Whether classic or exotic: kale can do more than just hearty! We give tips on growing and show you the best recipes.
Green cabbage (Brassica oleracea var. sabellica) descends from wild cabbage, which is still found in its original form in some Mediterranean countries and on occurs on the English Atlantic coast. The Romans were already growing the vitamin-rich cabbage in the time before Christ. According to historical literature, Cato described kale as "the very best vegetable" in 235 BC. Kale has since shed its reputation as a poor man's food and is considered a seasonal winter delicacy. Kale is particularly popular in northern Germany as a vitamin-rich side dish for hearty meals. Some localities even offer public kale dinners and elect a kale king and queen every year. Unlike white, blue and Chinese cabbage, the plants can be harvested several times. To do this, the leaves are harvested from below. Kale is also used in so-called biomonitoring to measure harmful aromatic hydrocarbons. It is used in particular on and around airports and petrochemical plants.
Growing kale in your own garden
Like black cabbage and various other types of cabbage, kale is a biennial plant. The kale only develops its flowers in the second year. The yellowish flowers are slightly reminiscent of rapeseed. Growing kale in your own backyard is easy with a few tips and very rewarding.
Kale prefers a sunny to partially shaded spot. After cultivation, it should not be grown in the same location for the next four consecutive years. This prevents contamination from diseases still in the soil. Kale and brown cabbage have very low soil requirements. It needs a nutrient content in the middle range, which is why very barren soils should be enriched with some nutrient-rich organic soil such as our Plantura organic tomato & vegetable soil. Alternatively, compost is also suitable. If it is dry, it must be watered regularly.
Plant the cabbage outdoors from mid-May to mid-June: it is usually not worth the effort to push the cabbage forward because it is usually only harvested after the first frost.This enhances the aroma. From the beginning of August, the young plants are transplanted to their final location. Kale requires a relatively large amount of space: Depending on how vigorously the kale variety grows, you should plan with a distance of 35-55 cm between the plants and 60 cm between the rows. In general, it is important to ensure that the young plants are planted deep enough to mitigate a possible cabbage fly infestation. If kale is cultivated on the balcony, the individual plants must be transplanted into larger pots from August.
Green cabbage should only be fertilized moderately. The plant has an increased need for potassium, which is why a potassium-rich fertilizer such as our Plantura organic tomato fertilizer should be applied. Fertilize one last time in mid-September.
Kale Varieties
You can find a comprehensive overview of varieties here: Kale: choosing the right variety for cultivation.
- Vitessa: vigorous variety; half tall with deep dark green leaves.
- Mid-tall green Krauser: half-tall, hardy and proven variety with finely curled leaves.
- Lark's Tongues: low and very hardy variety with narrow and short leaves; particularly aromatic taste. A traditional variety that unfortunately can hardly be found on the markets anymore.
- Redbor (F1): very decorative variety with finely curled leaves and a semi-tall habit. The leaves have a reddish-bluish tinge with pinkish-reddish veins. While there are higher yielding strains than Redbor, few are as visually appealing; well suited for culture on the balcony or terrace.
- Brown Cabbage Red Krauskohl: New breed with red-brownish leaves, which is particularly valued for its ingredients (flavonoids).
- Winterbor: medium-tall variety with heavily curled and green-bluish leaves; tolerates frost particularly well.
Kale: everything about harvesting and storage
Can be harvested from the end of September. However, lovers of the tasty greens should wait until the first frosts. As soon as the temperatures drop, metabolic processes ensure an increased sugar content. Newer varieties generally have higher sugar levels, which is why farmers start harvesting kale before the first frost. Harvesting can continue even after the first frost. If the temperatures drop below -10°C, thekale to be harvested. Alternatively, you can also leave the heart and some leaves. These sprout in spring - the first tasty vegetables of the new gardening year. You will appreciate it. You can find out more about harvesting and storing kale here.
Harvested, the kale will keep in the fridge for a few days. If you have plenty, you can also freeze it. It should be boiled beforehand to reduce the volume.
Diseases and Pests of Kale
In general, kale is a hardy and rewarding vegetable. However, some pests can make life difficult for the hobby gardener.
Cabbage White: The caterpillars of the Cabbage White can eat all the leaves within a short time. As a preventative measure, the plants should be checked regularly for the yellow eggs of the butterfly. If there was an infestation of the cabbage white in your own garden in previous years, bird protection nets can also be stretched over the plant. The cabbage white butterflies are too big for the fine-meshed net.
Whitefly: An infestation with the small flies can be very annoying. These lay the eggs on the underside of the leaf of the kale. The larvae of the white fly feed on the leaf, damaging it and also secreting a sticky liquid. This liquid subsequently promotes fungal growth.
Leg Root: A serious and dreaded fungal disease of cabbage that causes the root to thicken. Impaired water absorption causes the leaves to wilt and dry up. A total failure can occur. In the private garden, no chemical action can be taken against clubroot. Preventive measures are important. If the pH value is low, the soil should be improved with 1 kg/m² quicklime or with 2 kg/m² carbonated lime. If the infestation occurs, cabbage can no longer be grown at this point in the garden for five, sometimes even ten years. Infested cabbage must not be composted and must be disposed of with the residual waste.
Uses and Ingredients
In addition to the use in biomonitoring mentioned at the beginning, kale used to be used in many ways. The upper leaves were used in the kitchen in autumn while the lower ones were fed to the livestock. During the winter, the rose petals of kale were a popular addition to the plate. At the beginning of the second year at the site, the sprouting green cabbage was the first vegetable of the new year. The stalk contains white pith, which was also processed and eaten. While still in Grandma's old cookbooksuch a use of the marrow can be found, nowadays hardly anyone knows how the marrow can be prepared.
Green cabbage is very rich in vitamin C and vitamin K. This type of cabbage is also rich in fiber. Kale is particularly popular with hearty dishes. In Northern Germany it is prepared with a Mettwurst, the so-called Pinkel, or Kassler. Most often, the greens are stewed with onions and garlic for one to one and a half hours. In the last half to three quarters of an hour, the Mettwurst or Kassler is added.
Green cabbage has also gained a new status in the he alth food movement. It is often used in the green smoothies to provide a vitamin-rich start to the day. It's best to combine the kale with bananas and any other fruit you like, throw it all in a blender and you've got a he althy smoothie on hand.