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Seeds > Heirloom > Vegetables > Kale |
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Heirloom Kale Seed |
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Overview |
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The tender young leaves from these fast-growing plants can be eaten raw, or cooked for soup or stir fries. Very cold hardy, harvest can continue right through snow. Many colored varieties are a fine addition to ornamental plantings as well as spectacular garnishes. |
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Growing Guide
GROWING NOTES
Prefers full sun in spring and fall, but can benefit from light shade during hot weather.
Prefers well-drained, fertile soil high in organic matter, pH 6.0 to 7.5. Can tolerate slightly alkaline soil. Prefers plentiful, consistent moisture. Can tolerate drought, but quality and flavor of leaves suffer.
Biennial grown as an annual.
Depends on variety.
Depends on variety. Those with savoyed leaves tend toward the fine end of the spectrum. Older plants with smooth leaves can be coarse.
As plants mature and lower leaves are harvested, plants begin to look less like a clump and start to resemble small palm trees with a cluster of leaves at the top of a long stem.
MAINTAINING
Direct seed about three months before expected fall frost. Plant seeds ¼ to ½ inch deep, 1 inch apart in rows 18 to 30 inches apart. Thin to 12- to 18-inch spacings. Eat or transplant thinnings.
Similar to cabbage and other cole crops, you can also set out transplants in spring 4 to 6 weeks before average last frost, 12 inches apart, rows 18 to 24 inches apart.
Doesn't seem to be as troubled by pests as most other cole crops. Use floating row covers to help protect from early insect infestations.
To help reduce disease, do not plant kale or other cole crops in the same location more than once every three or four years.
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Harvesting Guide
HARVESTING
SAVING SEEDS
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