A universal cultivar for delicious culinary delights - Tochka cabbage: description of the variety, photos and reviews

Description and characteristics of the variety

White cabbage Tochka is grown throughout Russia: in the Central region, Siberia, the Urals and the North-West. This is a non-hybrid early ripening variety. The first heads are cut off 90–100 days after germination, mass yield of the crop begins after 105–115 days.

The leaves are green, slightly wavy, with a slight waxy coating, collected in a semi-raised rosette with a diameter of 45–70 cm. The outer stalk reaches 12 cm. The head is compact, weighing up to 1.5–2 kg, but small heads of cabbage from 700 g can be collected. The shape is rounded -cone-shaped. It reaches 17 cm in diameter.

The density of heads of cabbage is average or low; there are loose specimens that are poorly suited for transportation and sale.

In cross section, the head is yellowish-white. The pulp is without hard veins, tasty, tender, juicy. Used for preparing salads and dishes, stewing, and boiling. Not suitable for fermentation and long-term storage.

Features of agricultural technology

Cabbage Tochka is undemanding to care. However, compliance with certain rules significantly increases its yield. When planting crops, consider the following:

• The preferred growing method is seedlings;
• seeds for seedlings are sown 55 days before the planned movement into the ground;
• It is not advisable to grow cabbage in a greenhouse, since it requires a lot of light and significant space to grow;
• seedlings can be placed in the garden when the air warms up to 17 degrees, the soil warms up to 14 degrees;
• water the bushes 2 - 3 times a week at the rate of 12 liters per 1 m2;
• when loosening, the tool is not immersed deeper than 5 cm;
• fertilizing is carried out twice per season.

Advice. For cabbage, you should choose loamy, slightly acidic soil. The predecessors in the beds should not be similar crops, as well as cucumbers, radishes, radishes, beets, carrots, and pumpkins.

Growing and care

Cabbage requires good lighting. The optimal temperature is +17–25. When it gets cold, the beds are covered.

In the first weeks after transplantation, water frequently, but not in excess. Over time, they switch to watering a little less frequently, and during the ripening period, shortly before harvesting, they suspend irrigation. Use settled water and apply it at the root.

Loosen the soil after each watering or rain to a depth of 4–8 cm. Combine with weeding.

Due to the long outer stump, hilling is required to prevent the heads of cabbage from falling to one side. Hill up twice or thrice until the first lower leaves.

The variety is fed twice:

1. 10 days after rooting - nitrogen fertilizer (mullein, chicken droppings, saltpeter, urea).
2. At the beginning of the formation of heads or shortly before this, use potassium-phosphorus fertilizer (potassium sulfate, superphosphate).

Advantages and disadvantages

Farmers and consumers find many advantages in cabbage:

1. The leaves are thinly veined, soft, juicy.
2. The heads are smooth and attractive.
3. Heads of cabbage do not crack if harvested untimely.
4. Cabbage can resist the most common diseases.
5. With a relatively low density, the vegetable tolerates transportation well.
6. In terms of productivity, the variety is not inferior to many modern hybrids.

Negative characteristics of cabbage include:

• average ratings of taste appeal;
• sensitivity to insect attacks;
• unsuitable for long-term storage;
• slowing down the formation of heads with insufficient lighting.

Cabbage variety Tochka

White cabbage is the main crop in the gardens of Russian summer residents. The vegetable contains a wide range of useful substances, and the leaves used in cooking have good taste. It is worth noting that among the variety of varieties of this plant, some have gained particular popularity among gardeners. These include cabbage of the Tochka variety, which is characterized by early ripening and is well adapted to the Russian climate.

White cabbage Tochka variety

Description of the head of cabbage

The rosette of leaves is semi-raised. The diameter ranges from 45 to 70 cm. The leaves are rounded. Their length is 31-43 cm, width - 28-40 cm. The number ranges from 11 to 18. The color is green with a waxy coating of medium intensity. The surface is slightly wrinkled or smooth. The edge is slightly wavy. The veins are weakly expressed. The petioles of the lower leaves are 6 cm long.

