Grown for its greens, Kale can be used to dress up salads, in stir fries, as a garnish, or mashed with potatoes and sausage (German and Dutch delicacy). Rich in Vitamin C and other minerals. Frost improves flavour. CULTURE: Mainly grown for fall and winter crop. Will remain alive into winter and over winter in mild areas. For early crops start indoors 4-6 weeks before planting out. For late crops, seed direct in June-July. SOIL: Kale will tolerate a broad range of soil, but prefers sandy loam. PH 6.5-7 FERTILITY: Ensure adequate levels of nitrogen. Keep a regular watering schedule so plants do not wilt in heat. GERMINATION: Sow in plugs at 70F/ 21C for 7 days. Or outdoors in warm soil. SPACING: Transplant or thin seedlings out to 40-45cm/16-18". PESTS: See cabbage section of website. 200-300 sds/gm.
TIP: For continuous picking, harvest leaves just below the growth point.