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Savoy cabbage "San Michele"
Brassica oleracea L. convar. capitata (L.) Alef. var. sabauda L.
1.52€
Ex Tax: 1.25€
Ex Tax: 1.25€
Savoy cabbage "San Michele" - Brassica oleracea L. convar. capitata (L.) Alef. var. sabauda L.
One of the most beautiful and healthy cabbages of the Savoy subspecies. Very rare among predominantly green-leaved varieties.
High-yielding late-ripening variety (the period from sowing to technical ripeness is 130-150 days). The heads of cabbage are medium-sized, round in shape, weighing 1.8-2 kg.
It has a delicate leaf structure and excellent taste. The leaf is corrugated, thinner than that of white cabbage, “airy”, finely bubbled.
Due to their low-calorie content, high protein content, delicate fibre and the presence of an antidiabetic component (mannitol), the products are ideal for dietary nutrition.
The taste is soft and delicate. A cut head of cabbage can be stored for no more than 1-1.5 months but can be stored on the vine for a long time.
It is used fresh (for preparing salads and cold appetizers), and also as an ingredient for first and second courses.
Savoy cabbage is much sweeter than white cabbage, and its nutritional qualities are especially valuable for children and the elderly.
Recommended for fresh consumption and processing. Excellent filling for pies, bagels and pancakes.
Value of the variety: high yield, resistance of heads of cabbage to cracking.
Agrotechnics.
Good predecessors are legumes, cucumber and potatoes. Sowing of seedlings is carried out in mid-March. 7-10 days after emergence, the seedlings dive.
The seedlings are ready for planting 35-40 days after germination. It is planted at the end of April according to a 35x50 cm pattern.
Further care consists of watering, weeding, loosening and regular feeding. The plant is powerful and requires a large feeding area.
Savoy cabbage tolerates drought well and is very cold-resistant. Heads of cabbage can be left in the garden until there is stable snow cover.
One of the most beautiful and healthy cabbages of the Savoy subspecies. Very rare among predominantly green-leaved varieties.
High-yielding late-ripening variety (the period from sowing to technical ripeness is 130-150 days). The heads of cabbage are medium-sized, round in shape, weighing 1.8-2 kg.
It has a delicate leaf structure and excellent taste. The leaf is corrugated, thinner than that of white cabbage, “airy”, finely bubbled.
Due to their low-calorie content, high protein content, delicate fibre and the presence of an antidiabetic component (mannitol), the products are ideal for dietary nutrition.
The taste is soft and delicate. A cut head of cabbage can be stored for no more than 1-1.5 months but can be stored on the vine for a long time.
It is used fresh (for preparing salads and cold appetizers), and also as an ingredient for first and second courses.
Savoy cabbage is much sweeter than white cabbage, and its nutritional qualities are especially valuable for children and the elderly.
Recommended for fresh consumption and processing. Excellent filling for pies, bagels and pancakes.
Value of the variety: high yield, resistance of heads of cabbage to cracking.
Agrotechnics.
Good predecessors are legumes, cucumber and potatoes. Sowing of seedlings is carried out in mid-March. 7-10 days after emergence, the seedlings dive.
The seedlings are ready for planting 35-40 days after germination. It is planted at the end of April according to a 35x50 cm pattern.
Further care consists of watering, weeding, loosening and regular feeding. The plant is powerful and requires a large feeding area.
Savoy cabbage tolerates drought well and is very cold-resistant. Heads of cabbage can be left in the garden until there is stable snow cover.
