SAVOY CABBAGE

It is a biennial plant with a not very deep tap root, an erect stem rarely exceeding 30 centimeters in length, large, blistered or gibbous leaves along the edges, the external ones facing outwards and the internal ones gathered into a ball but less closely imbricated than those of cabbage, with central rib and marked ribs. The leaves can be dark green, light green and purple in color. The weight of the single head can vary from 1 to 2 kg.

It is a plant of very ancient origins cultivated above all in the central-northern regions of Italy, particularly widespread in the Canavese area. The regions where it is mostly cultivated are Piedmont, Puglia, Veneto and Lazio. Consumption at a national level is fair, with demand from countries such as Austria, Germany and Switzerland only in the winter period when local production in these countries is reduced due to climatic conditions.

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Savoy cabbage is very rich in vitamin A, vitamin C, vitamin K (important for blood clotting) and mineral elements such as potassium, phosphorus, iron, calcium, sulfur (also responsible for the characteristic odor perceptible during cooking). It brings on average 30 Kcal per 100 g of product. The healing properties of savoy cabbage have been known since ancient times. Recent studies have shown that savoy cabbage, thanks to its organoleptic properties and the presence of some substances called indoles, is to be considered protective against some tumors, especially those of the digestive and urinary system. The decoction of savoy cabbage leaves seems to help fight bronchitis and asthma as well as diseases of the gastrointestinal system. The cooking water is rich in sulfur and is used to treat eczema and inflammation. Savoy cabbage juice is also very useful for fighting constipation.