In the spring and at the very beginning of summer, despite the universal awakening and the blossoming of nature, a rather difficult period begins for man. After all, apart from the very early greens and radishes, there is practically nothing ripening in the gardens, and all winter harvesting has either come to an end, or has already become boring, and I want something fresh and vitamin. In this case, the real salvation will be the cultivation of the earliest ripened cabbage varieties on its plot, which will be able to ripen by the end of May and the beginning of June and provide the whole family with early vitamins. And if such cabbage is fruitful, unpretentious and tasty, then it will not be just the price.
Cabbage Nozomi is an amazing representative of the cabbage kingdom, which meets all the above requirements. Of course, it is a hybrid, but gardeners rarely get their seeds from cabbage, because for this it is necessary to leave several plants for the second year. Therefore, the cultivation of this cabbage probably will be enjoyed by both experienced craftsmen and novice gardeners.
History of origin
Cabbage Nozomi f1 was obtained at a breeding station in France and it was these seeds that were allowed to be officially registered in the State Register of the Russian Federation in 2007. Although if the person purchasing the seeds in the original packaging reads the information printed there, he will be surprised to see that the seeds of the Nozomi cabbage are produced by the Japanese company Sakata. There is no contradiction in this.Attention! The company Sakata, founded more than a hundred years ago in the Japanese city of Yokohama, opened a breeding station in France in 1998, and in 2003 transferred its head office from all of Europe to France.
Thus, many of the seeds we receive from this company can be produced, both in France and in other European countries.
Nozomi cabbage seeds were recommended for use in the North Caucasus region. Despite this, the hybrid of Nozomi cabbage is grown in many regions of our country, including under the spring film shelters.
Description and features of the hybrid
Cabbage Nozomi is one of the earliest ripening. After just 50-60 days after planting the seedlings for a permanent place, you can already collect a full harvest. Of course, the cabbage seedlings are grown for about a month from sowing. But anyway, you can traditionally sow cabbage seeds for seedlings in March and at the end of May enjoy fresh vitamin vegetables.
But early ripening is not the main characteristic of this hybrid. More important is its yield and the characteristics of the formed heads. The yield of cabbage Nosomi is quite at the level of mid-season cabbage varieties and is about 315 c / ha. For an ordinary summer resident, it is more important that this hybrid is able to form dense cabbages weighing up to 2.5 kg each. Hybrid Nozomi also has a rather high yield of marketable products - it is 90%. Heads of cabbies can stay on the vine for quite a long time without losing their attractive presentation.
Comment! This hybrid is also good for transportation.
In addition, cabbage Nozomi resistant to Alternaria and bacterial rot.
The plants of the Nozomi hybrid are strong, have good growth energy and relatively unpretentiousness to growing conditions. The leaves themselves are small, gray-green, bubbly, slightly undulating along the edge, have a medium intensity wax coating.
The hybrid forms attractive glossy heads that have the following characteristics:
- The shape of the heads is rounded.
- Cabbage density is high - 4.5 points on a five-point scale.
- On a cut, cabbages may have a yellowish-white shade.
- The inner stalk is of medium length, the outer one is very short.
- The weight of the head on average is 1.3-2.0 kg.
- Heads are resistant to cracking, even with excessive moisture.
- The taste of Nozomi cabbage is estimated as good and excellent.
- Heads of cabbage are stored for a very long time and are intended primarily for fresh consumption.
The gardeners who grew Nozomi cabbage talk about it with delight, so much its characteristics differ for the better from many other varieties of early cabbage.
Alena, 39, Belgorod Last year decided to try to grow two hybrids of early cabbage Parel and Nozomi. Before that, she had already managed to become disillusioned with early cabbage, since either very little heads were tied up, or it was not too early to ripen, and if even heads were tied up, they were loose and tasteless. I honestly thought that this is a feature of early cabbage and it cannot be any other way. And last year she grew up seedlings Nozomi and Parel. And now I understand what an early cabbage can be. Both hybrids pleased with their large, dense and juicy heads of surprisingly delicate and pleasant taste. Nothing, in principle, did not hurt, which was also good. I first raised seedlings in a greenhouse so that it would come out strong and stocky, because in the house it turns out to be elongated and weakened. And in early May, she landed her in open ground. Covered first with return frosts lutrasilom. But cabbage no frosts were uneasy. And in June, I enjoyed this juicy cabbage.
Anna, 43 years old, Krasnodar. I like very much lately the seeds of the company Prestige. Everything, whatever I planted, and cucumbers, and tomatoes, and peppers work out perfectly well. And cabbage varieties surprise most. I managed to grow for the first time in my life even cauliflower, which had never pleased me before. Especially I want to talk about the white cabbage Nozomi. She just struck me. Of all the known species of white cabbage to me, it is the earliest. I planted it first in early April with seedlings, and then at the end of April immediately into the ground. This cabbage hybrid is incredibly resistant to all adverse weather conditions and other misfortunes, such as flea beetles and various pests. Although I, of course, sprinkled the shoots with wood ash and covered insects with thin lutrasil. But all the misfortunes of the Nozomi hybrid endured very steadfastly and this had no effect on its subsequent harvest. And when the heads were ripe, I was amazed how juicy and plump they were. Their taste was also more than good. Our family enjoyed the whole June almost every day with various cabbage dishes: I made salads, salted it, and then made soup from sauerkraut, marinated. Even drove once to sell it to the market, so much it has grown. My husband even joked that it was time to open a business on early cabbage. But in the package there were only 20 seeds - and now such a harvest! Nothing is missing.Pavel, 47 years old, Voronezh. I have been involved in cabbage for a long time. Different varieties grown, including for sale. But after having tried Nozomi, I don’t plant another early cabbage. It is better to grow one thing, but reliable and you know for sure that it will not let you down. And to taste it does not compare with other early varieties - sweet, juicy. When I put out her dense coaches on the market, people always ask what kind of variety they are and wonder how early cabbage can look like that. And those who buy come back again. I sow seeds for her in the earliest terms, starting in March and beginning of April. Immediately after sprouting, I place boxes outside, especially if the weather is sunny. And at night, if there are no severe frosts, I leave it in a greenhouse, covering it with a layer of transparent covering material. But the seedlings turn out healthy, squat, no hardships are terrible to it. After the appearance of the first true leaves, I feed with organic matter and humates. Dive seedlings immediately into the ground under the arc in April. Deepen necessarily to the first real leaves. I spray some growth stimulant until I finally take root. And then it grows by leaps and bounds. It remains only to water and feed. And it matures quite amicably, so it remains to hope for a quick implementation. But I like the fact that the heads do not crack at all when ripe. Even if I do not have time to remove everything at once, the remaining heads of cabbies can stand for another week and nothing.
Cabbage Nozomi collects positive reviews from both amateurs and professional gardeners. No one can pass by its full-fledged heads of juicy taste, and unpretentiousness in cultivation can give hope to grow it even to those for whom cabbage still remains a secret behind seven seals.