Savoy cabbage is a specific cultivar of Brassica oleracea and has wrinkly leaves with a milder flavor and lighter texture than traditional green cabbage. It can be grown in the spring and fall, with transplants planted after the last frost in the spring and in late July to mid-September in the fall. Savoy cabbage requires full sun, good drainage, and one inch of water per week. It is susceptible to pests like cabbage worms, flea beetles, slugs, and cutworms, so crop rotation and floating row covers can be used for protection. Harvesting is done by cutting the stem near ground level, and the cabbage can be stored in the refrigerator for up to a month. Savoy cabbage can be cooked in dishes like haluski and used in slaws.
