KALE KAPRAL ~ tough plants withstand winter weather, tender leaves are perfect for hungry humans 12 seeds
SOW: from March to July, in modules/pots or a seed bed and transplant to growing position when large enough to do so.
GROW: plant at 45-50cm apart. Keep them watered in dry weather.
EAT: pinch off young leaves for salads as soon as the plants reach 5cm tall. OR leave to grow until October when you can start cutting for cooking. Regular harvesting encourages more growth over a longer period. Traditionally served with egg and fish dishes, Kale can also be used in salad, soup, stew and stir fry! Best when eaten fresh but it can be stored in a poly bag in the fridge for up to 3 days. To Freeze – blanch young leaves for 1 minute, plunge into cold water, drain and chop.
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