Description and characteristics of Amager cabbage

Almost every gardener grows cabbage on his site. The most practical are the late varieties, for example, Amager. They are less troublesome to grow and are great for winter storage.

Description and characteristics of Amager cabbage

Amager is one of the oldest varieties of white cabbage. It was bred in the last century from seeds brought from Switzerland. Distributed in all regions of the former USSR with the exception of the North and East Siberian.

Given the ripening time, the Amager cabbage variety, according to the characteristics, is considered late... According to the description, the head of cabbage is large, dense, has a flat or round-flat shape. Mass up to 3 kilograms.

Leaves are whole, dark green with a gray tinge, raised, with a waxy coating. The shape of the leaf plate is wide and concave, wavy at the edges, the surface is smooth, and has a slight wrinkling on the outside. The inner stump is small.

High-yielding variety, uniform ripening of the forks approximately 150 days after planting. Propagated by seeds.


Amager cabbage differs from other varieties in such indicators:

  • Taste qualities... Improve after several months of storage;
  • Resistant to temperature changes. Withstands a drop of up to three degrees of frost, is not afraid of heat.
  • Long fresh shelf life and transportability. In comfortable conditions, it is saved until April;
  • High yield;
  • Does not crack from excess moisture.


It has instability to fusarium wilt - a fungal disease that affects tissues (rot of roots, seeds, fruits).

When stored, the cabbage heads may become covered with gray rot or punctate necrosis in the form of gray spots of various shapes on the outer leaves. To reduce the damage to the crop, the storage place and the heads of cabbage themselves are treated with special means.

Preparing seeds for planting

Cabbage of this variety is grown in seedlings or sown in the ground.

To boost immunity to disease, seeds treated with Fitosporin solution... Soak for 8-10 hours. The same solution disinfects the soil for sowing. Such processing is carried out a day before sowing and reduces the risk of various diseases.

Growing seedlings

Sowing is carried out in early April to a depth up to 2 cm... Cover with foil to create a greenhouse effect. At a temperature of about 20 degrees and good lighting, seedlings will appear on the 4th - 5th day.

After that, the seedlings need move to a cooler place... If this is not done, the sprouts will begin to stretch, weaken and may die. After 12-15 days, the seedlings are dived into separate containers. Watered once a day with warm water in the morning.

Boarding and collection schedule:

In the phase of the third true leaf, the first feeding is carried out, the second - when the fourth leaf appears.

Transfer to the beds

Before planting in the ground, the garden bed is dug, loosened, and weeds are removed. Fertilizers were desirable to be applied in the fall.

Seedlings with 5-6 true leaves are planted in a permanent place in the middle of May... Row spacing 60 cm, between the bushes - 50 cm... They are planted in prepared holes, spilled abundantly with water.

Planting is carried out in the morning or evening in warm, cloudy weather.

Care secrets

The main condition for obtaining a good harvest of Amager cabbage is abundant watering... The soil must be sufficiently moist.

Irrigation is recommended depending on weather conditions, on average 2 times per week... To reduce the amount of watering and retain moisture, a mulch layer is laid under the bushes. It consists of dried grass, fallen leaves, or straw.

Late varieties have a weak root system. To strengthen it, they carry out hilling cabbage after watering.

Fertilization chart

Fertilization is necessary for the plant to develop properly. After landing in the ground first feeding carried out after 15 days with a liquid solution of mineral substances. In a bucket of water, they are diluted with 20 g of potassium fertilizer and superphosphate, 10 g of urea. Such a solution contributes to the enhanced growth of the culture.

A very good remedy is mullein infusion... It is prepared from the calculation: a bucket of a mullein for ten buckets of water. They insist for two days. They bring in half a liter for each bush.

Second feeding cabbage is carried out two weeks after the first. In each hole - one liter. You can reuse mullein or make a 1:25 infusion of chicken droppings.

Wood ash sprinkle cabbage leaves for pest control, pour it under the root in the form of an infusion. Mineral fertilizers affect the formation of large heads and improve the taste of cabbage.

