Cabbage Pyramid F1 - Brassica oleracea capitata

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.