White cabbage Kolya F1: characteristics of the variety, planting and care

The Dutch company Monsanto Holland BV has long been known in Russia. Its Seminis Vegetable Seeds brand is the world's largest in the selection, cultivation and sale of vegetable crops. Recently, the breeders of this brand offered vegetable growers a very promising new product - white cabbage Kolia. In some sources, this variety is also called Calibra or Kolia. In 2010, the new product was included in the State Register of Breeding Achievements of Russia and received permission to be grown in five regions of the country: Northwestern, Central, Volga-Vyatka, Ural and West Siberian. Vegetable growers in Belarus will also be able to evaluate the new product. In 2013, our hero was included in the State Register of Varieties of the country and allowed for cultivation in the Gomel, Grodno, Vitebsk, Minsk and Mogilev regions. The fact that the variety belongs to hybrids is confirmed by the mandatory F1 marking.

History of selection

White cabbage Kolya F1 (original name Kolia or Kalibra) was bred on the basis of the Dutch agricultural company Monsanto Holland BV, one of the country's leading producers and sales of seeds of hybrid forms of vegetable and grain crops. The goal of the scientists was to create a new variety with good cold resistance, standard agricultural technology and high yield.

Cabbage cultivation began in Russia in 2010. Kohl's hybrid met all the characteristics declared by the originators, so it quickly gained popularity. The variety is grown on a production scale and on personal plots.

Dutch cabbage – Kolya F1. Description of the heads, nuances of cultivation, advantages and disadvantages

Farmers highly appreciate the vegetable varieties bred in Holland. For example, among cabbage varieties, many prefer to plant a crop from the Netherlands called Kolya F1. This hybrid form attracts with its appearance and many other advantages. In the article you can find a description of the plant, the nuances of growing crops, and the positive and negative qualities of the crop.

Description of the hybrid

Kolya F1 cabbage has been grown in Russia since 2010. In a short time, it was found that the hybrid does not need special protection from weather changes and ripens well without a greenhouse.

The plant differs from many white cabbage varieties by its high external stump. Its length reaches 9.5 cm. The inner stalk has average parameters. Ripened cabbage reaches a diameter of 22 - 23 cm with a weight of 3.5 - 8 kg.

The leaves of the crop are not very wide. There is a slight wave along their edge, the surface is intensively covered with a waxy coating. The color of the top layer of the vegetable is bluish-green, the inside of the heads of cabbage is yellowish-white.

Mature heads are round or slightly flattened (see photo). Their density can be felt when touching the cabbage. It feels like the cabbage is very hard.

Advantages and disadvantages

For many gardeners, the decisive parameter for choosing this variety is its lack of tendency to crack. However, Kolya F1 cabbage is famous for other advantages:

1. The culture has natural immunity to bacterial and fungal infections.
2. Heads of cabbage exhibit good taste characteristics when preparing dishes from raw, stewed and pickled vegetables.
3. During transportation over long distances, the head remains the same as before loading into the vehicle.
4. When assessing keeping quality, it was found that the hybrid can remain unspoiled for 10 months.
5. Simple cultivation techniques ensure high plant productivity.

Among the disadvantages are noted:

• the pointlessness of growing seeds from cabbage fruits;
• danger of breakage of the high stalk in the absence of hilling.

Features of agricultural technology

Kolya F1 cabbage is successfully grown by inexperienced gardeners, since it does not require the use of specific techniques. The cultivation rules are simple:

• pre-sow seeds for seedlings;
• Before transplanting into the ground, cabbage is grown for 50–55 days;
• acidic soils for the variety are taboo;
• for bushes, choose beds with good lighting;
• in the absence of rain, cabbage is watered every 3 days, the standard irrigation regime is once a week;
• It is necessary to feed the crop at least 4 times.

Advice. You need to fertilize the vegetable with mineral and organic fertilizers. For example, the first time you fertilize cabbage with mullein infusion, the second time with a solution of a mixture of potassium, phosphorus and nitrogen.

