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Brussels sprout Gros des Vertus organic seeds - Brassica oleracea

Brassica oleracea var. sabauda Gros des Vertus
Cabbage

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per pack of 500 seeds approximately (2g)

€5.90

Sku: 233591

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This plant carries a 6 months recovery warranty

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An heirloom variety prized for its large head with tasty, crinkled leaves and its hardiness. This biennial plant, grown as an annual, is suited to temperate and cool climates, tolerating temperatures down to -15°C. It prefers a sunny position and a rich, moist, well-drained soil. Regular watering is essential to keep the soil damp, especially during dry spells. It is productive, forming a compact, large, slightly flattened head with fleshy, crinkled leaves. It can be eaten raw or cooked, grated, in salads or as an accompaniment. Sow from March to June for a harvest 6 months later.

Ease of cultivation

Beginner

Height at maturity

60 cm

Spread at maturity

50 cm

Soil moisture

Damp soil

Germination time (days)

14 days

Sowing method

Direct sowing, Sowing under cover, Sowing under cover with heat

Sowing period March to June

JAN J

FEB F

MAR M

APR A

MAY M

JUN J

JUL J

AUG A

SEP S

OCT O

NOV N

DEC D

Harvest time January, August to December

JAN J

FEB F

MAR M

APR A

MAY M

JUN J

JUL J

AUG A

SEP S

OCT O

NOV N

DEC D

Description

Organic Gros des Vertus Savoy Cabbage is a traditional variety recognised for its large, voluminous,s round, slightly flattened, tightly packed head, and its crinkled green leaves with a slightly bluish sheen. Hardy and productive, adapted to temperate and cool climates, it can be grown both in open ground and in raised beds, in rich, moist, well-drained soil. Its great hardiness allows it to withstand the first frosts, but it is recommended to earth it up slightly and mulch its base in winter to protect its growth. Easy to grow, it integrates harmoniously into productive gardens and family vegetable plots, offering a generous harvest throughout the cold season. To be eaten raw or cooked, grated in salads or as an accompaniment. Sow from March to June for a harvest 6 months later.

Also known as crinkled cabbage, curly cabbage or curled-headed cabbage, the Savoy Cabbage bears the Latin name Brassica oleracea sabauda (in Latin, sabauda refers to Savoy). It belongs to the large Brassicaceae family (formerly Cruciferae).

Originating from Italy and more precisely from Milan, this headed cabbage is quite similar to the white cabbage but differs in the crinkled or curly appearance of its leaves. There are many varieties whose production spans from spring to winter. By carefully choosing your seeds and staggering your sowings over time, you can have this vegetable available for a very long period.

The quintessential autumn and winter vegetable, Savoy cabbage withstands the cold well. It is delicious raw in salads but can also be eaten cooked, braised with sausages or even with fish. From a nutritional point of view, this leaf vegetable is remarkable: it is low in calories and very rich in vitamins C and B6, it also contains a lot of fibre and minerals like calcium.

In the garden, like almost all brassicas (Brussels sprouts being the exception), Savoy cabbage is a demanding vegetable, requiring excellent base manure and regular moisture.

Harvest: when its head is full by simply cutting it off at ground level.

Storage: Headed cabbages keep quite well on the plant and can be stored for several days in the refrigerator. They also freeze very well after being blanched for 3 to 5 minutes in salted boiling water.

The gardener's little tip: The cabbage white butterfly (Pieris brassicae), the cabbage's main enemy, is a pretty cream-white butterfly with small black spots that awakens from April-May onwards to wreak havoc all summer by devouring its leaves. Don't be caught off guard and opt for prevention by covering with an insect-proof mesh over horticultural hoops. These meshes are easy to set up and reusable to protect, for example, your carrot and leek crops.

The cook's little tip: the Gros des Vertus Organic Savoy Cabbage is particularly appreciated in cooking for its tender texture and its slightly sweet flavour after cooking. It lends itself to many preparations, notably in potées, soups or as a stuffing, where its flexible leaves facilitate the wrapping of fillings. It can also be pan-fried with a drizzle of olive oil and garlic, or eaten raw in salads, finely shredded, for a crunchy and refreshing addition.

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Family sheet

Modified the 27 January 2026 by Virginie T. 15 min.

Cabbage: planting, sowing and harvest

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Harvest

Harvest time January, August to December

Type of vegetable Leaf vegetable

Vegetable colour green

Size of vegetable Medium

Interest Flavour, Nutritional value, Productive

Use Cooking

Plant habit

Height at maturity 60 cm

Spread at maturity 50 cm

Growth rate normal

Foliage

Foliage persistence Deciduous

Foliage colour medium green

Botanical data

Genus

Brassica

Species

oleracea var. sabauda

Cultivar

Gros des Vertus

Family

Brassicaceae

Other common names

Cabbage

Origin

Cultivar or hybrid

Annual / Perennial

Biennial

Product reference • 23359

Planting and care

Sowing:

The germination temperature for organic Savoy Cabbage 'Gros des Vertus' is around 15°C and takes approximately 14 days.

It can be sown under cover from March to April or directly in the ground from May to June for a harvest from August to January.

You can sow direct in situ or produce young plants which will later be transplanted to their final position in the garden.

Preparing young plants: Sow the seeds in a heated environment, from late autumn to late winter, or in a cold frame or nursery bed in the garden for the rest of the year, at a depth of 1 cm in a good seed compost. Cover lightly with compost or vermiculite. Remember to keep the substrate moist but not waterlogged!

When the seedlings appear strong enough to handle, prick them out into pots if necessary and, for sowings under heated cover, gradually acclimatise them to cooler temperatures before transplanting them to the garden, when no more frosts are expected.

Direct sowing: In properly amended and finely worked soil, draw furrows one centimetre deep, spaced 40/50 cm apart. Sow the seeds and cover them with a thin layer of fine soil. When the seedlings are well developed, thin them out, keeping only one young plant every 50 cm or so.

Cultivation:

Grow Savoy Cabbage in full sun. It is a greedy vegetable, requiring well-manured soil, rich in nitrogen and potash. It is advisable to make a generous application of well-rotted compost (about 3/4 kg per m²), preferably in autumn, by lightly forking it in to a depth of 5 cm, after having thoroughly loosened the soil as for any vegetable crop. It is not very tolerant of soil pH, which should be between 5.6 and 6.5. In acidic soil, care must be taken to gradually raise this pH by adding calcium in the form of Dolomite or Lime.

It is a favourable companion for many vegetables such as tomatoes, lettuce... But avoid planting it near other Brassicaceae as well as near courgettes, fennel, corn salad, leeks and strawberries.

Seedlings

Sowing period March to June

Sowing method Direct sowing, Sowing under cover, Sowing under cover with heat

Germination time (days) 14 days

Care

Soil moisture Wet

Disease resistance Average

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