A variety with excellent taste - Ankoma cabbage f1: full description and reviews

White cabbage is a long-known and beloved vegetable. In recent years, many hybrid varieties of cabbage have appeared with different ripening periods and are more resistant to adverse external factors. One of them is a late variety - Ankoma F1 cabbage, which has become widespread among gardeners.

The late-ripening Ankom hybrid, recommended for the Central region, shows excellent keeping quality and excellent taste. The value of late varieties, such as Ankoma cabbage, is that they retain flavor and freshness throughout the winter period.

Beneficial features

White cabbage is native to the Mediterranean and was known back in Ancient Greece. In Kievan Rus, its descriptions are found in manuscripts of the 11th century, and it was here that sauerkraut was first used.

The Ankoma F1 cabbage variety retains all the beneficial properties of white cabbage, for which it is valued by both vegetable growers and consumers:

• the upper green leaves contain a lot of folic acid, which is involved in the synthesis of hemoglobin, and the lower, lighter leaves are useful for the prevention of atherosclerosis;
• a high concentration of ascorbic acid protects against colds in the off-season. Cabbage contains chemicals that prevent the deposition of cholesterol on the inner walls of blood vessels;
• fiber normalizes the functioning of the digestive system;
• cabbage is a natural source of vitamins U and PP, which are known for their ability to heal small ulcers on the gastric mucosa.

Ankoma F1 cabbage seeds b/c late 120-130 days. 2.5-4 kg approx. (Rijk Zwaan)

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White cabbage Ankoma F1 – description:

Ankoma F1 is a late (120 - 135 days) hybrid of white cabbage, which is intended for long-term storage, processing and for use in the fresh market.

The average weight of the head is from 3 to 4 kilograms. The head is flat-rounded, dense, light green in color.

It tolerates drought well, is resistant to diseases, as well as fusarium.

Video about Ankoma F1 cabbage

Cabbage Ankoma F1 is a participant in the following ratings and reviews in Seed Supermarket magazines:

• review of middle and late cabbages for fresh consumption, No. 5 “Spring 2016”, p. 18.
• review of the best cabbages for pickling, No. 5 “Spring 2016”, p. 21.
• review of the best cabbages for storage, No. 5 “Spring 2016”, p. 23.
• review of popular mid-late and late cabbages, No. 2 “Spring sowing 2015”, p. 14.

Characteristic

The Ankoma variety has a flat-round shape with good density and a short stalk. Ankoma cabbage is grown in open ground and is suitable for consumption both fresh and prepared. It is excellently stored in winter and can withstand long-term transportation without losing its excellent presentation. Thanks to its well-developed root system, the Ankoma variety is resistant to dry periods. It is unpretentious to growing conditions and has good resistance to diseases, in particular fusarium. The ripening time for Ankoma cabbage is 4.0-4.5 months from the moment the seedlings are planted. With proper agricultural technology, the yield reaches 400-600 centners per hectare, and the weight of 1 head of cabbage ranges from 2 to 3 kg.

In order to plant Ankoma cabbage seedlings in open ground on time, the description of the variety recommends sowing the seeds in the middle or end of March.

Ankoma cabbage seeds are sown in peat pots, in which they can then be planted in the soil.

The best way to grow Ankoma seedlings is in solar greenhouses, which become warmer during the day and cooler at night. Natural hardening of the plants occurs, and they grow healthy and strong.

Description of the best views

Ammon f1

Late-ripening hybrid, productive, long-term storage. Heads of cabbage are well preserved for 12 months. Ripening period is 140 days. The leaves are not large, raised, gray-green, bubbly with a waxy coating and wavy edges.

The weight of the head of cabbage will depend on the planting density and can reach 6 kg, dense, with an even build. The plant is powerful with medium outer and inner stalks. The plant is resistant to thrips and fusiaria.

Ankoma

Late-ripening variety, with a ripening period of 4 months from the moment of planting seedlings in open ground. The forks are flat-round, dense with a short stalk. Cabbage is suitable for pickling and pickling. It is well transported without losing its presentation and can be stored for a long time in winter.

The root system of the hybrid is very powerful, so the hybrid can withstand dry periods. The high-yielding variety yields 600 centners per hectare, with proper agricultural technology. The weight of one head of cabbage reaches three kilograms.

