Every vegetable grower must know when to remove cabbage from the garden. Strict adherence to the timing of harvesting a ripe crop will significantly increase the shelf life of mid-season and late varieties. In addition, timely harvesting will prevent cracking of the heads, which many varieties of cabbage are susceptible to when the crop is stored for too long.
What factors determine the timing of harvesting?
Quite a lot of factors influence when exactly to harvest cabbage. The main ones are the climatic conditions of the growing region and the ripening time of a particular variety.
Climatic conditions
Climate plays a fairly large role in the cabbage ripening process. This culture loves damp, cool weather. Accordingly, if the summer was just like this, then heads of cabbage will form on the bushes in the shortest possible time and the vegetable will quickly ripen. If dryness and intense heat were observed in the summer, the growth of the crop will stop and the harvest will have to wait longer.
The type of climate also affects the time of planting seedlings in open soil. So, in the southern regions, planting is carried out already in May. To the north, there may still be severe frosts at this time, so sowing seeds and transferring seedlings to the beds is postponed. Accordingly, the ripening of the heads in this case occurs later. In different climatic zones, the difference in the ripening time of the same variety can reach up to a month.
Variety ripening period
Each variety of cabbage has a different growing season. This factor also influences the determination of the exact timing of cabbage harvesting. In accordance with the duration of plant development, all varieties are divided into three types:
- Early cabbage.
- Mid-season varieties.
- Late varieties.
For early cabbage to ripen, it takes approximately 90–100 days from the moment the seeds are sown in the soil. As a rule, the harvesting time falls between mid-July and early August. Early types are not suitable for storage. In addition, harvesting such a crop cannot be delayed, since the heads quickly crack after ripening.
Mid-ripening and late varieties ripen in 130–150 days. Preserving this type of cabbage is much easier. In addition, it is suitable for fermentation. Mature forks are collected in the last ten days of September and early October.
External characteristics
In the southern regions, high temperatures last a long time. When harvesting, they do not focus on seasonal changes.
By remaining in the garden for a long time, the forks may become overripe, the head of cabbage will stretch out and crack, so you need to know certain external signs of ripening vegetables. When to harvest cabbage in the southern regions:
- the head of cabbage becomes hard and dense. When squeezing the fork with your hands, it does not creak;
- the upper covering leaves acquire a bluish tint. They become dense. For the head of cabbage, they perform protective functions: they retain moisture, prevent bacteria from getting inside;
- the upper surface of the fork is smooth and shiny;
- the lower sessile leaves become weak. They give all the nutrients to the upper kidney. They are concentrated in the head of cabbage. Leaves may turn yellow and fall off.
When these external signs are determined in cabbage, the harvest can be harvested. In the northern regions, late varieties do not have time to ripen. Gardeners resort to tricks, covering the bushes with film and covering them with snow. If snow has not fallen yet, then use insulation.
A week before harvesting, it is recommended to treat vegetables with a 1% boric acid solution. Spraying is carried out. The drug extends shelf life and is an antiseptic. Cabbage is stored at high humidity, which can provoke the development of mucous bacteriosis. Boric acid prevents the spread of bacteria and extends shelf life.
Vegetables are cut when they show all external signs of ripeness. You can harvest cabbage earlier, but you need to understand that it will be immature, which will affect its taste and shelf life.
White cabbage
White cabbage is the most common type of cabbage, divided, depending on the timing of ripening, into:
- early ripening,
- mid-late,
- late ripening.
The timing of harvesting all varieties of cabbage depends on the quality and quantity of fertilizing. With proper nutrition, plants get a jumpstart in development and ripen 10-15 days earlier. Cultivation of early cabbage should be carried out in such a way as to obtain a harvest in the earliest possible time (May 20-30).
In addition, by using seedlings instead of seeds, it is possible to obtain earlier production due to accelerated development during the period of plant formation.
When to remove white cabbage from the garden in the fall?
In the conditions of the south of the Russian Federation, early-ripening varieties are harvested on May 25-30, mid-late ones - on the 1st-2nd decade of July, late-ripening varieties - on the 2nd-3rd decade of July or 1st decade of August.
