, you need to dry it: pour the cabbages with chalky crumb and spread them out for two or three days in a dry room on the shelves, better than trellised. You also need to shorten their stumps to two or three centimeters.

    Theoretically, Savoy cabbage can be stored for up to six months, but many gardeners speak at best of two or three months of storage. A big role is played by creating the right conditions:

    • Keep the cabbages in wooden boxes, leaving a distance of several centimeters between them.
    • Store the cabbage in the cut-off position upward.
    • Storage temperature from 0 to 3 C.
    • Air humidity 90–95%
    • In the storage room should not be fungus, mold and rodents, the basement or cellar should be treated with an antiseptic.

    Savoy cabbage can be stored not only in boxes:

      It is allowed to store heads in a grid suspended from the ceiling, and they must be placed separately, with a gap between the grids of a few centimeters.

    Some store cabbage hanging not in nets, but for stalks

  • You can make a pyramid of heads and sand. At its base should be placed the largest specimens, which are put stalks up. A layer of cabbage needs to be completely covered with sand, and the next layer is to put smaller cabbages (they need to be placed with stalks down), which are again filled with sand. According to this principle, the cabbies are placed to the very top of the pyramid. You can also fall asleep with sand in the box.
  • Heads of cabbage can be wrapped in food film or a thick layer of paper.
  • Video: Savoy cabbage is a worthy competitor to the white

    Plants ready for transplanting on a bed have at least six true leaves. 15–20 days before that, they are sprayed with a solution of urea and potassium sulfate (3-5 g / l each) and begin to harden, daily bringing it into the open air, but avoiding drafts. Usually the procedure is carried out from the middle to the last numbers of May. If the preplant preparation was carried out correctly, the seeds of the Savoy cabbage sprout quickly enough.

    Plot for planting Savoy cabbage choose outdoor, sunny. What rocks the soil, the best option - loam or sandy loam, although the culture is not particularly demanding on the quality of the soil. Good precursors for savoy cabbage are any spicy herbs, cereals, garlic, onions, beets, Solanaceae. It is not recommended to plant it after other Cruciferous plants (other cabbage, radish, rutabaga, radish, turnip, watercress), if less than five years have passed. Savoy cabbage, like other crops, is grown in compliance with the rules of crop rotation

    The soil is still being dug up to the depth of one bayonet of a shovel in the fall, removing stones, plant debris, making humus and complex nitrogen-phosphorus-potassium fertilizers (Azofoska, Diammofoska). If the soil is acidic, dolomite flour, sifted wood ash or powdered eggshell are added. Dolomite flour - a natural soil deoxidizer

    In the spring the beds are well loosened. The distance between the bushes is 35–60 cm. The smallest spacing is for early varieties. They are staggered in order to save space on the garden. Approximately half an hour before planting, the seedlings need to be poured abundantly - so it is easier to remove it from the cup. At the bottom of the hole put a handful of humus and about a tablespoon of wood ash. Seedlings are buried in the soil to the lower cotyledonary leaves. Then required abundant watering. For the first 2-3 weeks Savoy cabbage should be protected from direct sunlight. For planting seedlings in the garden choose a cool cloudy day.

    You can plant the seeds and immediately in the garden. But in this case, before the emergence of shoots, it must be covered with a film. Then, until the temperature suitable for the culture is established, they are kept under the covering material stretched over the arcs. Otherwise, the cabbage can go to the arrow.

    Further care

    Caring for savoy cabbage comes down to watering, applying supplements and maintaining the soil in good condition. The soil should be regularly loosened, the "heavier" the substrate, the more often. In the first two or three weeks after disembarkation - to a depth of 5–7 cm, then - to 12–15 cm. This improves its aeration and contributes to the formation of a developed root system. Loosening is carried out at least 6–8 times per season.

    About a month after transplanting the cabbage bed spud. For varieties of early and medium ripening, this is enough; for later ones, the procedure is repeated once more, when the leaves in the garden start to fold into one solid carpet. Any work on the beds spend very carefully. The root system of plants is superficial.