Lennox

A late-ripening hybrid that is grown both without seedlings and in seedlings. The head is dense with thin leaves and an attractive appearance. A small poker, and the weight of one fork is 5 kg. A distinctive feature of this variety is that its leaves contain a high concentration of ascorbic acid and sugar.

The hybrid has a long shelf life, so it is grown by farms for sale. The variety is universal, suitable for winter harvesting and for fresh consumption. The root system is powerful, thanks to which the plant tolerates drought.

Important: Can be stored for 8 months from the date of harvest, while up to 10 kg of heads of excellent quality can be collected per square meter.

Favorite

Mid-late hybrid, growing season 150 days. Horizontal rosette of light green leaves. The stump is not big. The head of cabbage is dense, flat-round in shape and white-yellow when cut. The weight of the fork reaches three kilograms. Upon reaching marketable yield, you can harvest 630 c/ha. The variety is resistant to fusarium.

Redbor

Redbor kale f1 is a late-ripening variety with dark purple curly leaves, suitable for growing in northern conditions. The bush grows 80 cm tall and weighs from 200 to 700 grams. The hybrid is frost-resistant, can withstand down to –18 degrees. It is worth noting that after frost, cabbage becomes very tasty, juicy and soft.

Watch a video about Redbor kale:

Stone head

White-headed, late-ripening variety with round, dense heads of cabbage. The weight of one fork can reach four kilograms. The leaves in the fork fit tightly to each other without forming voids. Cabbage is white in cut and resistant to cracking. The hybrid can be stored for a long time without losing its taste, which only improves during storage. If you plant cabbage as seedlings, the harvest can be harvested on day 120 - with seeds in the ground, after 160 days.

Galaxy

A late-ripening, easy-to-care hybrid, with a ripening period of 135 days after planting the seedlings. The plant is erect, powerful, with a round head weighing 6 kg. It is worth noting that the variety produces a good harvest even on poor soils, and is resistant to cracking. It can be stored for a very long time, up to 12 months. The hybrid is high-yielding, stress-resistant, and easily transportable.

Soil preparation

The area for planting Ankoma seedlings should be sufficiently illuminated. With a lack of light, large leaves are formed, producing a loose head of cabbage. Cabbage seedlings are planted according to a 0.7x0.7 m pattern. Too close a location will negatively affect the yield. The soil should not be very loose and fairly fertile, with an acidity close to neutral. Cabbage Ankoma F1 grows well on loam. To prepare the soil in the spring, you need to dig it up with compost and mineral fertilizers.

Important! In areas where groundwater comes close to the surface, it is recommended to make high beds - up to 20 cm.

Compound

Vitamin C in the composition is a powerful antioxidant; it is responsible for many processes in the human body: removes toxins, helps cope with respiratory diseases. The Ankoma variety has the most stable chemical composition of the vitamin, so after fermentation or other processing, the beneficial properties of the vegetable do not disappear.

Vitamin U is a rare substance found in few raw vegetables. Late-ripening cabbage varieties have it in large quantities. Vitamin juice can heal stomach ulcers at an early stage.

Ankoma is a low-calorie vegetable; 100 g of product contains only 27 kcal. The vegetable helps with swelling and removes excess fluid from the body. Bruises and other mechanical damage can be easily removed by applying a cabbage leaf to the affected area.

Planting seedlings

To transplant Ankom seedlings into open ground, you need to choose a cloudy day; you can also plant it in the early morning or evening. You should not plant Ankom cabbage in cool weather, as it may shoot arrows. In order for seedlings to grow quickly, you need to plant them correctly:

• Plants need to be buried in the soil up to the first leaf;
• The soil around each stem should be well compacted;
• all plants should be watered immediately after planting and the next day;
• For better adaptation of the Ankoma variety, after transplanting, shade the seedlings for 2-3 days.

To disinfect already planted seedlings you need:

• sprinkle it with wood ash - this treatment should be carried out after rains;
• Regularly water the plants with a weak solution of potassium permanganate.

Important! A month after planting, Ankom cabbage seedlings are earthed up. This procedure must be repeated a second time after 2 weeks.

Many gardeners use the technology of growing cabbage without seedlings. If you sow seeds directly into the soil, its growing season is shortened, and the root system becomes more powerful. The rules of care are the same as for the seedling method.

Ankoma cabbage

Ankoma F1 cabbage has long been cultivated both on an industrial scale and in individual garden plots. This is one of the mid-late varieties that combines good taste, productivity and ease of cultivation. In addition, cabbage of this hybrid variety has good shelf life; it can be stored fresh for quite a long time without additional processing.