According to the description, the head of cabbage is small: its weight is 0.9-1.2 kg. The shape is round or rounded-flattened. The density is medium, the inside is loose. The color is light green, when cut it is white with a yellow tint. The length of the outer stump is 5-12 cm, the inner one is 8 cm. The taste is good. Cabbage is consumed fresh. Early products are successfully sold on the market.

Growing conditions

Maximum productivity of Tochka cabbage can be achieved by providing optimal conditions for it. The area reserved for vegetables should be well lit. When planting seedlings in a permanent place, the ambient temperature should be more than 17˚C, and the soil temperature should be at least 14˚C. In case of sudden changes in temperature, plants are covered with special material.

Watering

Cabbage can only be watered with warm water.

White cabbage requires good soil moisture. Particular attention is paid to watering in the first days after planting, as well as during the setting of heads of cabbage. The introduction of water is limited during the period of crop filling.

The crop does not tolerate drought, but excess moisture also has a bad effect on development. With excessive moisture, fibrous roots die. The average liquid consumption is 12-13 liters per 1 square. m. To do this, take only warm, settled water.

Loosening

To prevent the formation of a dry crust on the soil, it is loosened after each watering or rain. The procedure ensures good access of oxygen and moisture to the roots of plants, which allows them to grow stronger. The soil is covered to a depth of 4-5 cm. At the same time, weeding is carried out so that the weeds do not suppress the plants.

Hilling

The soil is loosened and poured, lifting, around the base of the cabbage. This is done to increase nutrition and retain moisture in the soil. You can also lay a layer of mulch, which is peat. It prevents weeds from developing.

Top dressing

White cabbage responds well to soil fertilizers. Nutrients are applied 2 times per season:

• 15-20 days after planting;
• 10-15 days after the previous one.

During the first feeding, nitrogen-containing substances are used, which contribute to the intensive growth of green mass. For this purpose, organics or chemicals are used. Consumption: 0.5 liters of liquid per plant. There are different options for using them:

• 0.5 liters of liquid mullein per 10 liters of water;
• 60 g superphosphate, 200 g wood ash, 10 l water;
• 20 g of ammonium nitrate per 10 liters of water.

You can also perform foliar feeding. The leaves are sprayed with the following solution: 1 matchbox of ammonium nitrate per 10 liters of water.

For the second stage of applying fertilizers for early cabbage, the dosage of funds is increased to 1 liter per head. The following types of feeding are used:

• mullein infusion, which is prepared in a ratio of 1:10;
• infusion of bird droppings in a ratio of 1:15;
• 0.5 kg of bird droppings or compost, 1 liter of ash infusion, 10 liters of water;
• 0.5 liters of liquid mullein, 0.5 kg of bird droppings, 30 g of azofoska, 15 g of the drug “Solution” (“Kristalon”, “Kemir”);
• 2 tbsp. l. nitrophoska, 10 liters of water.

The best cabbage varieties for the Middle Zone

Central Russia is the most favorable for growing cabbage, therefore, most of its varieties are zoned here, some of which have become widespread in adjacent regions. The conditions for the growing season of these vegetables are similar to this region - in the Far East, Southern Urals and the south of Western Siberia . Therefore, most of the best varieties of our vegetables from central Russia are grown in these regions.

Types of early cabbage

Early cabbage is planted for summer consumption. It goes into salads, cabbage soup, borscht, and other soups. It is also suitable for stewing. The main criteria for selecting the best examples of these vegetables are: the taste and juiciness of the heads of cabbage, how prone they are to cracking, and whether they can release the flower arrow prematurely. Early cabbage can be eaten a couple of months after planting in a greenhouse, protected or open ground, so all varieties are grown in any climatic zone, with some exceptions. The best early vegetables are tasty leaves and heads of cabbage within a short period of time. They can tolerate cold spring, morning performances and close planting on the site. Such varieties, lighter than others, can withstand a lack of fertilizer in the soil. But if the harvest volume is the main thing, then you need to worry about feeding the cabbage.

