Brassica oleracea sabauda
Herb: Savoy Cabbage
Latin name: Brassica oleracea sabauda
Synonyms: Brassica oleracea bullata subauda
Edible parts of Savoy Cabbage:Leaves - raw or cooked. The leaves have a very attractive crinkled appearance, but are somewhat tougher than other cabbages. Finely shredded, they can be used in salads, though many people find them indigestible this way. They are delicious cooked, especially the younger leaves since the older ones can be quite tough. Through careful selection of varieties, they are usually available from the autumn until the spring.
Description of the plant:
Habitat of the herb:Not known in the wild.
Propagation of Savoy Cabbage:Seed - sow in a seedbed outdoors in April/May. Plant out in summer as space permits. Do not let the seedlings get overcrowded or they will soon become leggy and will not make such good plants. If your seedlings do get leggy, it is possible to plant them rather deeper into the soil - the buried stems will soon form roots and the plant will be better supported.
Cultivation of the herb:Not known in the wild.
Medicinal use of Savoy Cabbage:None known
Known hazards of Brassica oleracea sabauda:None known
Plant information taken from the Plants For A Future.