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Value-for-money

Kale Dwarf Green Curled - Brassica oleracea acephala

Brassica oleracea acephala Dwarf Green Curled
Kale, Borecole

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Evelyne T., 20/11/2018

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Value-for-money
A dwarf ultra-hardy variety that thrives in challenging growing conditions. It produces beautiful dark green curly leaves of excellent nutritional quality. Sowing from March to May for a harvest 50 to 65 days later.
Ease of cultivation
Beginner
Height at maturity
40 cm
Spread at maturity
45 cm
Soil moisture
Damp soil
Germination time (days)
7 days
Sowing method
Direct sowing, Sowing under cover
Sowing period March to May
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F
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A
M
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O
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Harvest time May to September
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M
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Description

The Kale Dwarf Green Curled is a dwarf variety that is exceptionally hardy and thrives in difficult growing conditions. It produces beautiful dark green curled leaves of excellent nutritional quality. Sow from March to May for a harvest 50 to 65 days later.

Kale ("Kayle") is an ancient green cabbage with exceptional nutritional values: it contains more vitamin C than an orange and more calcium than a glass of milk. Low in calories, rich in minerals, and detoxifying, this cabbage, still relatively unknown in Europe, is gaining popularity in our kitchens.

Also known as Borecole, Rabbit Cabbage, or Cow Cabbage, this true nutritional phenomenon has tough curly foliage ranging from green to dark red. It does not form a head. It belongs to the large family of Brassicaceae (formerly Cruciferae) and has the Latin name Brassica oleracea acephala.

Once common on medieval tables and relegated to fodder cabbage, Kale has experienced a spectacular resurgence. It can be eaten raw in salads or quickly steamed and prepared in various ways: quickly sautéed, in gratins, quiches, purées... This "Superfood" can also be incorporated into various preparations such as fruit smoothies. And if you're lacking inspiration, several recipe books are dedicated solely to this particular cabbage.

Kale is easy to grow as it requires little space and is exceptionally hardy (at least -10°C). It also seems to be more resistant to potential pest attacks. However, it requires excellent organic fertilisation and regular moisture, like almost all cabbages.

Harvest: It is done with a knife by removing the leaves from the outer edge of the plant, which will continue to grow and produce new leaves. Kale can be harvested from the young leaf stage until it reaches maturity.

Storage: This cabbage can be stored in the refrigerator for a few days, but since it would be a shame to miss out on its vitamins, we recommend consuming it quickly after harvesting. It freezes well after being blanched for 3 minutes in salted boiling water.


Gardening tip: To reduce the need for watering, we recommend mulching the soil with thin successive layers of grass clippings, preferably mixed with dead leaves, starting from late May. This protective layer helps the soil retain moisture and also reduces weed growth.

Harvest

Harvest time May to September
Type of vegetable Leaf vegetable
Size of vegetable Small
Interest Nutritional value, Productive

Plant habit

Height at maturity 40 cm
Spread at maturity 45 cm
Growth rate normal

Foliage

Foliage persistence Annual
Foliage colour dark green

Botanical data

Genus

Brassica

Species

oleracea

Cultivar

acephala Dwarf Green Curled

Family

Brassicaceae

Other common names

Kale, Borecole

Origin

Cultivar or hybrid

Annual / Perennial

Annual

Product reference23041

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Planting and care

The germination temperature of Dwarf Green Curled Kale is between 7 and 29° and takes 4 to 7 days.

Sow from March to May for a harvest 50 to 65 days later.

You can either sow directly in place or prepare young plants that will later be planted in their final position in the garden.

Preparing young plants: Under heated shelter from late autumn to late winter or in a cold greenhouse or nursery in the garden for the rest of the year, sow Kale seeds at a depth of 1 cm (0in) in good seed compost. Lightly cover with compost or vermiculite. Remember to keep the substrate moist but not waterlogged!

When the young plants appear strong enough to handle, transplant them into pots if necessary and, for sowings under heated shelter, gradually acclimatise them to cooler temperatures before transplanting them into the garden when there is no longer any risk of frost.

Direct sowing: In well-amended and finely worked soil, make furrows 1 cm (0in) deep, spaced 20/25 cm (8/10in) apart. Sow the seeds and cover them with a thin layer of fine soil. When the seedlings are well-developed, thin them out, leaving one plant every 40 cm (16in) or so.

 

Cultivation:

Kale is grown in full sun or partial shade. It is a nutrient-demanding vegetable that requires well-rotted, nitrogen- and potash-rich soil. Preferably in autumn, apply a generous amount of mature compost (around 3/4 kg per m2) by digging it in to a depth of 5 cm (2in), after having thoroughly loosened the soil, as is necessary for all vegetable crops. It is not very tolerant of soil pH, which should be between 5.6 and 6.5. In acidic soil, it will be necessary to gradually raise the pH by adding calcium in the form of Dolomite or Lime.

Kale is beneficially associated with many vegetables such as tomatoes, lettuce... But avoid planting it near other Brassicas, as well as zucchini, fennel, lamb's lettuce, leek, and strawberry.

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Seedlings

Sowing period March to May
Sowing method Direct sowing, Sowing under cover
Germination time (days) 7 days

Care

Soil moisture Wet
Disease resistance Average
Pruning No pruning necessary

Intended location

Type of use Vegetable garden
Hardiness Hardy down to -29°C (USDA zone 5) Show map
Ease of cultivation Beginner
Exposure Sun, Partial shade
Soil pH Neutral
Soil type Silty-loamy (rich and light), 192
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