Ormskirk Savoy

Cabbage

85d to harvest

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.

Crop Dates

Milestone	Date
Start Indoors	Apr 17th
Last Frost	May 15th
Transplant / Sow Outdoors	May 8th
Harvest Begins	Aug 1st
Harvest Ends	Aug 25th

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

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.