Red Kale
$ 11.85
Red kale is an old, unheaded cabbage from Russia. The red color often indicates varieties that grow in cold regions. Purple-red in color, this variety has one curly leaf per stem. This forgotten vegetable in France, except in the east, has come back very fashionable these last years. It is an exceptional source of elements beneficial to health: it promotes intestinal transit thanks to its very high fiber content. It is rich in beta-carotene, vitamin C and K and folate. It is an interesting source of chlorophyll, iron, calcium and magnesium assimilated by the body. It promotes good hormonal balance, lowers cholesterol levels, has anti-inflammatory properties, and stands out for its content of antioxidants and omega-3 fatty acids. It is a plant that is 30-40 cm high and can even reach 1 meter. Its leaves are harvested in autumn, winter and early spring. It is eaten raw or cooked, after having removed the central vein which is stringy with scissors. Its taste is a bit sweet. They are made into crisps, quiches or vegetable stews, or fried in a pan with olive oil and a few herbs, hazelnuts, sesame, gomasio or other…
Sowing: February to June
200 seeds approximately
Description
Red Kale – Heirloom Seeds / Rare seeds
Sowing: February to June
Harvest: October to April
Red kale is particularly cold-hardy, it likes the humidity of certain regions a little less in winter. It is also more tender for consumption after the first frosts. For cultivation, it appreciates light soils and well aerated, which were enriched in the fall with mature compost. But it adapts well to all types of soil. Sowing can be done in early spring under protection, the ideal temperature for rising is 15 to 18°C. Cabbages are good with other vegetables such as carrots, spinach, tomatoes . Lemon balm and dill, aromatics in general, will repel parasites and pests. Sow in February March under cover Sow sowing on the fly, in a terrine filled with potting soil, lightly cover the seeds, keep moist until the first leaves appear. Then reduce watering to avoid rot (damping off). As soon as your plants have a minimum of 3 to 4 leaves, end of April, beginning of May, transplant them directly in place. Respect a distance of 50 cm between each plant, for optimal development of your cabbages. You can also direct sow in the ground, under frame or under tunnel from March until June. For thinning, leave only one plant every 50 cm, you can transplant the surplus In mild climates, favor partial shade exposure, otherwise in the sun. The harvest takes place from October to April. Pick a few leaves from your cabbage as you go, depending on your needs. Regular watering to keep the soil cool, good mulching will limit water evaporation.
200 seeds approximately
Additional information
| Weight | 0.04 lbs |
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