Third time fertilizers are applied after 10 days according to the same scheme. Two weeks before harvest, the cabbage is fed a fourth time to improve storage properties.

Fertilize after watering or rain. Care must be taken to ensure that fertilizer solutions do not fall on the leaves.

Pest and disease control

Amager variety vulnerable to various diseases and pests. To preserve the harvest, depending on the ripening period, chemical poisons and biological preparations are used.

To reduce the likelihood of contracting or spreading disease, proceed as follows:

  • A diseased cabbage bush must dig up with the root and destroy, it is better to burn;
  • Treat the soil with a 5% solution of copper sulfate. Replace soil in greenhouses;
  • Spray with drugs that increase disease resistance - Agat-25, Immunocytophyte;
  • Use resistant hybrids for growing.

To get rid of aphids, caterpillars and slugs you can use folk methods. Wood ash comes to the rescue. Spray it on the leaves, scatter it under the root, or prepare a watering solution. In the latter case, it is also an organic fertilizer.

Can be alternated with spraying with tobacco broth. A liter can of tobacco dust is brewed in two liters of boiling water. Strain, add water to a total of 10 liters.

Harvesting and storage

The crop is harvested depending on ripening. Usually this end of September - October... Heads of cabbage are cut with a knife, leaving a long stump. The collection is best done in dry weather.

Each head of cabbage must be inspected before storing it. The denser ones will last longer. It is recommended to cut off excess leaves, dry for several hours in the open air.

With high humidity and sharp temperature fluctuations in the storage, favorable conditions are created for the development gray rot... First of all, it affects deformed or slightly frozen cabbage. The affected heads of cabbage are isolated, and the storage sites are treated with antifungal drugs.

Growing Amager cabbage, subject to certain rules, does not present any particular difficulties. The result of constant watering, timely feeding and disease prevention will be a generous harvest that will be stored throughout the winter. Having advantages over other types of cabbage, it is very popular among gardeners.

Amager is a late-ripening variety of cabbage. It can be recognized by its wide semi-concave rounded leaves with almost invisible teeth. Leaves are gray-green with a waxy coating. They are raised high from the ground. The leaves do not have wrinkles.

Heads of cabbage can weigh from 2.5 to 4 kg. They are usually round - flat in shape. Heads of cabbage are distinguished by their high density. The inner stump is small, and the outer length is 25-27 cm.

This cabbage should be harvested 117 - 148 days after it sprouted. This variety is suitable for storage and salting.

Advantages and disadvantages of the variety

Like any variety, Amager has its pros and cons. This cabbage will withstand any competition of more modern varieties, as it boasts the following advantages:

  • not susceptible to sudden changes in temperature and its decrease
  • able to maintain positive qualities for a long time (may lie until July)
  • heads of cabbage are not injured by mechanical stress
  • unpretentious in transportation
  • always gives a high yield
  • heads of cabbage do not crack even at high humidity.

With its many advantages, the vegetable is not devoid of some disadvantages. Namely:

  • susceptible to certain diseases (such as gray rot, punctate necrosis and fusarium wilting)
  • bitterness is present after harvest, which disappears during storage.

Attention! Disadvantages manifest themselves most strongly with improper care from inexperienced gardeners.

Mid-season white cabbage

The growing season for this cabbage is 80-170 days. The finished crop is harvested towards the end of summer. The heads of mid-maturing cabbage are larger than those of early-maturing ones, and have an average density. Types of mid-ripening vegetables are more productive than early ones, but inferior to varieties of late ripening. These varieties of cabbage are characterized by the presence of 20-25 small leaves.

Unlike its predecessors, mid-season cabbage is better suited for quick fermentation in the autumn. But in its natural form, it is often used. Stuffed cabbage rolls, vegetable pies, stews and pies are especially tasty. Another advantage over early vegetable is the longer shelf life. Subject to all conditions, it can lie well for a couple of months.


A popular hybrid among gardeners, due to its high yield, which reaches 343-626 c / ha. The maximum yield was recorded in the Volgograd region - 895 c / ha. Cabbage ripens about three months after planting. The plant loves water and light. Very resistant to many common diseases and pests.

