CABBAGE SAVOY

This low calorie veggie is used both fresh and cooked and is high in potassium and other minerals and vitamins A, K and C.

Although the leaves look like they might be tough, the wonderful appeal of savoy leaves is that they are remarkably tender even when raw. This makes them perfect for use in fresh salads, as vegetable wraps or as a bed for fish, rice and other entrees. And they make even tastier coleslaw than their green cousin. The leaves are milder and sweeter than those of green cabbage.

Read more at Gardening Know How: What Is Savoy Cabbage: Information On Growing Savoy Cabbage https://www.gardeningknowhow.com/edible/vegetables/cabbage/growing-savoy-cabbage.htm

Position: Full sun

Soil: Firm, fertile, and well drained

Plant : March - June, 45cm apart 60 cm row gab

Harvest: May - October when heads are large and firm

Spread and  Height: W40cm x H40cm