    Like any other cabbage, Savoy is very fond of moisture. Although it tolerates drought relatively well, the lack of water adversely affects the quality of the leaves, they are not so juicy. In the first two or three weeks after landing, it is watered daily or every other day, consuming 7–8 liters of water per 1 m². Then the intervals are increased to five to seven days, and the rate is one and a half times. Early varieties most need moisture in late May and early summer, late ones in July-August. Like all varieties of cabbage, Savoy loves moisture, but not its excess

    Savoy cabbage of early and medium ripening during the vegetative period is fed twice. For the first time, it is poured with diluted water with an infusion of fresh cow dung, bird droppings, nettle leaves, or dandelion. They do this when the seedlings actively start growing after transplanting to a new place. Nettle Infusion - Natural Nitrogen Source

    The second dressing is phosphate-potassium fertilizers. Nitrogen at this time is categorically excluded. Carry it out at the moment when the heads of cabbages begin to form. You can dilute simple superphosphate and potassium sulfate in water (20–25 g per 10 l) or make an infusion of wood ash. The rate in both cases is 1–1.5 l per plant. For middle and late ripening varieties, the dose of mineral fertilizers is increased 1.5 times and about a month after the second a third additional feeding is carried out in a similar way.

    Savoy cabbage rarely suffers from diseases, but prevention does not hurt. It is useful to powder the soil in the garden once in 10–12 days with pounded chalk, wood ash, and colloidal sulfur. And the plants themselves - each month, spray a bright pink solution of potassium permanganate or diluted with water in a ratio of 1:10 kefir or whey with the addition of iodine (10 drops per 10 liters). Sifted wood ash helps protect Savoy cabbage from most disease-causing fungi.

    Heads of savoy cabbage of early varieties can be cut off already in the middle or at the end of July. Late ripen in October. With cleaning you should not pull - cabbages can crack. But early frosts should not be scared. The taste of this will only improve.

    Those cabbages that are intended for long-term storage, must be cleaned when there is no rain and when the temperature is above zero. An obligatory condition is the absence of cracks and other damages on them, even minor ones. They are allowed to dry for several days, then powdered with powdered chalk or ash and put in boxes or cardboard boxes in one layer, covered with sand, or suspended in nets under the ceiling. You can still wrap each head in soft paper. The optimum temperature for storage is -1–3 ºС. Heads of savoy cabbage, intended for storage, must be selected very carefully.

    There is another way to preserve the harvest for a long time. Late Savoy cabbage just left in the garden for the winter and gradually dig heads from under the snow. Before use, they must be doused with cold water or immersed in it for a couple of minutes. In this case, savoy cabbage does not spoil until February.

    Gardeners reviews

    It was possible recently to try fresh Savoy cabbage in a salad. And it turned out to be very tasty: it is somehow more tender and tastes more pleasant than the usual white one. Yes, and it is very useful, low-calorie. And for a change it is not bad, but the white one now is not always juicy and tasty comes across.

    Alesya Belaya

    https://www.ogorod.ru/forum/topic/267-savoyskaya-kapusta-kak-vyirastit/

    There is nothing special in growing Savoy cabbage! Everything is the same as when growing white. Seedlings are sown on seedlings in March-April, planted in the ground in May, watered, weed, can be fed with mineral fertilizers or organic matter. From August you can harvest. The only difference, perhaps, is that Savoy cabbage is not stored for as long as white cabbage. It is better to use immediately. А если оставить кочан расти, то на будущий год можно получить свои семена.

    Борис Борисыч

    https://www.ogorod.ru/forum/topic/267-savoyskaya-kapusta-kak-vyirastit/

    Совсем недавно (3–4 года назад) открыл для себя и начал выращивать савойскую капусту, поскольку узнал, что она не только низкокалорийная, но и не содержит сахарозы. Для диабетиков — овощ незаменимый! Савойскую капусту выращиваю так же, как и обычную белокочанную: семена для рассады сажаю в марте, а в грунт рассаду пересаживаю в мае. Урожай собираю в сентябре-октябре. Сорт выращиваю один и тот же: Savoy king (это гибрид, поэтому семена покупаю в магазине). Холодостойкий сорт. You can even leave a couple of heads in the garden, and then get out from under the snow - it is even more delicious.

    Michael

    https://www.ogorod.ru/forum/topic/267-savoyskaya-kapusta-kak-vyirastit/

    Carefully consider the selection of seeds of savoy cabbage: I like early varieties - they are tasty and early ripening, later varieties are suitable for storage, but they are stringy, I do not grow them. This cabbage loves a lot of moisture and coolness, you can sow directly into the ground. There is a trick in sowing: pour boiling water over the soil and then sow the seeds.

    Ksyusha

    https://greenforum.com.ua/showthread.php?t=3160

    The yield of savoy cabbage is not as great as that of the usual white and red cabbage, so the consumption of nutrients with the growth of heads is not so great. Accordingly, often feeding it does not make sense. Just two fertilizing for the entire season is enough: after planting the seedlings into the ground with a solution of mullein and during the setting of the head. In the second feeding you should “lay down” on phosphorus and potassium. Like all varieties of cabbage, Savoy is demanding for high humidity, but not excessive, because with too frequent and abundant bay, cabbage roots die off within 12 hours, which can negate all your efforts to grow it and lead to the loss of the entire crop. .

