Kale 'Dwarf Green Curled' is a popular heritage variety which has frilly, densely curled green leaves. It can be eaten raw when young in salads, or when mature cooked with the flavour sweetening once exposed to frost.
It is exceptionally hardy and easy to grow and can be harvested over a long period from early summer right through until early spring. Its dwarf, compact habit means it is great to grow in pots or containers or in small exposed gardens.
|When to sow||March to April indoors or in a greenhouse, May to June outdoors.|
|Where to Sow||Sow seed indoors (at 10-15°C/50-60°F) in moist compost filled trays or modules, 1.5cm (3/4in) deep, with 2 seeds per module.|
|Sow seed direct outdoors, thinly, in a prepared bed or in a pot or container, 1.5cm (3/4in) deep in rows 45cm (18in) apart.|
|Kale prefers an open, sunny site with well-drained soil.|
|What to do Next||For seed sown indoors, as soon as they have their first pair of leaves, prick out into individual pots. Harden off indoor sown seedlings for 7 days prior to planting out when they are about 15cm (6in) tall. Plant out 45cm (18in) apart with rows 45cm (18in) apart.|
|For seeds sown outdoors, thin out seedlings to 45cm (18in) apart once they are large enough to handle.|
|Water well, especially during periods of dry weather, and keep weed free.|
|Occasional liquid feed beneficial to encourage continuous healthy growth.|
|Harvest||3 months after sowing.|
|Handy Tips||When transplanting kale, plant it slightly deeper in the ground than it was in the seedbed.|
|Remove yellowing or rotting leaves which may appear round the base.|
|Earth up at the end of autumn to help protect against frost and wind.|
|Frost will help to sweeten the taste and also encourage the leaves to wrinkle and curl, creating a more satisfying, textural leaf|
|Companion Planting||Good Companions: Beets, Celery, Cucumbers, Dill, Garlic, Lettuce, Mint, Nasturtium, Onions, Potatoes, Rosemary, Sage, Spinach, Swiss chard|
|Bad Companions: Strawberry, tomato, beans, mustards, basil|
|Nutritional Information||Pro-vitamin A, vitamin C, iron & folic acid, and calcium.|
|Serving Suggestion||Kale can be steamed, boiled, stir fried or added to soups and stews. Kale also goes well shredded raw in salads.|
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