is actually a variation of a cauliflower, but usually listed with broccoli. The descendent of wild Mediterranean kale was first documented in the 16th century in Italy. Multiple, 4-5”, light green heads form with florets and stems clustered in ornate twists. The heads have a soft texture and a distinct nutty-cauliflower flavor. This cool season crop grows best in the spring or fall when the temperatures are in the 60s F, and can tolerate frost. Avoid mid-summer plantings. It is especially good for edible ornamental landscaping.
Planting and Care Sow seeds indoors 6-8 weeks before the last frost date. Keep soil warm (75F) until germination then hold at 60F. Provide direct sun to avoid leggy seedlings. Transplant at 4-6 weeks or 4-5 true leaves, into well-drained soil high in organic matter. Or, direct seed as soon as you can work the soil. Sow seeds again in early summer for a fall crop. Provide plentiful, consistent moisture and protect from pests. Mulch to protect roots and retain moisture. Germination temperature: 45-85F. Approx. 450 seeds/pkt.
Harvest Snap off individual heads as needed. Eat raw or briefly cooked.
Your Health Contains high levels of caratenoids and iron, vitamin C and folate.
This member of the Cauliflower family is compatible with basil, beans, dill, garlic, hyssop, lettuce, mint, onion, rosemary, sage and thyme. It does not like grapes and rue.
Germ: 4-7 days
Net Wt. per Packet: 1 gram
Approximate Seed Count: 450 Seeds/Packet