June

One of the popular ones in our country. It is named so because its first harvest is harvested at the end of June. The taste is very high. The disadvantage is that the vegetable harvest ripens at the same time, so you have to harvest it in one or two steps. Subsequently, the heads of cabbage crack and lose marketability. The seedlings of “June” are planted as the very first garden crop, since it can tolerate five-degree spring mornings (with a minus sign). Weight 1.2-2.2, yield - 3.9-6.1.

Note: Here and below, the weight of vegetables is indicated in kilograms, the yield is in kilograms per 1 sq. m!

Cossack F1

Heads of hybrids, used mainly fresh, ripen in the same period as that of “Iyunskaya”. The variety does not crack and does not get sick, due to the elevation of small round heads above the soil surface. This same quality allows for mechanized harvesting. Average weight - 1.05, yield - 4.8-7.2.

Transfer F1

Cabbage, which needs 85-117 days from the appearance of cotyledon leaves to a not very large fork. Its outer leaves are a pleasant pale emerald shade, almost milky inside. The weight of the vegetable is no more than one and a half kilograms (usually about 1). The taste is amazing. Steady harvest, with a large yield of tight heads that ripen at the earliest possible time. The heads of cabbage don't burst. This hybrid variety is slightly susceptible to disease and can withstand cold spring perfectly. With a fairly high level of fertility, it produces a harvest of up to 7.5 kg.

Number One Gribovsky 147

Sings 8-16 days later than "June". Thanks to this, they can be grown in the garden to extend the period of consumption. Gribovskaya's forks are mostly round, less often oval. They are well adapted to cold weather and drying out of soil moisture. Average weight - 1.1-1.8, yield - 3.1-5.8.

Dot

Very early cabbage. The first use of loose heads of cabbage begins after a month and a half of the growing season. Forks in the form of a medium-dense cone. Vegetable leaf covers are light green. Cut cabbage is whitish-yellow in color. Average weight - 0.9-1.5, yield - 3.1-6.4.

Stakhanovka 1513

Ripening occurs a little later than in the varieties described above, due to this the mass of forks and the yield increase. They eat Stakhanovka fresh and successfully ferment it. It has a medium-density round fork. Average weight - 1.7-3.2, yield - 4.8-7.2.

Malachite F1

From seedling to harvest it takes only two months. The bun is rounded, weighs 1.2-1.4, stuffed, does not burst. The hybrid variety stands out for its remarkable eating qualities in its raw form. Ripens at once and is harvested in 7-13 days. Harvest 3.8-6.3.

Types of mid-season cabbage according to ripening time

This cabbage pleases gardeners in mid and late summer. Its heads of cabbage are more juicy, contain a lot of sugars, they absorb a large amount of moisture and, as a result, are very responsive to watering. Mid-season products are ready for selective harvesting, when early varieties of vegetables are already gone. They eat it fresh, but more often they ferment it.

Belorusskaya 455

A popular old variety, regionalized long ago, its juicy heads of cabbage ripen in just over three months. “Belorusskaya” is excellent for sourdough, either cut into quarters with forks or finely chopped. Average weight - 1.5-3.9, yield - 5.1-7.3.

Siberian 60

“Sibiryachka” will sing faster than “Belorusskaya” by about a week. The forks are not tight, so they hardly crack, and are quite cold-resistant. “Sibiryachka” is used in the fresh fall and winter. And good for pickling. Average weight - 2.6-4.0, yield - 4.9-7.5.

Golden hectare 1432

Ripens four months after mass germination. The shape of the heads of cabbage is almost a perfect ball, they have a good taste. Rich in vitamin C, according to this indicator it is the leader among representatives of cabbage. Vegetables have smooth, dense, aligned heads. “Golden Hectare” is resistant to cracking, the forks do not last long, they are mainly fermented. Average weight - 1.9-3.0, yield - 5.6-7.9.

Slava 1305

In our opinion, “Slava” is the best in sourdough. It is very productive, with friendly yield and early autumn ripening. The heads of cabbage are so dense that they are prone to cracking, so they need to be removed and fermented on time. “Slava” is stored only until the New Year. Average weight - 2.7-4.2, yield - 6.1-8.7.

Hope

The most productive of the mid-season varieties. Ripens in late summer. It lasts until February, then quickly withers. It ferments well and is very tasty when fermented and fresh. The head of Nadezhda is round, dense, and does not crack. The average weight of a vegetable is 3-3.5, yield is 7.5-11.9.