Contains an ideal set of minerals and vitamins, has a good taste and good keeping quality. Suitable for first and second courses, for fermentation.

Glory 1305

A time-tested old variety of cabbage. Her forks are large, juicy, white. Unlike other varieties, "Slava" is well suited for growing in dry regions, because it is unpretentious to moisture. Watering it strongly is not worth it, since the heads of cabbage can burst. Needs abundant loosening. Productivity - 320-400 kg / ha.

To make the cabbage juicy, it is harvested after the first frost. But you should not delay with this, as it is prone to cracking. Easily tolerates sub-zero temperatures. Slava cabbage is sensitive to diseases such as powdery mildew, keela, black leg. It is included in the list of the best species for harvesting for the winter, fermentation, salting. The maturation of this type of cabbage reaches only 90 days.

For storage, choose a medium-sized cabbage, more dense. Do not mix different varieties. Leave 2-3 top leaves and up to 4 cm of stumps. Cracked heads of cabbage cannot be stored.

Personal experience

I have been doing gardening for more than a dozen years. On my site, located in the north of the Moscow region, during this time I have tried, perhaps, all the crops suitable for our zone, as well as many experimental ones, such as the artichoke. Some have firmly entered the mandatory assortment, others have not taken root, like the same artichoke, or have disappeared, like turnip or radish, which grow well with me, but then are not used in any way - this is not my food. But cabbage is another matter. Although this culture is not entirely suitable for the dry sandy soil of my site, I continue to study it and even have some successes, which I want to tell you about.

I tried to grow cabbage of almost all types: white and red cabbage, Savoy, cauliflower, Brussels sprouts, broccoli and kohlrabi. As a result, she abandoned the Brussels sprouts a long time ago - it was too troublesome, and the cabbage itself was not to your taste. Kohlrabi is the next one to "give up the house" - none of the household members eat it, and from year to year the entire harvest goes straight to compost. I grow Savoy and red cabbage in small quantities, rather as decorative crops and for gifts to "landless" friends and acquaintances, from which they are completely delighted. Colored, including broccoli, I try to plant more so that it will be enough for food in summer and for freezing. And in first place, both in importance and in quantity, I put white cabbage. I have it on my table almost all year round - fresh or pickled.

For growing I take only early and mid-season varieties. I don't like late-ripening cabbage - it's too dense and dry, especially of a variety like Amager. Early cabbage is naturally used for food in summer, and mid-season cabbage is used for fermentation and storage. In winter I keep the heads of cabbage underground (the house is heated), in hanging nets. Even mid-season cabbage, which is generally not intended for long-term storage, calmly "holds" until March, or even until April. As for specific varieties, for me they are not of paramount importance. I am convinced that the predominant factor for a good harvest and its quality is weather conditions and proper care. In dry and hot summers, no matter what variety you take, the result will be unimportant. For example, Slava cabbage. In a certain year, all the heads of cabbage cracked and tumbled in August, and in the past, rather humid and cool summer, they stood like cucumbers. The same is with the early varieties - in suitable conditions, cabbage of any variety forms heads of cabbage faster, and in a drought, no matter how much water is used, there will be no sense. Although I still single out one of the varieties. This is Parel F1 - a hybrid of Dutch selection. My cabbage of this variety ripens already in mid-June and gives quite large, even heads of cabbage. But it is possible that a good result is due to a simple coincidence of favorable circumstances.

And a few words about growing. As with other horticultural crops, I spend a minimum of time and energy on cabbage. I sow seeds without any soaking, hardening, heating-cooling in a greenhouse (made of polycarbonate) somewhere, depending on the weather, in late March - early April. And from the white cabbage I sow both early and medium at once, and in the color I divide the sowing time into 2-3 stages. And around the middle of May, I transfer the seedlings to open ground and be sure to cover them with a thin non-woven material (on arcs), which protects the plants from the sun, retains moisture in the soil and prevents cabbage butterflies from flying in. In dry weather, I water the plants, loosen the soil under them, weed and huddle. I do not take off the nonwoven material until August.

