An Overview of Green Kale
Like broccoli, cauliflower, Brussels sprouts, cabbage, collard greens, kohlrabi, rutabagas, turnips, and bok choy, Kale belongs to the cruciferous vegetable family. Many vegetables offer health benefits, including potentially reducing the risk of cancer. Kale is a dark, leafy vegetable that can be eaten raw or cooked. It is a good vegetable to help you lose weight and fight diabetes.
More to love in Green Kale:
- Since Roman times, this superfood has been served on dinner plates across much of Europe
- The vegetable is a member of the cabbage family, including broccoli, cauliflower etc
- Raw or in a smoothie, it is often eaten raw, but it can also be steamed, sautéed, boiled, or baked
- Super easy to grow and packed with health benefits
Benefits of Green Kale
Like broccoli and Brussels sprouts, Kale is a cruciferous vegetable that offers a wide range of health benefits. It is a nutritional superstar thanks to the amount of vitamins A, K, B6, C, calcium, potassium, copper, and manganese it contains. Approximately 33 calories and 7 grams of carbohydrate are found in one cup of raw kale.
How to sow and care for Green Kale
Green Kale seeds should be sown in early spring or midsummer for summer to winter harvest. Begin the seeds indoors 4-6 weeks before the last frost or transplant out after 4-6 weeks after the last frost. To germinate seeds, the optimal soil temperature must be between 10 and 30°C. In March-May, you can sow thinly in a seedbed, 1.5cm deep, into finely-prepared, well-cultivated, fertile soil that has already been watered. It usually takes 14-21 days for seedlings to appear. During the first few weeks, make sure to water the plants well. Insect pests, such as cabbage moths, can be effectively controlled with floating row covers.
When they are about 10 cm tall, space green kale seedlings are 45 cm apart. Immediately after planting, water the plants well. Kale prefers soils that drain well and contain a lot of organic matter. It also prefers abundant, consistent moisture. Drought can affect the flavour and quality of leaves. Incorporate one-fourth cup of organic fertilizer under each transplant or one cup under every three meters of the seed furrow. Growing Kale and collards as cut-and-come-again crops can be accomplished by direct seeding and cutting the plants 5-8cm tall. They will rise again.
Note: This Overview is intended as a guide only since cultural practices and climatic conditions may vary.
- Product type: Green Kale Seeds
- USDA Zone: 7-09
- Feature: Tolerant
- Soil: Fertile, well-drained
- Harvest Time: 55-70 days
- Kingdom: Plantae
- Scientific name: Brassica oleracea var. sabellica
- Higher classification: Wild cabbage
- Rank: Variety
- Use: Salad, Cooked
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