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Cabbage Pyramid F1 - Brassica oleracea capitata

Brassica oleracea var. capitata Pyramid F1
Cabbage

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A British variety that can be harvested almost all year round. This cabbage produces beautiful pointed heads whose leaves can be consumed when very young. A superb variety, resistant to running to seed and awarded for its qualities by the prestigious RHS. Sowing from February to July for a harvest from March to November.
Ease of cultivation
Beginner
Height at maturity
30 cm
Spread at maturity
40 cm
Dry resistance
Poor
Germination time (days)
14 days
Sowing method
Direct sowing, Sowing under cover
Sowing period February to July
J
F
M
A
M
J
J
A
S
O
N
D
Harvest time March to November
J
F
M
A
M
J
J
A
S
O
N
D

Description

The 'Pyramid F1' Cabbage is an English variety that can be harvested almost all year round. This cabbage produces beautiful pointed heads whose leaves can be consumed when very young. A superb variety, resistant to running to seed, and awarded for its qualities by the prestigious Royal Horticultural Society. It is sown from February to July for a harvest from March to November.

The Savoy cabbage or White cabbage is a trendy leafy vegetable. It is a must-have in the vegetable garden, and if we love it so much, it may be as much for its flavour as for the generous appearance of the heads it forms.

Called interchangeably White cabbage or Savoy cabbage (in Latin Brassica oleracea capitata, capitata meaning "head"), this beautiful vegetable plant belongs to the large family of Brassicaceae (formerly Cruciferae). Originally from Europe, it is a biennial plant cultivated annually that produces a more or less tightly packed head, which can be round, slightly flattened, or conical in pointed varieties. The Savoy cabbage leaves are smooth and vary depending on the variety: from very light green, almost white, dark green, sometimes slightly bluish, to red-tinged with violet or nearly black.

Cabbage, although emblematic of winter, can be sown and harvested almost all year round. Varieties are generally grouped into three main categories: spring cabbages, which are harvested from late April to June; summer and autumn cabbages for the period from July; and winter cabbages, which, along with leeks and parsnips, allow us to wait until the first spring harvests.

Savoy cabbage can be eaten raw or cooked; it can be grated for salads, braised to accompany meat and fish dishes, stuffed, or used in soups and sauerkraut. There is no shortage of recipes, both in traditional and modern cuisine.

From a dietary point of view, it is remarkable: its energy value is low, but it is very rich in vitamins C, B6, and B9; it also contains a lot of fibre and minerals such as calcium.

In the vegetable garden, it is easy to grow if you meet its requirements: deep soil, excellent manure, and regular moisture. It thrives in the sun and generally does well in cool and rainy climates.

NOTE: This variety is labelled F1 for "F1 hybrid" because it results from the cross-breeding of carefully selected parents to combine their qualities. This results in a variety that can be exceptionally flavourful and early while resistant to certain diseases. Sometimes criticised or wrongly associated with GMOs, F1 hybrid seeds are attractive for their uniformity and resistance. Still, unfortunately, their qualities do not pass on to subsequent generations: it will, therefore, not be possible to save the seeds for later sowing.

Harvest: This should be done when the cabbage forms a nice head before the leaves turn yellow. It is done with a knife by cutting just below the head.

Storage: Savoy cabbage can be kept in the refrigerator for several days. It also freezes very well after being blanched in salted boiling water. Winter varieties can also be left in the ground. Finally, the preparation of sauerkraut (lacto-fermentation) allows autumn varieties with white heads to be preserved in a tasty way.

Gardener's tip: Don't forget the flowers! Even though the vegetable garden is primarily a garden for producing quality vegetables, it is always interesting to plant flowers. Firstly, even if the beauty of certain vegetables, such as cabbage, is sufficient for their aesthetic pleasure, they also repel pests and attract valuable pollinators. So, don't hesitate to plant, in the middle of the rows or along the edges, Gaillardias, Marigolds, Zinnias, Cosmos, Nasturtiums, or even beautiful herbs like Dill. However, be careful with certain plants, which are helpful but tend to self-seed abundantly in the areas dedicated to cultivation, such as Borage.

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Cabbage: planting, sowing and harvest
Family sheet
by Virginie T. 15 min.
Cabbage: planting, sowing and harvest
Read article

Harvest

Harvest time March to November
Type of vegetable Leaf vegetable
Size of vegetable Medium
Interest Flavour, Nutritional value, Productive

Plant habit

Height at maturity 30 cm
Spread at maturity 40 cm
Growth rate normal

Foliage

Foliage persistence Annual
Foliage colour medium green

Botanical data

Genus

Brassica

Species

oleracea var. capitata

Cultivar

Pyramid F1

Family

Brassicaceae

Other common names

Cabbage

Origin

Cultivar or hybrid

Annual / Perennial

Annual

Product reference • 23151

Planting and care

Sowing:

The germination temperature of 'Pyramid F1' Cabbage is around 15° (minimum 10°, maximum 30°) and takes 5 to 14 days.

Sowing period: from February to July

Harvest period: from March to November

You can sow directly in place or prepare seedlings that will be later transplanted to their final location in the garden.

Preparing seedlings: Under shelter from late autumn to late winter or in a greenhouse in the garden for the rest of the year (according to the recommended sowing period), sow the seeds at a depth of 1 to 2 cm (0 to 1in) in good seed compost or fine soil. Lightly cover with compost, and keep the substrate moist but not soggy.

When the young plants appear strong enough to handle, transplant them into pots if necessary before planting them in the garden when there is no longer any risk of frost. During planting, respect the recommended spacing for direct sowing.

Direct sowing: In suitably amended and finely worked soil, make furrows about one or two centimetres deep, spaced 45 centimetres (18 inches) apart. Sow the seeds and cover them with a thin layer of fine soil. When the seedlings are well developed, thin them out, leaving one plant every 45 centimetres (18 inches).

Cultivation:

Cabbage is grown in full sun. It is a nutrient-demanding vegetable that requires well-rotted soil rich in nitrogen and potassium. It is advisable, preferably in autumn, to generously apply mature compost (about 3/4 kg per m2), by digging to a depth of 5 cm (2in), after loosening the soil as you would for any vegetable crop. It is not very tolerant of soil pH, which should be between 5.6 and 6.5. In acidic soil, it is necessary to gradually raise the pH by adding calcium in the form of Dolomite or Lime.

It is beneficial to associate it with many vegetables, such as tomatoes, lettuce, etc. But avoid planting it next to other Brassicas and zucchini, fennel, lamb's lettuce, leeks, and strawberries.

Beware of pests like the Cabbage White Butterfly or Flea Beetles, and consider using insect netting. Cabbage is generally quite susceptible to diseases such as Clubroot, so practising crop rotation in the plots is essential.

Seedlings

Sowing period February to July
Sowing method Direct sowing, Sowing under cover
Germination time (days) 14 days

Care

Soil moisture Wet
Disease resistance Good
Pruning No pruning necessary

Intended location

Type of use Vegetable garden
Hardiness Hardy down to -29°C (USDA zone 5) Show map
Ease of cultivation Beginner
Exposure Sun
Soil pH Neutral
Soil type Silty-loamy (rich and light), Damp soil

Planting & care advice

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