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Savoy cabbage «Verona purple»
Late ripe variety. Ripening occurs 130 days after planting. A large dense head of red-violet color with corrugated finely bubbling thin leaves. The leaves are very juicy, covered with a beautiful wax coating. The average weight of one head is 2.0-2.2 kg.
Contains 7-14% dry matter, 20-90 mg of vitamin C, as well as vitamins B1, B2, B6, PP, sodium, potassium, calcium, phosphorus and magnesium salts. In terms of protein content and the amount of vitamin C, this cabbage is superior to white cabbage.
The purpose of the variety is fresh consumption and processing. Use for cooking pies, soups, salads and hot dishes. The variety is well preserved. The culture well withstands frosts up to 8 C, moreover, its taste qualities only improve from low temperatures.
Another difference between this plant and white cabbage is that the cultivation of savoy cabbage does not require such high soil fertility.
Landing pattern: 50x50 cm.
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