The Seed of the Month: Kale
Kale was discovered in the Eastern Mediterranean and Anatolia around 2000BC.
Beautifully intense green kale is recognisable because of its branchy curly leaves.
You can eat it warm - as a soup ingredient, in a stir fry or cold as a salad, just add some avocado, feta, and drizzle with lemon juice.
Healthy, simple and versatile.
If you’re fan of juicing, it’s easy to make a cold press juice. A personal favourite is a ginger shot, with kale and apple.
Tastes amazing!
The Benefits
Kale is an antioxidant, which means that if you are looking for a natural detox , you have a perfect vegetable in your hands, or on your plate ;)
If you are looking for a perfect source of vitamin C, and we all need it , you also will be sorted.
The Grow Guide on Spotify
Curated by Erica, with a selection of great artists. Everyone from Lalalar, Selda Bagcan to Sultan Sumbul.
Let’s Get Growing
Kale (Dwarf Green Curled)
INDOOR SOWING: March to May
OUTDOOR SOWING: May to July
S O W I N G I N D O O R S
Start it off indoors either in a module tray / tray or pots.
Sow approx. 1 cm deep. A temperature of 15-20°C is ideal for these to germinate.
Transplanted to their final positions approximately 5 weeks from sowing.
Kale likes fertile, well drained soil in sun or semi shade.
When transplanting kale, plant it slightly deeper in the ground and at a distance of 60cm apart.
Cover with a protective netting or fleece to prevent attack from birds and insects.
S O W I N G O U T D O O R S
Sow approx. 1 cm deep. If sowing outdoors allow 60cm between sowing positions.
Sow two seeds at a time. Thin to leave the stronger plant.