Reviews about the hybrid indicate that after getting to know it, most gardeners plant the variety in the beds again. They say the following about cabbage:

• The vegetable is striking in its resistance to diseases - Olga from Votkinsk.
• The heads are stored very well, the leaves do not become bitter - Dmitry from Moscow.
• The density is excellent, the taste suits the whole family - farmer Larisa;
• Heads of cabbage are always stored until mid-spring - a gardener from Izhevsk.
• The variety is, indeed, completely resistant to cracking - Larisa from Samara.

Kolya F1 cabbage has a good reputation among gardeners. It is suitable for commercial cultivation because the shape and taste of the heads appeal to consumers. The big plus of the hybrid is its high immune protection.

Description and characteristics of the cabbage variety Kolya F1

The mid-late hybrid Kolya F1 matures in 4-4.5 months after planting the seedlings in open ground. Harvesting begins at the end of summer and continues until the second half of September. Cabbage is suitable for growing in the Central regions, the Middle zone, the South, the Far East, Eastern Siberia and the Urals.

Kolya is a stress-resistant variety that does not respond to sudden changes in weather conditions. Cabbage seedlings quickly adapt after planting on the site, survival rate and production yield are 97-100%. In spring, vegetation does not stop at temperatures of +8-10 0C. When there is a threat of return frosts, planting material requires shelter.

Kolya cabbage is a massive plant with a spreading rosette. Forms heavy, dense forks. The productivity of Kolya cabbage is stable when fertilizing and watering is applied. From 1m2 they take 12-15 kg (depending on the planting density and the chosen location).

Full vegetation of the Kohl hybrid is possible only on neutral or slightly acidic soil enriched with organic matter.

Attention! The optimal soil for cabbage is loamy, with good moisture-holding capacity.

The Kolya variety takes a long time to ripen, so it needs a sufficient amount of ultraviolet radiation. The area for cabbage is allocated on the south or southeast side. It should be even, without shadow, so that the plant is exposed to the sun all day.

Hybrid Kohl does not produce seeds that retain varietal characteristics

The crop is grown only from purchased planting material.

Description of Kolya white cabbage:

• a tall plant on a high stalk with a spreading rosette;
• the leaves are wide, round in shape, with wavy edges, dark green with a bluish waxy coating, the veins are clearly visible. The structure is firm but not rigid;

• forks are round, dense, heavy. Weight depends on the planting location and growing conditions. The average is 6-8 kg. In cross-section, the forks are white, the stump is of medium length.

The variety is consumed fresh. It is also suitable for all processing methods. The Kohl hybrid has proven itself well in pickling. Sauerkraut is juicy, white, elastic, with a characteristic crunch.

Important! The harvest retains its marketable appearance and nutritional value for up to 10 months and can easily withstand transportation.

Landing

Planting of seedlings begins in mid-March.

Seeds in a dragee shell do not require pre-sowing treatment. Untreated ones are first hardened in water at a temperature of +50 (kept for half an hour), then in cold water (kept for 2–3 minutes). The seed material is pickled in a 1% potassium permanganate solution for 20 minutes and rinsed.

The soil is made up of peat (50%), 30% soil from the garden and 20% turf soil are added. To reduce acidity, add ash and fertilize. Sow at a shallow depth and moisten. Within two weeks, in a warm place, the crops germinate.

In the south, the hybrid is planted directly into the garden bed during April and May.

After germination, set the temperature to +15–17, provide good sunlight. Feed 1-2 times. They pick in the two-leaf phase, and when planted in individual containers, thin out in the cotyledon phase.

The plot is planted according to a 50 by 50 or 35 by 50 cm pattern.

Advantages and disadvantages of the variety

During its cultivation in Russia, the hybrid showed itself only on the positive side. According to reviews from vegetable growers, Kolya cabbage corresponds to the description and photo on the variety’s packaging.

