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Cabbage Taler F1 - Brassica oleracea

Brassica oleracea Taler F1
Cabbage

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More information

A summer and autumn variety, very hardy, which produces dense and heavy cabbages, with curled leaves. This cabbage can withstand early frosts and stores very well, making it ideal for freezing. Sow from March to June for a harvest from August to December.
Ease of cultivation
Beginner
Height at maturity
40 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
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Harvest time August to December
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Description

The Taler F1 Milan Cabbage is a summer and autumn variety, very hardy, that produces dense and heavy heads, composed of curled leaves. This cabbage can withstand the first frosts and keeps very well, making it ideal for freezing. Sowing from March to June for a harvest from August to December.

Also known as Savoy Cabbage, Curly Cabbage, Frilly Cabbage or Curly Head Cabbage, the Milan Cabbage bears the Latin name Brassica oleracea sabauda (in Latin, sabauda refers to Savoy). It belongs to the large family of Brassicaceae (formerly Cruciferae).

Originating, unsurprisingly, from Italy and more specifically from Milan, thisĀ  cabbage is quite similar to the Green Cabbage, but differs in the curled or frilled appearance of its leaves. There are many varieties, with production ranging from spring to winter. By carefully selecting your seeds and spreading out the sowings over time, you can have this vegetable for a very long period.

An autumn and winter vegetable par excellence, Milan Cabbage withstands cold weather well. It is delicious raw in salads but can also be cooked, braised with sausages or even with fish. From a nutritional point of view, this leafy vegetable is remarkable: it is low in calories and very rich in vitamins C and B6, it also contains a lot of fiber and minerals like calcium.

In the garden, like almost all cabbages (Brussels Sprouts being the exception), Milan Cabbage is a demanding vegetable, requiring excellent organic fertilization and regular moisture.

Harvest: it is harvested when its head is well formed by simply cutting it at ground level.

Storage: 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.


Gardener's tip: the main enemy of cabbage is the Cabbage White Butterfly (Pieris brassicae), a pretty creamy white butterfly with small black spots that emerges from April-May to wreak havoc all summer by devouring its leaves. Don't be caught off guard and opt for prevention by installing an insect-proof net tightly over hoop supports. These nets are easy to install and reusable to protect, for example, your carrot and leek crops.

Harvest

Harvest time 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 40 cm
Spread at maturity 50 cm
Growth rate normal

Foliage

Foliage persistence Deciduous
Foliage colour medium green

Botanical data

Genus

Brassica

Species

oleracea

Cultivar

Taler F1

Family

Brassicaceae

Other common names

Cabbage

Origin

Cultivar or hybrid

Annual / Perennial

Annual

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Planting and care

Sowing:

The germination temperature of Milan cabbage is around 15Ā° and takes about 14 days.

It is sown from March to June for a harvest from August to December.

You can sow directly in situ or prepare seedlings that will then be planted in their final position in the garden.

Preparing seedlings: In a heated greenhouse, from late autumn to the end of winter, or in a cold greenhouse or nursery in the garden for the rest of the year, sow the seeds to a depth of 1 cm (0.5 in) in a good seed compost. Lightly cover with compost or vermiculite. Don't forget to keep the substrate moist but not waterlogged!

When the young plants appear strong enough to handle, transplant them into pots if necessary, and for seedlings in a heated greenhouse, gradually acclimatise them to cooler temperatures before transplanting them into the garden when there is no longer any risk of frost.

Direct sowing: In well-amended and finely worked soil, make furrows about 1cm (0.5 in) deep, spaced 40/50 cm (16/20in) 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 plant every 60 cm (24in) or so.

Cultivation:

Milan cabbage is grown in full sun. It is a demanding vegetable that requires well-rotted, nitrogen- and potassium-rich soil. Ideally, in autumn, apply a generous amount of mature compost (about 3/4 kg per m2) by raking it in to a depth of 5 cm (2in), after loosening the soil as you would for any vegetable crop. It is not very tolerant of soil pH, which should be between 5.6 and 6.5. In acidic soil, gradually raise the pH by adding calcium in the form of Dolomite or Lime.

It is beneficial to associate it with many vegetables such as tomatoes, lettuce... but avoid planting it near other Brassicas, as well as courgettes, fennel, lamb's lettuce, 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 -29Ā°C (USDA zone 5) Show map
Ease of cultivation Beginner
Exposure Sun
Soil pH Neutral
Soil type Silty-loamy (rich and light), 192

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