Cabbage Stone Head - description of the variety, photos, reviews

Description of the Stone Head

This is a late-ripening variety whose growing season lasts 140-160 days. It is better to collect Stone Head after frost, then the heads of cabbage will be more juicy and tender. But on the other hand, if the vegetable freezes a little, its shelf life will decrease. Therefore, you have to choose between taste and keeping quality.

The leaf rosette of the plant is of a raised type. The leaves are vesicular and very large. The color of the leaves is gray-green. The edges are wavy, the surface is completely covered with a strong coating.

The heads of cabbage are medium-sized, juicy, with a dense structure. The weight of a mature head of cabbage is 3-4 kg. With high-quality agricultural technology, heads of cabbage grow up to 5-6 kg. The shape of the head of cabbage is flat-round. The inside of the “head” is yellowish.

The inner stump is very long, the outer one is shorter, of medium length.

This is a high-yielding variety. From 1 hectare of plantings you can collect from 44 tons to 58 tons of quality crop. In the Kursk region, the maximum yield was recorded in the amount of 137 tons per 1 hectare of plantings. The yield of marketable products is in the region of 92-93%.

Cabbage has good taste. But still, the variety is recommended for pickling and long-term storage.

The keeping quality of cabbage is excellent. If favorable conditions are created (temperature around 0..+2 degrees Celsius), heads of cabbage of the Stone Head can be stored right up to the month of May.

Harvest

By the end of September, beginning of October, late-ripening cabbage of the Stone Head variety reaches technical ripeness. Light frosts will not affect cabbage. On the contrary, experienced gardeners wait for the heads of cabbage to be slightly frostbitten. This will add crispness and whiteness to the vegetable.

Important! If the heads of cabbage are intended for long-term storage, then they are cut off without waiting for frost.

The Stone Head should be removed in dry weather. After cutting, the heads of cabbage are left to dry in the sun, then put into the cellar. Storage temperature from 0 to +5 degrees.

Positive and negative qualities of the Stone Head

Stone head is a fairly popular cabbage among gardeners. And she deserved such fame not just like that, but thanks to her merits. The main positive qualities of this variety:

High commercial quality of heads of cabbage.
Good density of cabbage heads (4.6 points out of 5).
High yields. From 1 m2 approximately 7-8 kg of marketable products are collected.
Long shelf life of vegetables.
The plant is resistant to both low temperatures and short-term droughts.
Thanks to the dense heads, the vegetable is easily transported over long distances without losing its marketable qualities.
Protection from diseases such as fusarium wilt and various manifestations of rot.
Excellent taste of the vegetable.
Versatility. The variety is recommended for long-term storage and fermentation, but it is also suitable for fresh consumption.

There are no significant disadvantages. Gardeners may not like only the weak juiciness of the vegetable. But this drawback is inherent in almost all late varieties of cabbage. It is thanks to the low juiciness that the heads of cabbage are stored in the cellar for so long in winter. Also, this cabbage does not have the strongest immunity.

Advantages and disadvantages

Most of the characteristics that cabbage received from its “parents” brought the variety incredible popularity.

Main advantages:

Versatility of use in the kitchen along with high taste.
Cabbage can withstand hot, dry weather without damage.
A sudden cold snap does not affect the formation of a head of cabbage.
During long-term transportation, cabbage does not get crushed or crack.
Dense heads of cabbage are stored until the end of winter. At the same time, the taste only improves.
Cabbage is not a hybrid. At home, it is possible to obtain fruits and high-quality planting material.

Excessive rigidity of the leaves is noted as a disadvantage.

Growing a vegetable

The variety is grown by seedlings, as it has a very long growing season. Seeds begin to be planted in the 1st or 2nd half of April (planting dates directly depend on the region in which the vegetable will be grown).

The seeds are planted in a special substrate, which is prepared from the following components: turf, humus, compost and coarse sand in equal proportions. If it is not possible to make such a substrate, you can use soil from the garden to which fertilizer is added. It is also worth noting that the soil may contain spores of fungal diseases or parasites, so it is necessary to preheat it. To do this, heat the soil in the oven at a temperature of 200 C or pour boiling water over it.

