Agriculture Reference
In-Depth Information
Vegetables from sea kale plants grown from seed can be harvested in the third year, from vegetat-
ively propagated plants in the second year. Plants can be harvested for eight to 10 years.
Propagating sea kale by root cuttings
HARVEST Each fragile seed is enclosed in its own firm seedpod. To avoid damaging seeds, simply
store harvested seeds in their pods and leave inside their individual pods for sowing as well.
SELECTION CHARACTERISTICS Older varieties show the hint of purple seen in the wild plant. Poten-
tial selection criteria:
• winter hardiness
• vigor and cold tolerance
• tenderness of shoots
BLANCHING In coastal areas where wild sea kale is found, leaf stems are blanched by drifting sand
that accumulates over the winter. Blanched leaf stems can then be collected in the spring. Another
technique must be used in the garden: English gardeners use terra cotta cloches for blanching leaf
stems. A large flower pot or plastic bucket (20-24 in. [50-60 cm] tall) can do the same job. Simply set
them upside down over plants in early spring. The first blanched leaf stems are ready in three to four
weeks and a second harvest three to four weeks after the first. After the second harvest, remove the
cloche, pot, or bucket you have used to allow the plant to receive light. When grown in this way, sea
kale can be used in the same way as asparagus, as a tender early vegetable. Both the wide, blanched
leaf stems and the flower stalks with their buds are edible.
DISEASES AND PESTS The biggest danger to sea kale is a late spring frost that freezes tender new
growth. Slugs (especially under cloches) and wild rabbits also love to eat young shoots. When plants
are planted too close together or in the shade, they may start to rot in hot summer weather. All the
pests of Brassica oleracea (which see) can also infest and damage sea kale plants.
CULTIVATION HISTORY Sea kale grows in the wild on the coastlines of western Europe and along the
Baltic and Black Seas. Up until about 1750, when sea kale cultivation began in England, it was only
wild harvested. Sea kale was long somewhat of a culinary status symbol, as its tedious cultivation was
attempted only by the professional gardeners of the bourgeoisie. Commercial production is mainly
Search WWH ::




Custom Search