Savoy cabbage: characteristics, cultivation and properties

Milanese cabbage

There are many types of cabbages based on their nutritional properties and growing method. One of them is the savoy cabbage. It is a variety of white cabbage widely used in weight loss diets and known as kale. It has become very popular in Europe for the many benefits it brings to our body.

For this reason, we are going to dedicate this article to telling you everything you need to know about Milanese cabbage, its characteristics, properties and cultivation.


main Features

Milanese cabbage

Rich in water, this vegetable is high in iron and vitamin C, among other nutrients, which makes it a an excellent food to boost the immune system. It also has antioxidant properties.

When purchased, it can be kept for several days in the refrigerator without altering its characteristics and performance. Like its other varieties, cabbage milanese is versatile in the kitchen and can be used in salads, stir-fries, stews, and soups.

  • To fight anemia: Milanese cabbage is rich in iron, one of the minerals that produces hemoglobin.
  • good for weight loss: Milanese cabbage is characterized by its high fiber content, which can create a feeling of satiety, prevent you from overeating and help you control your weight.
  • Strengthens the immune system: Milanese cabbage is a source of vitamin C, ideal for strengthening the body’s defences.
  • Promotes Bone Health: Milanese cabbage is rich in calcium, essential for maintaining strong bones.
  • Good for the digestive system: The nutritional value of Milanese cabbage helps relieve constipation and facilitates the normal functioning of the digestive system.
  • Antioxidant: The high water content of Milanese cabbage promotes the elimination of toxins, provides minerals and helps fight against the effects of free radicals.

History and origin of Milanese cabbage

types of cabbage

In the 16th century, its cultivation spread to France and England. During the 17th century it spread widely throughout Europe and began to be cultivated in Spain at the end of the 18th century. In the 19th century, European colonial powers spread its consumption around the world. However, cabbage was considered a peasant food, so it was not eaten by the higher social classes. Today it is one of the most important vegetables in temperate regions.

Cabbage and cabbage form a plant species that includes a large number of very different varieties. Those currently on the market come from wild cabbage, which is still found on the Atlantic coasts of France and the United Kingdom. They are known as Col de Milan or Col de Savoie. They are cultivated cabbages, much like flat cabbage, with a few differences. These cabbages are more tender and taste good. This gives them a higher quality crop than before. It is planted less than before because it is less resistant and less resistant to flowering. In the better known regions, it has gained more recognition due to its quality.

Milanese cabbage cultivation

Milanese cabbage cultivation

Let’s see what are the main requirements of Milanese cabbage to be grown in gardens:

  • Sun exposure: They adapt to shady conditions, but prefer direct light.
  • Freeze: Most varieties tolerate frost down to -10°C. Red cabbage is harvested before the frosts.
  • Sowing: The seeds are small, so they are sown in the nursery and transplanted when the second leaf forms. It is always best to plant in plugs, cabbage roots are fragile and damage to the plug can delay the success of the graft. Generally, nurseries are made indoors, a process that takes 20 to 38 days.
  • Line planting frame: 50 x 60 Even if it is not rare to reach 60×80.
  • Planters for terraces and urban gardens: 50×50.
  • Irrigation: Regular and frequent. Puddles are harmful.
  • PassCabbage: This is a very nutritionally demanding crop, but cabbage in particular and cruciferous vegetables in general are intolerant of poorly decomposed organic matter. For this reason, we do not offer young compost. Worm humus is always beneficial.
  • Preferred floors: They prefer slightly acidic soils, but do well on alkaline or alkaline and calcareous soils. If your soil is very acidic, you should use calcium carbonate lime (CaCO3) to make sure you raise the pH. The soil should be well drained.

Cultivation details

It is somewhat salt resistant. In fact, wild varieties of kale grow along the coast. As for the filling of the ground, it would be detrimental if it contained slugs and snails, especially the smaller ones. To grow cabbage in potsat least 20 liters of substrate per plant. The amount of substrate will determine the size the plant reaches.

Varieties harvested in the spring are planted in the fall. Varieties harvested in summer are planted in late winter and early spring. Depending on the variety and climate, they can be harvested in 90 days, but they usually take 150 days or more. If planting directly from seedlings, 30 days should be subtracted. At high temperatures, it is not necessary to wait for harvest.

Botanically, the cabbage cycle is twice a year, so Milanese cabbage can harvest leaves for a long time. The production cycle for the rest of the cabbage is once a year: the heads are harvested before the flowers begin to form inside.

Direct sowing cabbages is not the most recommended method if you are a beginner. The reason for this is that the seeds are very small and the cabbage is very fragile when it germinates and even four weeks later. A brief visit from a slug or bird can wreak havoc in minutes and undo weeks of work. For this reason, it is best for most people growing cabbage from seed to protect the seedbed rather than planting directly in the final location.

I hope that with this information you can learn more about Milanese cabbage, its characteristics and its cultivation.

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