seeds Savoy Cabbage - Brassica olearacea var. sabauda

Savoy Cabbage – Brassica oleracea var. sabauda

Introduction

Savoy cabbage is a hardy and frost-resistant variety with crinkled, tender leaves that become slightly sweet after light frost. Ideal for home gardens with high yields.

Origin and botanical family

• Origin: Northern Italy, cultivated since the Middle Ages

• Family: Brassicaceae
  Popular in central and western Europe for frost tolerance and compact heads.

Botanical description

• Type: biennial grown as annual

• Height: 50–80 cm

• Growth habit: bushy

• Leaves: crinkled, medium to dark green, crisp and tender

• Head: compact, round to slightly conical

• Flesh: white to pale green, tender and flavoursome

Sowing and growing

• Sowing: February–March, transplant into pots

• Planting out: April–May, after last frost

• Spacing: 50–60 cm between plants, 60–70 cm between rows

• Soil: fertile, deep, humus-rich, well-drained, pH 6–7

• Position: full sun to partial shade

• Watering: regular, especially in dry periods

• Maintenance: mulch to retain moisture, remove damaged leaves

Harvest

• Period: June–November

• Maturity: firm, well-formed heads

• Yield: 3–5 kg per plant

• Storage: cool, ventilated cellar for 2–3 months

Garden use

• Frost-tolerant, suitable for cold climates

• Excellent for crop rotation after legumes or potatoes

• Suitable for small or large gardens

Culinary uses

• Flavour: mild, slightly sweet after frost

• Uses: stuffed cabbage, stews, soups, stir-fry

• Tip: blanch leaves before stuffing

Advantages

• Frost-hardy, high yielding

• Long harvest period

• Decorative and nutritious leaves

Gardener’s advice

Sow early for summer harvest or later for winter storage. Water regularly and hill soil slightly for compact heads.