Kale seeds do not appear on our shelves very often. That's why so few people know her yet. But this is an amazing culture! Due to its high decorative value in European countries, it is often used to decorate flower beds. In addition, curly cabbage is incredibly healthy: in terms of minerals and vitamins, it is significantly superior to its white cabbage relative.
Reproduction
Regardless of the variety, there are only two reproduction options:
- Growing seedlings . To do this, take cups or containers and fill them with ready-made soil for seedlings. Depressions of 10-15 mm are made, 1-2 seeds are placed there and covered with soil, watering is carried out. You can cover the containers with glass until shoots appear, then they are placed in a bright place. If it’s warm during the day, you can take the seedlings outside or place them near an open window. Plant when the plants are approximately 10cm tall.
Seedlings are grown from a month to a month and a half
- Sowing in open ground . Produced in the third ten days of April or the first ten days of May, when the soil is warmed up to at least 4 degrees. Make holes 15 cm deep according to a 40x45 cm pattern. Place 100 g of humus or wood ash on the bottom. Place 3-5 seeds and cover with a 15-20 mm layer of soil. Water generously and cover with film. Keep the film on until shoots appear. When the stems grow, leave the strongest one and remove the rest.
Provide enough space for each plant, do not overcrowd
Kinds
Kale cabbage, as can be seen from the description and in the photo, is somewhat similar to lettuce.
Today, thanks to the efforts of breeders, the variety of kale is represented by the following varieties (photo below):
- The most common variety is Kale Curly or Curly. The variety has soft, sweetish leaves. The variety received its name for the special curlyness of its leaf blades.
- Tuscan Kale leaves are wrinkled and very thin.
- The frost-resistant fast-growing Premier Kale cabbage should also not be ignored.
- The Siberian Keil variety is also cold-resistant and is practically not affected by harmful insects.
- Red Russian Kale has a bright color that is close to purple. Leaves with pronounced wrinkles.
- Redbor F1 kale kale is often used not only in salads, but also to decorate dishes.
- The Kale Cane variety is valued for its large size, because cabbage often reaches a height of 190 cm. And the name comes from the fact that the thick stem is used as a cane.
Attention! Regardless of the variety of Kale cabbage, only leaves without petioles are edible.
You can prepare vitamin salads from Kale leaf cabbage with the addition of any ingredients. The vegetable is tasty in soups and stewed.
Planting and care
| Stage 1. Soil preparation Step 1. Apply rotted manure or compost to the cabbage area at the rate of 10 kg per square meter. Dig the field to a depth of at least 20 cm. Level the surface with a rake. Step 2 . Break down the area for planting and, as a guide, pull the cord so that the rows of whites are even. Make indentations. Step 3 . If you have seedlings, carefully remove the cup from the root part and plant it. If there are seeds, sow 3-5 pieces and cover with film. | |
| Stage 2. Watering Step 1. Water thoroughly after planting. The soil should be well saturated. Step 2 . Water as needed as it grows. Remember that the soil should not be dry, but it should not be too wet either. The best option is to water more often, but little by little. | |
| Stage 3. Weeding and loosening Step 1. Weed the area as weeds grow. It's better to remove them while they are small. Step 2 . Carry out loosening after each watering or rain. This reduces the evaporation of moisture from the surface | |
| Stage 4. Fertilizing plants Step 1. Use an infusion of herbs or weeds. Pour water into any container of a suitable size and add herbal mass in the proportion of 1 part greens to 10 parts water. Leave until fermentation stops (average 3 weeks). Water at the root once every 4 weeks. Step 2 . Apply mineral complexes 2-3 times per season, apply them at the root, or dilute them with water | |
| Stage 5. Hilling Step 1. When the plant is 20-25 cm tall, make a mound around the trunk. Step 2 . Mulch the surface with peat or humus | |
| Stage 6. Spraying Step 1. Periodically carry out preventive treatment against pests and diseases. Step 2 . If a disease or pest is detected, the necessary drug is purchased and treated |
Health benefits of kale cabbage
Kale does not form a head, so it is not easy to identify on shelves. Its multi-colored curly leaves are suitable for food. In different varieties they can acquire all shades of green, red, bluish and purple. Kale is known throughout the world and in a number of countries is included in the most popular dishes of national cuisine.
Kale was grown in ancient Greece, and now it is in great demand in Holland, Japan, Turkey and other countries.
