Growing Swede (Rutabaga)

Growing Brassicas

Brassica - genus brassica, family brassicaceae (cruciferae) includes a large number of agricultural plants, herbs and weeds. This family includes annual and biennial plants that have about 380 genera and 3200 species. In our region, more than 50 genera with 150 species grow. In agriculture, we cultivate around 30 species. This genus originates from the Mediterranean and is now grown throughout Europe. We grow brassicas for their stem, fleshy tubers, spherical petiolate leaves, or fleshy inflorescences.

Brassica plants are further bred for ornamental as well as edible forms, creating new varieties.

Brassica plants contain large amounts of vitamin C, fiber, selenium, anti-cancer substances, vitamin B, beta-carotene.

General conditions for successful brassica cultivation - sun, sunny location and well-drained nutrient-rich humus soils. Soils with good water absorption. pH 6-7. Regular watering and soil pre-fertilization in autumn. Fertilization is recommended at 5-7 kg of manure per m2.

For plants in general, we recommend planting with wide spacing.

Cabbage - closely related to kale (brassica oleracea con. capitata), grown for its leaves that form a characteristic head. It strengthens the immune system, blood formation, is suitable for weight reduction diets, has a beneficial effect on nerves and brain, improves mood, increases concentration, relieves tension, supports healthy sleep and stress resistance. Varieties are early, semi-early, semi-late and late. By color, we distinguish white and red cabbage. They differ not only in color but also in taste. Red cabbage contains more sugars and less fiber. There are also ornamental cultivars:

• sowing from mid-February into hotbed, we plant seedlings 15 cm apart

• semi-late and late varieties are sown directly into the bed in mid-April

• plants are hardy, they survive even in cooler locations

• pre-grown seedlings are planted in the bed in May at 50x50 cm spacing, later varieties at 60x60 cm spacing

• like other brassica plants, it needs well-drained humus soil rich in nutrients

• we can prepare the soil in autumn by digging a large amount of manure mixed with mature compost into the bed

• water regularly, morning and evening, preferably with settled rainwater - with insufficient watering, cabbage will stunt, with excess watering the root system is damaged

• for long-term storage, we harvest carefully. Remove the outer leaves from the heads and cut the stem. Store in a cool room around 0°C with 85-90% humidity

• cabbage has a long growing season, 120-130 days for early varieties, up to 180 days for late varieties

Chinese cabbage:

• Chinese cabbage is related to cabbage and brassicas in cultivation. It is a stem vegetable whose heads grow to a length of 30-60 cm. They are composed of stalked leaves. Its cultivation is advantageous. It grows quickly and provides high yields. It has a short growing season and is suitable for both spring and autumn harvest. It tolerates light frosts well.

Mustard:

• mustard is also a representative of the large brassica family. With mustard, we process the seeds for the production of food mustard, as well as young leaves which are suitable for salads. Mustard leaves can be pre-grown in a window box so we can have a healthy addition to salads all year round

Oilseed rape:

• rape is generally grown in fields as an oilseed crop. It is cultivated for its seeds, which contain 44-47% oil, which is further used in the food or technical industry

Brussels sprouts:

• were bred in the 18th century. The stem is 30-100 cm high. This plant is frost-resistant and can withstand temperatures down to -17°C. Brussels sprouts are harvested either all at once or gradually from October to April. The plant can also be transplanted into a cold frame before winter. If the sprouts go through frost, their taste improves.

Swede (Rutabaga):

• a hardy plant containing vitamin B, C with low sugar and calorie content. Brassica napus con. napobrassica - the most resilient root vegetable from the brassica family. It appeared on the menu of the French as early as the 16th century, from where it spread throughout Europe. A tasty and healthy dietary supplement in winter months. We sow in April with spacing of 40x30 cm, it is also suitable for cultivation at higher altitudes.

Cauliflower and broccoli:

• plants that we grow for their fleshy inflorescence

Kohlrabi:

• is one of the tastiest brassicas

Cabbage:

• a resilient plant that we grow for its head. It has a distinctively aromatic scent. The stem is 30-70 cm high. The leaves are green and curly. The head can weigh up to 3 kilograms. We grow from seeds or pre-cultivate and transplant with spacing of 40x50 cm. The growing season is approximately 50-70 days. Winter varieties take 240-250 days. Sowing for winter varieties is in September, harvest in January.
• Curly kale - leaves that grow from the stem can be gradually harvested throughout the winter