For the Leningrad region, the timing is somewhat different. Here, early cabbage ripens only by the end of June - early July, mid-late varieties - 1 decade - 3 decade of August, and late ripening - 1-2 decades of September.
In the conditions of central Russia (for example, the Moscow region), white cabbage should be harvested in the fall already in the 3rd ten days of September - 1st ten days of October (mid-late varieties), early varieties ripen, respectively, somewhat earlier - 2-3 ten days of September. Late-ripening cabbage arrives in the 2-3rd decade of October.
In Siberia and the Urals, white cabbage ripens by the end of September - beginning of October.
The harvesting period for cabbage in Ukraine (except for the south) corresponds to the central zone of the Russian Federation. In Belarus, cabbage is harvested at the end of September – beginning of October.
Cabbage depending on the purpose of cultivation
- It is customary to grow early products for sale,
- mid-late - for sale,
- later - for storage.
It is customary to take mid-late varieties for processing; as a rule, they are best suited for making pickles, marinades and various kinds of canned food.
It should be remembered that not every head of cabbage is suitable for long-term storage. Heads of cabbage weighing at least 400 g, peeled to tight-fitting green or white leaves, are placed for storage.
Heads of cabbage stored for storage should not be affected by diseases or pests. Harvesting is carried out selectively two or three times, every 5-7 days, as they ripen. Weight of heads of cabbage during harvesting in the southern zone of the Russian Federation:
- before July 1 must exceed 300 g,
- after July 1 – 400.
The heads of cabbage are cut off along with several leaves and placed in boxes.
How to store cabbage in the cellar and basement?
The simplest and therefore very popular way is to store cabbage in boxes or cardboard boxes. In them, the heads of cabbage are placed in one layer so that the vegetables do not touch each other.
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Also in the cellar, cabbage can be stored on shelves (racks) at least 20 cm wide and about 30 cm high. Each head of cabbage is wrapped in paper or cling film (in several layers) and laid with the stalk facing up.
If, when harvesting cabbage, you left long stalks (at least 8 cm), the heads of cabbage can be stored in a box with dry sand in a 20 cm layer. The cabbage is simply stuck into it with the stalk down.
Some gardeners prefer to store cabbage in clay. Thoroughly mix 2 parts of clay and 1 part of water, lubricate each head of cabbage with the resulting mass, then dry them and place them on shelves in the cellar or basement.
If the year turns out to be so fruitful that there is no room left for cabbage in the cellar, simply hang the heads of cabbage from the ceiling by the stalks using a strong rope. In this case, the vegetables should not touch each other (for better ventilation).
Most varieties of cabbage are not afraid of frost, and the vegetable tolerates a short stay at sub-zero temperatures of at least -5 degrees quite easily. If the heads of cabbage have spent more than a couple of days at a temperature below the specified temperature, then they will not be stored for a long time. Therefore, if you plan to store vegetables in heads of cabbage without fermentation, then the crop should be harvested before frost sets in.
Today we looked at when to harvest cabbage from the garden for storage and on what factors the timing depends. Thanks to following the rules for collecting and storing cabbage, you will not have to worry about the presence of delicious dishes on the table all winter
Cauliflower
The timing of harvesting cauliflower depends on the diameter of the heads, which should reach 7-8 cm. If grown in the summer-autumn period, not all plants have time to form heads. They should be grown in small greenhouses, if available, or in other premises if not.
The harvesting time for early-ripening varieties in the southern Russian Federation is 1-2 decades of July, for mid-late varieties - 1-2 decades of August, late-ripening varieties - 2-3 decades of August.
In central Russia, depending on the variety, cauliflower ripens from early August to late September.
In Siberia, cauliflower is grown only in greenhouses and greenhouses.
In Ukraine and Belarus, the timing of ripening and harvesting of cauliflower is similar to that of central Russia. Cauliflower is not suitable for long-term storage at home due to its biological characteristics - it can be stored for no more than 10 days (at a temperature of 0.5 to 0 degrees Celsius). The timing of harvesting cabbage from the garden also depends on the breaking of leaves, since in the absence of this agrotechnical technique, harvesting is postponed by 3-7 days, and the quality of the product is noticeably reduced.
