Originating in England in 1899, the Ormskirk savoy is a venerable heritage variety characterized by a pale green centre and delicate, blue-green outer leaves. Its texture is notably firm and crunchy, yet it retains a tenderness that enhances its exquisite flavour when cooked. It’s the savoy cabbage I always plant.
Resilient to severe weather, the Ormskirk withstands the harshest winters without a hint of cracking. I’ve harvested in very cold weather and had to allow the cabbage to defrost before I could prepare it.
Maturing in November, it remains harvestable in most years until March and maintains its integrity for weeks without splitting. Its ideal timing for maturity and delightful nutty flavour make it a perfect choice as a Christmas cabbage.
Full information on How to Grow Cabbages
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