Brassica oleracea
An excellent source of vitamin C, Italian Kale provides iron, vitamin A, calcium, magnesium, potassium, protein, carbohydrates, and dietary fiber.
Italian kale has a deeper color and is slightly thinner and more tender than curly kale, making it more versatile. It cooks more quickly and requires less massaging for use in raw preparations. Remove the stems and use them in a salad or slice it into strips to make a slaw. We also love it stirred into soup or pasta right when it’s being finished in the pan.
Sprouts in: 1 - 2 weeks
Harvest in: 5 - 6 weeks
- Italian Kale 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, it may lose some of the nutritional value and signature flavor.
