Tambora

Cabbage Tambora is a white-headed variety with large, roundish, flattened heads weighing from 3 kg. The plant's leaves are smooth, with fine, delicate veins and a characteristic greenish-blue hue with a waxy coating. The plant is neat, semi-open, with a well-developed root system that ensures stability and full nutrition. This mid-season variety reaches maturity in 83-87 days after transplanting and is suitable for cultivation in open ground across the entire country, demonstrating stable productivity regardless of agronomic conditions or weather factors.

Tambora is distinguished by high yield and good storability, making it popular for both fresh consumption and storage. The heads have a dense structure and retain their marketable appearance for a long time under proper storage conditions — around zero degrees Celsius and normal humidity. To prevent gray mold, it is recommended to store cabbage with 2-3 outer leaves, avoid excessive moisture, and take preventive measures in cellars, including wall cleaning and whitewashing.

To obtain an early harvest, seedlings are sown in seedbeds in March-April, and once they reach a height of 6-8 cm, they are transplanted into nutrient-rich soil after hardening off. Cabbage Tambora is suitable for cultivation both in open ground and in protected environments, including greenhouses and covers made of plastic or agrofabric, which contributes to increased yield. Due to its appealing taste and high resistance to diseases, this variety is widely used for fresh consumption and freezing.