Savoy cabbage
Savoy cabbage (Brassica oleracea convar. Capitata var sabauda L.) (via Lombard verza of Latin viridia, "green plants" ), also kale, Welsch cabbage, Welsch herb, and in Austria simply called Swiss Wirz only carbon, is a head of cabbage and a cultivar of vegetables cabbage. It is characterized by curly wavy leaves.
- 2.1 Cultivation and Harvesting
- 2.2 Pests and diseases
- 3.1 Kitchen
- 3.2 ingredients
- 3.3 Storage
Description
Features
After sowing cabbage vernalized in the critical 4 -leaf stage, which is reached after 4-8 weeks after sowing and is triggered at 0 to 12 ° C. Slow growing varieties are more sensitive to bolting. If the vernalisierten (induction of flowering) plants come to light enjoyment and high temperatures of 20 to 25 ° C, they can again devernalisiert werden.Der stature is like that of white and red cabbage, however, has corrugated leaves, loosely joined, yellow to are dark green and evolve according to rosette formation to a round to pointed head. The sheet corrugation is caused by faster growth of the parenchyma, while the leaf veins remain behind in growth. The corrugation also causes the opposite white and red cabbage significantly looser stratification of the head. In addition, flat-round varieties are known. The head of the plant corresponds to other cabbage types of highly compressed terminal bud, which formed in the interior of the stalk is stronger than that of white and red cabbage. Due to the special leaf growth and the leaf margins (leaf edges) are curled. The plant grows at a more or less long stalk, and is, particularly in larger stage, on the floor. Later varieties are colored slightly darker and usually have a clearly visible layer of wax that can be wiped off with your fingers. Savoy cabbage is growing slightly faster than other head of cabbage.
Origin and History
Since the 8th century head cabbage are known. The distinction of white and red cabbage is done since the 11th century. The corrugated Savoy was first mentioned in the 16th century. Savoy originates from the Mediterranean, hence the French name " chou de Milan ". In Germany it has been cultivated since the 18th century and is now common in all parts of the world.
Importance
Savoy cabbage is available year-round, first as a milder early Savoy, later than autumn or duration of Savoy. In Germany, the Netherlands, Belgium and France are significant acreage. In Denmark, however, savoy cabbage is grown only very limited. The annual harvest in Germany is about 50,000 tons. The head weight ( harvest weight ) was considered until a few years ago at 1 to 2 kg less than ideal. Meanwhile, more weights of 400-600 g per head are required for the fresh market. Larger head weights are preferred only for industrial utilization yet.
Use
Cultivation and harvesting
According to the arrangement, the different varieties in types for early, middle and late planting are divided. This classification is also called early, summer, autumn and winter cabbage. The late cultivation is used for winter storage. Savoy cabbage is not quite as sophisticated as other cabbage types. Depending on the variety and size intended to be 13-26 weeks for early varieties for late varieties require 26-40 weeks of culture time. The yield in early varieties is 25 to 30 tons and late varieties at 35 to 40 tons per hectare. Depending on the object distance the head size and shape can be influenced. Since cabbage grows faster than white and red cabbage, he reached earlier average maturity.
Pests and diseases
The diseases and pests are similar to those of white and red cabbage.
Use
Kitchen
Savoy can be even used if it does not have a fixed head. He 's in the kitchen very versatile because its leaves are more delicate than that of most other varieties of cabbage. In addition, he has a crisper sheet and is more decorative in salad blends because of its wavy shape. The inner leaves are bright even after a short time and can be used as a vegetable side dish. Other preparations are filled savoy or stews. The larger leaves are especially good for cabbage rolls. Very well known in Switzerland is also the stew pot - au-feu, served with boiled meat. Savoy is also sometimes part of the soup greens.
Ingredients
Kale has 130 kilojoules (31 kilocalories ) per 100 g, contains, like all brassicas abundant glucosinolates, particularly much chlorophyll twice as much protein, fats, and iron and phosphorus as white and red cabbage, also carotenes, several B vitamins. Raw he covers with 100 g of the daily requirement of vitamin C.
Storage
The heads of cabbage are not as durable as white or red cabbage. Late varieties that are more resistant to frost, can remain on the field and hibernate so. Savoy cabbage is superior to other types most resistant to frost.