Kale, also called kale, is a vegetable belonging to the brassicaceae family. In gardening jargon, kale is a variety of cabbage that is not eaten in the same way as leafy cabbage or green cabbage.
Where to sow kale?
Kale appreciates the light of the sun. Prefer, therefore, a place with a high rate of sunshine, but with a cool soil. As for the earth, it must be limestone.
When to sow kale?
The entire spring period is favorable for sowing seeds. When the plants grow and are adorned with a few leaves, think about transplanting in the nursery.
Caring for kale
Cabbages, in general, do not require any special maintenance. This is one of the main benefits of this vegetable. If the culture conditions are respected, the growth is done correctly and quickly. Gardeners recommend following the following rules: - Refresh the soil as often as possible with frequent watering. - Make a mulch one month after sowing. - Once a year, feed the plants with compost. It is not trivial to see a cabbage plant wasting away in winter. To limit the damage, schedule days to make reproductions by cuttings or layering. It is not necessary to prune his plants. Harvesting the young shoots regularly to taste it is sufficient for maintenance.
Kale is reproduced by sowing, layering by sleeping or using the cutting method. However, the simplest is cuttings.
Harvesting takes place after the first frosts in early winter and until early spring.
Enemies of kale
Although reputed to be resistant, it is the ideal prey of many parasites such as aphids, slugs, caterpillars, flea beetles or cabbage flies. There are non-toxic products for hunting pests from the garden. Most often, the gardener produces emulsions based on black soap. In terms of diseases, beware of late blight and hernia of cabbage. Cabbage hernia is caused by a fungus. In medical jargon, the hernia of cabbage is like a tumor. This disease is not treatable and can remain implanted in the ground for more than 20 years. Bringing limestone to the ground is the preventive solution to adopt. Mildew is another common disease in vegetables. The foliage is gradually covered with a whitish blanket and the vegetables become inedible. To avoid destroying the crop, some preventive measures must be taken, such as horsetail decoctions to limit humidity.
Uses and Uses of Kale
Kale is a food rich in vitamin K, potassium, fiber, iron as well as in vitamin A and C. The consumption of this food is thus beneficial for health and to consume without moderation. This food is eaten raw as cooked, in salads or in steam. In addition, it is sometimes recommended during diets.