Cabbage Mother-in-law

Mother-in-law's cabbage is a relatively young, but already well-known variety. It was created by a well-known and well-established agricultural company - the producer of Sedek seeds.

Officially, the variety became available for use in 2008, having entered the State Register.

Mother-in-law fell in love with many not only because of her brisk interesting name. The unpretentious plant has become an analogue of the famous classic Slava variety, but with more compact and at the same time dense heads of cabbage, which greatly facilitates the transportation and processing of the crop. The creators of the variety are A.N. Lukyanenko and the wife of Dubinin.

Cabbage is a medium-yielding cabbage, but with proper observance of all the requirements for agricultural technology, it can give a fairly high yield. Heads of cabbage in one planting are formed amicably and evenly, which determines the high commercial qualities of the species.

It is intended for cultivation in the Volgo-Vyatka and North-West regions of Russia with their temperate climate and sharp temperature changes, constant weather changes. Grows excellently outdoors in any weather.

Suitable for both commercial cultivation and planting in private households, vegetable gardens and summer cottages.

The creators made this variety almost universal in all respects, undemanding in care and resistant to common diseases, as well as insect pests.

The head of cabbage is rounded in shape, well and densely leafy with outer leaves of a light green color, dark along the edge. Inside, the pulp is dense, white, with a slight yellowish tinge.

The leaves are slightly fringed along the edge, with a slight bubbling in the middle, embossed. There is a waxy coating on the outer leaves. They are raised above the ground.

The stump is the one outside, rather large and long. Inside the head itself, it is small in size, which is another advantage of the variety.

Fruits are formed evenly throughout the planting.

Mother-in-law's cabbage is good both for fresh consumption (soups, salads and other dishes) and for canning for the winter (salting, pickling).

Taste qualities and average ripening periods will make this variety indispensable on your table: you can eat cabbage from summer to late autumn (it has a good keeping quality).

The Mother-in-law variety is also good for sale, as it has neat dense heads of cabbage of small size. They are highly transportable, can be stored under normal conditions for up to 2.5-3 months.

Cabbage has excellent taste. The pulp is juicy, sweet. Heads of cabbage contain many useful substances and essential trace elements in the daily diet: vitamins of group B, C, potassium, magnesium, phosphorus, calcium.

Mother-in-law's white cabbage belongs to the medium-early in terms of ripening. The entire cycle from planting seeds to harvesting is 125-135 days. Seeds are planted for seedlings in April. After 1.5 months, they can be transplanted into open ground.

The variety has a good yield, subject to the conditions of agricultural technology. An average of 581-650 centners are harvested per hectare. The mass of one fork reaches an average of 2.5-3 kg, which makes this species very convenient both for transportation, cooking, and canning.

Mother-in-law's cabbage does not require frequent watering (unlike most varieties). In hot weather, you can moisten the ground once every 2-3 days. In moderate summer, the plant is watered no more than once every 5 days.

Fertilize the culture at least 2 times during the entire growth period with a solution of ammonium nitrate. The first time - with the active formation of permanent large sheets. The second is when a head is formed.

Mother-in-law is very fond of regular loosening, which helps to provide enough oxygen to the roots. And also water does not stagnate in the soil - this is an excellent prevention of typical cabbage diseases. Young shoots are loosened gently to a depth of 4-5 cm.When the plant gets stronger and the root system is formed, the earth can be loosened to a depth of 8 cm.

This variety is well resistant to pest attacks and diseases, but if slugs and snails appear during the formation of a head of cabbage (which happens in wet, cloudy weather), it is better to treat the plant not with chemicals, but with traditional home remedies (ash, for example).

Amateur gardeners and experienced gardeners are happy to share their impressions of growing the variety on thematic sites. Here's what they celebrate.

1. In terms of taste, the variety pleases fresh. The leaves are juicy and crispy. It tastes like the famous Glory.

2. The variety can be called universal, since it is also well suited for salting. Salads for the winter, sauerkraut are dense, do not sour.

3. Mother-in-law's cabbage does not require special growing conditions, even a beginner can handle it. It is important to love what you do and to be attentive to the vegetable.