Kolya cabbage F1 is juicy, with a good taste and no bitterness

Pros:

• simultaneous maturation;
• high nutritional value;
• transportability;
• long shelf life;
• versatility in use, suitable for pickling and preserving for the winter;
• cold resistance and stress resistance;
• standard agricultural technology;
• forks are not prone to cracking;
• increased productivity;
• immunity to major crop diseases.

Minuses:

• inability to produce adequate planting material;
• high cost of seeds;
• the need for repeated hilling, because the high stalk cannot withstand the weight of a mature fork.

History of origin

The Vestry originated from wild species that were seen in Western Europe and Africa. It first appeared in Ancient Spain. Local residents called the hybrid “ashchi”. Since cabbage itself required serious care, people kept the secrets of growing it. Subsequently, Vestri spread to the territories of the Roman Empire, Greece and Egypt.

The second homeland of the hybrid is Russia. Our farmers, famous for their great hard work, were sensitive to its cultivation. Cabbage was a valuable everyday product that a common person could afford to consume.

An ancient reference manual of Kievan Rus (“Izbornik Svyatoslav”), which had a separate section, has survived to this day. It indicated the safety and methods of using the hybrid.

Planting and care

You can sow the seeds in open ground and cover the top with film, but vegetable growers rarely use this method; they mostly grow Kolya cabbage with seedlings. This will speed up ripening and protect the plant from possible spring frosts.

Terms and conditions of landing

The seeds are sown taking into account that the material takes 10 days to germinate. They dive at the stage of three full leaves and are planted on the site after 45-50 days. For warmer regions, seed sowing occurs in March, for temperate climates - in April. Cabbage is placed in the garden bed in early May.

Algorithm for obtaining seedlings:

1. A soil mixture of peat, soil, sand with the addition of ash and superphosphate is poured into containers or wooden boxes. It is pre-calcined in the oven.
2. Kolya cabbage seeds do not need to be disinfected; they undergo full processing before packaging, but the soil is abundantly moistened with a manganese solution.
3. Plant the seeds to a depth of 0.5 cm and water with Energen.
4. After picking, separate containers are irrigated moderately and daylight hours are increased to 13 hours.

Kolya cabbage seedlings are planted in the garden bed at the 5-6 leaf stage. The site is prepared in the fall, dug up, organic matter is added and the soil composition is adjusted to neutral or slightly acidic.

How to plant correctly

It is better to carry out the work in the morning or evening, preferably before the rain:

1. The bed is dug up, the remains of weeds are removed, and the surface is leveled with a rake.
2. Make holes at intervals of 45 cm, 10 cm deeper than the size from the root to the first leaves of the seedlings.
3. A mixture of peat and humus with the addition of superphosphate is added to the bottom.
4. Place the cabbage vertically. Cover with soil so that the level of previous growth is below the surface.

Water with warm water or a solution of any drug that stimulates the growth of the root system.

For the Kolya variety, leave 60-70 cm of free space between the rows

Aftercare

Proper care affects the quality and quantity of the harvest. Agricultural conditions:

1. Watering depends on seasonal rainfall. At the beginning of growth, do not allow the soil to dry out and water to stagnate. For adult Kolya cabbage at the ripening stage, maintain soil moisture within 75%.
2. Loosening and removal of weeds is carried out regularly before the first hilling. As the cabbage grows, the mound is raised to the first leaves.
3. Fertilizing is applied a week after planting in the garden. Use preparations containing nitrogen and calcium. During the formation of forks and until mid-August, fertilize with a product based on boron and molybdenum. The procedure is carried out twice, maintaining an interval of 14 days.

Liquid organic matter is given to Kolya cabbage in unlimited quantities.

Watering, loosening and hilling

Cabbage differs from most crops in that it loves water very much. But this does not mean that cabbage needs to be watered regularly. Yes, watering should be systematic, but at different stages of vegetable development it needs different amounts of water.

