|Scientific name:||Brassica oleracea var. acephala|
|Botanic family:||The Mustard Family - Brassicaceae|
|Days to maturity:||72|
|Sowing time:||Pre-cultivate: March–June|
|Sowing depth:||1 cm|
|Germination time:||4–7 days|
|Plant spacing:||50 cm|
|Row spacing:||50-60 cm|
|Plant location:||Sun–Half shade|
SowingSow thinly indoors or in a hotbed, about 1cm deep, 4-6 weeks before setting out the plants as planned! The seeds want warmth when germinating, preferably just above 20°C. After sprouting they should be in a light, cool and airy place to avoid lankiness and attacks by root-neck rot but not lower than 14°C for any length of time. Low temperature increases the risk of bolters a lot. Temper the plants gradually before setting them, when the risk of frost is just about over. Most kinds of cabbage can handle a night of light frost. Set out the seedlings a little deeper and tread down the soil preventing the cabbage flies laying their eggs. Many early sorts can be sown directly as soon as the soil has warmed up. Do not allow the sowing to dry out and look out for the flea-beetles.
SpacingKeep about 50 cm between the plants and 50-60 cm between the rows!
HarvestThe kale is hardy and with the richest flavour after a few nights of frost, but it is tasty before too. The leaves are harvested gradually during the whole autumn and winter. They can be dried in low heat or frozen after parboiling as well. Kale is mostly used in soups and casseroles.
Seed200-300/1g. 10 g sow 100 m or yield 1000 seedlings.
A portion contains about 250 seeds.