Stone Head cabbage is a late-maturing hybrid known for its high hardiness and frost resistance. This variety is perfectly adapted for open-field cultivation, can withstand frosts down to -8°C, and maintains its taste qualities even at low temperatures. The vegetation period ranges from 140 to 160 days, allowing for the harvest of large, dense heads weighing from 3.5 to 7 kg with intensive care. The leaves are dark green with a waxy coating, while the cross-section of the head is light and dense with a small core.
Stone Head is resistant to various diseases, including fusarium, gray and white mold, alternaria, and necroses. Due to the dense structure of the heads, the cabbage is not prone to cracking and has excellent storability, allowing the harvest to be stored for over six months. The variety is also characterized by high transportability, making it in demand for both the fresh market and winter preparations, including pickling and canning.
This hybrid is well-suited for cultivation in hot and arid regions, maintaining market and organoleptic properties until the first frosts. Stone Head cabbage has crisp and slightly sweet flesh, making it versatile in cooking. With proper agronomic care, yield can reach 8-11 kg per square meter, confirming the high productivity and quality of this variety.
