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Savoy, Varieties Of

The savoy is distinguished from the other close or hearted cabbages by its wrinkled leaves, and from the Brussels sprouts by its cabbaging in large full heads. The latter is considered a subvariety. The varieties of savoy are--the large green; the chou le plus gros, tardif des vertus, or German savoy, a superior variety, very distinct from the common large green; the yellow; the dwarf; and the globe. Loudon gives the following estimate of the value of the different sorts. "The green savoy is the least hardy, and must be used first. The London market is generally supplied with it through the month of November, and until the plants are injured by frost. The dwarf savoy is hardier than the preceding, bearing well the attack of the first winter frosts, by which the delicacy of its flavour is materially improved; and from its small size it is better adapted to the tables of private families. When the whole class is cultivated, this must be considered the second sort in succession. The best plants grow close to the ground, not exceeding one foot in height. The yellow savoy, by its hardiness, enables us to continue the use of savoys till mid-winter. It does not yield to any of the others in goodness, and by many persons it is preferred, being considered as much sweeter than any other kind."