Why does cauliflower turn black?

Do you know how to freeze cauliflower so that it retains its taste and attractive appearance and does not darken or go rancid? It is not enough to simply disassemble it into inflorescences and put it in the freezer. It must be blanched, and with the addition of citric acid - then the frozen cauliflower will turn out snow-white, crispy, and will retain its taste and nutritional value for the entire storage period! In winter, it can be used to prepare dozens of delicious dishes from soup to casseroles, since recipes with frozen cauliflower are very diverse.

Similarly, this recipe can be used to freeze broccoli for the winter.

Caring for cauliflower in open ground.

Cauliflower is a very interesting vegetable that we can grow in open ground at our dachas.
It has a very unique appearance, and it is called colored not because it is multi-colored, but because its inflorescences look like flowers. One of the main reasons why it is worth growing cauliflower in the country is its dietary fiber, which has a remarkable effect on the intestinal microflora, and therefore our entire health.

There are tons of healthy cauliflower dishes! What’s even better is that it combines perfectly with almost all products. Therefore, by growing cauliflower in the garden, you can easily diversify your diet, add vitamins, microelements, folic acid, Omega-3 to it. You can simply nibble it raw. Tasty and very healthy!

If cauliflower has darkened, can it be eaten?

Fresh cabbage, young, with dense and white inflorescences, is suitable for freezing.
It will turn out crispy and dense. If the head has been stored at room temperature for a long time and has withered, it is better to discard such cabbage. Important! Cauliflower cannot be re-frozen! Therefore, you should carefully calculate your winter supply. It is better to break the preparation into several separate portions, and then use them as needed.

So, we sort the forks into clusters and remove all the green leaves. Then cut the inflorescences into smaller pieces 2-3 centimeters in size for easy freezing. If there are brown spots on the surface, carefully cut them off with a knife.

Cauliflower is a very healthy vegetable, rich in vitamin C and other nutrients. Cauliflower is a vegetable, but a little pretentious, so it is advisable to know how to store and how to prepare it. If stored properly, this vegetable can be used for food several days after harvest.

Fresh cauliflower can be found at the market during the winter period, from December to March. The most famous variety is the white variety, but cauliflower can also be found in other colors, such as amber or purple.

When buying cabbage from the market or store, avoid choosing one that has brown spots. The color of the flower buds (edible part) should be white (in the case of white cabbage). Also, choose cauliflower that has a firm, compact surface. Flowers should be attached to each other, and not limp and loose.

Cauliflower growing in open ground

Cauliflower does not like hot weather, and when the temperature exceeds twenty-five degrees above zero, its cultivation is almost impossible. True, there are several heat-resistant varieties. But we will talk about how to grow regular varieties of cauliflower.

How to plant cauliflower in the country:

  • The main thing is to choose the right place in an area with open access to the sun, because if you plant a vegetable in the shade, the plant will produce a lot of green leaves, but the fruit itself will be small and will not develop properly.
  • The soil should be rich in humus and have good moisture. In addition to soil, cauliflower also likes moist air. As with planting many vegetables, when planting cauliflower, the soil must be prepared in advance. It is best to do this in the fall, adding humus and compost to the soil. And in the spring, the soil needs to be dug up and loosened.

How and when to plant cauliflower seedlings.

  • You can start sowing cauliflower seeds for seedlings at the end of February, but not in open ground, but in a greenhouse or in containers for seedlings indoors.
  • After the sprouts emerge, the sprouts should be separated before transplanting into the ground. Sprouts that are very elongated and have a crooked and thin base will not be able to produce a harvest and should be pulled out and thrown away.
  • About a month and a half after sowing cauliflower at home, the resulting sprouts can be transplanted into open ground. If there is still a risk of night frosts, then it is necessary to cover the seedlings with polyethylene or covering material, stretching it over previously prepared rods or arcs for the beds.
  • The best way to grow cauliflower is in a greenhouse, protected bed or greenhouse.

Storage conditions

How to properly store cauliflower in winter? After harvesting the crop, decide where it will be located next. The only way to keep fresh for a long time is cold:

  • at a temperature from 0 to 1 °C;
  • at humidity 90-95%.

We suggest you read: How to propagate aloe at home?

In country houses, the best place would be a basement or cellar; at home, an insulated balcony, where the constant temperature does not drop below zero.

