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Cabbage Elisa F1 - Brassica oleracea capitata

Brassica oleracea var. capitata Elisa F1
Cabbage

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A delicious variety with a slightly sweet taste that produces magnificent, round, bright green cabbages from early summer to autumn. This cabbage, which has won an award from the prestigious Royal Horticultural Society, is also very resistant to bolting. Sow from February to July and harvest from June to October.
Ease of cultivation
Beginner
Height at maturity
25 cm
Spread at maturity
35 cm
Dry resistance
Poor
Germination time (days)
14 days
Sowing method
Direct sowing, Sowing under cover
Sowing period February to July
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Harvest time June to October
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Description

The 'Elisa F1' Cabbage is a delicious variety with a slightly sweet taste that produces beautiful round, shiny green heads from early summer to autumn. This cabbage, awarded by the prestigious Royal Horticultural Society, is also highly resistant to running to seed. It can be sown from February to July for a harvest from June to October.

The Savoy Cabbage or White Cabbage is a very popular leafy vegetable, it is one of the must-haves in the vegetable garden and if we love it so much, it may be as much for its flavour as for the generous size 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 Crucifers). Originally from Europe, it is a biennial plant cultivated annually that produces a more or less tight head, which can be round, flattened or distinctly conical in pointed varieties. The leaves of the Savoy Cabbage are smooth, and their colour varies depending on the variety: from very light green, almost white, to dark green, sometimes slightly bluish, to red tinged with violet to 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 Cabbage, which is 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 you 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 even 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 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 as long as 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 both for their uniformity and resistance, but unfortunately, their qualities are not passed on to subsequent generations; therefore, it will not be possible to save the seeds for later sowing.

Harvest is 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 you to preserve white-headed autumn varieties deliciously.

The gardener's little 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 though the beauty of certain vegetables like Cabbage is enough for aesthetic pleasure, they provide but also repel pests and attract valuable pollinators. So, don't hesitate to plant, right in the middle of the rows or along the edges of the beds, Gaillardias, Marigolds, Zinnias, Cosmos, Nasturtiums or even beautiful herbs like Dill. However, be cautious with certain plants, although beneficial, such as Borage, which tends to self-seed abundantly in spaces dedicated to crops.

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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 June to October
Type of vegetable Leaf vegetable
Size of vegetable Medium
Interest Flavour, Nutritional value, Productive

Plant habit

Height at maturity 25 cm
Spread at maturity 35 cm
Growth rate normal

Foliage

Foliage persistence Annual
Foliage colour medium green

Botanical data

Genus

Brassica

Species

oleracea var. capitata

Cultivar

Elisa F1

Family

Brassicaceae

Other common names

Cabbage

Origin

Cultivar or hybrid

Annual / Perennial

Annual

Product reference • 23031

Planting and care

Sowing:

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

Sowing period: from February to July

Harvest period: from June to October

You can sow directly in place or prepare young plants that will be later transplanted to their final position in the garden.

Preparing young plants: From late autumn to late winter under shelter 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 a good seed compost or fine soil. Lightly cover with compost and remember to keep the substrate moist but not waterlogged.

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. When planting, respect the recommended spacing for direct sowing.

Direct sowing: In properly amended and finely worked soil, make furrows about one or two centimeters deep, spaced 40 centimeters (16 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 centimeters (18 inches).

Cultivation:

The Cabbage Cabus should be grown in full sun. It is a demanding vegetable that requires well-rotted, nitrogen-rich and potassium-rich soil. It is advisable to make a generous compost application (about 3/4 kg per m2), by scratching the soil to a depth of 5 cm (2in), preferably in autumn, after having thoroughly loosened the soil, as is done for all vegetable crops. It is not very tolerant of soil pH, which should be between 5.6 and 6.5. In acidic soil, it will be necessary to gradually increase 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... But avoid planting it near other Brassicas as well as zucchini, fennel, lamb's lettuce, leeks, and strawberries.

Beware of pests such as Cabbage White Butterflies or Flea Beetles and consider using insect-proof netting. Cabbage is generally quite susceptible to diseases such as Clubroot, so it is important to rotate crops in the plots.

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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