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Savoy cabbage

Brassica oleracea var. sabauda

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The Savoy cabbage is a hardy cool-weather vegetable that has been grown since the 1500’s for its soft texture and mild flavour. Its distinctive multi-hued blue-green crinkled leaves and frost hardiness, sets it apart from other cabbage varieties, and is a common sight in vegetable gardens. It can be eaten raw in a salad, boiled in a stew or cured in brine as sauerkraut.

Planning

Difficulty
Easy
Fruiting time
Summer

Harvesting

The Savoy cabbage comes to harvest in 75 – 85 days. The cabbage head will be ready to harvest when they are firm and feel solid to the touch. Immediately harvest any heads that crack or split. Cut heads from the base of the plant. Harvest before the weather becomes too warm. If heads are cut leaving some leaves behind attached to the stem, small heads will grow from the stalks for a later harvest. Use Savoy cabbage within a few days of harvest. Cabbage can be kept in the refrigerator for 1-2 weeks.

Propagation

Seed
Planting time depend on climate Cool-summer regions: Late spring. Mild-winter regions: Late summer or autumn. Space the seedlings 45-60cm apart in rows 60-90cm apart. Keep ground moist after planting.

Special features

Pot plant
The Savoy cabbage grows easily in containers. The container needs to be at least 20cm deep, and allow for a cabbage to grow to 30cm in diameter.
Crop rotation
Rotate with a non-cole crop for 2 years before returning to the same spot for disease prevention.

Geography

Origin
Europe, Italy

Environment

Light
Full Sun
Soil moisture
Moist
Soil type
Loam
Soil PH preference
Neutral
Frost hardiness
Hardy

Uses

Edible
The leafy cabbage heads can be used raw in salad, boiled for stews or cured in brine as sauerkraut. The Savoy cabbage has a mild flavour and delicate texture, making it a good raw vegetable choice.

Personality

Family
Brassicaceae
Flower colour
Yellow
Scent
None

Problems

Pests: Cutworms, cabbage loopers (preceded by small yellow and white moths), slugs, aphids and flea beetles. Handpick pests or spray plants with bacillus thuringiensis. Diseases: Yellow virus, clubroot fungus, and black rot may infect cabbage. Black rot, can survive in the soil for up to 3 years. Remove and destroy diseased plants immediately. To prevent diseases from building up in the soil, avoid planting cabbage or other cole crops in the same spot each year. Rotate with a non-cole crop for 2 years before returning to the same spot.

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