This descendent of wild Mediterranean kale from Italy, is actually a variation of a cauliflower, but usually listed with broccoli. Multiple, 4-5″, light-green heads form with the florets and stems clustered in ornate twists. They have a soft texture and a distinct nutty-cauliflower flavor. This cool season crop grows best in the spring or fall when the temperatures are around 60° F and can tolerate frost. Avoid mid-summer plantings. It is especially good for edible ornamental landscaping.
Planting and Care: Sow seeds indoors 6-8 weeks before the last frost date. Keep soil warm (75F) until germination then hold at 60° F. Provide direct sun to avoid leggy seedlings. Transplant at 4-6 weeks or 4-5 true leaves, into well-drained soil high in organic matter. Or, direct seed as soon as you can work the soil. Sow seeds again in early summer for a fall crop. Provide plentiful, consistent moisture and protect from pests. Mulch to protect roots and retain moisture.
Harvest: Snap off individual heads as needed. Eat raw or briefly cooked.
Your Health Contains high levels of carotenoids and iron, vitamin C and folate.
This member of the Cauliflower family is compatible with basil, beans, dill, garlic, hyssop, lettuce, mint, onion, rosemary, sage, and thyme. It does not like grapes and rue.
Germ: 5-7 days at 70° F
Net Wt. per Packet: 1 gram
Approximate Seed Count: 200 Seeds/Packet
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