Present

The “gift” is very versatile and very tasty. Fresh salads, preparations for the winter, pickled forks - everything is at the highest level. Cabbage is stored until mid-winter. It has round and fairly large heads of cabbage that grow on average for about four months. “Gift” is resistant to cracking. Weight (on average) - 2.9-4.1, yield - 7.1-8.8.

Rinda F1

Mid-season cabbage hybrid. The head of cabbage is round in shape. The Rinda F1 variety is tasty raw and good for processing into winter canned food. Can be stored in cold rooms for up to three months. The internal texture of the fork (3.3-3.6) is excellent, loosely packed. A leaf without any sharp bitterness and with a special taste. The amount of the fee depends on the growing circumstances. It grows well both with spring planting and summer sowing. Collection 8.7-9.2.

Semko Yubileiny 217 F1

Used in its natural form, in pickles and for storage (up to six months). The heads mature at 125-136 days. The fork is stuffed or very tight. The weight of a head of Semko is from 3.8 to 4.1 kilograms. The nutritional quality of raw and sour cabbage is excellent. Collection 7.6-8.5. Disease-resistant hybrid variety.

From late-ripening (late) varieties of cabbage

Late cabbage is the leader in yield. It’s no wonder, because these vegetables take the longest to grow, almost five months. This cabbage is richer than all others in vitamins and sugars. Its heads lie in good conditions until the new harvest. Another feature of late varieties is the improvement of their taste during storage, which is due to the transformation of sugars inside the head of cabbage.

Amager 611

An unpretentious popular variety of cabbage. Due to its bitterness, it is weakly affected by insects: caterpillars and aphids. During storage, the bitterness goes away, the heads of cabbage gain juice, and their taste improves. Of the later ones, “Amager” ripens first and is stored until April. He doesn't tolerate heat well. Regular watering of vegetables and mulching the soil around them are mandatory, especially in dry summers. Average weight -2.8-3.4, yield - 3.8-6.3.

Kharkov winter

The dense heads of this old popular variety have a flat or even flat-convex shape, are not susceptible to cracking and are stored very well. Harvested in October, they will last until spring under appropriate storage conditions. “Kharkov Winter” tolerates both heat and cold well; the heads of cabbage should be harvested after they have been “enough” with frost. These vegetables are mainly eaten fresh; they are also suitable for canning. Zoned only along the southern border of the middle zone. Average weight - 3.6-3.9, yield - 6.1-8.1.

Moskovskaya late 15 (9)

The popular late cabbage is the leader in head weight. Cold-resistant, easily tolerates negative temperatures, both in spring and autumn. “Moscow Late” is very responsive to watering and fertilizing, because it needs to gain a lot of mass and a huge amount of vitamins and sugars. This cabbage stores very well, and is one of the few late-ripening cabbages that can be fermented. “Moscow Late” ripens four and a half months after germination. Average weight - 3.6-4.2, yield - 6.8-8.1.

Wintering 1474

“Wintering” grows for a very long time. The growing season for vegetables is about six months. But it lies there all winter and spring, and it’s not for nothing that it’s called that way. During long-term storage, it produces almost no waste, and the taste only improves. A very dense, medium-sized head of cabbage. Average weight - 2.2-3.4, yield - 4.6-5.1.

Midor F1

Medium-late monohybrid with a period of 135-159 days before harvest. The leaves are bright green, slightly wrinkled, and have an excellent waxy coating. The head of cabbage (2.7-3.8) is simple, spherical and full, the inner leaves are snow-white. The stump is in the depths of the fork, short. The taste is amazing. You can make vegetable salads and ferment them for the winter. Collection 5.7-7.2 kg.

Reviews

Gardeners confirm that Tochka cabbage has worthy qualities. For example, Nina from Moscow, in her review, described in detail the process of growing a crop and posted a photo of the resulting harvest. Her information demonstrates that cabbage grows straight and attractive. The summer resident also said: the variety is suitable for canning.

