Savoy Cabbage Cantassa
Savoy Cabbage is arguably the best tasting cabbage you can lay your hands on, and Cantassa is our favourite, with it's heavily blistered leaves and strong flavour. Absolutely perfect for roasts and hearty soups in the winter.
Like other vegetables from the 'brassica' family, it will take up a fair amount of space in your plot for the best part of a year, so only choose this if you've got plenty of space.
Time from seed to plate: 24 weeks
Sow seeds in May or June. Gutters filled with compost are a very convenient way of sowing, but a seed bed also works well.
Create a groove about 1/2 inch deep in gutter/seed bed and sow the seeds leaving 1-2 inches between each one. Cover with compost/soil, firm and water gently. When seedlings emerge thin them to leave 3 inches between each plant.
Sowing method: Gutters
Move the seedlings to their final growing positions about one month after sowing. Gently dig up seed bed sown plants or separate out gutter sown plants with a trowel and plant individually in your plot leaving 2ft between plants.
Use some organic slug killer to deter slugs/snails, and remove any caterpillars when you see them.
Harvest your savoy cabbages anytime from November to February. There's no need to be in a rush to harvest them. They stand up very well to cold winter weather.
Cut them off at the base with a sharp knife, then cut a cross in the exposed part of the stem - you may get a bonus crop of 'spring greens' from your plants as well.
Savoy cabbages will happily keep in the fridge or on a cool rack for a week or two. Cook them in plenty of boiling water on a rolling boil. Leave the lid off to preserve the flavour.