HOW TO GROW GREEN KALE FROM SEEDS

For summer to winter harvests, direct sow Green Kale seeds in early spring or mid-summer. Transplant out after 4-6 weeks after the last frost, or start indoors 4-6 weeks before the last frost. The optimal soil temperature must be 10-30°C and the seeds germinate in 7-10 days. You can sow thinly in March-May, in a seedbed, 1.5cm deep, directly into finely-prepared, well-cultivated, fertile soil, which has already been watered. Seedlings usually appear in 14-21 days. Be sure to water the plants well for the first few weeks. Floating row covers are an effective way to prevent cabbage moths and other insect pests.

CARE AFTER GERMINATION OF GREEN KALE

Plant Green Kale seedlings 45 cm apart when they are about 10 cm tall. Water well after planting. Kale likes soils that drain well and contain a lot of organic matter. This plant prefers plentiful, consistent moisture. The quality and flavor of leaves can suffer due to drought. One-fourth cup of complete organic fertilizer should be incorporated into the soil beneath each transplant, or one cup under every 3m of the seed furrow. By direct-seeding and cutting at 5-8cm tall, kale and collards can be grown as a cut-and-come-again crop for salad mixes. Those plants will grow again. 

GREEN KALE USES AND HEALTH BENEFITS

It is often eaten raw in salads and smoothies, but can also be steamed, sautéed, boiled, or baked. In addition to broccoli and Brussels sprouts, kale is a cruciferous vegetable that offers a wide range of health benefits.  The amount of vitamins A, K, B6, C, calcium, potassium, copper, and manganese that it contains makes it a nutrition superstar. One cup of raw kale has just 33 calories and only 7 grams of carbohydrate. The vegetable is also very weight-friendly and diabetes-friendly.

Note: Information provided for guidance only, as cultural practices and climatic circumstances vary.

Specifications:

• 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