Savoy cabbage variety Vertu 1340

I love Savoy cabbage because all dishes with it are beautiful and unusual. And the taste is excellent. Most often I make stuffed cabbage rolls out of it, fry the leaves in batter, prepare salads, add to borscht and soups. But I don't sour.

Vertu 1340 can be attributed to the late varieties. I will not say that I like the way it is stored. The heads dry out on top, but inside they can rot. Therefore, of all our late and mid-late varieties of cabbage, we try to use it in the first place.

There is nothing complicated in agricultural technology, everything is like with ordinary white cabbage. Before planting, I place the seedlings in an aqueous solution of Prestige for a couple of hours. At first, it protects young plants from all pests and gives them the opportunity to grow stronger and actively grow. Vertu responds positively to mineral fertilizing, especially potassium, and to the introduction of ash. Not afraid of frost, cold-resistant. Watering should be sufficient, but not excessive. The heads of cabbage grow quite large, some are simply huge, slightly flattened, larger than all other varieties of Savoy cabbage. And it tastes better than other varieties.

Author: Guzeva Olga Sergeevna, Lgov.