Another option is freezing, then the heads of cabbage will definitely not spoil.

The fruit that begins to rot turns black. It can no longer be eaten, even if the damaged areas are cut off, since the microflora penetrates deep inside and infects it entirely.

Drying is another proven method for storing cauliflower in winter. But don't do too much at once; you may not find a use for this product.

  1. Divide the head of cabbage into inflorescences.
  2. Dry in the oven at 60°C for 3-5 hours.
  3. Pack in glass jars and plastic containers.

When dried in the oven, the inflorescences remain edible for 7-10 months.

Before use, it is enough to fill the dried semi-finished product with water and let it stand for a while so that it is saturated with moisture.


You can successfully salt cauliflower. For 10 kg of raw materials, take 5.5-6 liters of water, 0.4 kg of coarse salt, 400-450 ml of 6% vinegar.

  1. Bring water to a boil, dissolve salt, add vinegar.
  2. Separate the inflorescences, rinse, blanch in salted water for 2-3 minutes.
  3. Place the prepared vegetables in sterilized jars and fill with cooled brine.
  4. Add spices to taste, for example: bay leaf, black pepper and allspice.
  5. Cover the jars with sterilized lids, roll them up, turn the container over and cover with a warm blanket.
  6. When the preservation has cooled, put it in the cellar or pantry for storage.

If you store vegetables in the refrigerator, use a specially designed container located at the bottom of the refrigerator for this purpose. It is advisable to place the head of cabbage with the stem pointing downwards, isolated from other vegetables. In this position, the inflorescences will retain the required amount of moisture for quite a long time and, accordingly, remain fresh.

A fairly good option for storing cauliflower is freezing it. The vegetable almost completely retains its beneficial properties and, in most respects, outperforms imported cabbage.

Properly freezing a product is not difficult; to do this, you need to carry out a number of simple procedures:

  1. Wash a fresh head of cabbage, gently wipe and let dry.
  2. Trim the inflorescences, place them in plastic bags or plastic containers, and place them in a refrigerator compartment designed for quick freezing (usually the upper or middle chambers).
  3. After complete freezing, the product can be transferred to the storage chamber (lower).

In this simple way, you can keep vegetable inflorescences fresh for quite a long time. Just remember that after you take the product out of the freezer, you must place it in boiling water without defrosting, then the vegetable will have a completely normal consistency, similar to fresh cabbage. If you decide to eat a frozen product without heat treatment, you should do this as soon as the inflorescences thaw.

Did you know? Cauliflower contains a unique substance - sulforaphane. It suppresses the development of malignant tumor processes and is a powerful bactericidal agent. However, it is found only in raw cauliflower, and disappears during heat treatment.

Cauliflower is, of course, an excellent dietary product that can satisfy not only the most sophisticated taste, but also bring maximum benefits from its consumption. Moreover, the vegetable has such a diverse set of useful qualities that it will be in demand by both men and women, and even children.

In addition, in certain situations, with problems with the digestive organs, blood vessels and heart, eating cauliflower can significantly improve the patient’s condition and alleviate the symptoms of the disease.

Caring for cauliflower in open ground

Two weeks after transplanting the seedlings into open ground, it is necessary to hill up the bushes, and repeat the same action after another three weeks. During the hilling process, you can feed with mullein. This must be done, especially if the soil at your dacha is poor in nutrients.

Caring for cauliflower in open ground requires regular watering. Cauliflower loves moisture, and if you miss a few days and leave the plant in the sun without watering, you may be left without a harvest.

In the matter of how to grow cauliflower in open ground, there is a threat of crop loss from insects. There is a cabbage fly that lays eggs on leaves; they need to be removed if they are noticed. A cabbage moth may also appear, which lays eggs in the same way, and its offspring caterpillars can completely destroy a cabbage bush. If this trouble occurs, then it is necessary to treat the plants with insecticides, according to the description on the packaging.

Why doesn't cauliflower set its head?

The main questions that may arise when growing and caring for cauliflower is the lack of inflorescences. After all, it is because of them that we grow this vegetable. The reason may be:

  • lack of nutrition and moisture during growth,
  • planting overgrown seedlings,
  • dry soil, especially at an early age,
  • the weather is too hot, or vice versa, a long cold spell during growth.

