Cabbage variety Slava 1305
Slava 1305 is an old, time-tested variety of White cabbage (Brassica oleracea var. Capitata) of medium ripening. Obtained by specialists of the Gribovskaya Vegetable Breeding Experimental Station (now the All-Russian Research Institute of Breeding and Seed Production of Vegetable Crops) by selection from a sample of foreign origin. Zoned in 1940. Approved for use in all regions of the Russian Federation. Suitable for commercial production. Author - E.M. Popov.
From the emergence of mass shoots to harvest, 100 - 130 days pass. This cabbage enters the technical ripeness phase a week earlier than the variety. Belarusian 455 and ten days later varieties Slava Gribovskaya 231. It is advisable to harvest after several frosts, at the end of October, so that the cabbage is more juicy and sweet. However, you should not delay cleaning, because this cabbage is prone to cracking. To avoid cracking the heads of cabbage at the moment when they have already reached a large size, you should slightly turn the plant in a circle or tilt it towards the ground.
The leaf rosette is raised, of medium size. Leaves are round, finely wrinkled, whole or indistinct, medium-sized, grayish-green, with a waxy bloom of medium intensity; the edge of the leaf is highly wavy. Heads of cabbage are dense, round or flat-round, medium and large in size, weighing 3 - 5 kg; in the section - yellowish-white. The inner stump is of medium length, the outer one is short. The yield of commercial heads of cabbage is 570 - 930 c / ha, the maximum - 1250 c / ha.
This variety is recommended to be used fresh, and it is also considered one of the best for fermentation. His heads of cabbage are juicy and sweet, but they are not stored for long - for three months (approximately until January). The chemical composition is as follows: dry matter 8.6 - 11.1%, total sugar 4.4 - 5.6%, ascorbic acid 27 - 44 mg / 100 g of raw material.
Advantages of Slava 1305 cabbage: high yield, unpretentiousness, inexpensive seeds, excellent taste and amicable ripening of heads.
The disadvantages include: tendency to cracking, susceptibility to keel, fusarium wilt and vascular bacteriosis.
Planting scheme: 70 × 50 cm.
I grow this variety every year. Everything suits me. Seeds sprout well, seedlings take root well after transplantation. Once I bought a bag of seeds, but they turned out to be expired. I was afraid to sow in the ground - I soaked it in wet gauze. After a couple of days, almost all the seeds sprouted.
Needs abundant watering and loosening. Reacts well to feeding with mullein infusion (1 cup per 10 liters of water) and hilling. It grows on all types of soils, but soil rich in humus is preferable, then it is especially juicy and the heads of cabbage are larger. Stands in the fall for a long time without cracking. I shoot with the first snow, but it does not freeze, so it can be stored for a long time. Delicious in borscht, salads, cabbage rolls. It is good for salting if you salt with dry salting, and do not fill in with ready-made brine (my subjective opinion).
Perhaps the most favorite cabbage on my site. The beauty is that it’s not early, but it’s not the latest either. I plant more so that you can cut small heads of cabbage in season for salads, cabbage rolls and pies, and there was enough for harvesting for the winter, and there was little left for storage. Later varieties stopped planting when the versatility of this was appreciated.
On the site, a well-ventilated place is allocated for it, since autumn the earth is fertilized with humus, and wood ash is necessarily added to the holes when planting. Slava 1305 responds well to green dressing and loosening.After tying the heads, the lower leaves are removed for better ventilation, since the rosette is tied on a fairly good stem and allows you to do this, but the soil under the plants is mulched. By the way, this variety is quite resistant to diseases, for which it is even more appreciated!
Slava 1305 is an old acquaintance. This cabbage was grown by my grandfather many, many years ago. I remember he always praised her, and we were always happy with the harvest. Later, when we ourselves began to take care of the garden, it turned out that it was unrealistic to find the seeds of this variety - new ones came to replace it. But a few years later we were lucky - we bought seeds. I really like this cabbage - the heads of cabbage grow medium-sized, dense, heavy, the leaves are juicy (veins, of course, are, but they are “not wooden, but quite edible), not particularly painful and rarely cracks - only if it is not picked correctly watering mode (the bed is either overdried or overflowed). Harvesting is better not after several frosts, but after the heads of cabbage freeze well (until they ring) - then the bitterness in taste completely disappears, and the cabbage acquires a special juiciness. But in order for the heads of cabbage to be well stored after such a freeze, they need to be thawed correctly - we bring them into an unheated room, cover them with old coats and wait: in a few days the heads of cabbage will thaw and they can be safely lowered into the cellar for storage.