Nadezhda Vasilieva, Moscow region

White cabbage Amager: description, secrets of successful cultivation

The Amager cabbage variety is time-tested and meets all expectations. He enjoys the well-deserved love of vegetable growers and consumers. Subject to all the rules of cultivation, even an inexperienced gardener can get a bountiful harvest. We will tell you about the advantages of the variety and the methods of cultivation in this material.

Selection and description of the variety

The long journey from the start of Amager cabbage selection to the consumer ended in success. Included in the State Register of the Russian Federation back in 1943, the late-ripening variety of white cabbage has not lost its popularity until now. Recommended for growing in almost all regions, except for the northern regions, where the variety does not have time to ripen.

The designation Amager and Amager 611 are both correct and correspond to the declared variety. At the beginning of the breeding, the name of the variety included numbers, but then, when collecting seeds in the southern regions, varietal changes occurred, and resistance to drought and high daytime temperatures appeared. And the new sub-variety began to be named without numbers.

The Amager variety is a late-ripening variety with a growing season of about 120–150 days.In the process of ripening, the amount of dry substances and sugars, as well as vitamin C, significantly increases. The fruit is a heavy, dense head of cabbage, weighing up to 2–4 kg.

Leaves are smooth, greenish, with a waxy coating. During harvesting, the heads of cabbage are rough and bitter in taste, but over time the taste changes for the better and becomes rich and sweetish. With proper agricultural technology, up to 7 kg of vegetables can be obtained from 1 m². Cracking resistance allows to increase the shelf life and quality.

Read also about the features of growing such white cabbage varieties as:

Pros and cons

  • The advantages of Amager cabbage are the following qualities:
  • the variety is time-tested
  • high and stable yield
  • heads of cabbage ripen at the same time, large in size and with a dense structure
  • cold resistance
  • long-term storage capacity
  • heads of cabbage remain intact and do not crack.
  • The disadvantages, but rather the inconvenience of the variety, include the following properties:
  • requires constant and abundant watering
  • stops growing in the heat
  • bitter taste of cabbage at the beginning of harvest
  • affected by black rot (fusarium).

How to grow seedlings yourself

Properly grown and healthy seedlings are the key to a high-quality and abundant harvest.

Optimal timing

The cold-hardy late variety of cabbage can be sown on seedlings from the end of March (for regions with short summers) or from mid-April. Sowing is carried out on the basis that when the seedlings are planted in the ground, it reaches the age of 50–55 days and 4 true leaves are formed on it. With further growth, it will withstand both early cold snap and late frosts.

Soil and growing tank

The viability of seedlings depends on the condition of the soil in which they will grow at the initial stage of development. If you take the soil from your own plot as a basis, the subsequent planting in the ground will be less painful for the seedlings, they will grow faster and will form a head of cabbage more actively. It is best to prepare the soil yourself in the fall. During the winter, it will freeze over, which will relieve pests and diseases.

The substrate is prepared from the following components (4 options to choose from):

  • equal parts garden soil and humus
  • equally peat, turf land, sand
  • equal parts of peat and sand with the addition of two parts of turf
  • sand, humus, peat and earth in equal parts.

Sand and peat can be replaced with sawdust by treating them before this boiling water. For every 10 liters of the mixture add 25 g of slaked lime. For disinfection, the soil is spilled with a weak hot solution of potassium permanganate. You can use ready-made substrates for growing seedlings of vegetable crops with an optimal set of nutrients that are easily absorbed by plants.

Seeds are sown in two ways:

  • in a box with soil - continuous sowing with further picking of sprouts into separate containers
  • in separate cups - 2-3 pcs. in each, leaving in the future the strongest sprout.

Selection and preparation of seeds

It is better to buy seed in specialized stores, where you can get expert advice and recommendations.

Carefully study the information on the package, which should contain the following information:

  • manufacturer, logo and contact details - you can contact in case of claims or questions
  • photo of a vegetable crop - can be compared with the result of your labor
  • the name of the crop and variety - to grow the selected variety
  • quantity (weight) of seeds and batch number - you can determine the required amount based on the sown area
  • expiration date - expired seeds lose their germination.

