Each Mekanzou is less than two inches in length. Mekanzou offer a slightly sweet taste and tender texture when young. Older sprouts will be more fibrous and have a slightly bitter aftertaste
Miyamairakusa are tender and crisp wild edible plants whose leaves, stems and roots are all edible. Leaves are heart-shaped, toothed and hairy; stems are crisp and fibrous. The leaves and stems are covered in tiny stinging and non-stinging hairs
Inventory, 38 lbs : 2.24
This item was last sold on : 07/22/14
Savoy Cabbage is available year round.
Savoy cabbage, botanical name Brassica oleracea convar. capitata var. sabauda L, means the crinkling of leaves in French. There are three types of cabbage: loose head, michihili and barrel head. Savoy cabbage is a singularily unique barrel head type of cabbage. The most famous award-winning variety of Savoy cabbage is known as 'Savoy King'.
Savoy cabbage is distinguished by its heavily textured, crinkled leaves with saw-like leaf margins. Its outer leaves are its toughest as they protect the plant from the elements during the growing season. Those leaves are heavily veined, dark green to light green in coloring. The inner leaves that lack sunlight, fare on the paler green, creamy yellow to white color spectrum. The leaves are crunchy, succulent and tender. Their flavoring mild, grassy and sweet with slight cruciferous undertones.
Savoy cabbage is considered the most versatile of all cabbages, readily replacing both western hard-heading types and Chinese loose-heading varieties. Its texture and flavor can supplement soups, stews and salads. Favorable ingredient pairings include herbs such as sage, thyme, caraway, dill, mint and fennel, horseradish, apples, onions, garlic, shallots and juniper berries. Savoy cabbage is a sponge for rich ingredients such as cream, cheese, sour cream, olive oil and bacon fat.
Wild cabbage was a weedy, loose-leafed plant that evolved out of Eastern and Mediterranean shores; it is still known as sea cabbage by the French. Savoy cabbage is believed to have originated from England and Holland. Savoy cabbage was introduced into Germany as "Savoyer Kohl" from the Savoy ruled region of the Alps bordering Northern Italy and France during the 18th century. Though wild cabbage may have evolved out of shorelines, Savoy cabbage prefers dryer and cooler climates. Its favored climates are in Northern France and Northern Europe. The plants are winter hardy and can tolerate frost and snow.
Restaurants currently purchasing this product as an ingredient for their menu.
|Gaslamp Union Kitchen & Tap||San Diego CA||619-654-3736|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|Juniper & Ivy||San Diego CA||858-481-3666|
|Cafe 21 Downtown||San Diego CA||619-795-0721|
|D Bar SoCal||San Diego CA||619-632-7644|
|Alchemy Restaurant||San Diego CA||619-255-0616|
|Davanti Enoteca El Camino Real||San Diego CA||858-519-5060|
|Burlap||San Diego CA||858 369 5700|
|The Shores||La Jolla CA||858-459-8271|
|O'Briens Boulangerie||Del Mar CA||858-755-5303|
|Bertrand at Mr A's||San Diego CA||619-239-1377|
|JR Produce||San Diego CA||858-270-3857|
|Cucina Enoteca||Del Mar CA||619-239-2222|
|Crosby National Golf Club LLC||Rancho Santa Fe CA||858-227-0172|
|La Costa Bistro 65||Carlsbad CA||760-930-7063|
|Tacos La Mezcla||San Diego CA||916-730-7279|
|Cowboy Star||San Diego CA||619-450-5880|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|Tender Greens-Broadway||San Diego CA||619-807-1394|
|The Shout House||San Diego CA||619-231-6700|
|Nine - Ten||San Diego CA||858-964-5400|
|Davanti Enoteca India St.||San Diego CA||619-237-9606|
|Piatti||San Diego CA||858-454-1589|
|La Costa Glen Health Center||Carlsbad CA||760-704-1000|
|Third Corner Encinitas||Encinitas CA||619-417-9251|
|Bernard'O Restaurant||San Diego CA||858-487-7171|
|Zeetogroup||San Diego CA||619-955-8558|
|Curiosity Catering||San Diego CA||619-241-6824|
|Waypoint Public||San Diego CA||619-255-8778|
|Cal A Vie||Vista CA||760-945-2055|
Recipes that include Savoy Cabbage. One is easiest, three is harder.
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