You can grow seedlings either in a common container or in separate containers (they are preferable). The immersion depth of the seed is no more than 1 cm. After planting, the area is watered with water from a spray bottle.

In order for the seedlings to germinate faster, they are covered with cellophane and the container with planting material is left at a temperature of +20...22 degrees Celsius. When the seedlings sprout, the cellophane is removed, otherwise the sprouts will die.

After the seedlings have become stronger (and this is approximately 45-50 days after growing in a glass or box), the seedlings can be transplanted into the OG. This is done at the end of May or at the beginning of June.

Since Stone Head is a late variety, it is grown according to a 50x80 cm pattern. That is, 50 cm are left between plants and 80 cm between rows.

Before planting, it is advisable to add 20 g of superphosphate and a handful of wood ash to each hole.

Diseases and pests

From a botanical point of view, cabbage is a biennial plant. The head of cabbage, which is cut in the fall, is a bud well adapted to wintering. The next year, seed pods would form in it.

Stone head cabbage is quite resistant to diseases caused by fungi and bacteria. For example, it is practically not susceptible to fusarium and relatively rarely suffers from rot. But not a single breeder is able to protect the new variety from slugs and insects.

There are simple preventive measures that will significantly reduce the risk of pests and diseases affecting your cabbage:

Seed disinfection. Immediately before sowing, they are dipped in a container with hot (45–50ºС) water and left for a quarter of an hour. Then immediately place it in a container with cold (18–20ºС) water for 3–4 minutes. Heat and cold kill most bacteria and fungal spores. After this, the seeds are laid out on napkins or paper towels to dry slightly.
Optimal temperature and humidity when growing seedlings. Excessive heat and water-logged soil promote the development of rot.
Rejection. At the slightest sign of disease, damaged plants are immediately removed and destroyed.
Use of insecticides. To protect the roots of young plants, before planting seedlings in the ground, they are coated with a mixture of Karbofos, clay and fresh manure, diluted with water to the consistency of thick sour cream.
Growing other crops to attract natural enemies of insect pests and repel them. Most insects do not like strong odors, so next to cabbage you can plant marigolds, calendula, wormwood, mint, lemon balm, rosemary, and sage. Natural enemies (ladybugs, ground beetles, tannin fly and ernestia fly) feed on nectar. They especially love tansy, dill, caraway seeds, decorative onions, fennel and other umbelliferous plants.

But prevention cannot provide a complete guarantee that the crop will not suffer from diseases and pests. Therefore, it is important to be able to distinguish symptoms in time, identify the cause and know how to deal with the problem.

