Cabbage variety Stone head
Stone head, or Kamienna glova, is a late-ripening variety of White cabbage (Brassica oleracea var. Capitata), obtained by Polish breeders. In 2006 he was included in the Russian state register of breeding achievements. Approved for use in the Central (Bryansk, Vladimir, Ivanovsk, Kaluga, Moscow, Ryazan, Smolensk, Tula regions) and Central Chernozem (Belgorod, Voronezh, Kursk, Lipetsk, Oryol, Tambov regions) regions. Suitable for commercial production.
From the emergence of mass shoots to the technical ripeness of products, it takes from 140 to 160 days. It is advisable to harvest after frost, but if you harvest before frost, cabbage will be better stored.
The leaf rosette is raised. The leaves are bubbly, large, gray-green in color, covered with a thick waxy bloom, wavy along the edge. Heads of cabbage of medium size, weighing 3 - 4.5 kg (up to 5 - 7 kg), partially covered, rounded or flat-round, juicy, dense (4.5 - 5 points). The color of the head of cabbage is yellowish on the cut. The inner stump is long, the outer stump is from short to medium length. The marketable yield is 440 - 580 c / ha, which is 30 - 100 c / ha higher than that of the Crumont standard. The maximum yield is 1370 c / ha (data for the Kursk region). The output of marketable products is high - 93%.
The taste properties of Stone Head cabbage are good and excellent. Best of all, this late variety is suitable for fermentation and long-term storage, but it is also good when fresh. The heads of cabbage are stored and at the same time retain their juiciness until the very month of May.
The variety is characterized by increased cold resistance, resistance to diseases and cracking, as well as good transportability.
I don’t know how in other regions, but our Stone Head is the leader among winter cabbage varieties. Even at the end of May, this particular variety is offered on the markets in an excellent degree of preservation, juiciness and sweetness. On our site, we sow it in early April directly into a cold bed. True, at first we cover the seedlings with a film, and in mid-May we determine them to a permanent place. I have never noticed any diseases on cabbage. The harvest is consistently high despite the fact that our summer is often dry. Our largest head of cabbage of the Stone Head has grown 4.5 kg, and mostly from 2 to 3 kg. Autumn rains are not terrible for her - the juice is gaining, but does not burst. It lies perfectly in the cellar, we use it as needed - kvass, cook borscht and cabbage rolls.
Hurray, we have the largest head of cabbage 10 kg.
I have a double opinion about this variety, it has its pros and cons. What I like about it is that it can be stored for a very long time and always sets large heads of cabbage. I managed to grow up to 5 kg. From my own experience, I was convinced that the seedlings are not afraid of low temperatures, but I still plant them when the ground warms up, so the plants gain green mass faster. A ripe head of cabbage is not afraid of freezing. Of the minuses, as the name of the variety suggests - Stone Head - the hardness of the head, it is really hard, which leads to the low juiciness of the vegetable. I usually use it in pickling, pickling and cooking stuffed cabbage.
Good cabbage. One of the best varieties! In our garden, it has been occupying a garden for several years!
We grow seedlings ourselves - in a film greenhouse. And at the beginning of summer, we plant it in open ground. It takes root well, it grows well. Heads of cabbage are tied by autumn. Very dense, strong! Leaf to leaf.
We store cabbage in the basement with only heads of cabbage (without stumps and roots), in bulk. She really lies until spring. In June, we give the last heads of cabbage to feed rabbits and geese.Only sometimes the upper leaves rot away, and the heads of cabbage are generally good. But this is most likely a problem not in the variety, but in the cellar.
In my family, cabbage is respected in any form, so we plant many different varieties with different ripening periods. But the main stake is, of course, on those that can be stored for a long time and this is the Stone Head. Of all the varieties, this cabbage is liked by its good taste, and its ability to preserve its original freshness for a long time, even at the end of winter, allows it to be used for making green salads. We store cabbage right on the street. It looks like this: we dig a small trench in the ground, which we line with straw. We put the cabbage upside down in the trench and straw again on top. We add all this, leaving only the root "on the street", which is easy to find even under the snow. When you need fresh cabbage, I just pulled the vegetable in my hands. By the way, other varieties have tried to winter in this way - not very successfully.