Kale has no equal among leafy vegetables, and vegetarians call it a worthy alternative to beef. This is not surprising - in composition it surpasses all other types of cabbage and leaf salads. It contains potassium, calcium (more than in milk), copper, magnesium, phosphorus, all the amino acids necessary for humans, Omega-3 fatty acids, which are so atypical for plants, and many vitamins.
In addition, 200 g of kale contains the daily protein requirement for an adult and important fiber. Those who suffer from obesity, calcium deficiency, visual stress or weakened immunity should introduce kale into their diet.
However, it also has contraindications. Like any other cabbage, it can be harmful to people suffering from gastrointestinal diseases. Therefore, before actively tasting such an unusual vegetable, check with your therapist to see if you have any contraindications to this.
Reviews from gardeners
Vera, Moscow region.
There are varieties with green, purple, and burgundy leaves. All of them are great decorations for the garden, and if you are late with harvesting, it doesn’t matter, even under the snow, at temperatures down to -18, it will not freeze and will remain suitable for food.
Source: irecommend.ru
Olga, Belgorod
Very convenient for a small family - you pick as much as you can eat, and the rest continues to grow (it tastes even more interesting when frozen).
Source: otzovik.com
Storing Kale
Once ripe, the leaves should be cut and consumed within a week. This time they will be perfectly preserved in the refrigerator, but then they will begin to wither and lose their taste. If you want to save kale for the winter, then chop the greens and freeze it. At low temperatures, its taste will open up and become richer, so you can enjoy your favorite salads all year round.
As you can see, kale is a rather interesting and very useful crop. So why not plant a couple of holes of a new vegetable in the coming season, at least for the sake of experimentation - what if you like it?
Characteristics of the variety
The variety is characterized by stable high yield - up to 75-80%.
Black Tuscany is not at all afraid of the cold, the seeds germinate in cool autumn or spring temperatures. Retains freshness and beneficial properties even when the temperature drops to -18...-20°C.
Reference. The first frost releases the sugars and the flavor and texture of the leaves improves. In regions with a temperate climate, cabbage is not removed from the beds all winter.
Nutritional value and composition
Black Tuscany cabbage is a dietary product; 100 g of fresh leaves contains only 49 kcal. The vegetable consists of 85% water and does not contain alcohol or harmful cholesterol.
100 g of edible part contains (fresh or frozen):
- more than 3% protein;
- up to 0.7% fat;
- 8.01% carbohydrates;
- 1.55% ash;
- up to 6% healthy sugar;
- 0.4-0.5% starchy substances;
- more than 2% dietary fiber.
Healthy heart muscle is supported by healthy fatty acids:
- linolenic – 1.82 g;
- linoleic acid – 1.15 g;
- palmitic – 0.08 g;
- oleic – 0.05 g.
The rich vitamin composition ensures the functioning of vital organs and systems of the body and supports the immune system. Affects metabolism, the condition of the skin, mucous membranes, and forms the structure of cells.
100 g of leaves contains:
- up to 240 mcg of vitamin A;
- 0.8 mg choline;
- more than 120 mg of vitamin C;
- 1.55 mg vitamin E;
- up to 400 mcg of vitamin K;
- 0.11 g thiamine (B1);
- 0.12 mg riboflavin (B2);
- more than 1 mg niacin (B3);
- 0.8-0.9 mg pantothenic acid (B5);
- 1.25 mg pyridoxine (B6);
- 140 mcg folic acid (B9).
Mineral compounds are necessary for biochemical processes occurring in the human body. Micro- and macroelements are responsible for the health of bones, teeth, and connective tissue; affect heart function, metabolism, hematopoiesis; control blood pressure and water balance.
100 g of Black Tuscany cabbage contains:
- up to 150 mg calcium;
- 1.7 mg iron;
- up to 50 mg magnesium;
- 0.67 mg manganese;
- up to 0.95 mg phosphorus;
- more than 100 mg potassium;
- 0.91 mcg selenium;
- up to 40 mg sodium;
- 0.5-0.6 mg zinc.
Black Tuscany cabbage contains a complex of essential and non-essential amino acids that ensure the formation and transformation of useful protein in the body.
Attention! The product is called “new beef” for its high content of complex amino acids. 200 g of vegetable fully replaces the required daily proportion of protein in the body. The calcium content of Black Tuscany leaves rivals that of whole milk.
