Kale Dutch Darkibor - Renee&

Kale Dutch Darkibor - Renee's Garden Seeds

Regular price $4.29 Sale price $3.00
/
FREE Shipping over $120
*Excluding All C.R. Plastic Products
17 in stock

Brassica oleracea var. sabellica

The triple curled, rich green leaves of this top-quality Dutch variety are mild, juicy-sweet and tender and a perfect choice for vitamin-rich, garden fresh kale salads, kale “chips” and a whole range of traditional cooked dishes. Darkibor grows effortlessly into 18 inch tall, dense leafy rosettes of frilled rich green leaves. This striking edible landscaping plant is at home in both vegetable and ornamental gardens. You’ll be enjoying this great tasting, weather tolerant variety for months. 
Seed Count: Approx. 64  / Weight: 0.3 g
 Plant In Sun/Shade Planting Depth Space Seeds Days to Germinate Days to Harvest
Feb.-May Aug.-Sept. Full Sun 1/2 in. 2 Inch. 7 - 10 days Approx. 48 - 50

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 seeds 2 inch. apart in rows 12 to 18 inch. apart. Cover 1/2 inch. deep and keep soil evenly moist to ensure good germination. Sow again in late summer for another cold-hardy crop. 

TO START INDOORS

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

THIN OR TRANSPLANT

Space 10 to 12 inch. apart so plants have room to mature.

GROWING NOTES

Kale tastes best in cool weather so sow spring crops early. If sown in late summer, kale 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 outer leaves when plants have 6 to 8 leaves. Vitamin-rich kale is delicious in hearty winter soups, stews and sautés; or braise the beautiful leaves with garlic and olive oil in traditional Mediterranean style. Pull and discard once the plants begin to bloom since the leaves of flowering stalks get tough and bitter.

You may also like