Table: diseases and pests

Problem	Symptoms	Control and prevention measures
Root rot ("black leg")	Newly hatched sprouts or seedlings turn black at the base of the stem. Afterwards the stem darkens completely and the plant dies.	A folk remedy is watering with an infusion of wood ash. A glass of ash is sifted and poured with a liter of boiling water. Close the container tightly and leave for 5-6 hours. Then the infusion is filtered, diluted with an equal amount of clean water and the seedlings are watered every 6–8 days. Preparations Trichodermin and Rizoplan. These are not chemicals, so they will not harm delicate seedlings. The first is added to the soil when sowing seeds, following the dosage recommended by the manufacturer, the second is used to prepare a solution and subsequent watering of seedlings.
White and gray rot	The root collar and lower leaves turn pale, break easily, and liquid literally sprays out from the break point. A white, gradually thickening and darkening mass appears on the stalk and petioles, similar to cotton wool or a fluffy grayish coating, in which tiny black dots are noticeable.	If you are planting cabbage in the same bed as last year, remove all the roots and leaves and dig it up. Organic residues from the garden need to be burned as quickly as possible - fungal spores overwinter well in them. Preventative treatment of cabbage with any fungicides is recommended. Use a 0.5% solution of Bordeaux mixture (50 ml per 10 liters of water). It is poured into a spray bottle and sprayed on the plants once every 16–20 days.
Mosaic disease	It appears no earlier than a month after planting the seedlings in the ground. On the leaves of affected plants, the veins first lighten, then a bright emerald green border appears around them. Dry brown spots appear on the entire surface of the leaf. The growth of veins slows down, the leaves become deformed and “wrinkle.”	There is no effective way to get rid of the problem. As a preventative measure, regular and thorough weeding of the beds is recommended. All plants with the slightest signs of damage are immediately pulled out and destroyed.
Rhizoctoniosis	Late varieties especially suffer from it if the end of August and September is rainy. The leaf petioles become transparent at first, then beige, become covered with a whitish coating and rot. The leaves fall off the head.	For prevention, cabbage seeds are soaked in a solution of the drug Fitolavin. They also spray the seedlings when 2-3 true leaves appear. After planting in the ground, they are treated with Planriz, Baktofit, Pseudobacterin, Trichodermin, Glyokladin and others. The main active ingredient is copper oxychloride.
Kila	Plants dry out and die for no apparent reason. If you pull them out of the ground, multiple dense brown small growths are visible on the roots.	All dried plants are immediately removed and burned. The bed is watered with a solution of colloidal sulfur (40 g per 10 liters of water). You can simply sprinkle it with powder (5 g per 1 m²) and loosen the soil well.
Caterpillars of cabbage butterflies, white moths and cutworms	The caterpillars feed on the pulp of cabbage leaves. In particularly advanced cases, only veins remain. They penetrate inside the ripening heads of cabbage, gnawing them from the inside and contaminating them with the products of their own vital activity.	The caterpillars are clearly visible and inactive in the morning, so they can simply be collected by hand. The drug Bankol (8 ml per 10 liters of water). Infusions of onion peels or feathers, garlic arrows, tomato tops, wormwood, tansy, celandine. The plants are finely chopped, fill the container by about a third, add water, close and leave for 2-3 days. Then filter and spray the cabbage.
Aphid	It settles on the underside of the leaf, forming entire colonies and sucking out the juice. Damaged leaves turn pale and curl.	Aktara insecticide (0.8 g per 3 liters of water) for spraying leaves. Infusion of celandine (a tablespoon of dried herb is poured with a glass of boiling water, after 20 minutes the infusion is filtered and diluted with cold water in a ratio of 1:5). An infusion of hot peppers, potato or tomato tops and dried peels of any citrus fruits. All this is crushed, poured with warm water and left for 2-3 days. Then the infusion is filtered and diluted with water in a ratio of 1:10. To make it “stick” to the cabbage better, add finely shaved laundry soap.
Cabbage moth	The caterpillars gnaw holes in the leaves, but the outside of the leaf is not damaged. Long tubercles are clearly visible on the upper and lower sides of the leaf.	It is recommended to spray with Karbofos solution (60–65 g per 10 liters of water). Treatment must be carried out at least twice with an interval of 10–12 days. No later than a month before harvesting, spraying is stopped.
Cabbage fly	In the spring, the fly lays eggs in the ground next to the planted seedlings. After 7–10 days, larvae appear, gnawing the stem and leaf cuttings from the inside. The plant withers, dries, and is easily pulled out of the ground.	You can simply collect the eggs by hand. Tobacco ash or tobacco dust, naphthalene are scattered over the surface of the beds. Insecticide Bazudin (diazinon): granules are scattered over the cabbage bed. For 1 m² you need about 2 g.
Slugs	Large holes appear on cabbage leaves. Sticky traces (“paths”) of whitish liquid are noticeable, shining silver in the sun.	Slugs do not have a hard cover, so cabbage seedlings can be surrounded by a barrier of ground eggshells, coarse sand, brick chips, dolomite flour, pine needles, mustard powder, and so on. It won't be difficult to collect slugs by hand. Another option is traps. Containers are buried in the ground, and beer, jam or sugar syrup is poured into the bottom. There are also special chemicals (Meta, Ferramol, Thunderstorm, Slug Eater).