Cabbage seeds have good germination (5 g is quite enough for a simple gardener). Purchased seeds do not need to be disinfected, they are completely ready for sowing. Your own seeds must be treated with a weak solution of potassium permanganate, "Fitosporin" or aloe juice.

Sowing seeds

Seeds are sown in the ground with a distance of 1 cm between holes and 3 cm between the grooves. The depth of planting seeds in the soil is 1.5–2 cm.

Seedling care

When the first sprouts appear, the seedling containers are transferred to a lighted and cool place.

The temperature regime for growing seedlings is as follows:

  • the first days - +10. + 12 ° C
  • 4–6 days after germination - +14. + 16 ° С (on cloudy days), + 18 ... + 20 ° С (on sunny days).

Seedlings do not need feeding if fertile soil is used for their cultivation. But if the seedlings are lagging behind in development, they are fed 1-2 times with a mixture of nitrogen and potassium fertilizers (2 g per 1 liter of water).

Seedlings are watered as the top layer of the earth dries out. 2 weeks before planting in the ground, the seedlings begin to harden, taking them out into the fresh air, first for several hours, and then increase the "walk" time for the whole day, protecting them from freezing.

How and when to plant seedlings in a permanent place

It is advisable not to miss the time of planting seedlings on permanent beds, since overgrown seedlings will not give large heads of cabbage, and they will ripen later. The best time is to have the first four leaves.

Optimal timing

Cabbage seedlings can be planted on a permanent garden bed in late May or early June, taking into account climatic and weather conditions. Soil temperature for planting seedlings should be within + 4 ... + 12 ° С. The hot sun can damage immature plants, so it is advisable to shade the first few days of the garden bed with a cloth or burdock leaves.

Choosing a place on the site

The site for cultivation should be selected on a level and well-lit place, the soil should be carefully dug up and loosened to ensure moisture and air permeability. It is necessary to avoid those areas where cabbage, turnip, radish, mustard previously grew.

Desirable precursors for cabbage, however, are legumes, root vegetables, and cucumbers. Lettuce, celery, leeks planted next to cabbage contribute to better development and protection from pests, and dill will also improve its taste. For the prevention of diseases, cabbage plants are not planted in the same area earlier than after 4 years.

Planting scheme and depth

Seedling planting scheme: 50-60 cm between shoots and 60-70 cm between rows. You should not thicken the planting, since these plants are photophilous. Seedlings must be buried to the lower leaves. Sprinkle the soil under the plants with a crushed mixture of tobacco and ash, which will scare away pests and serve as top dressing.

How to care outdoors

Caring for cabbage in the open field consists in organizing proper watering, loosening the soil, hilling and timely feeding.


Young seedlings after planting in the beds should be watered every 2 days for 2 weeks. Abundant and regular watering of plantings must be ensured when tying heads of cabbage (in July-August). Watering is carried out with warm water in the morning or evening to avoid sunburn of plants in the midday heat. The use of cold water can cause stunted crop growth and disease. Water is added exclusively to the root. Drip irrigation is considered the best.

It allows irrigation at any time of the day with less water and labor. Before harvesting, watering should be reduced as much as possible, and completely stop a month before harvest. This will reduce the cracking of the fruit and increase the shelf life of the vegetables. During the season, for the prevention of diseases, it is possible to treat crops with "Fitosporin" several times, combining them with the next watering.

Soil care

The soil under crops must be kept clean. For this purpose, regular weeding and loosening are carried out. Labor costs for weeding and loosening can be reduced by using the mulching method. Straw, sawdust or film is used as mulch. These activities contribute to the development of a powerful root system, which, in turn, leads to an increase in yield and an increase in the quality of heads of cabbage.

Top dressing

To grow a vegetable weighing 4 kg, the plant needs to provide a large amount of minerals.

Different phases of plant development also require different fertilizers:

  • after planting in the ground - potash fertilizers and superphosphate (20 g each) with the addition of urea (10 g) per 10 liters of water
  • growing leaf mass - nitrogen fertilizers
  • head formation - phosphorus and potash fertilizers.