Description of Ankoma cabbage

Ankoma F1 belongs to the white hybrid cabbage varieties of medium-late ripening. The variety is of German origin, the originator is the company RIJK ZWAAN MARNE AKTIENGESELLSCHAFT, Germany. In 2007, the hybrid was included in the State Register for the Central Region and is recommended for fresh use, as well as for long-term storage.

Characteristics of Ankoma cabbage

Like most mid-late and late-ripening varieties, Ankoma F1 cabbage is used for long-term storage and industrial processing. It has good taste and is resistant to transportation without compromising its presentation.

Here are the main characteristics of the hybrid white cabbage variety Ankoma F1:

Gray-green, with a waxy coating

Output of commercial products

Productivity and fruiting

Cabbage variety Ankoma F1 is grown mainly by seedlings in open ground. Seeds for seedlings are sown in February or March, transplanting into open ground is carried out at the end of May or at the beginning of June. A distinctive feature of Ankoma F1 cabbage is its uniform ripening, all heads of cabbage grow approximately the same size. They reach commercial maturity in September. The average yield is about 500 c/ha, the maximum recorded is 714 c/ha.

Application area

Ankoma F1 cabbage can be stored fresh for quite a long time. If the storage conditions are met, the heads of cabbage can be stored until May of next year. Good taste makes this variety suitable for fresh consumption, as well as for canning, for example, pickling or pickling.

Quite often, cabbage of this variety is used to prepare cabbage rolls and other semi-finished products stored frozen.

Resistance to diseases and pests

If the growing conditions are met, this hybrid variety is relatively rarely affected by diseases. The originator notes its resistance to Fusarium wilt; other diseases also affect cabbage of this variety quite rarely. Of the pests, the cabbage fly is the most dangerous. The larvae of this insect gnaw through the stalk, which leads to wilting and further death of the seedlings. They fight this pest with tobacco dust mixed with wood ash. This product is sprinkled on young bushes of seedlings for several days until the flies completely disappear.

Advantages and disadvantages of the variety

Ankoma F1 cabbage has quite a lot of advantages. These include the following positive qualities:

1. Versatility of purpose.
2. High taste qualities.
3. Long shelf life.
4. Good presentation.
5. High shelf life and transportability.
6. Possibility of growing without seedlings.
7. Resistance to fusarium.
8. Resistant to adverse weather conditions.

An important feature of late cabbage varieties, including the Ankoma F1 variety, is their increased content of vitamins C, PP and U. Regular consumption of this vegetable is an excellent prevention of gastrointestinal diseases, reduces the risk of gastritis and ulcers, and helps cleanse the body of toxins. 100 g of this vegetable contains only 27 kcal, so I can fully call it a dietary product.

The main disadvantage of this variety is the need for preventive treatment of plantings with fungicides against diseases such as downy mildew, blackleg and others.

Growing rules

In the southern regions, gardeners quite often use the seedless method, sowing seeds directly into open ground and covering the plants only at the initial stage of their growth. The hybrid's high resistance to adverse weather conditions allows this to be done. However, the main method of growing Ankoma F1 cabbage in most other areas is from seedlings.

Planting seedlings

Planting Ankoman cabbage seeds and seedlings is carried out from February to April, depending on the region of future cultivation. It is advisable to use individual peat pots for planting seeds. You can also grow seedlings in greenhouses under film cover. The seeds germinate 2-3 weeks after planting. The seedlings will be ready for transplanting into open ground when the plants have formed 2-3 full-fledged leaves.

Seedlings can also be grown in groups in large, wide containers. In this case, it will need picking - planting for growing before planting in open ground. This procedure is stressful for the plant, so after it is carried out, the seedlings are fed with a solution of complex mineral fertilizers to speed up adaptation.

Transplantation into open ground

To achieve good yields, the soil for planting cabbage of this variety is prepared in the fall. It needs to be dug up, weeds removed, and organic fertilizers such as compost added. The area where cabbage is grown should be well lit. The soil is preferably loamy, with a neutral or similar acidity level.

Grown seedlings are planted in open ground in May or early June. This should be done in cloudy weather, in the morning or evening. An individual hole is prepared for each pot of seedlings. Between adjacent plantings, it is imperative to maintain an interval of at least 40-50 cm so that the grown plants do not compete with each other. The seedlings are buried in the soil up to the first leaf, then sprinkled with earth. After this, be sure to water abundantly.

