Cabbage
White cabbage has long been cultivated in private plots. It is unpretentious in care, and due to its excellent taste it is widely used in cooking. Mid-season cabbage Megaton is considered the best variety for pickling and pickling - dense leaves do not sour in brine, remain elastic and crispy when stored in jars and barrels.
Who doesn't know this vegetable? I think there are no such people in the world. There are about fifty species, and there are more than two hundred varieties of white cabbage alone. The homeland of this plant is the Mediterranean. Popular also include: red and Brussels sprouts, kohlrabi and leafy, Savoyard and broccoli. Many of them were enjoyed by the inhabitants of our country. They began to be cultivated in various regions of Russia. But there are features in the timing of planting this plant for seedlings and transplanting into open ground, which will be carefully considered.
Cabbage is the most useful vegetable that has been cultivated since time immemorial. Archaeologists claim that the diet of the people of the Stone Age already included dishes from wild cabbage. She was respected by the ancient Egyptians, Greeks and Romans, among the Slavic peoples she was also given an honorable place. However, there were few varieties of this vegetable at that time, no more than 30. The true flowering of cabbage came in the last century. Breeders have developed varieties that can be successfully grown in different climatic zones. And gourmets and adherents of a healthy diet can choose cabbage for every taste.
