Brassica oleracea var.sabellica
HEIRLOOM. One of the most attractive of all vegetables in the fall garden.
A cool-season star, this heirloom kale is edible architecture! Alluring, compact plants produce densely-packed heads with finely-curled, crinkly, bluish-green leaves. Delicious fresh, in salads, or cooked into a soup or stew. Packed with vitamins and mineralsa nutritional powerhouse. Can be grown as a spring or fall crop. Harvest all winter to zone 6. Grows best in cool weather.55 days to maturity, full sun.
- Harvest kale after first frost if you prefer a sweeter flavor.
- Pick the outer leaves as needed once they reach 6-8 inches long about 55-60 days after transplanting.
- Leave the central bud since it will grow new leaves.
- Store kale in an airtight bag in the refrigerator for 5-7 days. Wash when ready to use.
- Use kale as a substitute for lettuce, cooked cabbage and collards.
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