Broccoli
For faster ripening of broccoli cabbage, it is necessary to treat it with ammonium nitrate (100 kg per 1 ha), in this case it becomes possible to obtain a second harvest due to side shoots.
Broccoli is harvested selectively, from the end of August to the end of September (southern Russia), depending on the ripeness of the central heads (in this case, it is advisable to grow broccoli as seedlings).
In the conditions of the north of Russia (Ural, Siberia), broccoli cabbage is very limited in distribution. This is due to the heat-loving nature of this crop.
It should be remembered that without refrigerated storage, the shelf life of broccoli should not exceed 7 days.
Red cabbage
Red cabbage, depending on the timing of planting, is harvested in several ways:
- before winter (in November) in the conditions of the south of Russia - in a continuous way,
- planted in the spring, in June and July - selectively, as the heads of cabbage and heads of cabbage ripen.
Ripeness is determined by density (the heads of cabbage do not compress when pressed, are firm, have four adjacent leaves), and have a characteristic color.
When storing for the winter, the heads of cabbage should be dense and juicy and should be harvested a little earlier than for fresh consumption. The difference in timing for products harvested for canning and storage and for fresh consumption is one and a half to two weeks.
In order for the heads of cabbage to be dense and juicy, it is necessary to water the cabbage generously periodically, once every two to three days. In extreme heat, to avoid cracking of the heads of cabbage - once every two days.
In the conditions of central Russia, cabbage planted in the spring is harvested in the fall, in late September - early October. In the conditions of Siberia and the Urals, cabbage is harvested in August-September.
Savoy cabbage
Savoy cabbage has high frost resistance, so in central Russia it can be harvested in late autumn (November 20-25).
Moreover, frosts of –7-8 °C have a beneficial effect on the taste of savoy cabbage. By the time of harvesting, the heads of cabbage should be fresh, clean, healthy, not sprouted, of varying density. Store cabbage at a temperature of 0-1°C.
Adviсe
It is important to adhere to the following recommendations:
- You cannot leave cut heads of cabbage in the garden at sub-zero temperatures. The cabbage will freeze, after thawing it will lose its taste and spoil very quickly.
- If during the harvest period the air temperature drops below 0°C, the still uncut heads should be left in the garden. You can cut them off when the air warms up and the plugs thaw.
- Do not delay the cabbage harvest. At a temperature of -6°C, the heads of cabbage freeze, which leads to rapid spoilage of the product.
- To prevent the cut heads from losing their juiciness during storage, several protective leaves are left on them.
- When storing cabbage in a basement or cellar, you need to make sure that there are no boxes of vegetables or fruits with a strong smell nearby.
- Stocks should be checked periodically for the presence of rotten heads of cabbage. Otherwise, one rotten vegetable can cause damage to almost the entire crop.
This article will tell you at what temperature fresh cabbage should be stored in winter. Read all the most important things about storing cabbage here.
Brussels sprouts
Harvesting of Brussels sprouts begins as soon as the heads of cabbage, having reached small sizes, acquire a characteristic shine, and the two or three lower leaves turn yellow. They should be cut off.
If we talk about specific dates, then in the south of the Russian Federation this is the middle - end of August, and in the conditions of central Russia - the second half of September, starting from the 15th to the end of the month; in the Urals and Siberia, cabbage ripens by the end of September-beginning of October.
Being cold-resistant, Brussels sprouts tolerate short-term temperature drops to –8-10 °C. If it is necessary to store the plants for winter storage, plant them whole, removing the leaves.
Kohlrabi cabbage
Kohlrabi is removed from the garden in the summer as the stem fruit ripens, which is cut off when it reaches a diameter of 6-7 cm. It is better not to delay the collection - after that the fruits begin to coarse, lose their juiciness and taste. During the season, up to three cuts are obtained - harvests of kohlrabi cabbage.
Kohlrabi is harvested in dry, sunny weather; humidity is not of fundamental importance, but it should be remembered that if you harvest vegetables in the rain, you risk greatly reducing their shelf life.
