Characteristics of the cabbage variety “Stone Head”

Opening a new summer season, each gardener with love selects varieties of vegetables, hoping to grow a better crop.To ensure that expectations always coincide with reality, it is important to know the basic characteristics of varieties and the rules for their care. Cabbage "Stone Head" - the result of the work of Polish breeders, so beloved by the Russians.

“Stone Head” appeared on the Russian markets 11 years ago, having acquired in a short time the love of gardeners who grow crops for themselves and for widespread trade. The explanation for this widespread use is already inherent in the name of the culture.

So, the variety belongs to late ripening varieties of white cabbage. The technical ripeness of the vegetable comes on average for 126 days after its mass shoot. Starting planting from the end of April or beginning of May, the crop should be harvested after frost. However, some gardeners produce a collection, without waiting for the cold, thereby increasing the shelf life.

The rosette of cabbage is raised and framed by bubbly thick leaves of gray-green tone with wavy edges. They are covered with wax coating. The leaves that are at the beginning of the formation of a head of cabbage have a dark shade, but as they grow, they become lighter, acquiring a lime tone.

Cabbage forks are round and have an average weight of 4 kg. The weight range varies from 2 to 10 kg. The “stone head” is distinguished by a special density of forks that do not crack even in the overripe fruit. Inner leaves have tenderness and lack of coarse veins. Thin and densely located to each other, they have excellent taste.

Each variety of white cabbage rightly has advantages and disadvantages. The description of the variety “Stone Head” also has similar features, but it has more positive characteristics at times.

Pluses of culture:

• resistance to cracking during growth and technical ripeness;
• resistance to low spring and autumn temperatures;
• unpretentiousness in relation to heat and drought;
• possibility of use and consumption in various forms;
• high taste qualities;
• presentable presentation;
• possibility of fresh preservation until March, subject to all conditions.

Polish breeders in creating this culture tried to reward her with only advantages. The disadvantage here is one and invariably concerns every late-ripe variety of white cabbage. Harsh leaves in comparison with varieties of other periods of cultivation experience some lack of juiciness.

In the cabbage of this type there is a lot of sugar and useful components, and therefore gardeners are happy to use it for cooking various dishes.

For example, a variety like to use fresh. Vitamin salads, which can be pampered even in the winter avitaminosis period, have many options. In addition, the absence of large veins allows you to use the leaves for cooking delicious cabbage. Borscht and soups using varieties also delight gardeners and consumers of products.

And yet the lack of fresh juiciness is quite noticeable, and therefore the housewives prefer cabbage in salted and pickled form. Thin leaves quickly absorb the pickles, becoming a favorite treat on the table.

The end of April and the beginning of May is the best time for planting any late-ripening variety. For a successful sowing of seeds, you should take care of the soil in which they will be planted. The bottom of the greenhouse is covered with compost, which is subsequently laid out a layer of fertile land with sand.All layers are filled with boiling water or a solution of potassium permanganate to remove all the harmful microorganisms that can harm the seeds that have not yet sprung.

It is worth noting that the seeds before planting should be processed with a light pink solution of potassium permanganate. This will help prevent such a serious disease for cabbage, as a black leg. Planting dried seeds is made on the cooled soil at a distance of 2-3 cm from each other. Deepening produce no more than 1.5 cm. A deeper landing can lead to late shoots or their complete absence.

Good seedlings and seedlings with 5-6 leaves marks a new stage, namely, planting in open ground. Cabbage during this period reaches 15 cm. With a greater height, the root system takes root longer, and therefore it is not recommended to delay with planting, carrying it out in May-June. A nice bonus here is the resistance of the seedlings to low temperatures, and therefore, even at night temperatures up to -5 degrees, you can not worry about its safety.

The soil for planting itself must also be well prepared and fertilized. For this purpose it is forbidden to use fresh manure, because in its composition you can certainly find helminth eggs. Compost or manure is the best fertilizer for cabbage.

The characteristics of the “Stone Head” indicate its disease resistance, however, to prevent their appearance and guaranteed good harvest, it will be wise to place marigolds and calendula next to the vegetable. These useful plants will not only color the area with bright colors, but also scare away harmful insects.

Like many varieties of vegetables, cabbage needs good and high-quality watering. It should be produced before sunrise and after sunset. Despite the resistance to dry conditions, the best crop is gathered by gardeners, who regularly water their shoots.

Loose seedlings need careful watering around the circumference of the hole under the spine. Later, the rooted forks on strong and thick legs are poured from above. Watering stops half a calendar month before cutting off the fruit.

Opinions of gardeners about the variety "Stone Head" is definitely positive. So, consumers who purchased it for the first time remain true to it for many years, rejoicing in good seedlings and excellent harvest. In addition, buyers are pleasantly surprised by the low cost of seeds of this crop, which makes the process of self-cultivation of a crop quite profitable.

They grow seeds in greenhouses, and immediately in the ground. According to experimenters, greenhouse seedlings are distinguished by the special beauty of the leaves and the impressive size, which are subsequently transmitted to the forks. Seedlings grown in Spartan conditions, gives small cabbages with a weight of 2-3 kg. However, in either case, the taste of the crop is not reflected.

Almost every tip of gardeners shows good shoots, but some experienced gardeners resort to tricks when planting seeds "Stone Head". So, before planting per day, seeds of a variety are soaked in soda solution at a ratio of 1 teaspoon per cup of warm water.

Among the consumer properties housewives celebrate the excellent taste of the fruit. Marinated and sauerkraut of this variety pleases with a rich taste and, of course, a huge amount of vitamin C. Fresh cabbage also pleasantly surprises consumers due to the long-term storage in the cellars.

According to many, “Stone Head”, which spontaneously entered the kitchen gardens, over time, was able to force out many late-ripe cabbage varieties. Disease resistance and simplicity have made it a favorite among breeding cultures. Gardeners recommend this variety and happily boast a crop with forks weighing 10 kg.

Review of the cabbage variety "Stone Head", see the following video.