Aftercare

The most important measures for caring for cabbage plantings are regular watering and loosening the soil. You need to water the seedlings at least 3 times a week, it is preferable to do this in fractions, in the morning and in the evening. Despite the fact that the hybrid can withstand even severe drought, a lack of water significantly impairs the taste and also increases the hardness of the leaves. Before the head is formed, at least 1 bucket of water is added to each bush, then its consumption is gradually reduced, and a month before harvesting, watering is stopped completely.

To increase productivity, it is recommended to fertilize cabbage several times during the ripening period. To do this, it is best to use mullein infusion diluted with water in a ratio of 1:10. Fertilizing is done using the root method. Feeding seedlings at an early stage with an aqueous solution of iodine tincture gives good results.

Pest and disease control

At an early stage, seedlings planted in open ground must be treated with fungicides, for example, copper sulfate. This will prevent the development of fungal diseases and is also a good protective measure against pests. You can use other means to spray cabbage. Gardeners often use an infusion of nettle, garlic or dandelion for this.

Watering mode

For a month after planting the seedlings, Ankoma cabbage should be watered 2 times a week, and then once a week. During the formation of a rosette of leaves, cabbage's need for water increases. Before the head forms, the water requirement is quite large - about 1.5-2 buckets. Then it gradually decreases. If Ankoma cabbage is going to be stored after harvesting, you need to stop watering about a month in advance.

The following watering regime is more effective for optimal development of Ankoma cabbage:

• It is better to carry it out 2 times a day - morning and evening;
• It is better to water more often and less - then the roots will be better supplied with oxygen and nutrition, stimulating the rapid growth of the head of cabbage;
• after each watering, the soil around the plants must be loosened to ensure its breathability;
• The watering regime must be adjusted taking into account the weather.

Watering must be calculated very carefully - too high humidity threatens the heads of cabbage cracking. Lack of water is also dangerous:

• development of forks slows down;
• Leaves that are too hard are formed.

Harvest and storage

Harvest in dry September weather, 120–130 days after emergence , when the heads of cabbage have grown to their maximum size.

Storage features and shelf life of the hybrid

The density of the heads of cabbage allows them to be stored until the end of winter . To do this, the crop is placed in a dry, ventilated area. The temperature at the storage location should not fall below +5…+7°C.

Pest Control

Despite the resistance of Ankoma cabbage to pests, preventive treatment of plants against the most dangerous diseases is necessary - blackleg, downy mildew, aphids and others. Treatment with copper sulfate solution is effective against fungal diseases. Gardeners also use proven folk remedies, such as infusions of garlic, nettle, and dandelion.

Advantages and disadvantages

Among the main advantages of Ankom are::

• high and stable yield;
• good taste (sweetness, juiciness, no bitterness);
• frost resistance and adaptation to adverse weather conditions;
• storage duration: the harvest remains until the beginning of spring without loss of taste;
• transportability of heads of cabbage;
• immunity to fungal diseases;
• ease of care.

obvious deficiencies were identified during the variety testing .

Differences from other varieties and hybrids

This variety of cabbage is recommended to be grown in seedlings . Her harvest ripens at the same time, the heads of cabbage are identical in shape and weight.

Reviews

Among gardeners, the Ankoma cabbage variety is very popular, as evidenced by numerous letters from summer residents.

Knopkina Ekaterina, 52 years old, Saratov

Last year I planted Ankoma for the first time, as a test. I really liked the variety - the heads are dense, light green, juicy, crispy. Stored well in winter. Satisfied with the taste and keeping quality.

Danilov Prokhor, 69 years old, Nizhny Novgorod

I have been growing Ankoma cabbage for several years now. I like its ease of care, high yield, excellent taste. We always ferment it for the winter, but even fresh it is well preserved without losing its juiciness. I recommend the Ankoma variety to everyone I know.

Rasteryaev Leonid, 80 years old, Volgograd region

Of all the late varieties I dealt with, I liked the Ankoma variety the most. It is characterized by an excellent combination of taste and simplicity in agricultural technology. Resistant to diseases. During storage it does not lose its juiciness and taste.

Zyuzina Agrippina, 63 years old, Stavropol region

A wonderful variety is Ancona. I grow it without seedlings - I plant it with seeds in April. The rules of care are very simple - you just need to water it on time, sometimes feed it and carry out preventive spraying. I really like the taste of cabbage; it also works great in pickles.