What do the most common cabbage diseases look like? (photo gallery)

There are almost no clubroot-resistant cabbage varieties.

To combat rhizoctonia, use any preparations based on copper oxychloride

Mosaic disease cannot be treated: you can only destroy the affected plants

All types of rot first affect the stem and leaf petioles

Blackleg can destroy crops already at the seedling stage

Crop care

Despite the fact that cabbage is a rather demanding crop, it is not difficult to care for. The main thing is to water it on time, sometimes feed it, loosen the soil and remove weeds.

After transplanting the seedlings into the OG, the plant takes root in the new location for about a week. At this time, the crop is watered regularly, but in small volumes, so as not to create a “swamp”.

After a week, they switch to one-time watering every 6-7 days. During head formation and during drought, the amount of watering is increased. 3 weeks before harvest, watering is completely abandoned. This helps the heads of cabbage to be stored in the cellar longer and become less susceptible to cracking.

Since cabbage is watered very often, a large amount of weeds forms around it. Therefore, you will have to weed to remove it. Weeds are known to have a negative impact on the development of crops.

Don't forget about loosening the soil. With frequent watering, the soil is compressed, “closing” access to oxygen to the root system of the plant.

We recommend reading: Description of the Vyuga cabbage variety

Since this is a late variety, it needs to be fed 4 times during the growing season:

The first time is 14-16 days after transplanting the seedlings into the OG. It is best to use nitrogen-containing fertilizers. The ideal option is to dilute 1 kg of bird droppings in a bucket of water.
After two weeks, the culture is fed again with the same composition.
The third time the vegetable is fed during the formation of the head of cabbage. This time the plant is fertilized with phosphorus and potassium fertilizers.
3 weeks before harvest, cabbage is fed with potassium sulfate. This feeding will contribute to a longer shelf life of the heads of cabbage in the cellar.

Advantages and disadvantages

Like any variety, Stone Head has its advantages and disadvantages. It is hardly correct to call them that, because what would be a disadvantage for one gardener will be the main advantage for another. However, let's discuss them:

Cabbage is versatile in cooking, but is especially good for winter preparations. There are few such varieties.
The longer Stone Head is stored, the better it tastes, even when fresh.
The heads of cabbage have a dense structure and do not fall apart.
Does not crack during ripening, even if the weather is rainy.
It tolerates frost quite well, and drought even better.
The leaves are often described as harsh and dry.

Description

The variety is known to many farmers and consumers due to the following advantages:

Cabbage is very dense, so it can be transported without special precautions.
There are no signs of deterioration on the heads during long-term storage.
Heads of cabbage can be used for preparing fresh vegetable dishes, pickling, pickling, boiling, stewing.
The crop yield is equally high in the greenhouse and in unprotected soil.
A high percentage of sugar content in cabbage has a positive effect on the taste characteristics.
With a sudden cold snap and drought, the heads of cabbage continue to grow.
Cabbage has no tendency to crack.
The disease futaria and rot are uncharacteristic for this plant.
Fruits grown in the second year of growing season produce seeds suitable for planting.

The disadvantages are few:

cabbage leaves are less juicy than salad varieties;
If there is insufficient lighting, the heads of cabbage do not have the inherent density of the variety.

Reviews from summer residents

Vladimir Ivanovich, Rostov, 47 years old.

Stone Head cabbage is a late variety. In my area it stays until frost, there are no problems at the root. If collected before the first frost, it will be stored much longer. You can ferment it, but from experience I can say that it tastes a little dry. The taste itself, if consumed fresh, is quite good. I would call the variety classic, without any zest, but also without any particular shortcomings.

Elena Igorevna, Ekaterinburg, 54 years old.

