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Leafy cabbage is a wild plant that gave rise to all cultivated varieties of cabbage. Used to decorate the garden, even goes to food. It does not give forks, but it is distinguished by large leaves with a pleasant aftertaste of radish. The culture is unpretentious, it can be grown in different regions of Our Country.
What is kale
Kale is a wild plant that, like crops, belongs to the cruciferous family. Unlike ordinary species and varieties, it does not form a head, but only leaves, for which it got its name. Also called kale:
- browncol;
- grunkol;
- curly.
The plant is unpretentious and resistant to temperature extremes. In open ground, kale grows well in the range from -15 to +30 degrees. You can grow it in different regions of Our Country.
Description and photo of kale
Kale is a perennial plant. It produces large leaves on long petioles – 8-10 cm. Biologically, the leaf variety is the ancestor of all cultivated varieties, but differs greatly from them in appearance. The surface of the leaf plate is smooth, monophonic, saturated green, the edges are even.
Although the shape and color are different. Quite a few varieties have been bred from the wild variety. Their foliage can be wrinkled, openwork and even “torn”, while the color is varied – there are such shades:
- reddish;
- pink;
- purple;
- purple;
- white-yellow;
- bluish.
The leaf rosette of cabbage reaches a height of 30 to 90 cm, in diameter it is usually from 50 to 100 cm. But wild varieties are even larger – up to 1,5-2 m high. They resemble small palm trees, but are found only in warm countries.
Foliage openwork, very attractive
The benefits and harms of kale
The kale can be used as food. The composition contains quite a few useful components:
- potassium;
- iron;
- magnesium;
- phosphorus;
- vitamins PP, K, A, group B.
The calorie content of the product is low – within 35 kcal per 100 g. Nutritional value for the same weight:
- proteins – 3 g;
- fats – 0,6 g;
- carbohydrates – 1,4
The leaves also contain quite a lot of dietary fiber. They make up 20% of the daily requirement. Thanks to its rich chemical composition, kale provides tangible health benefits:
- help with losing weight;
- enrichment with vitamins and minerals;
- cancer prevention;
- improved vision, especially during exercise;
- source of proteins, which is especially important for vegetarians;
- improvement of the condition of the skin, nails;
- help in the treatment of joints.
If you use kale in moderation – up to 200-300 g per day, it will not do any harm. But at the same time, it is worth remembering contraindications:
- gallstones or kidney stones;
- thyroid disorders;
- diarrhea in a chronic form;
- colitis, gastritis, other pathologies of the gastrointestinal tract;
- children’s age up to 5-6 years.
If rashes, itching, redness and other signs of allergy appear, the use of the product should be discontinued.
The use of kale
The leaves of this culture are very strong, but juicy. They are used for food mainly in Europe and North America. In Our Country – much less often. It tastes somewhat like a radish. The leaves are best used fresh. You can also stew it and add spices:
- black pepper;
- caraway;
- curry;
- garlic.
In Asia, kale is used as an ornamental plant. It is often found in gardens in different regions of China and Japan. But it is practically not used for food there.
As for garden design, most often a plant is formed into a dense planting to create a general background or frame, for example, along a path, next to a bench, to separate flower garden areas. Also, kale can be used in combination with other flowers and shrubs. The plant is used for food and garden decoration.
Varieties and types of kale
By itself, wild kale does not belong to cultivated plants. But on its basis, several varieties and hybrids were bred. There are not many of them – the most common are the following:
- Kale.
- Redbor F1.
- Reflex F1.
- Black Tuscany.
- Tintoretto.
- Siberian.
Kale is the most common variety of collard greens (sometimes referred to as “kale”). Varieties with red and green foliage are grown on the site. Interestingly, after frost, the red leaf plates turn a little purple. Ripens in 70 days, has a pleasant taste. Leaves with fringed edges, lacy. The rosette reaches a height of 80 cm.
Redbor F1 – a hybrid of leaf cabbage, obtained in the Netherlands, also included in the register of breeding achievements. The stems are long, the shape of the bush resembles a tropical mini-palm tree. Therefore, it is often used to decorate the garden. Height up to 80 cm. If there is a desire to get a taller plant, it is recommended to plant it in the ground as early as possible.
Reflex F1 is a hybrid of late ripening kale, also included in the register. The rosette is semi-vertical, reaches a height of 80 cm. In open ground, it winters normally at temperatures down to -18 degrees. The bushes are quite large, so when planted between them they can withstand at least 60 cm. The foliage is corrugated, grayish-green, attractive.
Black Tuscany is a kale variety with low rosettes. Pretty sprawling. The foliage is large, matte, rich dark green with lilac flowers. Surface with tubercles resembling “bubbles”.
