Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: freefolk on September 08, 2018, 09:28
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We have a dozen savoy cabbages, which are ready for lifting/storing. The internet is full of "advice" on how to do it. So I'll keep it simple; should I spend time blanching, or can I just cut and hang in a cool dark shed.....or maybe half of each and see what happens? Thanks everyone! ??? ???
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Savoy cabbage aren't usually harvested this early - they're usually left in the ground til you want to eat them as they are hardy in all but the worst winters.
My winter savoys are not anywhere near fully grown yet.
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Did you buy the plants Freefolk? Just asking because I did a couple of years ago from Wyevale and they came ready about now. Someone else on my site did the same the year after and got the same result.
We wondered if the grower used commercial seeds. Savoy is available in the supermarkets year round, so our suspicions were that must be a few different varieties developed to allow for that. Maybe an autumn cabbage/savoy cross to get the crinkly leaves, but not the real thing :unsure:
They don't hold well, so need using up. I tried leaving a few in the ground and they rotted before winter had even really got going. That doesn't help you much I know :(
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My fault for not paying attention to the packet! Mine are Savoy King F1 (early season), harvest Aug-Nov! Think what I will do is lift some for storing, some for blanching and leave some for another couple of months and see what happens!
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In that case I’d just harvest as required & share with family & friends if they turn in to beasts lol