There are hundreds of vegetables and fruits to consider in your garden. Many are fast growing, moderately resistant to pest and diseases. A good vegetable to consider is Kale. Planting, growing and harvesting kale is commercially viable and attracts premium prices. It is a hardy vegetable with botanical name Brassica oleracea acephala.
Kale requires full sun, loamy soil and neutral to slightly alkaline ph. The summer vegetable has many health benefits and grow in warm climates.
Common verities are red Russian, Winterbor and Vates.
• Red Russian
Pests and Diseases
The vegetable is susceptible to aphids, cabbageworms and flea beetles.
• Flea beetles
How to grow cabbage
Gardeners can plant in cool or warm climate apply 5-10-10 fertilizer into 4 inches soil. Plant seed ½ inch deep in light well-drained soils. Spread the seedlings 12 inches apart in early summer spring.
Harvesting and Storage
Harvest the vegetable when they are large enough. While removing the leaves avoid injury to terminal bud. Pick carefully so the plant can produce new leaf.
Frost improves the taste of the vegetable and introduce a tarp or row covers to extend harvest. Put leaves in plastic bag and place in refrigerator. Kale does not have long shelf life and are edible 7 days.
Avoid waterlogging and water frequently. After the first freeze apply mulch.
• Avoid waterlogging
• Water frequently
• Apply mulch.
Popular Recipes and Culinary applications
The leaves are cooked, eaten raw or introduced in salads. A popular recipes are kale harvest pie.
Others are kale with olives and feta, kale, sausage and white bean soup. Siberian Kale, Russian Kale is edible but best for ornamental purposes.
• Eaten raw
• Added to salads
• kale harvest pie
• kale with olives and feta
• kale, sausage and white bean soup