Savoy cabbage is easily one of the most popular members of the cabbage family, and for good reason—it’s delicious, packed with nutrients, and honestly, those crinkly, ruffled leaves look stunning in any veggie patch. If you’ve been thinking about adding some to your garden, it is definitely worth the effort. Here is everything you need to know about timing your Savoy cabbage harvest perfectly.
Savoy Cabbage Varieties and When to Harvest
The exact time to harvest your Savoy cabbage really comes down to which variety you’re growing. Generally, they fall into three categories: early, mid-season, and late. Early varieties are usually sown between March and April for a late spring harvest in May or June. Mid-season types get started in March and are ready to hit your kitchen table by June or July.
Then you have the late-season varieties. These are planted out between March and May but aren’t harvested until September, October, or even in the dead of winter. “Winter Savoy” is a real tough cookie—it can handle frosts down to 14°F (-10°C) without breaking a sweat. Some winter types are even planted in the fall to be harvested the following spring.
How to Harvest Savoy Cabbage the Right Way
If you want to stretch out your harvest and keep the fresh greens coming, you don’t have to take the whole head at once. You can actually pick the outer leaves as needed and leave the “heart” of the cabbage to keep growing. Just make sure you use a sharp knife; clean cuts prevent jagged wounds that could lead to rot or infections in the plant.
However, if you’re planning on storing your cabbage for a while, the “leaf-by-leaf” method isn’t the way to go. To keep it fresh for as long as possible, you’ll want to harvest the entire head. Use a sharp knife to cut the stalk right above the soil line, give it a good shake to get rid of any loose dirt or lingering garden critters, and you’re good to go. From there, it can head straight to the crisper drawer in your fridge, a cool cellar, or even the freezer.
