Savoy cabbage is a flavorful and crinkled leaf variety that is ideal for cooking. Its origins can be traced back to medieval Italy, where it was cultivated in the Savoy region of the Alps. This distinctive cabbage is an essential ingredient in traditional Italian minestrone.
To grow Savoy cabbage, start by planting seeds indoors 8-12 weeks before the last spring frost, placing them 1/2 inch deep and 2 inches apart in rich soil. For the first crop, plant seedlings 4 weeks before the last expected frost and space them 12-18 inches apart in rows 3-4 feet apart. For a fall crop, direct sow or transplant seedlings in midsummer. When planting, consider companion planting with aromatic herbs or potatoes and avoid planting with tomatoes or pole beans. The plants should be covered during hard frosts, mulched around to regulate soil temperature, and kept evenly moist to prevent splitting.
Harvest Savoy cabbage when the heads feel firm and reach a good size. For the freshest taste, use them within one week of harvesting. To save seeds, mulch at least six different plants in late fall to ensure genetic diversity. In colder climates, the entire plant should be dug up and stored in moist sand at about 40 degrees F. Replant 4-6 weeks before the last spring frost and cut a deep X in the top of the still-firm heads to make harvesting easier. Allow the stem to grow to about 4-5 feet tall and mature yellow flowers with four petals. Once seed pods form, pick them and allow them to dry. Store Savoy Cabbage seeds in a dry, cool place for up to five years.
To grow Savoy cabbage, start by planting seeds indoors 8-12 weeks before the last spring frost, placing them 1/2 inch deep and 2 inches apart in rich soil. For the first crop, plant seedlings 4 weeks before the last expected frost and space them 12-18 inches apart in rows 3-4 feet apart. For a fall crop, direct sow or transplant seedlings in midsummer. When planting, consider companion planting with aromatic herbs or potatoes and avoid planting with tomatoes or pole beans. The plants should be covered during hard frosts, mulched around to regulate soil temperature, and kept evenly moist to prevent splitting.
Harvest Savoy cabbage when the heads feel firm and reach a good size. For the freshest taste, use them within one week of harvesting. To save seeds, mulch at least six different plants in late fall to ensure genetic diversity. In colder climates, the entire plant should be dug up and stored in moist sand at about 40 degrees F. Replant 4-6 weeks before the last spring frost and cut a deep X in the top of the still-firm heads to make harvesting easier. Allow the stem to grow to about 4-5 feet tall and mature yellow flowers with four petals. Once seed pods form, pick them and allow them to dry. Store Savoy Cabbage seeds in a dry, cool place for up to five years.