WHY WE:

·         PLANTING INSTRUCTIONS in ENGLISH are included. The seed pack has LABELLED a color picture of the product.

·         WHAT YOU SEE (ON PICTURES) IS WHAT YOU GET (WHEN HARVESTING)!

·         100% NON-GMO genuine seeds.

·         More than 200 unique kinds of seeds. CLICK HERE.

 

DESCRIPTION:

A leafy variety of cabbage that does not form heads. The plant is medium tall, with a height of 24" - 31" (60-80 cm). Leaves are green, thick, large, length of 8"-12" (20-30 cm). Grow by sowing seeds in open ground or through seedling. Crop harvested in early August, starting with the lower leaves. The cabbage is especially delicious after the first frost. The leaves are used fresh and frozen, for the preparation of green vegetable soups, salads, stewed and marinated.

Package includes about 100 seeds 

 

HOW TO PLANT:

The preparation of seeds is the most important part of the planting process. The result depends on how you have prepared the seeds.

You can plant kale at any time, from early spring to early summer. If you plant kale late in the summer, you can harvest it from fall until the ground freezes in winter. Mix 1-½ cups of fertilizer per 25 feet of a row into the top 3 to 4 inches of soil. Plant the seeds ¼ to ½ inch deep into well-drained, light soil. After about 2 weeks, thin the seedlings so that they are spaced 8 to 12 inches apart. Water the plants regularly, but be sure not to overwater them. Mulch the soil heavily after the first hard freeze; the plants may continue to produce leaves throughout the winter. Kale is ready to harvest when the leaves are about the size of your hand. Pick about one fistful of leaves per harvest. Avoid picking the terminal bud (found at the top center of the plant) because this will help to keep the plant productive. Kale will continue growing until it’s 20 degrees F. It tastes even sweeter with a touch of frost. If you wish to extend your harvest, shield your kale from the cold with row covers. Or, create a makeshift cover with tarps and old blankets propped up by hay bales. The small, tender leaves can be eaten uncooked and used in salads. Cut and cook the larger leaves like spinach, but remove the tough ribs before cooking.