Savoy Perfection

Family: Brassicaceae Brassica

Savoy Perfection unfurls in a dense, cathedral-like rosette of deeply crimped leaves, cool to the eye with a rich, blue-green glow.

Each head is tender yet substantial, with a finely puckered texture that holds its character through the season’s chill—ideal for those who love greens with a gentle sweetness. Grow Savoy Perfection for hearty salads, braises, and silky purées, or for pickling-forward flavor that benefits from its vivid, leaf-deep structure.

Light: Full SunMaturity: 85 DaysHabit: Rosette

Botanical illustration of Savoy Perfection

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 19th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	85
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	40
Min Night Temp (°F)	30
Harden Off (days)	6

Culinary Notes

Chef's Note

Savoy Perfection’s deeply crimped leaves hold shape without turning tough, so it keeps a pleasant bite in slaw and turns luxuriously silky when braised. Use it like a tender green with a brassica backbone—heat and acid are the trick that sweetens it and makes the texture sing.

Best Uses

braise until the leaves turn silky and sweet, with a little stock and a splash of vinegar
shred for slaws where the crimped leaves keep a clean bite under dressing
cook into a smooth purée or gratin—its texture disappears into a velvet base
pickling in leaf bands for snappy, brine-forward crunch

Flavor Profile

gentle, cool sweetness finely puckered, tender-crisp leaves mild cabbage bitterness that rounds with heat silky mouthfeel when cooked down

Kitchen Pairings

bacon or pancetta mustard (Dijon-style) apple cider vinegar caraway butter and cream smoked pork or kielbasa

Frequently Asked Questions

What pest or disease most commonly affects Savoy Perfection (Brassica oleracea var. capitata), and how do I control it?

Watch for cabbage worms (imported cabbageworm/diamondback moth larvae) that chew ragged holes in Savoy leaves. Hand-pick small larvae and use row cover once heads begin forming; if pressure is high, apply an insecticidal soap or Bacillus thuringiensis (Bt) and reapply as directed after new egg activity. Also monitor for black rot and clubroot—avoid contaminated soil, keep leaves dry, and don’t plant Brassicas in the same spot more than once every few years.

How often should I water Savoy Perfection during the main head-forming phase?

During the weeks when heads are enlarging (roughly mid-season to maturity), keep soil evenly moist but not waterlogged. In typical home gardens this often means watering 1–2 times per week, then adjusting to weather so the top few inches stay consistently damp; if leaves wilt in midday and spring back by evening, you’re slightly under-watering. Add mulch to slow drying because Savoy is slow to “close” a loose outer canopy and dries out unevenly if the soil surface is allowed to crust.

How can I tell when Savoy Perfection is ready to harvest?

Harvest at about 85 days when heads feel firm to the touch and the outer leaves are fully developed with good, tight savoy texture. Avoid waiting until heads split—check by gently pressing a few inches around the head; if the center yields like a thick ball, it’s ready, but if it’s still springy and loose, give it more time. For best quality, cut in the morning and leave 1–2 outer wrapper leaves to protect the head in storage.