Valentin from Voronezh is also satisfied with the fruits of his labors. The grown heads of cabbage turned out beautiful, the plant did not get sick, and gave a good harvest. Valentina from Rostov is pleased with the germination of the seeds and the undemanding nature of the crop.

Tochka cabbage is an early variety that has won recognition from gardeners and chefs. The vegetable has some disadvantages. However, he has much more positive qualities.

Description

Tochka is famous among summer residents for its commercial qualities and the resistance of the “heads” to cracking.
The variety is early ripening. The full growing season (that is, from the moment of germination to harvest) lasts about 98-123 days. The harvest is formed uniformly, which is a huge advantage in the industrial cultivation of vegetables. The yield, as for an early ripening variety, is quite good. Under normal conditions, you can get from 2 to 8 kg per 1 m2.

The leaf rosette of the variety is semi-raised, with a diameter of 45 to 70 cm. The number of leaves is up to 18, on average 11-14 pieces. The sheets are round in shape and small in size. The length of the leaf plate is about 35-40 cm, and the width is no more than 40 cm. The color of the leaves is green, a barely noticeable wax coating appears on the surface. The edges of the sheets have a slight waviness. The surface of the sheet is smooth, even despite the presence of small wrinkles. Venation is weak. The length of the petiole of the lower leaves is not more than 6 cm.

The head of cabbage at the Point is of an even shape, small in size, and cone-shaped. The diameter of the “head” is up to 17 cm. The density of the head of cabbage is average, there are loose specimens. The color of the head of cabbage is light green. In the context of a white-yellow shade. The inner stump is of medium length, no more than 8 cm, while the outer one is quite long and can reach 12 cm (although there are specimens with a stalk no more than 7 cm). The average weight of a marketable vegetable is 0.7-1.7 kg.

The taste qualities of the Dots are in the average range. Cabbage is recommended for fresh consumption.

As for immunity, it is quite good. The point is protected from diseases such as:

• Blackleg.
• Vascular bacteriosis.
• Mucous bacteriosis.

It is worth noting that stability is incomplete. Less resistant, but resistant to diseases such as fusarium wilt.

But as far as parasites are concerned, everything is bad here. This variety of cabbage is almost always affected by all possible pests, having absolutely no protection against parasites.

Pests and diseases

Fungi cause great damage to the Tochka white cabbage crop. When they get on the crop, they multiply and lead to the development of diseases.

Tochka cabbage is highly susceptible to pests. Among them are:

• Cabbage aphids. To combat it, use infusions of tobacco and garlic. Among the more aggressive agents, the insecticides “Karbofos”, “Karate”, “Iskra” are used.
• Cabbage fly. A mixture of tobacco and lime is prepared against it, taken in equal parts. The drug "Chlorophos" has an effective effect. A 65% solution of the substance is diluted to a concentration of 0.25%. Consumption - 200 ml.
• Cruciferous flea beetles. They are sprayed with soap solution or powdered with ash. Chemical preparations include Karbofos and Aktara.

Varieties of the best cabbage for the Urals

The conditions of the Northern Urals for vegetables are similar to the conditions of Eastern Siberia. Some of the varieties already mentioned are grown in these areas.

Early

“June”, “Number One Gribovsky”, “Stakhanovka”.

Precocious

Brought out by crossing various varieties of old German cabbage “DiNomera first Gribovsky”. The forks are aligned and in marketable condition. Similar to “Iyunskaya”, only inferior in terms of yield. Zoned for the Northwestern region and Western Siberia in 1973. Average weight - 0.9-1.1, yield - 3.7-5.2.

Average

“Golden Hectare”, “Glory”, “Belarusian”, “Gift”.

Late

“Winter Gribovskaya”, “Amager”.

The following variety has also been zoned:

Polar K-206 (number one polar)

Early variety. Brought out in 1950 by selecting from the “First Gribovsky Number” samples. It matures five to ten days later than its parent. But the weight of the heads of cabbage and the yield are noticeably higher, and, unlike Gribovsky, it can be used for pickling. Ripening is not uniform, which allows you to extend the harvesting period. Forks are not resistant to discoloration and cracking. Average weight - 1.9-2.8, yield - 4.7-5.9.