Cabbage

The instantly recognisable Savoy Cabbage is amongst the best known varieties and enduringly popular with both gardeners and cooks!

With its heavily textured, crinkled leaves, you’d be forgiven for thinking that they are rather tough, but in fact they’re just as tender as any other cabbage, and packed full of antioxidants and vitamin C. Incredibly hardy, this winter cabbage can be harvested from autumn right through to early the following spring.

The dark green leaves have a superb, mild and earthy flavour, whether used raw in salads and coleslaw or traditionally steamed, boiled or braised and don’t have the usual sulphury ‘cabbage’ smell when cooking. The outer leaves are as good to eat as those further in, and contain even greater concentrations of nutrients.

These hardy cabbages will thrive in a sunny position in well-cultivated, moisture-retentive soil with good drainage, although are best not planted in soil that has been manured in the preceding 12 months.

Supplied as 12 plug plants, ready to plant out, growing to a height of 30cm and spread of 60cm.