Description and characteristics of cabbage Kale (Russian cabbage)

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The popularity of cabbage cale on a global scale is steadily growing. On the shelves of our stores, it is still difficult to find it, but many restaurant owners and fans of living cuisine have begun to be interested in it. Without a doubt, cabbage is another fashionable trend. Her breeding engaged for a long time, but in large quantities about the plant began to speak only now.

The plant is really unique, it has a great benefit for the human body, but it is not considered a panacea for all diseases.

Description and characteristics of the variety cabbage Kale

This plant is widely grown in Europe. However, with the advent of the seventeenth century, it was almost fully pressed by the most fruitful and able to resist diseases of the variety. But in the northern regions of Russia, due to its frost resistance, Keil was grown until the end of the eighteenth century.

The product is really unique, in its nutritional value it can be compared. with meat and fresh vegetables. The iron content of the Russian cabbage surpassed beef, its protein is absorbed much faster than the analogue of animal origin.

So after eating with the consumption of such cabbage you will not want to sleep, because the body will not need rest in order to send its energy to the processing of heavy products. You will stay awake, feeling inner lightness and a surge of energy.

This cabbage variety is easily recognizable by its appearance. It has a slightly playful curl, wavyness runs along the edge of the foliage.

The advantages and disadvantages of Russian kale

Culture is considered dietary productcontaining a solid set of components useful to the human body. The composition has nine amino acids, as in meat. This gave every reason to dignify the plant "new beef."

Kyle is the source Omega 3, vitamins and minerals. A more detailed analysis of the composition reveals curious facts on the beyond the limits of vitamin A.

Scientists have proven that the plant contains vexantin and luteinthat protect the eyes from ultraviolet radiation.

In addition, cabbage contains:

• highly absorbable calcium;
• magnesium;
• phosphorus;
• zinc.

These are compounds that can prevent the development of cancerous tumors in the body.

But there are negative points:

• it is recommended to refuse such a product,if there is intolerance of an individual character;
• the plant can be harmful to kidney disease because contains a large amount of oxalic acid.

Growing seedlings

Seed should be planted six to seven weeks until the moment when the frosts end. Best of all, if you sow a couple of seeds in a cell.

The depth of landing should be 1 centimeter. In order for the shoots to be amicable, it is necessary to maintain a temperature regime equal to 24 degrees. As soon as sprouts appear, it can be lowered. up to 16 degrees heat

Required conditions are good light and ventilation. After six weeks, the seedlings are considered completely ready for transfer to the ground.

Growth conditions for this variety

For normal growth cabbage requires soil composition with acidity 5.5 - 6.8. If the value is lower than the specified value, then a small amount of acidic compost is allowed in the ground. At high acidity, the earth can be mixed with sulfur.

For the normal growth of the beds it is best to arrange on a hill so that they are well lit by the sun.

How to prepare the soil for cultivation

Land on a cabbage bed should be fertilized. Any soil composition is suitable for planting, but it’s best if sandy, peaty or medium clay.

How to plant cabbage in open ground

Landing holes are prepared at a distance 40 centimeters. Their depth should be sufficient to plant the seedlings to the first leaf. Landing is carried out perpendicular to the surface, the shape of the root system does not matter.

Departure after landing

The most important condition is considered watering. The earth should always remain hydrated, so water will have to be everydaypreferably in evening time. Every six weeks of growth, fertilizer formulations must be applied in order for the culture to grow strong and tasty.

Noticing that the leaves begin to turn white and rot, the plants need to be mulched, the affected foliage removed.

So that the root system does not lack oxygen, after rains and watering the soil should well loosen. Periodically cabbage must spud, while removing weed vegetation.

Diseases and their prevention

To take timely measures to protect against disease, cabbage must be constantly checked for lesions and the appearance of harmful parasites.

If any, it is necessary use folk remedieswhich are quite effective and completely safe for culture.

Harvesting and storage rules

A couple of months after landing individual cabbage leaves can be cut, new ones will grow instead.

Keep the leaves allowed in the refrigerator not more than seven days. To improve the conditions it is recommended to put the leaves in a container with water. Frozen culture stored no more than two months, it should be thoroughly rinsed and dried beforehand.

In cooking

Cale can be used in the preparation of the following dishes:

• vegetable soups. The best thing is in okroshka, because cabbage will not undergo heat treatment and will retain the maximum amount of useful components;
• as a side dish. Together with a fatty meal, cabbage is great to help the stomach digest food;
• in salads. It is recommended not to cut it, but to tear it with your hands;
• in the preparation of cocktails. A large amount of chlorophyll will help to clear the stomach, give the body strength;
• as snacks. Just dry the leaves in the oven.

As you can see, caps Cale really is an amazing vegetable, with the use of which you can cook a large number of delicious and nutritious dishes.