Verona Savoy

Family: Brassicaceae Vegetable

Planting Schedule

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

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

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Verona 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 1st – Aug 29th
Zone 2b	Apr 17th	May 8th	Jul 22nd – Aug 25th
Zone 3a	Apr 17th	May 8th	Jul 22nd – Sep 1st
Zone 3b	Apr 21st	May 12th	Jul 26th – Sep 21st
Zone 4a	Apr 17th	May 8th	Jul 22nd – Sep 24th
Zone 4b	Apr 15th	May 6th	Jul 20th – Sep 27th
Zone 5a	Apr 10th	May 1st	Jul 15th – Sep 30th
Zone 5b	Apr 6th	Apr 27th	Jul 11th – Oct 5th
Zone 6a	Apr 3rd	Apr 24th	Jul 8th – Oct 10th
Zone 6b	Mar 28th	Apr 18th	Jul 2nd – Oct 16th
Zone 7a	Mar 23rd	Apr 13th	Jun 27th – Oct 20th
Zone 7b	Mar 13th	Apr 3rd	Jun 17th – Oct 28th
Zone 8a	Mar 4th	Mar 25th	Jun 8th – Nov 5th
Zone 8b	Feb 23rd	Mar 16th	May 30th – Nov 12th
Zone 9a	Feb 6th	Feb 27th	May 13th – Nov 26th
Zone 9b	Jan 12th	Feb 2nd	Apr 18th – Dec 9th
Zone 10a	—	Oct 1st	Dec 15th – Feb 28th
Zone 10b	—	Oct 1st	Dec 15th – Feb 28th
Zone 11a	—	Oct 1st	Dec 15th – Feb 28th
Zone 11b	—	Oct 1st	Dec 15th – Feb 28th
Zone 12a	—	Oct 1st	Dec 15th – Feb 28th
Zone 12b	—	Oct 1st	Dec 15th – Feb 28th
Zone 13a	—	Oct 1st	Dec 15th – Feb 28th
Zone 13b	—	Oct 1st	Dec 15th – Feb 28th

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.