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.