Ormskirk Savoy

Family: Brassicaceae Brassica

Planting Schedule

Provide your location or planting zone to unlock dates and add Ormskirk Savoy to a garden.

Feel the slow, satisfying crunch of Ormskirk Savoy as its tight head forms—deeply quilted leaves with a cool, sea-green sheen that seems to hold winter light.

With a mild, sweet cabbage flavor and a tender, finely savoyed texture, it’s ideal for long-season growing and steady harvest when temperatures turn crisp. Grow Ormskirk Savoy for hearty braises, comforting soups, and classic slaws that showcase its richly ruffled leaf surface.

Light: Full SunMaturity: 85 DaysHabit: Rosette

Botanical illustration of Ormskirk Savoy

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Ormskirk Savoy Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Apr 27th	May 18th	Aug 11th – Aug 29th
Zone 2b	Apr 17th	May 8th	Aug 1st – Aug 25th
Zone 3a	Apr 17th	May 8th	Aug 1st – Sep 1st
Zone 3b	Apr 21st	May 12th	Aug 5th – Sep 21st
Zone 4a	Apr 17th	May 8th	Aug 1st – Sep 24th
Zone 4b	Apr 15th	May 6th	Jul 30th – Sep 27th
Zone 5a	Apr 10th	May 1st	Jul 25th – Sep 30th
Zone 5b	Apr 6th	Apr 27th	Jul 21st – Oct 5th
Zone 6a	Apr 3rd	Apr 24th	Jul 18th – Oct 10th
Zone 6b	Mar 28th	Apr 18th	Jul 12th – Oct 16th
Zone 7a	Mar 23rd	Apr 13th	Jul 7th – Oct 20th
Zone 7b	Mar 13th	Apr 3rd	Jun 27th – Oct 28th
Zone 8a	Mar 4th	Mar 25th	Jun 18th – Nov 5th
Zone 8b	Feb 23rd	Mar 16th	Jun 9th – Nov 12th
Zone 9a	Feb 6th	Feb 27th	May 23rd – Nov 26th
Zone 9b	Jan 12th	Feb 2nd	Apr 28th – Dec 9th
Zone 10a	—	Oct 1st	Dec 25th – Feb 28th
Zone 10b	—	Oct 1st	Dec 25th – Feb 28th
Zone 11a	—	Oct 1st	Dec 25th – Feb 28th
Zone 11b	—	Oct 1st	Dec 25th – Feb 28th
Zone 12a	—	Oct 1st	Dec 25th – Feb 28th
Zone 12b	—	Oct 1st	Dec 25th – Feb 28th
Zone 13a	—	Oct 1st	Dec 25th – Feb 28th
Zone 13b	—	Oct 1st	Dec 25th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	85
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	32
Harden Off (days)	6

Culinary Notes

Chef's Note

Ormskirk Savoy comes off sweet and gentle, with that tightly quilted texture that stays springy—so braises feel plush but not collapsed. Pair it with sharpness (mustard or vinegar) and fat (butter or bacon) to make the leaves taste round instead of flat.

Best Uses

braised wedges that soften while keeping structure
slow-simmered cabbage soups and broths
shredded slaw for a crisp, ruffled bite
pan-roasted cabbage steaks with a glossy finish

Flavor Profile

mild, sweet cabbage flavor tender, finely savoyed crunch cool, lightly vegetal edge holds sauce without turning mushy

Kitchen Pairings

caraway bacon mustard butter apple cider vinegar caramelized onions

Frequently Asked Questions

What’s a common disease or pest problem for Brassica oleracea var. capitata (savoy cabbage), and how do I manage it?

Watch for cabbage worms (imported cabbageworm/diamondback moth larvae) that chew ragged holes in the savoy leaves. Use row cover after transplanting to prevent egg laying, and hand-pick larvae early; if needed, spot-treat with a Bacillus thuringiensis (Bt) product targeted to caterpillars. Also inspect for black rot symptoms (yellowing V-shaped leaf edges that darken) and remove infected plants promptly to prevent spread through splashing water.

How often should I water Ormskirk Savoy cabbage during the main growing phase?

During active head-building (roughly mid-season through the last 4–6 weeks), keep soil evenly moist but not waterlogged. Aim for about 1–1.5 inches (2.5–4 cm) of water per week, adjusting to rainfall and heat, and water at the soil line to reduce leaf wetness. In uneven moisture, cabbage heads are more likely to split, so avoid long dry spells followed by heavy watering.

How can I tell when Ormskirk Savoy cabbage is ready to harvest?

Harvest when heads feel firm to the squeeze and the outer leaves look fully developed, typically around 85 days from transplanting. You’ll notice the head stops “filling” and stays tight rather than springy. Cut at the base with a sharp knife, leaving a bit of wrapper leaf to protect the savoy texture during storage.