Kale Seeds - Ethiopian

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How to Grow Ethiopian Kale

Prepare well-drained, fertile soil. Sow seeds any time in spring after last frost, through summer and early early fall. Plant every two weeks for a continuous harvest. Keep soil moist. Fertilize as needed. Optimum growing temperatures are in 55-65°F. Exposure to frost or prolonged temperatures below 50°F may result in bolting. Mulch fall crops to avoid premature bolting. Unlike most other Cole crops, bolted Ethiopian Kale retains a mild flavor, thought it does lose some sweetness.

Harvesting Ethiopian Kale

Ethiopian kale is fully mature at 50-60 days, but can be harvested early at 25-30 days for sweet baby greens. Bolting will occur if temperatures increase. For the sweeter baby greens, sow seeds in a 2-4" wide band and harvest at desired maturity. Prepare as you would kales and mustards, fresh or cooked. Mature leaves are excellent for pickling, cooking and juicing.

When harvesting full sized leaves, only harvest one-third of the greens at a time, to allow the plant to continue to grow for harvesting later

Culinary Tips

Use in salads or as you would any mustard green or kale, for a sweeter non-bitter tasting green. The greens can be sauted, stir-fried, roasted or braised. or braise. Ensure to rinse thoroughly, and prepare as desired.

Seeds Per Package:

• 2 g packet - Approximately 500 Seeds
• 1 oz - Approximately 8,500 Seeds
• 4 oz - Approximately 34,000 Seeds
• 1 lb - Approximately 136,000 Seeds
• 5 lb - Approximately 680,000 Seeds
• 25 lb - Approximately 3,400,000 Seeds