Sometimes gardeners remove the leaves to speed up ripening, but the result is exactly the opposite (as is the case with cabbage). The same effect occurs in poor lighting. Cabbage should not be grown in partial shade or in an area that receives only half the daylight. It grows well in a garden that receives full sun all day.

Why does cauliflower produce a very small head?

This happens if cauliflower care is insufficient and it grows in poor soils where there are few nutrients. Also due to lack of soil and air moisture, clubroot disease, and lack of microelements, especially boron and molybdenum.

Useful properties of cauliflower

The product has a lot of useful qualities, some of which are of particular value for children and women, while others are of particular interest to men. The varied and balanced content of nutrients allows the product to be classified as dietary, suitable even for complementary feeding of babies who are just starting to eat something other than breast or artificial milk. The product extremely rarely causes allergies, has a beneficial effect on digestion, and normalizes intestinal motility.

For men, an extremely important quality of a vegetable crop is its ability to reduce the risk of prostate cancer, as well as its ability to keep a man’s body in good shape, maintain vigor and the necessary energy balance.

An important factor in the usefulness of a vegetable is its ability to remove toxins and free radicals from the body and stimulate self-cleaning processes. Thanks to the balanced composition of natural vitamins, the product has a beneficial effect on the immune system, supporting it during periods of vitamin deficiency.

Regular consumption of the product can turn on the mechanism of the body's hidden reserves. This circumstance is especially useful during illnesses in the cold season (flu, ARVI, colds, etc.). What is also important is that eating cabbage improves the condition of the nervous system and successfully fights chronic fatigue syndrome.

The vegetable not only cleanses blood vessels from harmful cholesterol, it prevents their formation, so eating it for problems with the cardiovascular system, including atherosclerosis, is completely justified and very effective.

Regular consumption of vegetables has a beneficial effect on the condition of the walls of blood vessels, maintaining or even restoring their flexibility and elasticity. The product helps normalize the blood clotting process, has a positive effect on the mechanism of hematopoiesis and blood circulation, and reduces the risk of heart attack and stroke.

Potassium is able to remove excess moisture from the body, which is extremely important for relieving edema, which is often associated with problems associated with cardiology.

For digestion

The vegetable is also indispensable for gastrointestinal problems. Due to the particularly delicate structure of the fiber, the culture does not have a harsh, irritating effect on the digestive system.

Thanks to such a mild and gentle effect on the digestive system, it is advisable to use this vegetable crop for gastritis and ulcers. The vegetable has also proven itself well as a means to normalize the digestive process and cleanse the gastrointestinal tract.

The product prevents the spread of pathogenic microorganisms, thereby promoting the proliferation of beneficial microflora. The composition contains methylmethionine (vitamin U), which has anti-inflammatory and antimicrobial effects, accelerates the healing of ulcers and scars of the stomach and intestines.


Due to the high content of fiber, which has a delicate structure, doctors advise using such cabbage in the diet for pancreatitis (boiled or baked) and cholecystitis (not in the acute phase). Thus, we can say with confidence that this type of cabbage is quite suitable for eating for problems with the digestive system.

Did you know? It is believed that the ancestor of modern cauliflower was originally bred in Syria, for this reason the vegetable was previously called Syrian cabbage.

The results of recent research in the field of oncology have shown that frequent consumption of cauliflower reduces the likelihood of developing a malignant tumor in certain parts of the intestines and in the urinary system.

The unique qualities of the product are very useful for women, especially after 35 years. The culture has the following curious property: it is able to balance the production of certain hormones, and this is very important at this age (as well as at any age in general). This circumstance can minimize the likelihood of breast cancer.

Consumption of vegetables has a positive effect on the mechanism of cell renewal (epidermal cells in particular). In addition, the vegetable is used in various masks to strengthen and add shine to hair and elasticity to the skin.

For weight loss

Certain properties of cabbage make it an excellent dietary product.

  • Moreover, its use in nutrition for weight loss is determined not by just one, but by several factors, among which the following should be highlighted:
  • low calorie content;
  • tartronic acid suppresses the processes of lipogenesis (conversion of carbohydrates into adipose tissue);
  • in order to digest this vegetable, the body requires one and a half times more energy than a similar procedure for most other crops;
  • Methylmethionine helps cope with attacks of depression, which are frequent accompaniments of fasting.

