Kale Beira Portuguese - Renee&
Kale Beira Portuguese - Renee&
Kale Beira Portuguese - Renee&
Kale Beira Portuguese - Renee&
Kale Beira Portuguese - Renee&

Kale Beira Portuguese - Renee's Garden Seeds

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Brassica oleracea var. viridis

Tender, sweet and much more heat tolerant than other kales, this delicious specialty kale comes directly from Portugal where it is a center stage vegetable beloved for its mild but rich flavor and easy culture. Portuguese kale forms 12 to 18 inch tall heads of paddle-shaped, deep blue-green leaves. This vigorous variety offers long continuous harvests. We find it one of the best tasting, most nutritious greens to grow and enjoy throughout the season. 

Seed Count: Approx. 80 / Weight: 0.5 g
 Plant In Sun/Shade Planting Depth Space Seeds Days to Germinate Days to Harvest
Feb.-May Aug.-Sept. Full Sun 1/4 in. 2 Inch. 7 - 10 days Approx. 60

TO START DIRECTLY IN THE GARDEN

As soon as ground can be worked in spring, prepare a well-drained, fertile garden bed in full sun. Sow groups of 2 to 3 seeds, each group 12 to 18 inch. apart. Cover 1/4 inch. deep and keep soil evenly moist to ensure good germination. Thin to 1 seedling per group when several in. tall. Sow again in mid to late summer for another cold-hardy crop. 

TO START INDOORS

Sow seeds in a container of seed starting mix 2 inch. apart and cover 1/4 inch. deep. Keep moist and provide a strong light source until seedlings are 3 to 4 inch. tall then plant outdoors. Space 12 to 18 in. apart.

GROWING NOTES

Kale can be sown in spring as early as the ground can be worked. A second mid to late summer-sown crop will yield through fall and winter except in the coldest climates. Frost actually enhances kale leaves' colour, flavor and sweetness. Mulch to retain moisture in summer and before the ground freezes to protect the roots of fall crops.

HARVEST AND USE

Begin harvesting large individual outer leaves when plants have 6 to 8 big leaves. Enjoy sautéed, stir-fried, braised or added to soups and stews. Portuguese kale pairs well with olive oil, garlic and lemon juice (see www.reneesgarden.com for recipes). Pull and discard once the plants begin to bloom since the leaves of flowering stalks get tough and bitter.

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