So, during the formation of cabbage “heads”, the plant needs an increased amount of moisture. Of course, everything depends on the climatic conditions in which the vegetable is grown. Ideally, if the soil moisture during this period is kept in the range of 70-75%. How many times a week to water cabbage is the gardener’s decision. The only important thing is that the soil does not dry out.

It is also worth noting that watering should be accompanied by loosening the soil. Constant watering compresses the soil, impairing oxygen access to the roots. This, naturally, negatively affects the development of the crop.

The first loosening of the soil is carried out after the seedlings transplanted into the OG have taken root. Then the weeds (if any) are removed. The first loosening is done 7-10 days after moving the seedlings from the greenhouse to the site.

During the first loosening, the soil is processed to a depth of up to 5 cm. Subsequent loosening is deeper - up to 8 cm.

We recommend reading: Description of the cabbage variety Kilaton F1

Since the Kolya hybrid has a fairly high external stump, it is necessary to carry out hilling so that the fruits do not fall on their side. The first time the late-ripening crop is hilled 25 days after planting the seedlings in the exhaust gas. The second hilling is 2 weeks after the first.

Diseases and pests

If you choose the right place for planting and comply with the requirements of agricultural technology, Kolya cabbage does not get sick. The variety is not threatened by mucous and vascular bacteriosis, fusarium, and downy mildew. During the rainy, cold season or if the watering regime is not observed, infection with a number of infections is possible:

1. Clubroot is a dangerous fungal disease that affects the underground part. Bulges in the form of hard growths form on the roots of cabbage. They begin to die over time, causing rot. The plant does not receive enough nutrition and moisture. Cabbage cannot form forks. Fungal disease progresses in acidic soils. To avoid crop loss, the composition of the soil must be adjusted, and the plant must be treated with Colloidal Sulfur or “Home”.
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2. Blackleg is a rare disease for the Kohl hybrid, but no less dangerous. Only seedlings suffer from the fungus. Moderate watering and unthickened planting will help avoid infection. It is useless to save diseased cabbage seedlings. They are rejected before being taken out to the garden. If the infection has already appeared on the site, then the affected plants are removed. The remaining specimens are treated with colloidal sulfur.

3. White rot appears during storage on the surface of the fork with a mucous coating. To prevent crop loss, Kolya cabbage is covered with a chalk solution and kept in a room with a temperature of +1-30 C.

The main damage to the Kolya variety is caused by cabbage fly caterpillars. To eliminate the pest, use the Iskra-M product.

Broccoli varieties

This cabbage came into fashion not so long ago, but has already firmly gained popularity. Possessing low transportability, it quickly loses freshness and valuable properties. The most useful one is straight from your own garden.

Jung F1

A unique Russian hybrid, practically not susceptible to clubroot disease. It takes 2 months from seedlings to the first harvest. 2 weeks after cutting the main head weighing 200 grams, 4 more develop on the sides - 100-150 grams each. The total yield per plant is approximately 700 grams. The density of the heads is average, the taste is excellent.

The hybrid has been on the register since 2005. Created by order of the Semko Junior company by a team of agronomists at the N.N. Breeding Station. Timofeev and Timiryazev Academy.

Batavia F1

Medium-term hybrid (65-70 days from planting seedlings) from the Dutch company Bejo Zaden. In the Russian register since 2008. It tolerates heat easily and does not suffer from fusarium. Vegetables grow dense heads weighing from 700 grams to one and a half kilograms (taking into account growing additional shoots and good growing conditions). 4 roots are placed on one square meter.

Dwarf

Variety from the Russian company Sedek. The year of entry into the register is 2007. Average in terms of ripening (harvested three months after sowing). The main heads grow almost simultaneously, weighing half a kilogram. Later, additional ones are formed, 50 grams each. 2.5 kg are collected per square meter. The density and lumpyness are medium, the taste is very good.

