Agriculture Reference
In-Depth Information
QUICK TIPS FOR GROWING KALE
FAMILY
NAME
Brassicaceae (mustard or cabbage family).
EDIBLE
PARTS
Leaves and stems.
LOCATION
Cool, sunny area.
BEST SOIL
Rich, well drained; pH 6.5-6.8.
WHEN TO
PLANT
Start indoors April to mid-July, then transplant out after 6 to 8
weeks.
HOW TO
PLANT
Space transplants 18 to 20 inches apart in rows 2 to 3 feet apart.
Sow seeds ⁄ -inch deep, 2 to 4 inches apart, then thin seedlings.
1
4
HOW MUCH
TO PLANT
5 to 10 plants per person each season.
COMPANION
PLANTS
For a positive effect, plant with beans, onions, potatoes, dill,
sage, and oregano. Planting with tomatoes and lettuce will have
a negative effect on cauliflower.
WEEDING
Keep well weeded around the base of the plant.
WATERING Water deeply at least once a week around the base of the plant.
Hand-watering or drip irrigation are best; if an overhead sprinkler
is used, the large leaves will block the water from the roots.
FERTILIZING Start to fertilize about 3 weeks after setting out the transplants
and regularly until you harvest them.
PESTS AND
DISEASES
Root maggots, cabbageworms, and club root are common. Crop
rotation is essential for prevention of pests and disease.
WHEN TO
HARVEST
Kale usually matures in 55 to 75 days.
HOW TO
HARVEST
Cut off leaves as you need them and the plant will keep
producing for you all season long. Mature plants can be
harvested at the base.
STORAGE
Eat the leaves as soon as possible after harvesting; they lose
nutrients when stored. They will stay in the refrigerator for up to
1 week.
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