Medium varieties of white cabbage
Mid-season varieties are used for short-term storage, heat treatment and canning, as well as for consumption raw. They are divided into several subspecies: • mid-early; • mid-season; • mid-late. These varieties combine the characteristic advantages of early and late varieties: speed of ripening, excellent taste, high yield, the ability to be used for pickling and preservation, and long storage time.
Cabbage Slava 1305
The high-yielding mid-season variety “Slava 1305” is valued for the good taste of the leaves. It is believed that this cabbage makes good pickles. The head of cabbage is round in shape, slightly flattened, with a diameter of up to 20-25 cm. The weight of 1 cabbage head ranges from 2 to 4 kg. In cross-section, the cabbage is light, the covering leaves are light green. Cold and drought resistant. The yield of 1 m² reaches from 9 to 12 kg. Usually ripens in 110-120 days. The variety was bred in the Soviet Union by selecting a foreign sample and became widespread in 1940.
Cabbage Gift
The variety is medium late; from the time of planting seedlings to harvesting, it usually takes 4-4.5 months. Rosette up to 1 m in diameter. The leaves are green-gray, slightly covered with a waxy-white coating. The head of cabbage is round, slightly flattened, weighs 3-5 kg, and has a light green-white color when cut. Productivity - 9 kg per 1 m². It has an attractive presentation. Initially, the “Podarok” variety was bred in 1920 for cultivation for sale, and over time it was also appreciated by the owners of subsidiary farms.
Dobrovodskaya cabbage
The variety is medium late, can be stored for up to 5 months. The weight of the heads of cabbage is about 9 kg. The variety is resistant to diseases and is not picky about soils. The weight of the heads is 3-5 kg. Productivity of 1 m² - up to 30 kg. The leaves are white-cream, juicy, with a sweetish aftertaste. Thanks to its excellent taste, this variety is ideal for pickling.
Harvesting rules
In addition to strict adherence to harvesting deadlines, the duration of storage of heads of cabbage is also affected by the quality of this procedure. When harvesting cabbage, you should follow these recommendations:
- 2 weeks before the planned harvest, watering the crop is completely stopped.
- Cut the heads on a sunny day without precipitation. In this case, immediately after harvesting, the heads of cabbage are placed outside on a wooden pallet to dry.
- When cutting off the forks, another 3–4 cm of stump is left on the head. At the same time, the covering leaves are also preserved, removing them just before transferring them to a permanent storage location.
- During operation, the heads must not be thrown, hit against each other, or damaged by the tool. All this significantly reduces the shelf life of forks.
- The crop should not be left to dry even with minimal frost. A temperature of -1 degree is enough for areas of rotting to form at the cut points and inside the head.
Important! After harvesting, all heads of cabbage must be sorted. Only those forks that are dense and free from damage and signs of disease are allowed for storage. All heads that do not meet the standard are consumed immediately.
Equipment for harvesting cabbage
The list of tools necessary for harvesting cabbage plantations is quite simple. To work, the gardener will need:
- a sharp knife used to cut the stump;
- a shovel used to dig up the fork with the roots, if this provides for the chosen method of storing vegetables;
- wheelbarrow for transporting crops.
Important! When collecting cabbage in remote fields, you will also need a car for transportation.
How to remove from the garden correctly?
It is possible to preserve the integrity of the cabbage head, and at the same time ensure the longest storage period for the crop, provided that certain harvesting rules are observed:
- Heads of cabbage are cut only in dry weather. Wet leaves begin to rot very quickly, so if it rains during the harvesting process, before storing the cabbage, it must be thoroughly dried outside under a canopy.
- Ten days before the start of harvesting, watering the cabbage beds is stopped.
- The heads of cabbage are cut down with a hatchet or cut with a very sharp knife. A sharp fork will be required to dig up the roots. During the cutting process, it is important to ensure that the stalk length remains at least 5 cm.
- If the soil in the garden is loose, the heads of cabbage are twisted out along with the roots.
- When cutting cabbage, be sure to leave three outer leaves. They will protect the head from damage, rot, fungi and mold.
- Insufficiently formed, rotten and other “defective” heads of cabbage are immediately sorted and set aside. They are not suitable for long-term storage.
If cabbage was grown in soil saturated with nitrogen-containing fertilizers, the crop also cannot be stored for long periods of time. It is immediately recycled.
