Savoy Cabbage Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Brassica oleracea
Salads, specialty recipes, Italian recipes.
Good quality Savoy cabbage will be semi-solid, slightly cone-shaped and fairly heavy in relation to size.
Even green coloring means good flavor and vitamin content. Fairly thick and pliable leaves will be more tender and juicy.
Avoid cabbage that has thin, wilted leaves which are a sign of old product.
Light-colored heads that are very solid mean all core and less taste. Cracked heads mean poor quality from growing conditions.
Always store lettuce and cabbage in the refrigerator.
To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.
In general, vegetables will not ripen further after harvest.
Savoy Cabbage is very low in Saturated Fat and Cholesterol. It's also a good source of Protein, Thiamin, Calcium, Phosphorus and Copper, and an excellent source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Magnesium, Potassium an
Cabbages were among the first plants to be cultivated. Northern Europe was the starting point for wild cabbage, originally loose leafed like collards.
Cabbage was among the first European plants brought by colonists to the New World where it thrived.
Good quality beets will be relatively smooth, firm and small-sized. Bulk beets should be firm and not too dark-colored. Beets with the greens still (...)
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