Developed in the region of Savoy in France, Purple Savoy cabbage is a testament to our agricultural heritage. Purple Savoy cabbage was developed a few centuries after the traditional ‘’Green Savoy’’ cabbage. This purple variant became popular in French gardens some time during the 18th and 19th centuries, when the green version was a staple food for a period. Purple Savoy cabbage is beloved by gardeners for its stunning deep violet shades and savoyed texture, sure to stand out in any garden. Purple Savoy cabbage is a very cold-resistant variety that is an excellent keeper, so it can be harvested late in the fall and stored for a few months.
Purple Savoy cabbage is prized for it deep violet crinkled leaves that form into dense heads that can reach 15 to 18 inches in diameter or even bigger if left in the ground longer. This heirloom cabbage is an early producer that can be ready to harvest just a couple of months after planting. Purple Savoy can be planted for a spring crop, but the best results are attained when timing for a fall harvest.
Purple Savoy cabbage truly thrives in the chill of autumn, when the cool temperatures enhance its sweet flavour, as it can also endure frosty conditions and even some light snow. The purple-tinted leaves will become darker as the days grow shorter. Purple Savoy cabbage is a gourmet delight, appreciated for its rarity, uniquely sweet and nutty flavour, as well as excellent storage capacity.
GROWING INSTRUCTIONS
Growing your own cabbage patch is quite a satisfying deed. It is cheap enough at the market, but nothing beats fresh homegrown. Cabbage has myriad of uses and health benefits.
Start seeds indoors 4-6 weeks before the date of the last spring frost. Plant the seeds into flats about 1 cm deep and 2 cm apart. While inside, keep seeds moist, warm and well lit.
Cabbage will do best in long cool growing seasons. It can tolerate frost and temporary temperatures down to -6°C, but will bolt and seed in temperatures above 26°C. Transplant seedlings into the garden when they are 10-15 cm tall. Space them about 45-60 cm in rows 60-90 cm apart. Harden off young plants for a couple weeks to acclimate them to the sun and then transplant as early as 3 weeks before the last frost is expected.
If your region experiences cool summers, seeds can be sown directly in late spring for a fall harvest. Give cabbage 3-5 cm of water/week but decrease that amount close to harvest time to prevent the heads from splitting. Mulch around cabbages and feed every 2 weeks with a mild nitrogen fertilizer.
The heads will be ready to harvest anywhere from 80-160 days depending on the variety. Cut the heads in spring before the weather gets too warm. In the late fall and winter, they will withstand a snow cover and taste sweeter and crispier having been exposed to the elements and cold. The ideal head is firm and 10-25 cm around the base. Cabbage stores very well. Enjoy yours raw, boiled or fermented. Any preparation will be full of flavour and nutrition!
QUICK FACTS
- The cabbage was first domesticated in Europe around 1000 BCE, although Savoys were not developed until the 16th century. During the middle ages, cabbage became a prominent part of European cuisine.
- Cabbage is a cold-resistant vegetable, making it a versatile choice for northern growers.
- To get two crops, leave some of the bottom leaves when harvesting the main head, then treat it as a new plant. Three to six baseball-size sub-heads will grow around the rim of the original plant's stub. Mini cabbages are preferred by many chefs because of their extra tender texture and tasty mild flavor.
- Cabbage seeds will remain viable for 4 years if stored in a cool, dark place, ideally between 4 and 10⁰C. After that, the germination rate may start to go down.
