By using this website, you consent to our use of cookies. For more information on cookies see our privacy policy page.

Text Size: a a
Home A-Z Index Subscribe/RSS Contact Us Twitter logo small white bird

Minister Sargent promotes savoy cabbage currently in season and all grown in Ireland

"Savoy cabbage is currently being harvested and is fresh, tasty and healthy right now," said Mr Trevor Sargent TD, Minister for Food and Horticulture, who recently visited the farm of Paul Carroll, at Baldongan, near Lusk to check out the fine Savoy cabbage crop just ready for harvest.

"This cabbage, with its characteristic crinkly leaves is one of the best vegetables currently in the shops. It is hardy enough to withstand frost as the name of one Savoy cabbage variety 'the Ice Queen' would suggest.

"Cabbage is an excellent source of vitamins A, C and B6 as well as being a good source of calcium, fibre and potassium when eaten fresh and not over-cooked. However a freshly bought cabbage will store in the fridge for up to a week," said Minister Sargent.

Enjoying cabbage is a tradition that goes back to the time of the Ancient Egyptians, Greeks and Romans. It was the Romans who brought the cabbage to Northern Europe.

The French had a way of measuring for a vegetable patch, which was the width of a dozen cabbages. This measurement persisted long after the metric system was introduced after the French Revolution. This may indicate to some extent the respect, which French cuisine has had for fresh cabbage in season. In Ireland, the cabbage is the second most popular vegetable grown here with some 20,000 tonnes of cabbages harvested annually.

Note: Pic. available on request

Date Released: 28 February 2008