The above qualities of the culture allow it to be included in all kinds of diets and menus for those who want to lose weight. To feel the corresponding effect, you need to consume at least 120 g of the product daily.

This product is also useful during pregnancy and lactation. At this time, women and children really need B vitamins, especially B9. This substance is directly involved in the formation of the fetal nervous system; due to its deficiency, there is a possibility of developing central nervous system pathologies.

The vegetable will help cope with constipation, which is common during pregnancy, and with the rapid gain of extra pounds. The culture is also good as a source of iron - an element indispensable for the normal development of the fetus, because its lack can cause the development of anemia.

During breastfeeding, cabbage can also become an indispensable source of nutrients, in addition, it is very beneficial for the liver. However, it is necessary to carefully monitor the child’s condition: if the baby develops signs of an allergy or a disorder appears, use of the product should be stopped.

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Secrets of freezing cauliflower

Cauliflower is a very healthy vegetable for the human body. It is rich in many vitamins and minerals that adults and children need every day. It is not for nothing that it is a product of the first complementary feeding of infants. But, unfortunately, the vegetable is seasonal. To enjoy a variety of vitamin-rich meals all year round, you can freeze it for future use.

This method of preparing for the winter is very convenient and will allow you to retain almost 100% of the benefits. And during the cold season, you want to feed your family deliciously and especially with vitamins. Let's figure out how to freeze, how long to store, what to do to prevent cauliflower from turning blue when frozen, which can cause it to turn black.

Interesting: find detailed video and photo recipes for cooking cabbage fried in a frying pan, baked in the oven, microwave and multicooker on our website.

Can you eat raw cauliflower?

Despite the fact that we are accustomed to eating cauliflower after heat treatment (boiled, fried in batter, etc.), it is quite suitable for eating raw. In this state, the vegetable crop retains a greater amount of vitamins and nutrients. For example, vitamins such as A, group B, PP become significantly smaller after heat treatment due to their decomposition.

Important! Due to the low fiber content, as well as its delicate structure, the vegetable is an excellent product for consumption raw, since the irritant effect on the gastric mucosa is extremely weak.

Cabbage can be eaten raw, like eating, for example, an apple, but it is better to use the vegetable in salads. There are many recipes that include fresh cauliflower.

Below are some foods that go well with this vegetable:

  • banana;
  • lemon;
  • raisin;
  • onions, especially red salad onions, as well as green ones;
  • garlic;
  • wild garlic;
  • cucumbers;
  • greenery;
  • green pea;
  • corn;
  • boiled chicken;
  • ham;
  • yogurt;
  • low-fat sour cream;
  • soy sauce;
  • vegetable oil.

Among the cooking options, including heat treatment of the product,

  • steamed, but if this is not possible, then with a minimum amount of water (the liquid should barely cover the inflorescences);
  • the vegetable can be stewed;
  • bake in the oven or on the grill;
  • fry for the shortest possible time in as little oil as possible.

Important! Do not forget that heat treatment has one important feature: protein, both plant and animal, subjected to heat treatment, is absorbed much better than raw protein.

Recipe for freezing cauliflower

  • cauliflower 1 kg
  • water 2 l
  • salt 2 tbsp. l.

Recipe for freezing cauliflower puree

Cooking time: 30 minutes

Number of servings: 5

Energy value

  • calorie content – ​​66 calories;
  • fats – 1.4 g;
  • proteins – 3.2 g;
  • carbohydrates – 10.8 g.


  • cauliflower – 1 kg;
  • water – 3 l;
  • salt – 3 tbsp. l.

Step-by-step description of the process

  1. Wash the vegetable, trim off green leaves and dark spots, divide into inflorescences.
  2. Bring the water to a boil, add salt and add the cabbage. Cook for 3 minutes.
  3. Then take it out and when it cools down, puree it with a blender. Cool first on the counter, then in the refrigerator for 15 minutes.
  4. Place in bags, bury tightly and put in the freezer, from where you can then take them out in the required portions.

Fresh storage

If you decide to store cauliflower at home in the cellar, basement or on the balcony, prepare:

  • low wooden or plastic boxes, cardboard boxes;
  • You will also need film and insulation.

