A cabbage variety bred with love and affection - Mother-in-law: description and characteristics

Mother-in-law cabbage is a mid-season variety of white cabbage with a universal purpose. It tolerates the conditions of central Russia well, produces a rich harvest, and with proper care you can get very large heads of cabbage. The pulp has an excellent taste after any type of processing.

Cultivation history

Cabbage seedlings, the varieties of which are known to us today, grew in the beds of ancient people 4 thousand years ago.
This vegetable originated in the Central and Western Mediterranean and was used as food by the ancient Romans, Egyptians and Greeks. A relative of cabbage, from which modern cabbage varieties originate, is the leaf variety. In the process of the development of civilization and trade, the plant used as food began to be grown in the eastern territories. In accordance with climate conditions, new varieties of cabbage began to appear in the soil.

This plant came to our country in the 13-15th century from Western Europe. White cabbage has become an integral part of the everyday life of the inhabitants of Rus'. Many varieties of it were grown here. They are still exported to neighboring countries. In the 19th century, there were 22 varieties of cabbage. Some of them were unique.

In the pre-revolutionary period, imported seeds of this plant began to be grown in our fields. By crossing with local species, they produced many new varieties. Since the mid-20th century, breeders have developed varieties characterized by increased productivity and resistance to climatic conditions.

Today, both local and imported species of the presented crop are grown in our country. Their total number now amounts to 133 varieties. There are also certain varieties of cabbage hybrids. They are assigned the marker F1.

They included 24 domestic and 58 imported artificially crossed crops. The work of breeders in this direction has made it possible to create varieties that are resistant to adverse weather conditions.

By harvesting in different seasons, it is possible to eat this vegetable all year round. The earliest species ripen in April. Late cabbage produces a harvest until October. It is possible to store vegetables for a long time.

Description of the variety

Cabbage was created by Russian breeders, the Sedek company. Agrotechnical requirements correspond to the conditions of most regions of the Russian Federation. The manufacturer recommends growing the vegetable in the Volga-Vyatka and West Siberian regions.

Main characteristics:

• external color is green, white on the cut;
• the leaves are large, the rosette is spreading;
• fruits are characterized by increased density;
• the yield is high, gardeners harvest up to 5-6 kg per m2.

Attention! When processing the crop, preference should be given to fermentation. It is also worth using heads of cabbage for fresh dishes.

Reviews

The cabbage is juicy and tastes great. Most of the harvest needs to be processed. Ripe heads of cabbage should be collected immediately, otherwise they will crack. The variety responds well to proximity to beets. Care is simple, it consists of following the watering and fertilizing regime (Nina, Yekaterinburg).

The heads of cabbage are medium in size, almost the entire harvest is leveled. The vegetable is not susceptible to diseases, but it will have to deal with pests. You can fertilize cabbage with chicken droppings; ready-made store-bought mineral compositions are also suitable (Alexey, Tyumen region)

Mother-in-law cabbage is suitable not only for private cultivation. Due to its high quality indicators, the variety is actively cultivated on an industrial scale.

Characteristics of the variety

Wintering is a late-ripening, high-yielding hybrid of white cabbage. The growing season lasts 120-150 days. Productivity is in the range of 5-7 kg per 1 m2.

The rosette of leaves is small, semi-raised. The leaves are large, round in shape, gray-green in color. The leaf is covered with an intense waxy coating. The leaves have a wrinkled structure and pronounced waviness at the edges.

The heads of cabbage are flat-round in shape, dense in structure, weighing 2-3 kg. The inner stump is medium or long, suitable for eating. If cabbage is treated with pesticides, then it is better not to eat the core as it accumulates chemicals.

Heads of cabbage are not afraid of mechanical stress and are suitable for transportation over long distances. Also, they are not prone to cracking.

Wintering gives the best harvest when grown on fertile, light loam or loamy soils. When growing cabbage in acidic soil, you will not be able to get a good harvest.

Also, the amount of light the plant receives affects the yield. With its deficiency, the heads of cabbage grow loose and small.

Ideal growing conditions are achieved by observing crop rotation. It is advisable not to grow cabbage in the same place for more than 2-3 years. The best predecessors for this variety are nightshade, pumpkin, legumes and onions.

Due to the fact that wintering is a late variety, it is preferable to grow it through seedlings. The seedlings are transplanted into the OG when they are old enough, at 50-55 days.

The Zimovka hybrid is mainly intended for fermentation and long-term storage in the cellar. Six months after storage, the marketability of the crop is about 80-90%. Under favorable conditions, the vegetable can be stored until June.

Landing

Seeds can be sown directly into the ground in May (in the southern regions) or for seedlings in early April. Before planting, they are hardened in warm water (+50 degrees). After standing for half an hour, put it in a cold place for 2-3 minutes. Then soak for another half hour in a solution of potassium permanganate. After rinsing, they are planted in loose soil fertilized with organic matter.

The optimal containers are peat pots or tablets. You don’t have to pick the crops in them, but thin them out a week after germination, leaving the strongest ones.

Seedlings are kept cool and in good light. Planted in the ground at the age of 40-50 days.

