Wirz: A Versatile Cabbage from Switzerland

Wirz is also known by the name Savoy cabbage.

Its German name derives from the Lombard word «verza», meaning «green plants». Wirz is distinguished not only by its shape and colour, but also contains a considerable amount of folic acid as well as other important vitamins.

In Switzerland, Wirz can be eaten throughout the entire year – it is always in season. In spring, the milder form of Wirz, the spring Savoy, is available, while in autumn or winter the overwintering Savoy is available, which has a more intense flavour. The earlier varieties of Wirz have lighter foliage than the later ones. In Switzerland, Wirz is cultivated on over 170 hectares, 42 of which are under organic farming.

Crinkled Leaves as a Distinguishing Feature

Wirz differs from other varieties of cabbage primarily through its strongly crinkled leaves and its faster growth compared to, for example, white cabbage or red cabbage. Although it was probably discovered later than other cabbage varieties, it quickly established itself as an affordable and nutritious ingredient in the kitchen.

The cabbage most likely originates from northern Italy and is referred to in French, alongside «chou frisé», also as «chou de Milan». Since the 18th century, Wirz has been cultivated in Germany and presumably also in Switzerland. Learn more about plant-based nutrition here.

Versatile Wirz Cuisine

In the kitchen, Wirz can be prepared in a variety of ways. The tender inner leaves can be finely sliced and enjoyed raw in salads. Due to its wavy leaf shape, it also lends itself as a decorative ingredient for salads. It can also be used as a simple vegetable side dish, as an addition to stews such as the hearty Pot-au-feu, or for stuffed cabbage rolls. Swiss people consume just under half a kilogram of Wirz per person per year. Find more fascinating articles in our category Education.

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