Cabbage
Red cabbageFrom the brassica family, red cabbage, in addition to its crunchy texture when eaten raw, is rich in vitamin C. There are a few hybrid varieties such as Bacchuis, which is acidic, and Rookie, which is particularly resistant. Often eaten in salads with a vinaigrette, cabbage is excellent when braised or steamed. It goes well with meats and sausages. Cabbage is a low-maintenance crop, requiring only a good weeding from time to time.
It is recommended not to plant the red cabbage always in the same corner of the vegetable garden because of the possible proliferation of pests. If it is decided to sow directly in the ground, then it is advisable to wait until the beginning of June. As soon as the young plants have three or four leaves, it is necessary to transplant it in a fertile and sandy ground by spacing them from forty to fifty centimeters.
The plants must be watered regularly during the growth period, less when they are mature. A good mulch will keep the soil cool during the summer. In the vegetable calendar, the maturity cycle of red cabbage lasts about six months. Once picked by cutting the stem at the base with a knife, cabbages can be stored for a long time in a dry, cool cellar.
Red cabbage
- Type : Vegetables
- Subtype : Leafy vegetables
- Botanical family : Brassicaceae (cruciferous)
Characteristics
- Exposure : Sun
- Hardiness : Frost resistant
- Easy to grow, but requires regular maintenance (difficulty : 2/3)
Sowing & planting
- Sowing depth : 1 cm
- Plant spacing : 60 cm
- Row spacing : 60 cm
- Emergence time : 6 days
- Emergence temperature : 12 °C
- From sowing to harvesting : 150 days
- Seed storage : 5 years