Verona Savoy

Family: Brassicaceae Vegetable

Velvet-deep savoy folds unfurl into a dense, apple-green head with a softly crinkled surface that catches the light like fine lace.

Verona Savoy delivers a sweet, mild flavor and a tender, succulent bite—ideal for showcasing in hearty seasonal dishes where its texture can shine. Grow it for reliable, 75-day maturity and a beautiful, uniform head that looks as good as it tastes.

Light: Full SunMaturity: 75 DaysHabit: Rosette

Crop Dates : 4a

Milestone	Date
Start Indoors	Apr 17th
Last Frost	May 15th
Transplant / Sow Outdoors	May 8th
Harvest Begins	Jul 22nd
Harvest Ends	Sep 24th

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	45
Min Night Temp (°F)	32
Harden Off (days)	6

Culinary Notes

Chef's Note

Verona Savoy’s crinkled, velvet leaves cook down into silky strands without going cabbage-crunchy or watery, so it performs especially well in braises and fast skillet turns. Keep the seasoning bright—vinegar or mustard wakes up its sweet, mild profile and makes every fold feel tender and clean.

Best Uses

braise in a hot pan until the folds turn silky
shred for quick-cook skillet cabbage (stays sweet, not watery)
use whole-leaf blanching for tight cabbage rolls
roast wedges for caramelized edges and toothsome crunch

Flavor Profile

sweet, mild cabbage flavor tender, succulent bite softly crinkled, velvety leaves gentle savory edge with a clean finish

Kitchen Pairings

caraway bacon butter mustard apple cider vinegar smoked paprika

Frequently Asked Questions

What disease problem is most common for Brassica oleracea var. capitata (savoy cabbage), and how can I stop it?

Watch for black rot (Xanthomonas) and leaf spot during cool, damp weather—symptoms include yellow V-shaped patches on leaves and dark, decaying spots. Remove and discard infected outer leaves immediately, avoid overhead watering, and rotate Brassicaceae crops so cabbage isn’t grown in the same bed for at least 3–4 years. If problems persist, start new heads from clean transplants and keep plants evenly watered (stress increases disease).

How often should I water Verona Savoy during the 60–75 day head-filling phase?

During head formation, keep soil consistently moist but not waterlogged: aim for about 1 inch (2.5 cm) of water per week, adjusting for heat and rainfall. Water deeply 1–2 times weekly rather than frequent light sprinkling so moisture reaches the root zone. Mulch to reduce drying, because dry-to-wet swings can lead to cracked heads in Savoy cabbage.

How do I tell when Verona Savoy is ready to harvest?

Harvest at about 75 days when the head feels firm and well-packed, with outer leaves a deep green and the head size that matches the variety’s typical spread. Avoid waiting until the head loosens or becomes overly soft—at that stage quality drops. Cut the head with a sharp knife, leaving several outer leaves to protect it for storage.