Cabbage care

Sprouts that have become stronger and have taken root in a new place on the exhaust zone need to be watered at least once every 3 days (if it is hot). If the weather is cloudy and cool, then water it no more than once every 5 days.

In addition to watering, do not forget about loosening the soil. The first time the soil is loosened to a depth of 4-5 cm, no more, so as not to damage the root system of the plant. Subsequent loosening is possible to a depth of up to 8 cm.

We recommend reading: Description of the Parel F1 cabbage variety

Also, don’t forget to remove weeds and hill up the cabbage. To reduce the need for moisture and eliminate the processes of clearing weeds and loosening, you can cover the crop with mulch.

The most important step in caring for this vegetable is its fertilization. After planting the seedlings in exhaust gas, they are fertilized twice:

• The first time during the period of intensive growth of leaf plates. Then use the following solution: add 10 g of ammonium nitrate to 10 liters of water. A bucket of solution is used for 6-7 plants.
• During the formation of heads of cabbage, make the following solution: add 4 g of urea, 5 g of superphosphate, 7 g of potassium sulfate to 10 liters of water. A bucket of water, as in the previous case, is spent on 6-7 plants.

Also, during the growing season it is necessary to monitor the growth of the crop. It may be affected by slugs, which are repelled by the tree hall. Also, aphids often settle on cabbage. Aphids can be destroyed with an infusion of tomato tops or onion peels. An infusion of tar soap is also excellent.

If the cabbage has formed heads, then it is advisable not to spray it with pesticides, but to use traditional old-fashioned methods.

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Features of agricultural technology

Following the rules of caring for varietal seedlings allows you to get a bountiful harvest. This variety is good because it is suitable for both experienced farmers and novice gardeners who have not previously dealt with this crop. If the owner of the plot is interested in cabbage, the Mother-in-law variety will attract him with its unpretentiousness. This species grows well in loamy soils with an average acidity level. The culture requires good lighting, otherwise the leaves and heads of cabbage will slow down.

It should be noted that in this variety the rosette becomes quite powerful and spreading, so the plant will require space. The seeds are planted in the soil to a depth of 0.5-1 cm. The distance between plantings should be such that the ripening heads of cabbage do not interfere with each other (maximum 3 pieces per 1 sq.m.). The first shoots usually appear no earlier than a week later. The harvest in a cabbage bed ripens in about 4 months.

Important! Before planting in the soil, the seeds must be treated. Two weeks before planting in the ground, hardening begins to increase the plant’s resistance to diseases

The seeds are immersed in a weak concentration of potassium permanganate solution (no more than 5 g per 0.5 liter of water). Processing time is 20 minutes. After this, the seeds are thoroughly washed.

When growing this variety, you should adhere to the following recommendations:

• Watering must be regular so that the size and other parameters of the head of cabbage do not lag behind the norm. To do this, use water at room temperature,
• Hilling the cabbage is done twice. The first time this is done three weeks after planting, the second time after another two weeks. This helps strengthen the rhizome of the plant and accelerate the growth of heads of cabbage. In addition, hilling allows you to protect cabbage from weeds, which could take away nutrients and heat from the soil,
• feeding This variety requires the use of different types of fertilizers - mineral and organic. In the first case, chicken manure is used, in the second - potassium monophosphate, superphosphate, etc. After two weeks, you can re-feed, slightly increasing the dosage of fertilizer. There is no further need for fertilizing, except in cases where the heads of cabbage ripen too slowly.

It is also necessary to control pests. The main threats are caterpillars, aphids, and cruciferous flea beetles. They reduce the quality of the crop and its quantity, and can affect the reduction in the size of the head of cabbage. You can fight them not only with the help of pesticides, but also by using natural remedies - garlic infusion or tobacco tincture. They are prepared in the same way - 1-1.5 kg of the active ingredient (peeled garlic or tobacco) per bucket of water. Cruciferous flea beetles are removed using a soap solution, and this must be done promptly, since they multiply quickly. But the caterpillars will have to be collected manually.

Cabbage Mother-in-Law

Diseases and pests

The variety has good immunity, which is reduced by violations of agricultural practices. For prevention it is necessary:

• Maintain crop rotation. Planting cabbage in areas after other cruciferous crops (cabbage, radish, radishes, turnips) leads to species-specific diseases. The best predecessors are pumpkin, nightshade, and legumes.
• Disinfect seeds and soil before sowing. Use a solution of potassium permanganate, the drug “Prestige” or special fungicides.
• Water the plantings moderately. Fungi develop in moist environments.
• Control pests that spread diseases.
• Fight weeds.
• Inspect plants regularly to detect disease in time.
• Carry out preventive spraying with a solution of copper sulfate, Bordeaux mixture, fungicides or folk remedies.

If clubroot - growths on the roots - is detected, you must immediately dig up the diseased bushes and burn them, and fill the holes under them with lime. Treat healthy plantings with a solution of colloidal sulfur.

Pests that attack the variety are aphids, slugs, cruciferous flea beetle, cabbage fly, and larvae of various butterflies. To protect against them, marigolds, coriander, dill or other strong-smelling plants are planted between the rows. The plantings are sprinkled with wood ash or shag and the layer is regularly renewed. Spray the bushes with a soap solution, infusion of onion peels, tomato tops, and garlic.