When to clean, is it possible to ferment

As soon as the night temperature drops to -2 ° C, this will serve as a signal for harvesting. In this case, it is impossible to hesitate, since the heads of cabbage can freeze, which will adversely affect their storage. The harvested heads of cabbage should be sorted into those suitable for long-term storage and those that need to be processed immediately.

For storage, a room with good ventilation is chosen, where it is possible to provide a temperature within the range of -1 ... + 1 ° С and air humidity at the level of 90–95%. In such conditions, cabbage, having excellent keeping quality, can be stored until April.

When asked whether Amager cabbage is suitable for pickling, you should answer in the affirmative - it is suitable. It is the late varieties that are ideal for fermentation, accumulating the maximum amount of nutrients and vitamins by the time of harvest.

Sauerkraut is used as a medicine for food poisoning and dysbiosis and serves as an excellent remedy for improving the microflora of the gastrointestinal tract. The calorie content of sauerkraut is only 27 kcal, so it can be included in diets for weight loss.

Amager cabbage is a popular and reliable variety. It is unpretentious in cultivation, has an excellent yield of quality fruits. Seeds of this variety are bought with pleasure by both large farms and owners of summer cottages.

Description of the Amager cabbage variety

Amager 611 or simply Amager -
it is an old variety of late-ripening white cabbage. Developed by Amager
breeders from VNIISSOK were engaged. In 1943 this cabbage was included in
State Register. Amager is recommended for cultivation in all regions of the country, for
with the exception of the northernmost ones, where the culture simply does not have time to mature.

In the publication you will learn
description of the variety, see the photo and read the reviews of summer residents who grew Amager
at my site.

Amager 611 or Amager?

On the market you can find seeds called Amager 611 and simply Amager. Many people think that these are different varieties (or a modification of one of them). In fact, they are the same variety. Initially, when Amager was bred, it was called Amager 611.

Later, growers began to release seeds under the name Amager, without the use of numbers. This is allegedly due to the fact that the seeds were selected from cabbage grown in the southern regions of the country.

Allegedly, such seeds have all the properties of Amager 611, but in addition they are more protected from drought.

Is it really true
unknown. But the fact remains that most often Amager 611 seeds can be found
in the Russian Federation, but simply Amager is produced in Moldova, Kazakhstan and Ukraine.

Characteristics of the variety

Amager - late-ripening cabbage,
the full growing season lasts 117-148 days.

Plant rosette
semi-spreading, with slightly raised, protruding leaves. Bush diameter
reaches 80 cm. The leaves are whole, broadly ovate. Length of sheet
40-50 cm, width about 40 cm. The pounded leaves are very concave. Sheet to touch
very smooth (less often slightly wrinkled). Leaf color is gray-green, with a pronounced
waxy coating on the surface.

Head of cabbage of dense structure,
rounded flat shape. On average, the weight of a mature "head" reaches 2.5-4 kg.

The yield is high, of order
35-65 tons from 1 hectare of plantings. When growing Amager, mechanical harvesting is possible
in a way, since the heads of cabbage are quite dense and do not suffer from mechanical

This cabbage is intended for long-term storage and consumption after an extended period. The fact is that after harvesting, the taste of the heads of cabbage leaves much to be desired. Cabbage is very tough and has a bitter taste. Closer to spring, the taste becomes better: the heads of cabbage become juicy, the bitterness disappears.

Cabbage of this variety has a rather weak immunity. In particular, she suffers from:

  1. Fusarium wilting.
  2. Vascular bacteriosis.

Also, during storage
harvest in the cellar, he may encounter punctate necrosis or gray rot.

Advantages and disadvantages

Amager is more than a dozen years old
cultivated by summer residents. During this time, they managed to find its main
advantages thanks to which it today easily competes with modern
cabbage varieties and hybrids. Among the main advantages of a vegetable of this variety, you can

  • High performance
    frost resistance.
  • Good keeping quality
    heads of cabbage. They can be stored until summer.
  • Ease of transportation,
    since the heads of cabbage do not suffer from mechanical stress.
  • Predictability of the variety.
    Amager consistently gives a good harvest.
  • Heads of cabbage are resistant to
    cracking even in high humidity conditions.

