A compact growing annual with attractive, ruffled green leaves.

Flavours/Food Partners

Cress, Endive, Mizuna, Mustard Greens, Lettuce and Salad Burnett. Use young leaves with general salads and older leaves with soups, casseroles and on their own.

Health/Cooking/Medicinal

Kale is a sweet tasting leafy vegetable that is high in vitamins C and K, antioxidants and betacarotene. All parts of the plant are edible and the more it is picked the more it will produce. Remove flower stems to increase harvest time. For maximum health benefits do not over cook the leaves. They make a great side dish tossed in the wok with some garlic, Thai Basil and soy sauce.

Landscaping/Planting

Prefers moist but well drained soil in a part to full sun position.

Cultivation/Fertiliser

Fertilise with Seasol and Powerfeed in spring, summer and autumn.

Herb Attributes