Savoy Perfection Cabbage Seeds - (Brassica oleracea)
- Seed Count:
- Approx 100 seeds per pack
- Days to Maturity:
- 90 days
- Days to Germination:
- 7-10 days @ 70F
- Plant Spacing:
- Light Preference:
- Full sun to partial shade depending on climate
- Soil Requirements:
- Well drained
- Heirloom, Non-Hybrid, Non-GMO seeds
Savoy Perfection Cabbage
A large drum-head type cabbage having delicious finely-crinkled, medium dark-green savoyed leaves that are sweet and mild in flavor. Heads average 6-8 lbs. Finer than most cabbages, being sweeter, with a delicate flavor, it does not give off a sulfur smell when cooking like other cabbage varieties. Hardy and easy to grow, especially as a late cabbage, its flavor improves even more after a light frost. High production means this is perfect for home gardens and market growers.
Mentioned in 1932 Burpee's Seed Catalog as, “The best Savoy Cabbage in existence. Considered more tasty than ordinary cabbage. The deep green, crinkled outer leaves enclose a solid, tender, light green heart of remarkably sweet flavor. Easily stored for winter use."
Cabbage was selected from a wild perennial cabbage along the coasts of England. Cabbage has evolved over time with different head shapes, colors and growth habits.
Home-grown cabbage fresh from your garden has a sweet flavor you've missed with the store bought varieties. Raw cabbage is sliced and used in salads or with mayonnaise as the familiar coleslaw. It may be cooked as an ingredient of soups, stews and stuffing's. May be best known as sauerkraut or in other cooking traditions as pickled cabbage.
In the fall pull the plants-roots and all- and hang upside-down in a cool basement or root cellar. Heads will keep at least a month longer under ideal conditions.
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The Master Gardeners at the historic Francis Land House Heirloom Vegetable Garden in Virginia Beach, Virginia are providing feedback on the donated seeds. Our garden consists of 35 raised beds, each four feet by twenty feet. The garden receives full sun all day and is fertilized with a combination of compost and commercial organic fertilizer. Harvested from mid to the end of June. A very attractive and unusual cabbage, it did well, nice size and good taste. We did note some slug damage. I thought you might be interested in some comments from one of the volunteers I cut and pasted below: I had never bought or cooked Savoy cabbage, and if I have eaten it, didn't know it. The head was very firm and dense, so decided to cook one half and then make a cole slaw with the second half. This would be a good test to get the most trial taste. Difference between Savoy and green cabbage was very apparent, cole slaw had good texture, a bit of a tang, different from green cabbage, we enjoyed as Savoy was not as sweet as other cabbage, a nice change. The other half was steamed, the cooking time was a little longer than green cabbage, next time would cut out the large vein stems in the outer leaves. Did not want to cook too long as we do not like mushy veggies. Taste was good, still a bit of tang we enjoyed and with adding salt and pepper was very good. Texture still good and color very nice. I'm very thankful for the opportunity to try this cabbage and will now buy Savoy when possible to try in other recipes. especially with sauces as the texture is such, sauces would adhere to the cabbage better and give more taste. Another plus for the Savoy the leaves make a nice plate garnishment for other dishes. Savoy was a great addition to grow in the garden and would recommend planting again. Also no leftovers, so it’s a keeper.