Kale (Brassica oleraceae var. acephala)
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Kale (Brassica oleraceae var. acephala) or leaf cabbage, belongs to a group of cabbage Brassica oleraceae grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a head (as with headed cabbage). Kales are considered to be closer to wild cabbage than most of the many domesticated form of Brassica oleraceae. Kale is usually an annual plant grown from seed with a wide range of germination temperatures. It is hardy and thrives in wintertime, and can survive in temperatures as low as –15° Celsius. Kale can become sweeter after a heavy frost.
Planting And Care
- Keep well watered to avoid bolting
- Avoid over-watering
- Water when the soil feels dry to touch
- Apply nitrogen-rich fertilizer in the growing stages
- Avoid damage to the roots if you wish to grow further
|Sunlight||Full Sun/ Part Sun|
|Soil||loamy soil with high organic matter content|
|Temperature||60-65 degrees Fahrenheit|
|Fertilizer||Apply any organic fertilizer rich in nitrogen|
|Harvest||You can harvest young kale leaves to use fresh in salads, or allow your plants to mature for use as a cooked green. Remove the older outer leaves, and allow the center of the plant to continue producing.|
- Kale is a rich source of vitamin K and vitamin C, and helps in reducing cholesterol.
- Kale is an excellent source of anti-oxidants.
- Kale can be eaten raw in cold or warm salads or cooked.
Disclaimer: The image is for reference purposes only. The actual product may vary in shape or appearance based on climate, age, height, etc.