PORTUGUESE KALE Sea Kale Cabbage - Tronchuda
An ethnic and culinary favorite, it is similar to collards in appearance. Its sweet flavor and tender texture lie somewhere in between cabbage and standard kale. Its bluish-green fleshy, rounded leaves have white ribs. The leaves are traditionally used in soup or steamed. The white stems work well in stir fries or can be braised. Approximately 70-80 days to maturity.
Special Directions for Short Season Climates
SOWING: For early crop sow seed directly outdoors in early spring. For fall and winter crops sow seed in August. Cover seed with 1/8" inch fine soil.
THINNING AND SPACING: When seedlings are 2 inches tall, thin or transplant to 18 to 24 inches apart in rows 3 feet apart or plant in blocks spacing plants 1 1/2 feet apart in all directions.
GERMINATION: One to two weeks depending upon weather and soil warmth. Keep soil moderately moist during germination.
Ed's Special Advice
Kale grows and tastes best when planted in a sunny location in a moderately moist rich soil during cooler weather. Harvest outer leaves as plant becomes well established, pick younger leaves for fresh use. Harvest late crops during fall and winter months. A rich source of vitamins and minerals.