Curly Kale is a hardy and high-yielding vegetable that can be harvested repeatedly. Known for its ruffled, curly leaves, Curly Kale has a distinctive, slightly bitter flavour. This nutrient-dense crop is crunchy when eaten raw and tender when cooked.
Kales are versatile vegetables that can be eaten raw as salad, sauteed, steamed, braised, or fried/air-fried as chips.
Cut and come again! Kale can be regrown multiple times, as long as you leave some leaves on the plant.
To harvest, snip the leaves closest to the base of the plant as they will be the first to mature. Avoid picking the terminal bud (located at the top centre of the plant), they help to maintain the plant’s productivity.
Kale may develop long roots, lift the net pods up to check the roots every 3 weeks and trim extending roots, leaving just one pinky finger long of roots extended from the base of the net pod.
Vitamin A, Vitamin B1, B2, B3, B6, Vitamin C, Vitamin K, Calcium, Copper, Iron, Manganese, Magnesium, Phosphorous, Potassium, Sodium, Zinc
