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[Brassica oleracea convar. capitata var. sabauda] Famosa savoy cabbage seeds, a hardy, disease-tolerant variety with tightly packed, crinkled dark-green heads.
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Famosa Savoy Cabbage, botanically Brassica oleracea convar. capitata var. sabauda, is a savoy cabbage variety highly regarded for its hardiness and good tolerance to the main plant diseases, traits that make it suitable for both home gardens and professional growing.
The plant produces a compact head made up of crinkled, bumpy leaves with clearly visible veins, dark green on the outside and lighter towards the center. The tightly packed head typically weighs between 700 grams and just over a kilogram, depending on growing conditions.
Sow in a seedbed roughly between January and February for a spring transplant with a summer harvest, or in late summer for an autumn-winter cycle. Transplant 30-40 days after sowing, once seedlings have developed a few true leaves, spacing plants about 40-50 cm apart with 60-70 cm between rows.
It prefers deep, cool, well-drained soil rich in organic matter, with a near-neutral pH. The ideal growing temperature is around 15-18 °C: the plant handles cold well, and a light frost actually improves its flavor, while it struggles with excessive heat. It's important never to let it run short of water, especially in the weeks following transplanting.
Good companion plants include tomato, beans, celery, spinach and lettuce, along with herbs like dill, chamomile and mint that help keep some pests away. It's best to avoid repeating brassicas on the same soil for at least two years, given the family's high nutrient demands and susceptibility to serious diseases.
Its main enemy is the cabbage root fly, which lays eggs at the base of the stem: the larvae then bore into roots and stem, causing wilting. Prevention includes intercropping with tomato, deep transplanting and hilling up soil around the stem base, with pyrethrum as a treatment option if an infestation occurs.
Famosa Savoy Cabbage works beautifully in countless traditional Italian dishes, from hearty minestrone to pan-sauteed side dishes, right through to historic recipes like Tuscan ribollita. It's rich in vitamins A, C, E and K and minerals like potassium, calcium and iron, all with a very low calorie count.
| Nutritional values (100g) | |
|---|---|
| Energy | 27 kcal |
| Protein | 2.4 g |
| Vitamin C | high |
| Fiber | present |
| Calories | low |