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 in right here in Oregon. Fully green and more savoyed, it is also a good companion to the other super winter hardy cabbage we love, January King.
Seed produced by Avoca in Corvallis, Oregon.
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.
Sow indoors in flats with good potting soil February through July. Transplant into the garden about 3-4 weeks after sprouting. May also be direct sown.
Collect seeds from 50 or more plants (to avoid inbreeding) in the second year when pods are dry. Dance on seed stalks on a tarp to thresh. Winnow to clean. Isolate from other B. oleracea by ½ mile.
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