Savoy Cabbage

Basic Information

Common Name: Savoy Cabbage

Scientific Name: Brassica oleracea var. sabauda

Native Habitat: Europe

History / Discovery / Cultivator

Savoy cabbage, Brassica oleracea var. sabauda, is a cultivated variety of cabbage that likely originated in the Savoy region of Italy, hence its name. Its history is intertwined with the broader history of cabbage cultivation, which dates back thousands of years. While wild cabbage species are native to coastal areas of Europe, selective breeding and cultivation have led to the diverse array of cabbage varieties we know today.

The precise timeline for the development of Savoy cabbage as a distinct variety is less well-documented compared to some other vegetables. However, it is believed to have emerged during the late Middle Ages or early Renaissance period. Italy, with its rich agricultural tradition and favorable climate, provided an ideal environment for the development of new cabbage cultivars.

The “Savoy” name itself strongly suggests a connection to the historical Duchy of Savoy, a region encompassing parts of modern-day France, Italy, and Switzerland. It’s plausible that local farmers in this region recognized and propagated a particular cabbage type with crinkled leaves and a milder flavor, eventually leading to its recognition as the Savoy cabbage.

From its likely origin in the Savoy region, the Savoy cabbage gradually spread to other parts of Europe and, eventually, to other continents. Its adaptability to cooler climates made it a popular crop in Northern and Eastern Europe. Over time, various regional strains and cultivars of Savoy cabbage have been developed, each with slightly different characteristics in terms of head size, color, and texture.

While no single individual can be definitively credited with “discovering” or “cultivating” Savoy cabbage, its development represents a collaborative effort by generations of farmers who selected and propagated plants with desirable traits. These anonymous cultivators played a crucial role in shaping the Savoy cabbage into the distinct and appreciated vegetable it is today. Modern breeders continue to refine Savoy cabbage varieties, focusing on traits such as disease resistance, improved flavor, and enhanced storage capabilities.

Savoy cabbage has a long culinary tradition in many European cuisines. Its tender, crinkled leaves and slightly sweeter flavor compared to other cabbages make it a versatile ingredient in soups, stews, salads, and various cooked dishes. It has become a staple vegetable in many households, valued for its nutritional benefits and distinctive taste.

Plant Care Summary

Botanical Insights

Adaptations

Savoy cabbage exhibits several adaptations that contribute to its survival and cultivation success. Its crinkled leaves, a defining characteristic, increase the surface area available for photosynthesis, potentially enhancing its ability to capture sunlight. This leaf structure might also provide some degree of insulation, protecting the inner leaves from temperature extremes. Furthermore, the tightly packed head provides a level of protection against pests and diseases. Savoy cabbage’s preference for cooler temperatures aligns with its geographical origins and allows it to thrive in regions with shorter growing seasons. Its tolerance for slightly acidic soil conditions also contributes to its adaptability in different environments.

Propagation Methods

Savoy cabbage is primarily propagated through seeds. The seeds are typically sown indoors several weeks before the last expected frost or directly in the garden after the soil has warmed up. Seedlings are then transplanted to their final location, ensuring adequate spacing between plants. While less common, Savoy cabbage can also be propagated via stem cuttings, although this method is less reliable than seed propagation. To propagate from stem cuttings, select a healthy stem section, remove the lower leaves, and place the cutting in a rooting medium until roots develop.

Toxicology

Savoy cabbage is generally considered safe for human consumption and is not known to be toxic to humans or common pets like cats and dogs. However, like other cruciferous vegetables (such as broccoli, kale, and Brussels sprouts), Savoy cabbage contains compounds called glucosinolates. When these compounds are broken down during digestion, they can produce substances that may interfere with thyroid hormone production, especially in individuals with pre-existing thyroid conditions. Therefore, individuals with thyroid issues should consume Savoy cabbage in moderation. In large quantities, Savoy cabbage can also cause gastrointestinal discomfort and gas due to its high fiber content.

Common Problems

Pests:

• Cabbage worms
• Aphids
• Slugs

Diseases:

• Black rot
• Clubroot
• Downy mildew

Other:

• Buttoning (small, premature heads): Caused by nutrient deficiencies, stress or transplant shock.
• Leaf yellowing: Caused by nitrogen deficiency or fungal disease.
• Bolting (premature flowering): Caused by heat stress.

Rarity & Value

Rarity:

Savoy cabbage is not generally considered a rare vegetable. It is widely cultivated and available in many grocery stores and farmers markets. However, certain heirloom or specialty varieties of Savoy cabbage might be less common and harder to find, making them somewhat rarer than standard cultivars. The availability of specific Savoy cabbage varieties can also depend on the region and the season.

Value:

The value of Savoy cabbage typically depends on factors such as size, freshness, quality, and variety. Larger, more compact heads with vibrant color and minimal blemishes tend to command higher prices. Organic Savoy cabbage may also be more valuable than conventionally grown cabbage. The specific variety can also influence the price, with some heirloom or specialty varieties fetching a premium. Market trends and consumer demand can also play a role in determining the value of Savoy cabbage at any given time.