Description and characteristics of Kale cabbage (Russian cabbage)

The popularity of kale is growing steadily on a global scale. It is still difficult to find it on the shelves of our stores, but many restaurant owners and fans of live cuisine have begun to take an interest in it. Without a doubt, cabbage is another trendy trend. They have been breeding it for a long time, but they began to talk about this plant en masse only now.

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

Description and characteristics of the Kale cabbage variety

This plant was widely grown in Europe. However, with the onset of the seventeenth century, it was almost completely replaced by the most productive and able to withstand diseases varieties. But in the northern regions of Russia, due to its resistance to frost, Keil was grown until the end of the eighteenth century.

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

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

This cabbage variety is easily recognizable by its appearance. It is distinguished by a somewhat playful curl, waviness runs along the edge of the foliage.

Advantages and disadvantages of Russian collard greens

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

Kyle is the source Omega 3, vitamins and minerals... A more detailed analysis of the composition reveals curious facts about the prohibitive amount of vitamin A.

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

In addition, cabbage contains:

• easily digestible calcium;
• magnesium;
• phosphorus;
• zinc.

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

But there are also negative aspects:

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

Growing seedlings

Seeds should be planted in six to seven weeks until the frost ends. It is best if you sow a couple of seeds in the cell.

Planting depth should be 1 centimeter... In order for the seedlings to turn out to be friendly, 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.

Good lighting and ventilation are considered prerequisites. After six weeks, the seedlings are considered completely ready for transfer to the ground.

Growth conditions for this variety

For normal growth, cabbage requires a soil composition. with acidity 5.5 - 6.8... If the indicator is below this, then a small amount of acidic compost is allowed to be added to the ground. With an overestimated acidity, the earth can be mixed with sulfur.

For normal growth, the beds are best arranged on a hill so that they are well illuminated by the sun.

How to prepare the soil for growing

The land in the cabbage patch should be fertilized. Any soil composition is suitable for planting, but it is best if it is sandy, peaty or medium clay.

How to properly plant cabbage in open ground

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

Care after landing

Watering is considered the most important condition. The ground must always remain moist, so you will have to water everyday, preferably - in evening time... Every six weeks of growth, it is necessary to make feeding compositions so that the culture grows strong and tasty.

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

So that the root system does not lack oxygen, after rains and watering, the soil should loosen well... From time to time it is necessary to huddle cabbage, while removing weeds.

Diseases and their prevention

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

If there are any, it is necessary use folk remedies, which are quite effective and completely safe for the culture.

Harvesting and storage rules

A couple of months after planting individual cabbage leaves can be cut off, new ones will grow in their place.

It is allowed to store foliage in the refrigerator. no more than seven days... To improve conditions, it is recommended to put the leaves in a container with water. The culture is stored frozen no more than two months, it should be thoroughly rinsed and dried beforehand.

In cooking

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

• vegetable soups... Best of all - in okroshka, because cabbage will not undergo heat treatment and will retain the maximum amount of useful components;
• as a side dish... Together with fatty food, cabbage will perfectly help the stomach to digest food;
• in salads... It is recommended not to cut it, but to tear it with your hands;
• in making 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, Keil Capsule is truly an amazing vegetable that can be used to prepare a wide variety of delicious and nutritious meals.