Kale

Kale, a member of the Brassicaceae family, has long been used as animal feed. The quality of the nutrients (proteins, vitamins C and K, calcium) of its large green and curly leaves made it return to our plates. It can be eaten raw, as an appetizer or in a salad, or cooked mixed with carrots, turnips or potatoes. This vegetable goes well with both meat and fish. There are several varieties such as "blue schot kale", "black Tuscan kale" or "red Russian kale".

In the vegetable garden or in the garden, it is advisable to sow kale after the frost period from May. In greenhouses, sowing is done in April to be transplanted one month later under five millimeters of soil. A sunny or semi-shaded exposure is ideal. It is desirable to plant kale in fine soil, enriched with compost and well worked. The plants should be about 50 cm apart. It does not like acid soils.

Kale does not grow quickly. It needs regular watering at the beginning and then it takes care of itself, without needing fertilizers. Hardy, it matures in October and lasts until the end of the calendar. You can harvest its leaves one by one for several months.