Cabbage April - Brassica oleracea capitata

The 'April' Cabbage is a variety that grows in spring and autumn, producing small heads and resisting bolting. It is ideal for small spaces like square vegetable gardens. It can be sown from March to May and then in July and August for harvesting from March to May and September to October.

The Savoy Cabbage, or Round-Headed Cabbage, is a very popular leafy vegetable, and it is loved as much for its flavour as for the generous size of its heads.

Also known as Round-Headed Cabbage or Savoy Cabbage (in Latin Brassica oleracea capitata, capitata meaning "head"), this beautiful vegetable belongs to the large family of Brassicaceae (formerly Cruciferae). Native to Europe, it is a biennial plant cultivated as an annual that produces a more or less compact head, which can be round, slightly 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 or nearly black.

The 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 consumed both raw and 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: it has low energy value but 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 as long as you meet its requirements: deep soil, excellent manure, and regular moisture. It thrives in sunny locations and generally does well in cool and rainy climates.

Harvest: It is done when the Cabbage forms a nice head before the leaves turn yellow. It is harvested with a knife by simply cutting just below the head.

Storage: Savoy Cabbage can be kept in the refrigerator for several days. It can also be frozen 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 the delicious preservation of white-headed autumn varieties.

Gardener's tip: Don't forget the flowers! Although the vegetable garden primarily produces quality vegetables, it is always interesting to plant flowers. Firstly, for the aesthetic pleasure they provide, but also to repel pests and attract precious pollinators. So, don't hesitate to plant Gaillardias, Marigolds, Zinnias, Cosmos, Nasturtiums, or even beautiful herbs like Dill in the middle of the rows or at the edge of the bed. However, be careful with some plants, such as Borage, which self-seeds abundantly in dedicated growing spaces.