To store in the refrigerator or freezer, prepare:

  • cling film;
  • paper;
  • plastic bags;
  • or plastic containers.

Cellar or basement

You can store cauliflower for the longest time in a basement or cellar. There are several ways to ensure long-term shelf life:

  1. Hanging it upside down by the stalk. When harvesting, do not cut off the inflorescences, but dig them up along with the roots, lightly shaking off the clods of earth. Then hang the heads of cabbage on twine at a distance of 6-8 cm from each other. This way they will not deteriorate within 1-1.5 months.
  2. Bury the roots in clean sand. This is a great option to store cabbage in the cellar. You just need to moisten the sand as it dries. With this method, the winter maturation period reaches 5-6 months.
  3. Placed in boxes on shelves. Cut off the top leaves and roots of the heads, arrange them so that they do not touch each other. Then cover the boxes with opaque film or cardboard. Or simply pack each head of cabbage in a plastic bag and place it on the shelves. This way they will last for 2-3 months.

The latter method is suitable for storing in an apartment on the balcony, just wrap the boxes with insulation or line them with foam plastic to prevent the crop from freezing.

Whatever method you choose, check once a week for rot on the heads of cabbage.

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You can store cauliflower in the refrigerator for some time. It is only important to prepare it correctly. Remove the leaves from the forks, rinse and dry. Then wrap in two layers of cling film, paper or package in plastic bags.

How long does cauliflower last in the refrigerator? On the bottom shelf - at least a month. But the possibilities of the refrigerator are not limitless; do not keep the vegetable there longer - it will begin to rot and deteriorate.

Cauliflower retains moisture well, which means it hardly forms condensation. A very useful property for storage in the refrigerator.


Although breeders have identified only the “Cartier” variety for freezing, in fact, any variety can be frozen.

Vegetables are stored in the freezer the longest - until defrosted. From low temperatures they lose some of their nutrients, but remain just as aromatic and tasty.

How to properly freeze cauliflower:

  • It is necessary to divide the head of cabbage into inflorescences, then package them in portions, close tightly and place in the freezer.
  • You can prepare a semi-finished product. To do this, blanch the inflorescences for 2-3 minutes. in water with the addition of citric acid. Then dry it, pack it in portions into airtight containers or bags, and place it in the freezer.

In winter, you will take out frozen cabbage and throw it into boiling water without defrosting - you will not be able to distinguish it from fresh cabbage.

The principle is the same as when preparing a semi-finished product. Only the approach to choosing raw materials is more picky, and you need to blanch the inflorescences twice as long. The product should also be placed in a sterilized container.

Why does cauliflower change color or turn dark in the freezer?

Frequent reasons why the workpiece may change color (turn blue, green or even black) is improper processing before freezing. Or, insufficient moisture removal causes the cabbage to darken. It takes on a very ugly and inedible appearance. Also, color change is possible if the storage temperature is not low enough. Properly preparing raw materials for freezing is a mandatory requirement for a successful result. The process at home should happen fairly quickly. And then you will not have problems with color changes, and the workpiece will not turn blue.

Is it possible to eat darkened cabbage? Black inside and on the cut - why cabbage rots during storage

White cabbage is a storehouse of nutrients, vitamins and microelements. However, for city residents, the question remains of how to properly store it so that it does not turn black and disappear. The optimal solution is to store the product in the refrigerator or on the balcony. The last option is not always convenient, but there are several ways to store vegetables in the refrigerator. The main thing is to know the rules for long-term preservation of the product.

If you do not adhere to the basic rules for storing the product, it loses its beneficial substances over time, thereby becoming tasteless and useless. The reason for the appearance of blackness inside the head of cabbage and on the cut can be not only improper storage conditions. This can also occur when the kitten is affected by various diseases.

We invite you to familiarize yourself with the Type of cabbage disease

Diseases include:

  1. Gray rot. It appears in the form of a gray coating and an unpleasant smell of mold. If you do not clean the affected areas in a timely manner, then all the products will be lost. If you remove the rotting leaves and thoroughly wash the head, it can still be eaten.
  2. Fusarium wilt. Characteristic of a plant that grew in dry weather. As a result of the vegetable being affected by the disease, dark spots on the blood vessels will be visible on its cut. This vegetable is unsuitable for consumption.
  3. Alterniosis. It manifests itself as rotting of the leaves, as a result of which they are easily separated from the heads of cabbage. Leaf rotting occurs very quickly.

