Savoy cabbage is a total superstar in the veggie garden, especially if you love whipping up hearty stews and cozy soups. More and more home gardeners are starting to grow this crinkly-leaved beauty, but one question always pops up: how does it actually handle the cold? And does it need a frost to taste better, just like kale does? Let’s break it down.
Is Savoy Cabbage Winter Hardy?
The short answer is yes! Generally speaking, Savoy cabbage is quite winter hardy and can handle a chill without breaking a sweat. Most varieties can easily withstand temperatures down to about 14°F (-10°C). However, you’ll want to keep an eye on which Savoy cabbage varieties you’re planting. Hardiness can vary quite a bit, so always check the back of your seed packet for the specifics.
True winter varieties are built for the cold. These are usually planted in October and harvested the following spring, so they’re designed to sit through the worst of winter. On the other hand, varieties planted earlier in the year aren’t quite as tough. You’ll want to get those harvested in September or October before the first hard freeze hits.
Pro tip: You don’t have to harvest the whole head at once. If you just snip off the outer leaves and leave the “heart” intact, the plant will keep growing, giving you a much longer harvest window. Of course, you can also harvest the whole thing and store it for later.
Protecting Your Crop During Deep Freezes
While Savoy cabbage is tough, it’s not invincible. If the thermometer dips down to 0°F or -5°F (-15°C to -20°C), even the hardiest plants start to struggle. If a deep freeze is in the forecast—especially a long one—it’s a good idea to mulch around the roots with some brush or straw. This keeps the ground from freezing solid, which is what usually kills the plant.
By the way, unlike kale, you don’t *need* to wait for a frost to harvest Savoy cabbage. With kale, a good freeze helps break down starches into sugars, removing those natural bitter notes and making it taste much sweeter.
Savoy cabbage is naturally much milder and less bitter than kale to begin with. While it won’t hurt the cabbage to get hit by frost, it doesn’t undergo that same “flavor transformation.” It’s already delicious, aromatic, and mild right off the bat!
