Similar to kale, this green is a garden rock star! It’s mildly flavored, versatile, and thrives in Southern California gardens. Ethiopian kale is a must in your garden!
Ethiopian Kale ORGANIC
This deep green outcompetes kales in every way! It’s tastier, less prone to insect damage and grows great in Southern California and beyond. It’s actually a type of mustard green, but do not let that fool you. The flavor is superb! It’s mild and tender making it great for salads, sauteing, soups, just about anything. We were gifted this variety from our great friends over at Redwood seeds. What a gift it turned out to be. We love this plant! It actually has less oxalic acid than spinach and has almost none of the “bitter” flavor that causes growers to not like kale and similar greens. It’s super easy to grow and thrives in the warm winters of southern California
Recommended growing requirements: Although many greens can be grown year-round in mild climates, it’s best tasting in cooler seasons. If you plan to keep kale for multiple seasons make sure to amend the soil with plenty of organic matter and give it plenty of space.
Growing Recommendation: Starting seeds or direct sowing is acceptable. We start greens like kale, Ethiopian kale, collards, and other dark leafy greens in November in zones 9 and 10. As soon as cool weather arrives, we plant them outside in full sun. As Ethiopian kale gets larger, watering must be done frequently enough since greens leaves are made up of largely of water.
Harvesting & Storage: One of the primary benefits of this dark green is its ability to produce and produce. Simply cut kale leaves as needed. Ethiopian kale is tender enough to eat fresh in salads, sauteed, cooked in soups and more. We harvest massive amounts of this green in late spring before the weather warms and freeze it to use all summer and fall long.
|Days to Germination:||4-10|
|Days to Maturity:||45|
|Height at Maturity:||2’|
|Lighting Requirements:||Full Sun|
Package Weight: .25 gram
Approx: 45 seeds