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Kale, 'Dwarf Blue Curled'

Curly Kale, Dwarf Curlies, Scotch Kale, Borecole
Heritage variety (1865)

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Kale, 'Dwarf Blue Curled'

Curly Kale, Dwarf Curlies, Scotch Kale, Borecole
Heritage variety (1865)
€1.26

Availability: In stock

Packet Size:1.5 grams
Average Seed Count:525 Seeds
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Description

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'Dwarf Green Curled' is a very compact, hardy and easy to grow kale. This dwarf variety grows to 30 to 45cm (12 to 18in) tall and produces an abundance of tender and delicate, densely curled green leaves which can be harvested throughout the winter months. It is ideal for windswept or small gardens.

Introduced before 1865 and popular ever since, it was once also known as ‘Dwarf Curlies’ or 'Scotch' kale. The frilly, dark green, sturdy leaves are often mistaken for an ornamental garden plant and can create an exciting backdrop in flowerbeds.
As winter crops, kale can't be beat, it is one of the least problematic and hardiest plants in the wide and varied Brassica tribe. It is immune to most of the disease that trouble many Brassicas including pigeons.
Their major value to gardeners is providing delicious, highly nutritious greens when the weather is far too cold for other vegetables. Kale is extremely cold hardy, The flavour actually improves after a hard frost and it will tolerate conditions that would make most brassicas keel over.

A “cut and come again” crop, leaves can be harvested as needed throughout the winter. The tasty leaves can be added to soups, stir-fries, streamed, or simply finely chopped and added to salads for a nutrition and fibre boost.



Prepare the site:
There is an ideal soil and site for Kale but rest assured it will grow in almost all conditions, even part shade. It will produce a good crop provided that the drainage is satisfactory. For the ultimate crop, grow in full sun in a soil that was enriched with compost or manure the previous season.
As the seedlings are not transplanted until June or July, it is usual to use land which has recently been vacated by peas, early potatoes or other early summer crops. Kale benefits from additional feedings of liquid fertilizer during the growing season; the flavour is improved if the plants grow quickly.


Sowing: Sow in spring and autumn
Sow the seeds in a seed bed from April onwards. The timing is not crucial because kales will germinate in temperatures as low as 5°C (42°F) and as high as 35°C (95°F). That's an enormous range for any vegetable. The trick is to time the planting so the kale matures in cold weather.
Kale does not tolerate heat, so direct seed or transplant kale so that it comes to harvest before day time temperatures exceed 80°F.
Sow kale under cover in autumn for baby leaves after four to six weeks, or directly outdoors for an over-wintering crop.


Sow the seeds about 1.5cm (½in) deep in rows which are 22cm (9in) apart. Germination will take about 10 days. When the plant is about 22cm (9in) high and four leaves have developed (about 6 -8 weeks after sowing) transplant them to their final positions.
They should be planted slightly deeper than they grew in the seed bed. Spacings are 45cm (18in) apart with rows the same distance apart. Water the young plants in dry weather.


Cultivation:
Almost no care is required because these are one of the strongest and most disease resistant of all vegetables. Remove yellowing leaves which may appear round the base. Keep the weeds under control with regular hoeing. As winter approaches earth up plants to protect against frost and wind rock. Mulch thickly when the ground freezes and you can harvest again in early spring.


Harvest: Matures 53 to 65 days from transplant.
Wait until the plants are touched by a frost to sweeten the taste. When the leaves have experienced a cold snap, they wrinkle and curl and strengthen greatly, creating a more satisfying, textural leaf. Some of the tastiest kale is harvested under a foot of snow!
Pluck individual leaves as you need them; one or two leaves for each serving. Avoid cutting the developing bud at the centre of each plant.


Culinary Use:
The best recipes will be found in Italian cookbooks. It goes well with: Pork, Pumpkin, Chickpeas, Pecorino, Pasta, Venison, Lamb, Garlic, Mushrooms. Boil, steam or stir-fry. Nutritionists would label it a super-food, rich in iron and vitamins.


Companion Planting:
Beets, Celery, Cucumbers, Dill, Garlic, Hyssop, Lettuce, Mint, Nasturtium, Onions, Potatoes, Rosemary, Sage, Spinach, Swiss chard


Remember!
Rotate your crops, planting brassicas, of any kinds, in the same ground more often than once every four years runs the risk of club root infestation and once you have it, the ground is useless for up to a decade. Don't take needless chances, even with "catch crops" of radishes.
Because Kale eats up a lot of growing space if planted in a bed with the other brassicas, you may prefer to grow kale in a bucket or other generous planter, separate from your main crops. The soil can then be easily replaced annually, with old soil being dumped far from any growing area.



Nomenclature:
Kale is known botanically by the name Brassica oleracea variety acephala which translates to mean "cabbage of the vegetable garden without a head." (Cabbage plants are named Brassica oleracea variety capitata, which translates to "cabbage of the vegetable garden with a head.")
Kale is a Scottish word derived from coles (Greek) or caulis (Roman), terms that refer to the whole cabbage-like group of plants. The German word kohl has the same origin.
Kale is also called borecole, the word comes from the Dutch word ‘boerenkool’. Boer meaning farmer or peasant and ‘kool’ (cole) meaning cabbage.


History:
With their loose leaves, Kale are the most primitive members of the cabbage family and considered to be closer to wild cabbage than most domesticated forms.
Their origins are in the eastern Mediterranean area and Asia Minor. Kales have been food crops since about 2000 B.C. In Europe, kale was the most common green vegetable until the end of the Middle Ages.


Classification:
The species Brassica oleracea contains a wide array of vegetables including broccoli, cauliflower, collard greens, and Brussels sprouts. The cultivar group ‘acephala’, meaning ‘non-heading’, also includes spring greens and collard greens, which are extremely similar genetically.
Although kale varies in colour from pale yellowish to deep green through deep steely blue to purplish red and almost black, it is usually classified by the leaf form and texture. The blue-green colour of some varieties is associated with greater cold tolerance.
Scotch types have very curled and wrinkled leaves, Russian (or Siberian) types are almost flat with finely divided edges, while Italian heirloom ‘Lacinato’ is in a class of its own. Japanese kale, also known as Ornamental Brassicas is primarily used for decorative or ornamental purposes.


Additional Information

Additional Information

Packet Size 1.5 grams
Average Seed Count 525 Seeds
Seed Form Natural
Seeds per gram 350 seeds per gram
Common Name Curly Kale, Dwarf Curlies, Scotch Kale, Borecole
Heritage variety (1865)
Family Brassicaceae
Genus Brassica
Species oleracea var. sabellica
Cultivar Dwarf Blue Curled
Hardiness Hardy Biennial
Foliage Tender and delicate, densely curled green leaves
Height 30 to 45cm (12 to 18in) tall
Position Rest assured Kale will grow in almost all conditions
Soil It will produce a good crop provided that the drainage is satisfactory
Time to Sow From April onwards.
Germination About 10 days.
Harvest Pluck individual leaves as you need them
Time to Harvest Matures 53 to 65 days from transplant.

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