A variety with excellent taste - Ankoma cabbage f1: full description and reviews

Ankoma f1 cabbage is a universal hybrid variety of white cabbage that is perfectly stored and can be used for preparing any dishes. Breeders have made the plant resistant to stress and not always favorable open ground conditions, and have significantly simplified the care requirements.

Description and characteristics of the variety

White cabbage Ankoma f1 was bred by specialists from the Dutch company Rijk Zwaan, known for its high-quality hybrids. It is grown in open ground. Approved for cultivation in the Central, Middle Volga, West Siberian, North Caucasus and North-Western regions of Russia. The ripening period is medium-late - the heads of cabbage are cut 120-130 days after planting as seedlings.

Characteristics of the plant: the heads of cabbage are round, slightly flattened, weighing 2-3 kg. The leaves are gray-green on the outside and white on the inside. There is a waxy coating on the outside. Description: cabbage is quite dense, rated 4.4 out of 5. It stores well and can last all winter in suitable conditions. Tolerates transportation well. Both fresh and after long-term storage, it can be used for salads, any vegetable dishes, pickling and fermentation.

Advantages and disadvantages

• high quality pulp and excellent taste;
• possibility of long-term storage;
• content of vitamins and nutrients;
• the ability to plant in open ground;
• Universal use;
• high immunity to diseases;
• resistance to weather changes.

Minuses:

Productivity

They get 400-600 centners of harvest per hectare.

Landing

Seeds for seedlings can be sown from mid-March. In the southern regions and partly in the middle zone, seedless cultivation is possible, then the seeds are sown in the ground in May.

For seedlings, you will need loose, organic-rich soil containing peat, humus and sand. It is better to plant in individual containers - cabbage does not tolerate picking. Sow 1-3 grains in 1 peat or plastic cup. If more than one is sown, after germination they are thinned out, leaving the strongest one.

Allow to germinate in a warm place, then keep at a temperature of +16-18 degrees.

The soil on the site has been dug up and fertilized since spring. Disinfect if necessary. The site is chosen after nightshade, pumpkin and legume crops. It is not recommended to plant after radishes, radishes and other types of cabbage.

Holes are made in the garden bed according to a pattern of 50 by 70 cm. They are spilled with a solution of potassium permanganate, and after planting, the seedlings are sprinkled around with wood ash.

Growing and care

During the first month in the ground, the bushes are watered twice a week with 6-8 liters per square meter. Then they irrigate weekly with 10-12 liters. After the fork appears, gradually reduce the amount of water - if there is a lot of it, the heads of cabbage will not keep well.

Fertilizers are applied three times. The first two are nitrogen, for which you can use a solution of mullein, chicken droppings or fermented nettle infusion. Then mineral complexes are added.

The harvest is harvested in dry weather.

Pest Control

The hybrid is resistant to fusarium and has good resistance to other diseases. Young plants may suffer from parasites. Of these, the most dangerous is the cabbage fly. Its larvae are capable of destroying plantings by gnawing through bushes in the stalk area. For protection, mix wood ash with tobacco dust and sprinkle it thickly on the soil and bushes. Repeat every day until the parasites disappear.

If watered incorrectly, cabbage can suffer from fungal diseases - rot, blackleg, downy mildew. When they appear, spray the plants with a solution of copper sulfate or another fungicide with copper. Shortly before harvest, they cannot be used, then they resort to solutions of fermented milk products.

Collecting and saving crops

Technical maturity of the variety occurs 120 days after harvesting. You can also add cabbage to your hedgehogs earlier. Medium-sized varieties are good because the collected seeds can be stored for up to 6 months without loss of fruit.

Do you know? Cabbage is often applied to the skin to cleanse acne-prone skin. It has been proven that it is rich in antioxidants that protect the epidermis from damage, especially from ultraviolet radiation.

Cabbage will be best preserved in cold, dry and dark soil for many months. Parts of the police allow the flow of air to blow over the swings, which overflows the established color. They can also be saved in strainers. Before saving, remove the outer leaves as there may be some slimy under them!

The Ankoma variety is characterized by its resistance to vibration: it can be grown on any soil, as well as in different climatic conditions. By following the basic rules of looking after your plants, you will ensure yourself a good harvest of these brown vegetables.