Savoy cabbage is a distinctive variety of cabbage known for its deeply crinkled, ruffled leaves and tender texture. The leaves range from light to dark green and form loose, rounded heads that are softer than those of smooth-leafed cabbages. Its attractive appearance and delicate structure make it both a practical and ornamental addition to the vegetable garden.
Thriving in cool conditions, savoy cabbage develops its best flavour during autumn and winter, becoming sweeter after exposure to frost. It is rich in vitamins, fibre, and antioxidants and is prized in the kitchen for its mild taste and versatility. Savoy cabbage can be used in salads, soups, stir-fries, and stuffed dishes, as its leaves are easier to separate and cook than many other cabbage types.
Choose the Right Time Savoy cabbage is a cool-season crop. Sow seeds in spring for autumn harvest or mid-summer for winter harvest. It tolerates frost and improves in flavor after cold weather.
Choose the Right Location Plant in full sun. Use fertile, well-drained soil. Avoid planting where other brassicas grew recently.
Sowing Seeds Sow seeds in seed trays or pots about 1 cm (½ inch) deep. Keep soil moist; seedlings appear in 7–10 days. Transplant when seedlings are 10–15 cm (4–6 inches) tall.
Transplanting Space plants 45–60 cm (18–24 inches) apart. Plant firmly to prevent wind rock. Water well after planting.
Watering Water regularly to keep soil evenly moist. Inconsistent watering can cause poor head formation.
Feeding Feed with compost or a nitrogen-rich fertilizer once established. A second feed mid-season supports leaf and head growth.
Care and Protection Keep beds weed-free. Mulch to retain moisture. Protect plants from pests like cabbage white butterflies and pigeons using netting.
Savoy cabbage grows steadily and produces tender, flavourful heads for harvest in cooler months.
When to Harvest Savoy cabbages are ready when the heads are firm but still slightly springy when pressed. Harvest time depends on sowing, usually autumn to winter. Heads left too long can split or loosen.
How to Harvest Use a sharp knife. Cut the cabbage at the base of the stem, just above soil level. Leave the outer leaves if you want some protection during handling.
Harvesting Gradually Harvest heads as they reach the right size. Savoy cabbages do not regrow after cutting, so remove the whole plant.
After Harvest Care Remove loose or damaged outer leaves. Use fresh for best flavour and texture. Heads can be stored in a cool place for short periods.
Harvesting savoy cabbage at the right stage ensures tender leaves, mild flavour, and excellent quality.
