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A mid-season variety. The vegetation period from germination to technical maturity is 130 to 145 days. The head is conical-shaped, medium-sized, weighing 70-105 oz (2-3 kg), purple color, red to violet in cut. The leaves are tender, crisp, and juicy, with excellent taste. The yield is 250-350 oz (7-10kg)/sq. m. The variety endures both the decreasing temperature and excessive rainfall. Used fresh or for pickling and short-term storage (up to 4 months).
HOW TO PLANT:
The preparation of seeds is the most important part of the planting process. The result depends on how you have prepared the seeds.
By planning your growing season and providing diligent care, you may have two successful crops in one year, in both spring and fall. Start cabbage seeds indoors 6 to 8 weeks before the last spring frost. Harden off plants over the course of a week. To prepare the soil, till in aged manure or compost. Transplant outdoors 2 to 3 weeks before the last expected frost date. Choose a cloudy afternoon. Plant 12 to 24 inches apart in rows, depending on the size of the head desired. The closer you plant, the smaller the heads. Mulch thickly to retain moisture and regulate soil temperature. Practice crop rotation with cabbage year to year to avoid a buildup of soil borne diseases. Because cabbage, broccoli, and cauliflower are closely related and require similar nutrients, it’s best not to plant them together, they will attract the same pests and diseases. For cabbage, also avoid proximity to strawberries and tomatoes. Cabbage can be grown near beans and cucumbers. Fertilize 3 weeks after transplanting. Keep soil moist with mulch and water 2 inches per week. Harvest when heads reach the desired size and are firm. This will take around 70 days. Cut each cabbage head at its base with a sharp knife.