Brassica oleracea
An excellent source of vitamin C, Green Kale provides iron, vitamin A, calcium, magnesium, potassium, protein, carbohydrates, and dietary fiber. Kale is a meaty green that compliments rich complex flavors such as grilled pork, pancetta, sausage, garlic, chiles, onions, thyme, and caraway.
Sprouts in: 1 - 2 weeks
Harvest in: 5 - 6 weeks
- Green Kale is heat-sensitive and grows best at 18 - 24 °C / 64 - 75 °F.
- You can start harvesting in approximately one month by picking off the larger outer leaves first in baby leaf size.
- Harvest gradually by moving towards the heart of the plant until the pod is a maximum of two months old.
- Alternatively, you may harvest the whole plant pod five weeks after planting. Just keep in mind not to allow it to age over two months. If some leaves age more than two months, they may lose some of the nutritional value and signature flavor.
