Savoy cabbage – Savoijinkaali
Brassica oleracea var. sabauda

Lamiaceae family

Savoy cabbage is a type of head forming cabbage with strongly ´crinkled` leaves that range from a dark rich waxy green of the outer leaves to a bright yellow green of the inner leaves.

Savoy is ready to harvest when the cabbage head feels firm (solid) and is heavy for its size. This takes about 60-80 days for the autumn varieties which then tend to split, or the better winter varieties that need 3-4 weeks longer and should be planted earlier.

Growing savoy is not difficult if you plant at correct spacing, give sufficient organic fertilizer and most importantly protect the plants from insect and pest damage by using fleece or insect netting. In Finland choose an early winter variety needing around 110 days for the best quality.

Nutritionally savoy has all the excellent benefits associated with brassicas and a healthy diet. It keeps its colour and crinkly appearance well when cooked and has an interesting slightly sweet taste specific to savoy.

Quality problems are usually associated with insect and pest damage, spitting of early varieties and some internal fungal or bacterial problems.
Savoy does not store so well as normal head cabbages, if harvested in good condition it could last for 2-4 weeks in the fridge if the humidity is not too low.