The Chinese cabbage in the photo is very appetizing

Chinese cabbage almost always looks good in photos. That is, so I immediately want to plant it in my garden.

Chinese cabbage - an annual plant from the cabbage family. In Chinese cabbage, the leaves form heads or rosettes that are closed at the bottom and slightly open at the top.

Cabbage leaves are rich carotene, ascorbic acid, B vitamins, folic acid, magnesium, potassium, phosphorus, cobalt and iron. All kinds of dishes are made from cauliflower leaves, from salads with fresh vegetables to leaves stuffed with minced meat, they are added to soups and even fermented.

Chinese cabbage - an early ripening vegetable, ripens in about fifty days. But it is demanding on soil and care. Chinese cabbage grows only in structured, rich and well-moistened soils. Too high a temperature has a bad effect on the formation of leaves and heads; it grows better in cloudy and cool weather. The soil should not be acidic, that is, peat cannot be added, but compost can be added.

Seeds are sown in open ground around the end of June; Chinese cabbage needs long days. Cabbage can also be grown through seedlings; the seeds are sown earlier. After the seeds have sprouted, the sprouts need to be thinned out, leaving at least a ten cm gap between them, and when forming a rosette, they are thinned out again, leaving a distance between the plants of 25 cm or more, so that they do not interfere with each other’s formation. The soil needs to be regularly loosened, watered, the condition of the plants monitored, and fertilized.

Chinese cabbage in the photo demonstrates what leaves a high-quality plant that has received proper care and nutrition should have. If the leaves are allowed to sag, the taste of the cabbage will deteriorate, although it can be saved by good watering.

For long-term storage (up to two months) of heads of cabbage, they can be pulled out by the roots and stored in storage, sprinkled with sand.