Characteristics and description of the cabbage variety Wintering: photos, reviews and features of agricultural technology

Wintering is one of the most popular late-ripening cabbage varieties among vegetable growers, bred by domestic breeders. The choice of gardeners is due to frost resistance Wintering, its consistently high yield and unpretentious care. We will tell you in detail about the planting, cultivation and agricultural requirements of the variety.

Description of cabbage variety Zimovka

Winter cabbage was obtained in the 60s. XX century as a result of experiments of breeders of the All-Union Research Institute of Breeding and Seed Production with various foreign varieties.

Wintering was officially registered in the State Register of Russia in 1963 with a recommendation for cultivation in the Central and Volga-Vyatka regions, as well as the Middle Volga region and the Far East.

Characteristic

Wintering is a late-ripening variety of white cabbage, which takes 155-165 days to fully ripen. Marketable yield - 6-7 kg / m².

The variety is characterized by a semi-spreading leaf rosette reaching 75-120 cm in diameter, resistance to some cruciferous diseases and pests, and high resistance to frost. Cabbage tolerates a short-term drop in air temperature to -6 ° C.

In the photo - a variety of cabbage Zimovka.

Consumer qualities

Dense heads of cabbage, rounded or slightly flattened, grow up to 20-25 cm in diameter and weigh 2-3.6 kg... Leaves with wavy edges, gray-green in color, with a waxy bloom. They reach a length of 40-48 cm and a width of 32-45 cm. In the cross section of the fork, they are yellowish-white. The outer stump is long, the inner one is small.

Cabbage leaves of this variety are sweet and juicy, with soft veins. They work well for first courses, stews, salads, salting and fermentation.

Reference. Cabbage can have a bitter taste for 2-3 months after harvest, but during storage it disappears, the leaves become juicier, their sugar content increases to 4.9%.

Advantages and disadvantages of the variety

The main advantages of Wintering:

• abundant productivity;
• high commercial qualities;
• good keeping quality and transportability;
• lack of tendency to cracking;
• the possibility of universal use and long-term storage;
• excellent taste and high vitamin C content;
• unpretentiousness;
• resistance to frost and some diseases.

No flaws were found in the variety. Minuses include the presence of a bitter taste in the vegetable in the first months after harvesting.

Growing features

Cabbage is planted in a well-lit area in clay or loamy soil with a low or neutral acidity level. In the fall, the soil is cleaned of plant residues, dug deeply and lime is added to it, and in the spring - organic fertilizers.

The best predecessors of the culture are tomatoes, peas, potatoes, cucumbers. Do not plant Wintering after cruciferous plants - radishes, turnips, rutabagas.

Reference. In the northern regions, the variety is grown in seedlings; in the southern regions, it is allowed to sow seeds in open ground.

Landing

Seeds for seedlings are sown in early April. Then it is transplanted into open ground in late May - early June.

The planting material is pre-calibrated by selecting seeds of the same size, and then for 15-20 minutes. soaked in a solution of potassium permanganate and washed in clean water. This serves as a measure to prevent the development of diseases. To improve germination, the seeds are wrapped with gauze and lowered for 15 minutes.in hot (+ 50 ° C) and then cool water, lay out in 1 layer on paper and dry.

The substrate for growing seedlings consists of equal parts of garden soil, humus, sand and wood ash. 2 weeks before sowing the seeds, it is calcined in the oven or spilled with a solution of potassium permanganate for disinfection.

The prepared containers are filled with a substrate, watered and sown seeds, deepening by 1 cm and keeping a distance of 3-4 cm. The containers are covered with polyethylene and removed to a bright place. Water the crops as the soil dries up. After 5 days, when seedlings appear, the shelter is removed, and the temperature in the room where the seedlings are located is reduced to + 10 ° C. After 2 weeks, the seedlings dive, at the same time shortening the roots by a third.

After picking, the seedlings are kept at a temperature of + 14 ... + 18 ° C, watered with warm water as needed and provide 16-hour daylight hours... Transplanting into open ground is carried out when the seedlings reach a height of at least 15 cm.

Seedling transplant process:

1. Prepare planting holes in advance according to the 35 × 60 cm scheme.
2. Pour 2 tbsp into them. l. superphosphate, 2 tbsp. wood ash and 1 tsp. urea.
3. Water the seedlings, remove them from the container along with a lump of earth and place them in the holes.
4. Sprinkle the roots with earth, tamp it a little and water abundantly.

When sowing seeds in the ground, the procedure is carried out at the end of May.

Care

Cabbage of this variety is watered, focusing on the weather conditions and the rate of drying of the topsoil. On average, the soil is moistened 1-2 times a week, pouring 1-5 liters of water under each young seedling and 2 buckets for an adult plant. Watering is stopped a month before harvesting.