But the head of cabbage can also turn black if it is stored incorrectly. This occurs due to lack of oxygen and the development of harmful microorganisms. There are several preservation methods that will increase the shelf life of vegetables.

Normal temperature is considered to be from 1 to 5 degrees. Modern refrigerators have a special area where vegetables are stored. If there is none, then choose a place on the bottom shelf and set the minimum temperature.

Not all heads of cabbage are suitable for preservation. Therefore, before purchasing a vegetable, it is necessary to do a thorough inspection of it. It must meet the following characteristics:

  • no mechanical damage;
  • the stalk is not damaged;
  • the upper leaves fit tightly to the head of cabbage;
  • they must have a healthy appearance;
  • dense, non-cracking structure.


If the top sheet is damaged, this will lead to rapid disease of the product. Damage even in the form of small dots is unacceptable. Such leaves should be removed immediately.

There are several ways to store products so that they do not turn black:

  • in cling film;
  • in a paper or plastic bag.

Only well-dried heads of cabbage are chosen for storage, so before placing them in the refrigerator, you need to leave them for a couple of days to dry completely. The product must be tightly wrapped with film or paper in 2-3 layers. The main condition when wrapping is the absence of air in the space between the vegetable and the film. This will ensure reliable preservation of the vegetable crop for up to one month.

It can be frozen in several ways: whole heads, pieces or chopped. Of course, such products will be unsuitable for salads, because... But for hot dishes this is an excellent option. Vegetables can be stored for up to one year.

If the house has an electric dryer, then the vegetable can be dried. This way you can save a lot of space. Shredded products are dried for 12 hours at a temperature of 65 degrees.

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Such methods of storing the product will minimize the formation of black spots on the head of cabbage.


The main reason for the blackening of the product is incorrect conditions or non-compliance with the rules of storage of the culture.

The main rule when preserving cabbage at home is choosing the right temperature in the refrigerator. The head of cabbage must be free of mechanical damage and have a dense structure without cracked or torn sheets.

The product is preserved fresh in several ways:

  • in its entirety;
  • cut into pieces;
  • shredded.

Whole cabbage or cut into pieces is best stored in cling film. To do this, it is important to avoid any remaining air between the leaves and the film. Shredded cabbage can be stored in containers or a plastic bag.


I store cabbage in a plastic bag on the bottom shelf of the refrigerator. In this form it does not turn black. True, I try not to keep it for more than a week. When I let it sit for a long time, the cabbage becomes a little sweet. When chopped, I store the vegetable in a container for a maximum of 5 days. This allows you to get a fresh and unspoiled product.


White cabbage does not like humidity and high or low temperatures. I believe that the optimal place to store such a vegetable crop is the bottom shelf of the refrigerator. Moreover, there are special compartments for vegetables. Products can be stored in it for a long time without blackening or souring.

How to Avoid Failures When Growing Cauliflower

Adding an article to a new collection

Cauliflower is a rather capricious crop. And even experienced gardeners who decide to grow it often experience failure. What can be done to prevent this from happening?

There are a lot of factors that affect the yield of cauliflower and that need to be taken into account. Therefore, it is not surprising that gardeners often have many problems growing this plant. But all of them can be dealt with.

The main problems when growing cauliflower:

  • cabbage does not set heads;
  • the heads are tied, but very small and defective;
  • the heads reach normal size, but darken and become tasteless;
  • the heads are loose, with a dark fleecy surface;
  • the heads crumble;
  • The roots of the cabbage are rotting.

Let's look at each of these problems separately.

Cabbage does not set heads

The very first reason for this “behavior” of cabbage is poor-quality seedlings. Perhaps it was poorly watered or grown in cramped pots measuring less than 10x10 cm. Weak roots and small leaves, after planting in the ground, have difficulty growing, and the plant no longer has enough strength to set its head.

This can also happen when landing very early without shelter. The heads do not tie at very low temperatures, as well as in heat above 25˚C. The best conditions for the formation of heads are stable weather with a temperature of 18-20˚C. Insufficient watering and fertilizing, planting in the shade can also cause the absence of heads.

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