Cabbage forks: picking and wounding

If you decide to cultivate cabbage and in the end be content with a rich harvest, then you will have to bend over the vegetable garden many times. In order for the forks to become firm and healthy, you need to know in advance the preferences of the cabbage and prepare for the fulfillment of all its whims.

Choosing a grade

ย 

If the size of cabbage forks is in the first place for you, then you need to buy seeds of those varieties and hybrids that, with proper care at the end of the season, will surprise you with massive heads. It is customary to refer to them as medium-ripe and late-ripe varieties. The large varieties Moskovskaya 15, Russian size, Miracle for F1 record have shown themselves well.

We grow seedlings

Late varieties give a rich harvest and lie perfectly after harvesting for 9 months, but they ripen for a long time – 147-180 days. Therefore, the residents of the Middle Lane first need to grow them in apartment conditions.

Sowing time

Seedlings of cabbage of a late variety want to migrate to the ground within 50 days after the formation of new shoots. Add up a couple of more days that will be needed to peck seeds, and you get a 60-day period for cabbage to be on the windowsill.

Hardened cabbage sprouts will steadily tolerate the returned cold to -3 degrees, which are last found in the middle lane in mid-May. Therefore, you can plant seedlings in the ground at the end of May, and start sowing seeds in mid-March. These are average values. Each summer resident should calculate the specific dates for planting seedlings himself, based on the weather conditions of his area of โ€‹โ€‹residence.

Sowing

To protect the seedlings from pathologies and provide strength for intensive growth, disinfect the seeds for 30 minutes in a mixture of fungicide or potassium permanganate. After that, soak for XNUMX hours in an emulsion of trace elements, and then plant in a prepared container.

Cabbage has shown its character since childhood, so you need to plant the seeds immediately in separate boxes or cassettes with soft fertile soil – the vegetable does not like it when its root frame is touched by planting. To do this, plant 2 seeds in each container or recess, and later remove 1 or weaker leaf.

Care of seedlings

The health and well-being of young seedlings is guaranteed by a competent thermal regime. Immediately after disembarkation, it is + 18- + 20 degrees, for 7 days after the formation of shoots – +9 degrees during the day and +7 – at night. The soil for seedlings should be moderately moist.

With frequent drying of the soil, the babies will become silly and turn yellow, and with excess moisture they will get sick with a black leg. Remember to increase the length of daylight hours for your green shoots up to 15 hours a day and spoil them from time to time.

Head of cabbage

The ideal option is an emulsion of some organomineral feed with microelements. Young shoots will accept it with joy in the phase of 3-4 real leaves, they will not mind trying another 2 weeks, and also shortly before sowing in the garden. Before sending the seedlings to the dacha, you need to harden them well on the balcony for 10-15 days: without this, the delicate flowers in the garden may die.

Harvesting and storage of crops

Even at the time of sowing the seeds, you do not need to throw out the bags from them: they always write the growing season of the variety on them, so you can choose the approximate date of harvesting. For cleaning, it is better to choose a dry, clear autumn day.

At this time, the numbers of the street thermometer should be + 4-7 degrees at night and -3 at night. If, due to endless rainfall, it is not possible to choose a clear day for harvesting, then first dry the fruits under a roof or in a shed, then take them to the cellar.

Head of cabbage

If you decide to keep fresh heads longer, then pull them by the root. Thoroughly clean from the ground, cut off the integumentary inflorescences, leaving 4 pieces, then hang upside down in the shed against the wall.

The forks, created for the sourdough, are cut off with a sharp knife, leaving a stump 4-5 cm long.You also need to leave a couple of native leaves on them, then transfer them to the shed stubs up on a dry wooden covering so that they do not come into contact with each other.

You can bookmark this page

Anna Evans

Author-editor

View all posts by Anna Evans →