Kale Tuscan Baby Leaf - Renee's Garden
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Brassica oleracea var. palmifolia
Imported from Italy, our Tuscan kale strain is the fastest growing and best tasting for baby leaf salads. Easily grown by the “cut and come again” method, seeds are sown thickly, then cut as needed when just 4 to 5 inches tall, leaving the crowns to regrow for multiple additional harvests. Baby leaf kale has a much more tender texture and milder sweet flavor than mature kale and makes a wonderful fresh salad.
Seed Count: Approx. 225 / Weight: 3.5 g
|Plant In||Sun/Shade||Planting Depth||Space Seeds||Days to Germinate||Days to Harvest|
|Feb.-Sept.||Full Sun||1/4 in.||1 Inch.||5 - 10 days||Approx. 25|
BEST TO START DIRECTLY OUTDOORS
Beginning in early spring, sow seeds in finely worked soil in full sun. Shake seeds loosely from your hand, broadcasting about 1 in. apart over the entire seedbed or in wide rows, and cover lightly and evenly with 1/4 in. of fine soil. Firm soil Gently and water in with a fine spray, then keep the seedbed evenly moist. Make successive sowings every 3 weeks until summer weather turns really hot for a constant supply. Plant again in late summer for fall harvesting.
For best flavor, kale needs consistent moisture and mild weather conditions. Birds love tender young kale seedlings, so protect them as necessary with netting or floating row covers. This attractive edible will also grow well in pots at least 18 to 20 in. across to snip as needed fir salads or stirfry.
HARVEST AND USE
To harvest by the "cut and come again" method: when plants are 4 to 5 in. tall, cut as much as you need, by using scissors to sheer off leaves 1 to 2 in. above the soil level. Water well and fertilize lightly and plants will regrow for several more cuttings. These tasty and highly nutritious leaves are delicious used as fresh salads, especially with a handful of chopped nuts and fruit like apples or pears. Or stirfry very quickly for healthy quick greens.