The juice and the leaves themselves contain:
- 0.18 g of arginine and valine – are responsible for brain function and provide energy to the body;
- 0.08 g histidine – participates in the production of proteins;
- more than 0.22 g of isoleucine, lysine and leucine – are responsible for the condition of the heart and blood vessels, reduce blood sugar;
- up to 0.15 g of threonine – prevents fatty liver, supports ligaments, muscles, joints;
- more than 0.3 g of tyrosine and phenylalanine – normalize the functioning of the liver, pancreas, and thyroid gland;
- up to 0.3 g of aspartic and glutamic acid - serve as sources of energy;
- more than 0.17 g of alanine and glycine - regulate metabolic processes;
- 0.2 g proline – ensures healthy muscle tissue;
- 0.12-0.14 g of serine and tyrosine - participate in the formation of enzymes.
Anthocyanins, dietary indoles, carotenoids-xanthophylls (lutein and zeaxanthin), found in the aerial part of Black Tuscany cabbage, improve visual acuity, protect against free radicals and ultraviolet radiation.
How to store
Black Tuscany can be stored frozen and does not lose its taste and nutrients. Clean, dry, finely chopped leaves are frozen, packaged in portions in plastic bags. The shelf life of useful substances is up to 3 months.
Attention! Repeated freezing of Black Tuscany is unacceptable, since all the beneficial composition evaporates.
When steamed and lightly fried, the nutritional value and amount of minerals, vitamins and beneficial acids are reduced slightly - by 10-15%.
Use in cooking
The Black Tuscany variety is popular in its homeland, Italy, as well as in Europe and Asian countries.
The leaves are added to first courses and vegetable stews, they are fried, sautéed, and added to fresh salads, vegetable nutritious smoothies and energy cocktails. Smoothies and mixes with the addition of fresh chopped herbs provide vitamins and control weight.
In Italy, they prepare a signature hearty bread soup called Ribolitta with the addition of carrots, beans and Tuscan kale.
Ribolitta soup
Stumppot
In the Netherlands, they prepare an exotic dish, Stumppot : chopped cabbage is added to mashed potatoes and served with meat dishes, fried bacon and smoked sausages.
In Ireland they also prepare a stew from boiled potatoes and chopped herbs. It is traditionally served on Halloween.
There is a well-known traditional recipe for Portuguese vegetable soup with chopped Black Tuscan herbs . Green leaves are also served with spicy sausages.
Portuguese soup
In Japan they produce a specific additive - a concentrate of this cabbage - for first and second courses.
In Turkey they prepare soup with Black Tuscany leaves.
(literally “sausage and cabbage”) is considered a popular tourist dish It is served to travelers in hotels and tourist centers.
In the western United States (Illinois), aromatic low-calorie chips are made from the leaves of the Black Palm.
Low calorie chips
How to get a harvest
To get a decent harvest of kale cabbage, you just need to prepare the beds well and water abundantly on time. In general, the crop is quite unpretentious, and grows a large green mass of leaves until frost.
Already at the sowing stage, it is necessary to disinfect the seeds with a solution of potassium permanganate or other antifungal agents, since seedlings can be affected by black rot or black leg.
To obtain kale cabbage seedlings, use seeds suitable for growing in a greenhouse or summer varieties for open ground. The temperature for successful seed germination must be at least 24 C. 3-4 seeds are sown in seedling boxes per hole, at a distance of 2-3 cm from each other.
If the seeds are planted in separate cups, then place 2 seeds in each cup. After 4-6 weeks, the seedlings are planted and hardened at a temperature of 16 C. Transplantation directly into the ground is possible if the soil temperature reaches at least 16-21 C.
Kale prefers a cooler growing temperature of 13-24 C, the optimal temperature for growth and development is considered to be 16-21 C, but this variety will produce a good harvest in higher summer temperatures.
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Fact. The roots of leaf kale, unlike most leaf crops, overwinter in the soil. An early harvest can be obtained from overwintered plantings from last year.
Cooking features
Kale is one of the most versatile plants. It is successfully combined in fresh salads with other vegetables or used as a side dish for meat and fish. In this case, it is prepared boiled, stewed and even fried. It can also become the main ingredient in the preparation of vegetarian cutlets, pancakes and other things.
When properly processed, it can be used to prepare pickles, including pickled products, which are not inferior in taste to white cabbage. In the last decade, the vegetable has become one of the traditional ingredients when preparing smoothies. This semi-viscous drink can successfully complement any diet, or be the best option for a healthy snack during the day.
Kale is the best fruit crop that will successfully complement any garden plot. It is nutritious, contains a huge amount of useful substances, and is also suitable for any culinary processing. In addition, such a plant will fit perfectly into any landscape design, since all kinds of Kale varieties also have valuable decorative value.
