Savoy Cabbage "Pasqualino"

Savoy сabbage "Pasqualino" - Brassica oleracea L. convar. capitata var. sabauda L.
An interesting variety of Savoy cabbage, sometimes called "Easter cabbage".
The earliest variety for fresh consumption. The head of cabbage is strong and closed tightly. This variety is very resistant to flowering.
Savoy cabbage is very useful for children and the elderly.
Cold-resistant. The requirements for growing conditions are the same as for white cabbage.
However, Savoy cabbage is less whimsical and grows on any soil, does not require special fertilizers. It perfectly tolerates bad climatic conditions and is more resistant to frost.
Savoy cabbage is a healthy vegetable recommended for direct consumption.
This type of cabbage is less common than white cabbage, and differs from the latter in its strongly bubbly leaf structure, greater friability of the head and delicate taste.
It is highly valued as a nutritious and dietary product. Its heads contain protein, ash substances, vitamins C, E, carotene, thiamine, riboflavin, potassium, phosphorus and iron salts.
Savoy cabbage contains mannitol alcohol (not found in other types of cabbage), as well as mustard oils and phytoncides.
It is rich in amino acids, carbohydrates and pectins. This culture is very useful for children and the elderly.
It is a good diuretic and prevents high blood pressure.

Eng.: Savoy Cabbage. Suom.: SAVOIJINKAALI. Sven.: Savoykål. Bot.: Brassica oleracea L. convar. capitata (L.) Alef. var. saubada L.