Tintoretto is another interesting kale variety with lacy, very beautiful leaves. Gives a good harvest – up to 1 kg per plant. But at the same time, seed germination is average. Ripening lasts 100 days or a little more.
Siberian – this variety of kale does not differ in winter hardiness. However, it has good immunity to diseases and various insects. It ripens in just 80 days, so it can be grown, including in Siberia (through seedlings). Leaves are cut until December, because in the cold their taste only gets better.
Kale is one of the most common varieties of cabbage.
Growing of leaf cabbage
You can grow kale either through seedlings or by direct sowing into the ground. The latter method can be used in regions with a relatively warm spring, for example, in the North Caucasus, in the Krasnodar Territory, the Lower Volga region, you can also try in the middle lane. But in Siberia, the northern regions, it is better not to take risks and grow seedlings first.
seedless method
If grown by direct sowing in the ground, the seeds must first be prepared. In the second half of April, a plot is allocated, and at the end of the month, seeds are planted in furrows 1 cm deep with an interval of 10 cm.
Plastic bottles are placed over each well or a film is stretched. Periodically ventilate and water. Then pinch weak sprouts, the shelter is finally removed.
Through seedlings
This is a more time-consuming, but the most reliable, and therefore common way to grow kale. Seeds are purchased at the store and at the end of March they begin to prepare. To increase germination, act like this:
- Immerse the grains in a saline solution (a tablespoon with a slide per liter) and discard those that have surfaced.
- Then put in hot water (no more than +45) for 20 minutes, after which – in cold water for 2 minutes.
- Then transferred to a solution of “Fitosporin” or another biological fungicide for dressing (leave for 20-30 minutes).
- The next step is to put it overnight in a solution of “Epin” or another growth stimulator.
Immediately after this, you can start planting kale seeds. For cultivation, use a universal soil for seedlings or make up a mixture based on soddy soil, peat, humus and sand (2: 1: 1: 1). It is best to use peat pots or plastic cups as containers. Planting seeds in common seedling boxes is not worth it, since kale does not tolerate picking.
2-3 grains are placed in each container, sprinkled with soil (depth no more than 1 cm). First, greenhouse conditions are created – they stretch a film with holes, put it in a warm (24 degrees), lit place. Periodically, the shelter is removed for watering and ventilation. Fitolamps or diodes are installed at a height of 50 cm.
Seeds are purchased in March
As soon as shoots of kale appeared, the film is removed. Further, the temperature is sharply reduced and grown at 10-12 degrees. If it is impossible to do this at home, they take it to the greenhouse. Then the temperature should be gradually raised to +16. In early, mid-May, seedlings are transferred to open ground, planted according to a 60 * 50 cm scheme.
Further Care
Leafy cabbage does not need special care. The culture is unpretentious, normally tolerates frost and even heat. To get a good harvest, watering is done once a week (after transplanting seedlings), and then once every 10-15 days (during drought 2 times more often).
After that, the soil is carefully loosened to prevent compaction. Weed if necessary. To keep the soil moist for as long as possible, it is recommended to lay out mulch.
Top dressing is applied 3-4 times per season with an interval of 3-4 weeks (the first – a few days after transplanting seedlings). In this case, it is best to use organic matter, for example, potassium humate, mullein infusion 1:10 or litter 1:20. Once you can give a complex mineral fertilizer, for example, “Agikol”, “Kemiru Lux”.
Fighting diseases and pests
The immunity of kale is very good, the plant rarely suffers from cabbage flies, as well as from clubroot. If the summer is too rainy, white rot can start. The provoking factor is the violation of the norm of irrigation. Fungicides are used for prevention and treatment, for example:
- “Order”;
- “Score”;
- “Abiga Peak”;
- Ridomil Gold.
Among pests, cruciferous fleas are dangerous, aphids occasionally settle. Insecticides are used for treatment:
- “Inta-Vir”;
- “Karate”;
- “Fufanon”;
- Biotlin.
Harvesting and storage of crops
Each variety has its own collection time, in the general case, you can start harvesting after the leaves become large enough. If you cut them at this point, side shoots will go, so you can get a second wave.
Harvested until December
When storing leaves fresh, they should be refrigerated for a period of no more than 7 days. The rest is crushed and frozen. Or they are placed entirely in sealed bags and also placed in the freezer. In this form, kale is stored for up to 12 months. But it is not subject to secondary freezing – it must be eaten immediately after thawing.
Conclusion
Leafy cabbage grows normally in almost all regions of Our Country. This is one of the few plants that is highly decorative and at the same time can be used as food. For a good harvest, it is recommended to grow through seedlings.
Reviews of kale
