The savoy cabbage is noted for its hardiness and the fact that it will give satisfaction in soil not up to the rich standard required by the cabbage tribe generally. For cultural directions see cabbage.

Varieties include – early: Best of All, Early Dwarf Ulm; maincrop: Dwarf Green Curled; late: Orm-skirk Late Green, New Year, Rearguard, Late Drumhead.

Ready for Use.

Heads can be cut as early as August, from an early sowing, but the crop is of greater value during autumn and winter – up to March.

Soil Preparation.

Though just ordinary soil will suit savoy, the best heads are produced when the ground is dug deeply and enriched.

When and How to Sow.

Seed may be sown from March to May; in the latter month if a late crop is wanted – transplanted seedlings being set out in July, 18 in. apart in rows 2 ft. apart. From the seed bed they should be shifted early to a nursery bed, 4 in. apart.

March-raised seedlings should be planted out finally in May; April-raised ones in June.

Cutting the Heads. Frost improves the flavour of savoy. If the loose outer leaves are left on the plant and only the compact head or heart is cut, useful sprouts will develop for use as greens.

Preparing for Table.

As under cabbage.


Cultivation of scorzonera is as described under salsify. This plant has pointed, oblong-shaped leaves; the roots, for which the crop is grown, are long and black skinned. The white flesh is sweet in flavour. If the roots do not reach sufficient size the first year die plants should be allowed to grow on a second year. Lifting, storing, preparing for table, as for salsify.