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Couve PortuguesaSAVOY CABBAGE

His is a plant that is difficult to describe due to its different forms. This is a herbaceous plant though with some sub-ligneous varieties in the area at the base of the stem. It is used a lot as greens in different dishes, such as cabbage soups, preserves (sauerkraut) and other side dishes.

Cabbage is the generic name for the species Brassica Oleracea from the Brassicaceae family, which also includes turnips and mustard. It originated in western Europe.

Cabbage leaves were the greens used most in Europe up to the end of the Middle Ages. The curly or flatter varieties were eaten back in Greece in the 4th century BC. They were known as Sabellian kale and are considered the ancestors of the cabbages we use today.

The erect stem may be short, as in white cabbage, or long, as in collard greens. Small buds may form along the stalk, as is the case with Brussels sprouts.

The leaves are usually green and thick but not fleshy.

The flowers may be white or yellow. The fruits are cylindrical or long tapered siliquae.

Cabbage is rich in vitamins C, A and K, calcium, iron and beta-carotene. It has a high content of anthocyanins and a lot of dietary fibre for bowel health.