What are the best tips for cabbage harvest?
cabbage may be depending on the variety in the middle of the season or late crop. When planting cabbage, gardeners should have a timeline because they knew when they could want to harvest this vegetable, and then plant a variety that matures at the right time. Plants should be often checked when they are close to maturity, so that the crop is collected before the cabbage head is divided. When harvesting cabbage, you can select any head size, provided they are mostly solid when they are pushed by the thumb. It is important to be careful about plants to know when the cabbage head was formed. Then people can still let their heads grow until they become too large and divided. Strong rain can sometimes cause this to happen, so if the storm is predicted, the growers may have to go forward and harvest this vegetable to prevent the head of the head. This could mean very small heads to prevent damage.
When harvesting cabbage, it is usually best to use a sharp knife. For harvesting this vegetable, it is a knife that has a blade of about 6 to 8 inches (15.24 to 20.32 cm). It may be a good idea to have a knife designed especially for cutting cabbage heads so that it does not step when used for other purposes. Knife should be carefully washed with soap and hot water before harvesting vegetables to prevent bacteria from getting into the cabbage.
Once cabbage heads are, the next step in harvesting cabbage is their cleaning. This can be done by thoroughly rinse the leaves with cold running water. People can do this in the kitchen sink and the spray nozzle can be very helpful when getting into the inner leaves. It may be a good idea to release the heads of cabbage on the clean towels Befoumětete them to the refrigerator if people plan to use them immediately.
After the cabbage harvest, this crop must be maintained or used within a few days to prevent rot. People who have an abundance of this vegetable may want to be ColeThey packed and placed in the freezer or considered cooking cabbage to make cabbage. This should be done, while the leaves are still solid and light green, because generally they will not be applicable as soon as the edges begin to brown.