Repollo Savoy Miniatura

Siembre en interiores 6-8 semanas antes del trasplante, a 0,5-1 cm de profundidad a 15-20 °C para germinación en 5-10 días. Las plántulas necesitan buena iluminación y temperaturas frescas.

Trasplante espaciando solo 30-40 cm entre plantas (menos que el savoy normal) en filas de 45-60 cm. Las variedades mini son ideales para espacios pequeños y cultivo intensivo. Riegue regularmente con 2,5-3 cm semanales.

Fertilice con abono rico en nitrógeno cada 2-3 semanas durante el crecimiento. Los repollos savoy son más resistentes al frío que los lisos y su sabor mejora con heladas ligeras. Aplique acolchado y proteja de plagas de brassicas con malla.

Savoy cabbage (Brassica oleracea var. sabauda) traces its lineage to the wild cabbage plants of the Mediterranean coast, but the crinkle-leaved mutation that defines the savoy type was first selected and stabilized by gardeners in the Duchy of Savoy during the late medieval period, around the 14th to 15th century. The region, nestled between the Alps of modern France and Italy, had a climate that naturally favoured cold-hardy brassicas, and savoy cabbage proved remarkably resilient to the harsh mountain winters. From Savoy, the crinkled cabbage spread north through France and into Germany, the Netherlands, and the British Isles during the 16th and 17th centuries, where it was valued both for its superior cold tolerance and its sweeter, more delicate flavour compared to smooth-headed cabbages.

The miniature savoy cabbage is a much more recent innovation. Beginning in the 1990s, breeders in the Netherlands and Japan began developing compact savoy varieties specifically sized for modern needs — smaller households, container gardens, and restaurant kitchens. These mini varieties mature in 65-80 days rather than the 90-120 days typical of full-size savoy, and produce dense, softball-sized heads weighing 300-500 grams. Varieties like Famosa, Deadon, and Savoy King were bred to maintain the full flavour complexity and crinkled texture of traditional savoy while fitting neatly into intensive raised-bed gardens and even large containers.

Today, mini savoy cabbages are increasingly popular in farmers markets and specialty grocery stores across Europe, North America, and East Asia. They have become a favourite of allotment gardeners and urban growers who appreciate the combination of compact size, ornamental beauty, and exceptional eating quality. The trend toward smaller, single-serving vegetables in both home gardens and professional kitchens ensures that mini savoy cabbage will continue to grow in popularity as gardening spaces shrink and the demand for fresh, locally grown produce increases.

Suelos fértiles, firmes y con pH 6,5-7,5. Enmiende con compost y cal si es necesario. Fertilice con nitrógeno durante el crecimiento y potasio al formarse la cabeza. Los suelos compactos ayudan a que las raíces soporten las cabezas.

Coseche cuando las cabezas estén firmes y compactas al presionarlas, unos 60-80 días tras el trasplante. Corte a nivel del suelo con un cuchillo afilado, dejando las hojas exteriores más dañadas. Las cabezas mini pesan 400-800 g.

Las cabezas enteras se conservan en refrigerador en bolsa perforada durante 2-3 semanas. El savoy no se conserva tanto como el repollo liso. Para conservación, fermente como chucrut o blanquee y congele las hojas para usar en rollitos.

El repollo savoy mini es perfecto para porciones individuales: cortado en cuartos y asado al horno con aceite y hierbas, como envoltorio de rollitos de carne, en sopas y estofados donde las hojas mantienen su textura. También se disfruta crudo rallado en ensaladas de cole slaw.