sowing kale ( Brassica Oleracea var. Acephala subvar. Laciniata ) |
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Crop group: Cabbage crop |
Plant family : Cruciferous family |
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Well-known varieties : Single Autumn: Vert Demi-Nain / Medium Fine Curl, Autumn and Winter cultivation: Westlandse BIO
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Sowing depth: 1.25 cm |
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Height : 40-150 cm There are varieties of 90-150 cm that can withstand frost best, and half-height varieties of 40-80 cm. |
Sowing distance: in 6 to 8 mm pots, in trays or in pressed blocks |
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Germination: 13°C / 7 to 10 days |
Planting distance : 50 cm between plants; 60 cm between rows |
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Growth cycle : 100 days |
Plant out when : 4 to 6 weeks after sowing |
Cultivation method : Pre-sowing, planting out and harvesting
- Autumn: Sow outdoors in May; transplant outdoors mid-June-mid-July; harvest September-mid-December
- Winter: Sow outdoors June-early July; transplant outdoors mid-July to mid-August; harvest December-mid-March
Kale in our online store
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Location: 
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Watering: 
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Good neighbors : Beetroot, celery, herbs, onion, potato, aromatic herbs |
Bad neighbors : tomato, bean bush , strawberry |
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Frost resistant: Yes |
Root system: 30-45 cm |
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Fertilization : Basic fertilization compost / universal fertilizer |
Preferred soil: pH: 6.0 - 7.5 loam soil |
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Dangers and concerns : Kale is not susceptible to disease and therefore fits in well with the eco-gardener's vegetable garden idea. |
Harvesting and storage : The leaves are picked separately from the bottom and prepared with or without the petiole. Nutritional value: 100 grams of cooked kale without salt contains:
- 28 kcal
- 0 grams of fat
- 6 grams of carbohydrates
- 2 grams of protein
- 2 grams of fiber
- 1 gram of sugar
- Vitamins: A, B6, C, E, K and C
- Other: Thiamine, Pantothenic acid, Calcium, Iron, Magnesium, Phosphorus , Riboflavin, Folic acid, Potassium, Copper and Manganese.
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 = little sun = moderate sun  = lots of sun = little water  = moderate water  = a lot of water |
