Successfully growing savoy cabbage

Headed cabbage and green cabbage are the two oldest cultivated forms of cabbage. This category is divided into two: smooth-headed cabbages, called head cabbages, and curly-headed cabbages, called Savoy cabbages. It is the latter that we are interested in here. They produce a tender head, less compact than that of white cabbage, and have wrinkled or corrugated leaves, which make them particularly resistant to cold. They can be grown almost year-round by alternating the different varieties available and adjusting their planting times. Thanks to their low climate requirements, they can be grown in all regions of France.

Among the ancient Greeks and Romans, cabbage was already cultivated and recognized as the vegetable par excellence. There is no shortage of authors who cited it in their works: Theophrastus, Cato, Pliny the Elder, Ovid. It was also one of the rare vegetables of the Middle Ages. Recipes and quotations abound and testify to its strong presence on tables and stalls, up to sauerkraut, already mentioned in 1325. After Antiquity and the Middle Ages, the Renaissance also made a big deal of it. It is only recently, in Europe at least, that the consumption of cabbages has declined. They are probably competing with other out-of-season vegetables that have traveled a long way. Still, our predecessors appreciated their simple cultivation and especially their production period because by playing with the varieties, it is quite possible to harvest them 365 days a year. Savoy cabbage is one of the oldest cultivated cabbages, along with head cabbage.

Savoy cabbage is named after the main city in the Italian region where it originates: Lombardy.

Savoy cabbage has a distinctive cabbage flavor, quite pronounced and flavorful. It pairs perfectly with winter dishes such as stews, casseroles, and casseroles.

The nutritional value of cabbage is relative, since, like many vegetables, it contains mainly water. However, it is rich in vitamin C and the sulfur derivatives it contains have antimicrobial properties.

The Romans, whose pharmacopoeia was very poor, saw cabbage as a universal remedy. Perhaps this was linked to the characteristic smell of its cooking? According to them, it had many virtues: curing melancholy, rheumatism, and even tumors.

Gros des virtues 4 , Vorbote 3 .

• Difficulty level : 2/3
• Density : 4 plants/m².
• Life Cycle : Annual or biennial grown as an annual.
• Mode of reproduction : Sexual.
• Type of pollination : Allogamous with pollination by insects.
• Weight per 1000 seeds : Approximately 2.4 to 3.4 grams.

• Climate zone and hardiness : Savoy cabbage likes cool regions but will adapt to all French regions .
• Soil type : Fresh, deep soil.
• pH : Neutral or slightly basic soil.
• Moisture : Well-drained soil.
• Exposure : Sunny.
• Temperature : Savoy cabbage does not like very high temperatures and will grow less well in the hottest regions of France.
• Climate-related risks / frost resistance : Savoy cabbage is hardy and survives temperatures down to -15°C. However, if it gets too cold, it will quickly go to seed. It is therefore advisable to protect it in regions with harsh winters.
• Synonyms and other names : Savoy cabbage, pancalier cabbage, blistered cabbage, green cabbage.

• Soil preparation : Loosen the soil well before planting or sowing in place.
  
• Transplanting : After sowing under cover, transplant a first time in a nursery when the plants have 3 to 4 leaves at 10 cm, then a second time in open ground when the plants have 6 to 8 leaves at 80 cm in all directions. After sowing in a nursery, transplant only once.
• Watering :
  • Frequency: Very regular watering.
  • Quantity: Abundant watering without excess .
  • Period: Throughout the cultivation but more particularly at planting.
• Tools : Watering can and hoe or hoe.
• Weeding : Regular weeding is recommended throughout the growth of Savoy cabbage.
• Hoeing / weeding / earthing up / mulching : Savoy cabbages need to be earthed up during cultivation. The soil brought back to the base throughout the season improves their anchorage in the soil and allows for better root development. Once this work is done, they can be mulched to limit watering.
• Winter protection : To prevent the Savoy cabbage from going to seed too quickly due to the winter cold, it is advisable to install winter protection such as thick mulch or a winter fleece.
• Harvest period : From September to March.
• Part of the plant : The head of the Savoy cabbage is eaten.
• Stadium : To determine if the cabbages are ready to harvest, press the top of the head with your fingertips. You should feel resistance.
• Average yield : You can expect around 500 grams to 2 kg per apple, and one apple per plant.

Method: Harvest apples as needed and store in a cool place.
Duration: Apples can be stored for 1 to 2 weeks in a cool place.

Culinary: Savoy cabbage can be enjoyed raw in salads, cooked as a side dish, or as a main dish. Pan-fried, steamed, or baked, it can be prepared in many different ways. Here are some recipe examples: cabbage stew, cabbage pasta bake, stuffed cabbage, winter savoy cabbage pie, cod with savoy cabbage.