Cabbage, Winter King Savoy (Organic)
Brassica oleracea. 120-180 days.
Large, dark green heads have that classic savoy crinkled texture and sweeten up nicely after frost. We like to eat savoy cabbage stir-fried or simply braised in butter. The thicker outer leaves make great cabbage rolls. During our winter CSA days we became obsessed with cold hardy cabbage. After trialing dozens of varieties, Andrew noticed that most open pollinated savoy cabbage was not super winter hardy. These mostly Italian, savoy types grew great in the fall but not through winter. After many disappointments, we zeroed in on northern adapted savoy types, of which Winter King Savoy is an exemplar. An excellent English heritage variety that fits right here in Oregon. Greener and more savoyed, it is also a good companion to the other super winter hardy cabbage we love, January King.
As required by the Oregon Department of Agriculture and the Washington Crucifer Quarantine, all Brassica family seed lots have been tested and found negative for blackleg (Phoma lingam) by an approved, certified lab.