The Ormskirk savoy cabbage is an old heritage variety which was first developed in England. It has a pale green centre and fine, blue-green outer leaves. Its texture is quite firm and crunchy, with a tenderness that brings out its fine nutty flavour when cooked.
Like all Lancashire cabbages, the Ormskirk doesn’t mind severe weather and will make it through the harshest winter without splitting. It matures in November, can be harvested in most years all the way through March, and can stand for weeks. In fact, the timing of its maturity and it’s fine nutty flavour makes it the perfect Christmas cabbage.
|When to Sow
|March to June
|Where to Sow
|Sow seed thinly in a prepared seed bed in shallow drills 1.5cm (1/2") deep. Keep well watered.
|Keep well watered.
|What to do Next
|Once the seeds have germinated, thin the seedlings to 8cm (3in) between each plant ensuring they are planted firm in the soil.
|When the seedlings are between 6 and 8cm high ( 2.5 to 3in) high they are ready for transplanting to their final growing site.
|Water well the day before transplanting.
|Plant firmly around 30cm apart and 30cm between rows. Draw earth up around the base of each stem and 'firm in' to improve the plants stability.
|Draw earth up around the base of each stem and 'firm in' to improve the plants stability.
|December to March
|Cover young plants with a protective netting or fleece to prevent attack from birds and insects.
|Place a collar around the stem of each plant to prevent cabbage root fly attacks.
|Mint: Useful against Cabbage White Butterflies, Aphids and Flea Beetles.
|Excellent source of vitamins A, C and B, Iron and Potassium. The darkest leaves contain the most nutrients. Low in calories!
|Steamed, used in stir-fry’s, fresh in salads or added to soups or stews. Goes really well lightly fried in butter with bacon bits.
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