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Kale (Brassica oleraceae var. acephala)

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About Kale

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
Watering Moderate
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 uses

Medicinal Use:

  • Kale is a rich source of vitamin K and vitamin C, and helps in reducing cholesterol.
  • Kale is an excellent source of anti-oxidants.

Culinary Use:

  • 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.

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