    Bogun

    https://greenforum.com.ua/showthread.php?t=3160

    The most common varieties in our latitudes are: Vertyu 1340, Vienna early 1346, Jubilee 2170, Early Gold. Plot for savoy cabbage must be prepared in the fall. When digging into the soil make lime. The site should be well lit, it is better if it is oriented to the south side. Legumes, onions, grains, potatoes, cucumbers or carrots are excellent precursors for this crop.

    Liana

    https://greenforum.com.ua/showthread.php?t=3160

    Such cabbage, I very rarely see on the shelves! Most often it is grown on its own, because the Savoy cabbage has a high frost resistance. It is left under the snow. Before use, it is dug, cut off and doused with cold water. Frozen savoy cabbage does not lose its vitamin and mineral properties, retains its healing qualities. Savoy cabbage contains almost two times more vitamins, proteins and minerals compared to white cabbage.

    AlikaVikt

    http://chudo-ogorod.ru/forum/viewtopic.php?f=57&t=1064

    I plant the Savoy cabbage in the middle of April in an open ground under a film, I don’t deeply seed the seeds. In open ground transplanted in late May. Care is the same as for white cabbage. I clean after the white one, as soon as the color of the upper leaves becomes white-yellow.

    Phacelia

    http://chudo-ogorod.ru/forum/viewtopic.php?f=57&t=1064

    This year I really liked savoy cabbage, very tasty, the salads from it are great, it seems to me better than Peking, and indeed.

    Lydia

    http://www.tomat-pomidor.com/newforum/index.php?topic=1168.340

    From the Savoy cabbage get a very delicate stuffing for pies, it is good and in the stuffed cabbage. The filling is tender, not the same as from ordinary cabbage. Only to fry it is not long. Grow Savoy cabbage, as well as the usual white cabbage. It is better to select a separate bed for it, as it grows faster than ordinary cabbage, and its leaves are larger. In addition, it grows not only in breadth, but also upward, forming a high stalk - "roses" on the stem. Therefore, the distance between the plants should be left at least 70 cm. The leaves are slightly compressed, it looks like a rose. Cob by weight grows large, but slightly loose, weighing up to 2 kg. In the package a lot of seeds. I advise you not to sow everything at once, so they sprout very well and then there is no place to put extra plants. I grew up a late-ripening variety Winter delicacy, but it matured by mid-August. And the seeds are sown in seedlings in early March. Savoy cabbage can be stored in the refrigerator until mid-December. I just baked the last cabbage pies on December 15th. I will definitely grow Savoy cabbage every year.

    Olga Rubtsova

    http://www.floraprice.ru/forum/forum1/topic452/

    Savoy cabbage is much sweeter than white cabbage, its nutritional qualities in many ways superior to it, especially it is useful for children and the elderly. It tastes like cauliflower. In addition to taste, it has one more advantage: its leaves are very tender and do not have hard veins, like white leaves. In cooking, savoy cabbage is considered the best for cooking stuffed cabbage and pies, it makes the most delicious cabbage soup and vegetarian soups, it is indispensable in summer salads. And any dish from it is much more delicious than the same one, but made from white cabbage. The corrugated leaves of the Savoy cabbage are directly intended for cabbage, as it is convenient to put the stuffing in the hollow of a raw leaf, and the leaf itself is easily folded into an envelope or rolled into a straw. It is plastic without boiling and does not tear. But for sauerkraut it is unsuitable, since there is no much needed crispness in it. It has valuable nutritional and dietary properties. On the content of vitamin C, it competes with potatoes, oranges, lemons, tangerines, contains other vitamins. These substances play an important role in normal human nutrition, improve digestion, metabolism, cardiovascular activity and actively influence other processes. Protein and fiber Savoy cabbage is very easy to digest. That is why this product is part of the most benign therapeutic diets and has a high value for the prevention and treatment of numerous gastrointestinal diseases.

    Ganga

    http://www.sibirskiy-oazis.ru/phorum/viewtopic.php?f=65&t=3518

    Savoy cabbage is grown almost all over the world by both amateur gardeners and farmers on an industrial scale. But she still couldn’t win the love of the Russians. Perhaps the reason is that it is unsuitable for home canning. Savoy cabbage will not be able to pickle or ferment, but it is great for preparing salads, first and second courses. Caring for the crop is not particularly difficult, to get a crop according to the forces of even a not very experienced gardener.

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