For me personally, Sugarloaf is the best variety. We've been growing it for several years now. But don't confuse Sugarloaf with Stoneloaf like my husband did. I bought the wrong seeds at the market, which is why they decided to grow Stone Head. What can I say, in comparison with Sugarloaf, this variety is generally bad. The leaves of the Stone Head are rough and hard. It’s not very pleasant to eat it raw; boiled or stewed, it doesn’t matter. But again, this is a comparison with Sugarloaf, which for me is the best late-season cabbage variety.

Tips and reviews from experienced gardeners

Experienced gardeners recommend observing crop rotation, advice on choosing predecessors and a growing site, fighting pests, and ensuring timely watering.

We invite you to read reviews from experienced gardeners about growing this variety.

Valentina, Khanty-Mansiysk: “I have been growing stone head for more than 3 years. This is an excellent variety for our climate. Heads of cabbage withstand autumn temperatures, maintaining density and taste. Growing does not require specific knowledge. It's simple."

Irina, Kursk: “My family likes this variety. The taste of cabbage is not too sweet, but not bitter either. I use heads of cabbage for pickling and stewing. The first harvest lasted until April. However, the forks did not turn black. It’s a good variety, I recommend trying it.”

Briefly about the main thing

Stone Head is a white cabbage variety introduced to Poland about 20 years ago. It is included in the official list of plants that are allowed and recommended for cultivation in Russia.
The fruits of the variety are of very high quality - they have a pleasant presentation, are well stored and can withstand transportation.
Cabbage can be used fresh, but it develops its flavor best after processing.
The Stone Head is unpretentious and very simple to care for - it does not require much time.

Planting cabbage seedlings in the ground

When the seedlings grow to 15 centimeters and have 5 or 6 leaves, you can plant them in open ground.

On a note! White cabbage with 5-6 leaves is not afraid of single night frosts down to -5 degrees.

Stone head cabbage seedlings need to be planted early so that they have time to take root well before the cabbage fly begins in summer. As a rule, in May-June the soil warms up to 10 degrees. Many gardeners rely on the sowing calendar. This is even welcome. Since climatic conditions in Russia vary, it is necessary to take into account the peculiarities.

Cabbage seedlings of the Stone Head variety.

Most often, ready-made seedlings are planted in the ground.

It is very important to choose the right plot of garden. According to agrotechnical standards, it is better to plant any varieties of white vegetables in beds where legumes, eggplants, and onions grew. Not a bad harvest yield after pumpkin and zucchini. Tomatoes, cucumbers, and parsley should not be planted next to Stone Head cabbage. These crops are demanding on nutrition; they will draw out all the juices from the ground, but cabbage will get nothing.

The soil for seedlings is fertilized before planting. It is better not to use fresh manure, as it may contain helminths. Compost, rotted manure or peat are used as organic matter. Among mineral fertilizers, preference is given to superphosphate.

Despite the fact that the seedlings are quite small, the hole for planting is made deeper: fertilizers must also be placed there.

It is better to plant Stone Head cabbage immediately in separate containers, so as not to waste time and effort on diving.

The holes are made according to the pattern 50x60 or 70x70, preferably in a checkerboard pattern. Seedlings of white cabbage Stone head are planted in two rows to facilitate further care.

Wood ash is added to each hole and poured with boiling water. When the ground has cooled, seedlings are planted. The lower cotyledon leaves are torn off. The seedlings are buried down to the first true leaf. If the plant “drags” down after watering, it must be lifted immediately.

If frosts are expected in the forecast, the planted cabbage seedlings can be covered with film or agrofibre. Planting is done in the evening so that the plants have time to recover from stress overnight.

Description and characteristics of the variety

Stone Head is a variety of white cabbage bred by Polish scientists about 20 years ago. Today it is popular among gardeners in Russia, Moldova, Belarus and Ukraine. The ripening period of the heads from the moment of emergence is 135–150 days.

The leaf rosette is not too large, this is a definite advantage of the crop, since the plants do not take up much space in the garden bed. Its average diameter is 80 cm. The lower leaves are large, oval, gray-blue in color. The waxy coating is clearly visible.

