Cabbage Organic Market Medium Oxheart - Ferme de Sainte Marthe seeds - Brassica oleracea capitata

The Medium Beefheart Cabbage is an early variety that produces a large head (average weight of 1.5 kg) from the beginning of summer. This cabbage is very productive, hardy, and fast-growing. A reliable choice!

Sow from March to June for a harvest from July to December.

The Savoy Cabbage or White Cabbage is a very popular leaf vegetable, it is a must-have in the vegetable garden and we love it as much for its flavour as for the generous size of its heads.

Called White 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 sharply 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 almost black.

Although emblematic of winter, Cabbage can be sown and harvested almost all year round. Varieties are generally grouped into three main categories: spring Cabbages that are harvested from late April to June, summer and autumn Cabbages for the period from July, and winter Cabbages that, along with leeks and parsnips, allow you to wait until the first spring harvests.

Savoy Cabbage can be consumed raw or cooked, it can be grated for salads, braised to accompany meat and fish dishes, stuffed, or used in soups and sauerkraut. There are plenty of recipes, both traditional and modern.

From a dietary point of view, it is remarkable: it has low energy value but is very rich in vitamins C, B6, and B9, and also contains a lot of fibre and minerals such as calcium.

In the vegetable garden, it is an easy vegetable to grow as long as you meet its requirements: deep soil, excellent fertilization, 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 and before the leaves start to turn yellow. It is harvested by cutting just below the head with a knife.

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 deliciously preserve white-headed autumn varieties.

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 in it. Firstly, for the aesthetic pleasure they provide, but also to repel pests and attract valuable 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 cautious of some plants, although useful, such as Borage, which tends to self-seed abundantly in dedicated growing spaces.

Organic or "AB" seeds come from plants grown without phytosanitary products (insecticides, herbicides). These seeds also do not undergo any treatment after harvest. They bear the AB label and are certified by Ecocert, an independent organisation.