History of Kroshevo

Gray cabbage is a crumble recipe based on dark green cabbage leaves and small cabbage heads. The leaves are crushed on a wooden base using a special saw. Then place it in a prepared container and sprinkle it with salt. They put it under a press for a week, and to prevent it from peroxidizing later, distribute it into jars and store it in the refrigerator.

Not everyone knows what this or that variety of cabbage looks like, especially the little-known ones in our area. To achieve this, all cabbage seeds have a bright label depicting the desired variety.

Useful properties and uses of white cabbage

Especially prominent in our regions is white cabbage, rich in vitamin C and protein, which is much less in carrots, rutabaga, beets, etc. The essential acids that make up protein increase the functioning of the digestive and circulatory systems.

In addition, this vegetable contains vitamins K and U, which are practically absent in other plant foods. When consuming this product, calcium, potassium, lactic acid, phosphorus, magnesium and iron are replenished.

White cabbage contains vitamins B and C, potassium, carotene, including fiber, which promotes good digestion. In traditional medicine, cabbage juice is effectively used for swelling and various ailments associated with stomach disease. In fermented form, vitamin C is not destroyed. Cabbage is an integral ingredient in many dishes.

Pickling is a very common way to consume this vegetable. Pelyustka involves fermenting whole cabbage or large parts of it. There are many variations in the preparation of pelyustka, most often with the addition of beets, which color the cabbage red. Late varieties of cabbage are most suitable for this.

Cabbage is classified according to early, mid-early and late ripening. Early ones are planted by seedlings, mainly in April. Further care for it involves loosening, eliminating weeds, regular watering, and fertilizing. Harvesting of early and mid-early varieties of cabbage is carried out when the heads of cabbage are fully ripe.

Features of other varieties

Red cabbage is not significantly different from white cabbage. It contains fiber, carotene, iodine, iron, pantheic acid, mineral salts, as well as cyanine, which is responsible for strengthening the walls of blood vessels, which is extremely important regarding varicose veins and diseases of the cardiovascular system. Purple cabbage has a beautiful blue-red color, acquired due to a large amount of antioxidant anthocyanins, which not only increases the elasticity of capillaries, but also stabilizes the condition of the skin. Fruits containing collagen are called fountains of youth.

Blue cabbage is consumed mainly fresh, and can be one of the ingredients in side dishes, first and main courses. It is often pickled, this allows you to saturate the body with vitamins in winter. Pickled red cabbage is a worthy addition to any cold meat dish and an unsurpassed snack option.

Brussels sprouts consist of a long stem with a spiral arrangement of leaves followed by the formation of small heads in their axils. The product is famous for its high protein content, vitamin C, and also includes folic acid, magnesium and phosphorus. Promotes the growth of immune cells, improves brain activity and is used as a dietary product. Dishes are prepared in various ways in fried, boiled and stewed forms.

They care for the plants in the same way as for white cabbage, excluding hilling due to the formation of heads at the base of the stem. Late varieties of cabbage have the tops of their stems removed to limit their growth, resulting in larger heads and shorter ripening time.

Chinese or Beijing has gained significant popularity in our regions. The head of cabbage is not very dense, oblong in shape, the fiber is tender and tasty. It is famous for its high content of nutrients. The main advantage is that vitamin C is not wasted in the product during storage. Mainly for salad use.

Care is carried out in the form of weeding, regular watering, loosening the rows, applying fertilizers, and combating pathogenic bacteria.

Savoy is similar in shape to white cabbage, only differing in a more saturated green color and corrugated leaves. The head of cabbage is soft with a delicate leaf structure that is pleasant to the taste. The composition includes a larger amount of protein and vitamins compared to white cabbage. One of the components in the preparation of first and second courses.

Kohlrabi consists of a thickened spherical stem, the top of which has leaves. It has not yet earned particular popularity in our regions, but it is gradually becoming part of the usual diet. The product contains a significant combination of glucose and calcium, as well as vitamin C and protein. The vegetable is eaten raw, after being cut into slices or cubes, or added to a salad.