Savoy King

Cabbage

80d to harvest

Crisp, deeply savoyed leaves unfurl into a dense, stately head with a cool, sea-green glow and a pleasantly sweet, cabbage-forward flavor. Savoy King’s texture is tender-crisp with pronounced, crinkled ridges that hold their character through the season, making it a standout for hearty winter fare. Grow it for reliable, full-size heads at about 80 days—ideal for fresh salads, braises, and robust slaws that shine with its distinctive, ruffled bite.

Crop Dates

Milestone	Date
Start Indoors	Apr 27th
Last Frost	May 25th
Transplant / Sow Outdoors	May 25th
Harvest Begins	Aug 13th
Harvest Ends	Aug 29th

Crop Details

Trait	Value
Days to Maturity	80
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

Frequently Asked Questions

What pest or disease is most likely on Brassica oleracea var. capitata (Savoy-type cabbage), and how do I control it?

Watch for cabbage worms (imported cabbageworm/diamondback moth larvae) and treat quickly, before holes spread across the leaves. Use row cover right after planting to block adults, and if you see larvae, spray Bacillus thuringiensis (Bt) and reapply according to the label every 5–7 days during active feeding. For disease, keep foliage dry and improve airflow to reduce downy mildew/black rot risk—remove and discard infected outer leaves promptly.

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

During head formation (roughly mid-growth through the last 3–4 weeks), keep soil consistently evenly moist but not waterlogged. Aim for about 1–1.5 inches (2.5–3.8 cm) of water per week total, increasing during hot spells, and water at the base so leaves stay dry. If the soil surface dries 1–2 inches down, it’s time to water again.

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

Harvest when heads feel firm to the touch and have reached the typical size for your planting spacing, usually around 80 days from sowing/transplanting timing. The outer leaves may look slightly fuller and the head should not easily compress when you gently squeeze it. Cut the head with a sharp knife, leaving a few outer leaves to protect the curd, and harvest before prolonged heavy rain periods to reduce splitting.