Cabbage of broccoli is very useful and dietary product, is enriched with vitamins and the increased content of salts of calcium, phosphorus, potassium and magnesium. It is widely used at preparation of salads and soups. There are several grades of cabbage of brokolla: tone – grade early ripening, harvesting in 50-80 days, coloring darkly green with it is bluish glaucescent shade. Vitamin – mid-season grade, from shoots before use of 70-90 days, color from dark green, to white.
Instruction
1. Choose the place for landing. The perfect place for disembarkation cabbageof broccoli – the friable soil with deep arable layer, is obligatory that it always was damp, and the soil was rich with humus. In advance dig up it in the fall and fertilize. When heads are formed, cabbage demands a lot of phosphorus and nitrogen. Before planting seedling, clear the soil of weeds and fertilize it ammonium nitrate (at the rate of 20 gr on 1 sq.m.). Plant broccoli cabbage at distance about 50x30 or 60x40 cm.
2. Do not forget that cabbage, as well as other plants, requires attention and leaving too. You loosen the soil between ranks, water, hill and, of course, do not forget about weeding, it is integral part of good harvest. Water cabbage of times in three days, at very hot weather increase the number of waterings.
3. You make harvesting in due time before it is dismissed. When cabbage has diameter 7 — 20 cm and the mass of everyone will be 300 — 500 g, cut off it together with part of stalk, about 10 cm, it is also suitable in food. It is desirable to make harvest cut early in the morning when dew has not descended, in that case cabbage long will remain fresh and will not wither. After you cut off harvest, cabbage begins to yield harvest from side escapes, weighing about 200-300 g that is very favorable. The product is stored in the fridge about 4-6 days then heads of cabbage begin to turn yellow gradually, but it is also suitable in food.