However, it is not devoid of
agricultural culture and their disadvantages. These include:

  • Vulnerability to such
    diseases such as fusarium wilting, vascular bacteriosis, punctate necrosis and
    gray rot.
  • The presence of bitterness
    immediately after harvest (disappears after a long storage period).

Cabbage care

Caring for cabbage in the exhaust gas consists of
of the following activities:

  1. Loosening the soil.
  2. Hilling.
  3. Watering.
  4. Fertilizers of culture.


After the seedlings have been
moved to a permanent place, it needs to be watered every 2 days for 14
days. Also, it is important to water the cabbage in July-August. At this time there is
tying heads and the plant needs a lot of energy.

You need to water the vegetable with warm water (cold water can cause a vegetation delay), in the morning or in the evening, when the sun is hidden behind the horizon (so that no burns appear). You should try to pour water at the root, without getting on the leaves. It is for this reason that the drip irrigation system is considered the most preferable.

Recommended reading: Description of the cabbage variety Nadezhda

Approximately 3 weeks before
harvesting, watering is stopped. This will reduce the risk of possible cracking.
heads of cabbage and will increase the keeping quality of "heads".

Weeding and loosening

The site must be kept clean. Weed grass strongly inhibits the development of crops, drawing nutrients and water from the soil. To get rid of weeds, it is necessary to periodically weed.

Also, you need to loosen the soil.
After frequent watering, the soil is compacted, and the cabbage root system begins
suffer from lack of oxygen. Loosening solves this problem.


To get really
large heads (about 4 kg), it is necessary to fertilize the plant. Immediately after moving
seedlings in the ground, it is advisable to water the sprouts with a solution of 10 liters of water, 10 g
urea and 20 g of superphosphate.

It is also worth noting that
different dressings have different effects on the crop. For example, nitrogen-containing
fertilizers are ideal for gaining leaf mass, and phosphorus-potassium contributes
the formation of a head of cabbage. Therefore, during the head formation phase (after July)
it is impossible to use nitrogen-containing fertilizers.


After the first hit
frost (night temperature will drop to -2 degrees Celsius), you can
start harvesting. It is impossible to overexpose the heads of cabbage during this period, since
if they freeze, then their keeping rates will deteriorate significantly.

It is best to store the crop in a room where the air temperature is between -1 ... + 1 C.

Gardeners reviews

Lyudmila Ivanovna, Rostov, 54 years old.

Didn't like Amager at all. I
I hit him very hard once. The cabbage just dried up. Although my hands
grow from where they should. Cabbage is not suitable for pickling (although
in all descriptions the originator himself states the opposite). Suitable for storage and
then the stone is too much. It gets a little better by the spring.I really don't like the grade
liked it.

Dmitry Alexandrovich, Yekaterinburg, 39 years old.

I don't know why a lot
positive reviews about this variety. I didn't like Amager at all. Rarely
terrible grade. Not tasty, tough, no juiciness. Here is Gingerbread man the perfect variety.
And for storage, and for fresh consumption, and for fermentation.

Yuri Nikolaevich, Voronezh, 52 years old.

I like the Amager variety. Grown
also my parents. The forks are small, about a few kilograms, but when
this variety is very reliable. Unkillable! Stored for a long time, on the site even under
will stand with snow, but will not crack. Yes, the taste is lame, but it is not
eaten immediately, heads of cabbage become tasty only in the month of April.

Olga Ivanovna, Kharkov, 38 years old.

Amager is a strange cabbage. Not suitable for sourdough (although everyone says it does). It tastes terrible, you can eat only in spring and then when it starts to disappear. Very tough, very tough straight. For me personally, there is no better Glory for sourdough, I make sourdough every year, so I will no longer grow Amager for souring.

Watch the video: SEED STORIES. Kalibos Cabbage: Beautiful For Sauerkraut

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