The shape of the forks is round or slightly flattened horizontally, the surface is well leveled and smooth.
The covering leaves are light green with shallow veins. The inside of the head is white.
The heads have a very dense structure, which is clearly visible in the photo where the cabbage is presented in cross-section.
The average weight of a head of cabbage is 2.5–4 kg, but larger and heavier specimens weighing up to 6 kg are also found.
The inner stalk is small, the outer one is quite thick, which allows it to support the weight of the head.
The cabbage tastes sweetish, without obvious bitterness, but contains little juice.

Advantages and disadvantages of culture

The white cabbage variety Stone Head is loved by many gardeners. In their opinion, culture has many advantages:

marketability of heads of cabbage;
high density of heads;
good yield indicators - 7–8 kg/m2;
possibility of long-term storage;
resistance to low temperatures and drought;
transportability;
resistance to Fusarium wilt and rot;
excellent taste;
versatility of use in cooking.

Vegetable growers note only one drawback of the crop - the heads of Stone Head cabbage are not too juicy, but this feature is characteristic of most late varieties. Thanks to this, the heads are stored longer.

Landing

Sowing of seedlings begins in April or late March. Seeds are disinfected and hardened:

Place in a one percent solution of potassium permanganate for 5 hours.
Rinse, place in hot water at +50 for half an hour.
Transfer to cold water for 2 minutes.

The nutrient substrate is prepared from equal parts of peat, turf soil and humus. Add a glass of ash and 2-3 tablespoons of mineral fertilizers for every 10 kg. Then they disinfect it by pouring boiling water in which a little potassium permanganate is diluted, and allow it to dry.

It is recommended to grow seedlings in individual cups so that the roots suffer less from picking.

Soil is poured into the bottom of the boxes or cups, watered, seeds are planted and covered with film. Keep warm until germination, then transfer to a room with a temperature of +14-17 degrees.

After the development of 3 leaves, the seedlings dive. Seedlings are grown for 35 to 55 days and fed twice.

In the fall, the soil is dug up, fertilized, and slaked lime or ash is added to normalize acidity. No more than 3 bushes are planted per square meter.

How to store and use correctly

The descriptions of the variety indicate that it is universal in cooking - in general, this is true. But, as reviews from gardeners and chefs show, this variety is not as good when fresh as after processing. Stone head is surprisingly good for pickling, pickling or pickling.

Vegetables are stored wonderfully - the main thing is to comply with several conditions:

Pick cabbage on a nice, sunny day. After collecting, place it in a dry place and let it lie and dry so that the heads of cabbage are not wet. This way they will last longer. Collect fruits in special boxes or in cardboard boxes or bags

It is important that air can easily pass through this material. But cabbage cannot be stored in plastic bags, like any other vegetables. Of course, this is obvious, but I’ll write it just in case - cabbage should be stored in the refrigerator or cellar, in a dark place protected from light.

Useful care tips

White cabbage Stone head is a disease-resistant variety. But for prevention, you can plant marigolds, calendula, wormwood, and mint nearby. These plants contain essential oils that repel harmful insects.

Cabbage should be planted in a sunny area. The slightest shading reduces the quality of the heads of cabbage. Instead of dense heads, loose “brooms” of leaves are obtained.

Every 2-3 years, it is advisable to change the area for cabbage, because in the soil, despite treatments, disease spores and pests can accumulate.

Watering is carried out early in the morning, before sunrise or late in the evening, preferably with cold water. Heads of cabbage set well at a temperature of +20 degrees, but if the summer is very hot, sprinkling the cabbage beds is recommended.

At first, water the plants carefully under the roots, and adults on top of the heads of cabbage. Watering is stopped 15 days before cutting the forks.

The first fertilizing is carried out 10-12 days after planting in the ground with nitrogen, phosphorus and potassium fertilizers. If you are against chemistry, you can prepare an infusion of mullein and chicken droppings. In the future, you can feed with “green” fertilizer from fermented grass.

Warning! It is not recommended to pick off the leaves on the white cabbage Stone head before the forks ripen, since they extract food from the air.