The water should be separated and warm - + 18 ... + 23 ° C.

Reference. The variety tolerates a short drought. Waterlogging of the soil leads to the rapid death of the root system.

Fertilizers are applied according to the scheme:

• 20 days after planting seedlings in the ground - mullein solution (consumption - 1 liter per plant);
• after 10 days - a solution of chicken manure (1 liter for each plant);
• after another 10 days - mullein or bird droppings diluted in water (6–8 liters per 1 m²).

To improve the assimilation of root dressings, they are applied simultaneously with watering.

After each watering, the soil is loosened and weeded. This not only eliminates weeds, but also improves the access of moisture and oxygen to the plant roots.

Protection against diseases and pests

The variety has a high immunity to diseases and pests. However, sometimes cabbage is affected by:

1. Blackleg... Sick plants are removed from the site and burned, the beds are watered with a solution of potassium permanganate.
2. Keela. The infected cabbage, together with a lump of earth, is removed from the site, and lime is poured into the remaining hole.
3. Mucous bacteriosis, or wet bacterial rot. After removing the affected plants, the beds are treated with fungicides (for example, "Trichodermin").
4. Peronosporosis. Infected areas of cabbage are cut and burned, after which the beds are treated with fungicidal preparations ("Oxyhom").

From insect pests Wintering is attacked by:

1. Cabbage fly... The aisles are sprinkled with a lime-tobacco mixture or treated with chemicals, for example, "Bazudin".
2. Slugs. The pests are harvested by hand, the soil in the aisles is sprinkled with sawdust or ground red pepper, the plants are treated with a solution of copper sulfate or Meta.
3. Belyanka. Spraying with a solution of laundry soap or insecticides (Inta-Vir).
4. Aphid. With a small number of insects, the beds are sprayed with a garlic-tobacco solution; in case of severe damage, insecticidal preparations are used ("Iskra-M", "Senpai").

The means of preventing pest attacks and the development of diseases include:

• pre-planting soil and seed preparation;
• compliance with the irrigation regime;
• removal of plant residues from the site before planting cabbage;
• autumn digging of soil;
• compliance with crop rotation;
• regular inspection of plants for signs of disease and pests.

Harvesting and storage

The crop is harvested in late September - early October in dry weather. It is important to remove cabbage from the beds before the onset of frost and rain, otherwise it will rot.

Heads of cabbage are dug out of the ground with roots, then peeled from the upper leaves and hung to dry in a well-ventilated area.

All damaged specimens are thrown away or put aside for early use. Heads of cabbage suitable for storage are placed in boxes, covered with a layer of earth, and taken out into a dark, well-ventilated room with an air temperature of 0 ... + 2 ° C and humidity within 95%. In such conditions, the harvest is stored for 8-10 months.

Farmers reviews

Many vegetable growers have been growing winter cabbage for a long time and speak positively about it.

Valentina, Belgorod: “I really like this variety. When I was deciding which late cabbage to plant, a neighbor advised Zimovka, and I was pleased. The yield is beyond praise - every time I harvest more than 100 kg. Part of the harvest is sauerkraut, part is sent to the cellar for storage. I like that over time, cabbage not only does not spoil, but it becomes tastier. When grown, the variety is not capricious - it needs minimal care, practically does not get sick, and the heads of cabbage do not crack. "

Elena, Stavropol: “The variety is not new, but I found out about it only 3 years ago, and have been planting it ever since. For all the time, I have never been disappointed in the yield and have not encountered pests or the fact that the cabbage gets sick. The harvest is perfectly stored - there is fresh cabbage in the cellar all winter, which does not rot or wither. Perfect for pickling, fermentation and fresh consumption ”.

Kirill, Yekaterinburg: “I don’t even remember when I started growing Zimovka - a long time ago. The variety is late, so it is not surprising that it has a long shelf life. I like the fact that the heads of cabbage, if properly prepared for storage, do not spoil at all, and their taste only improves. Therefore, I do not consider a slight bitter aftertaste, which is felt immediately, to be a serious drawback, it still disappears over time. I almost never use this cabbage fresh after harvest, usually pickling or pickling. But in winter, when the bitterness is gone, I cook fresh salads. "

It is interesting:

Review of the white cabbage variety Dominanta f1.

Review of the cabbage variety Kharkovskaya winter.

Conclusion

Wintering has long firmly taken one of the leading positions among other varieties of cabbage. Its popularity is due to its excellent taste, ease of cultivation, unpretentious care, good keeping quality and resistance to diseases and pests. The main thing is to follow simple agronomic requirements, and then the cabbage will delight you with a plentiful and high-quality harvest.