Beira Kale (Tronchuda Cabbage) (F1 Hybrid 80 Days)
Beira Kale is also known as Tronchuda Cabbage or Portuguese kale. A loose head cabbage that grows bulky, wide, spreading jade green leaves with fleshy white ribs. Beira Kale has a sweeter and milder flavor than heading cabbage and can be used throughout the whole season by picking the outside leaves. Not commonly found in stores and would be great opportunity for a market gardener looking to attract customers with something new. Beira Kale tolerates heat spells, withstands frost well and may be over-wintered in temperate regions. Used for the traditional Portuguese Cadlo Verde soup. Leaves are great for stuffing and ribs can be used like Swiss chard.
Germination: 7-12 days
Germination Temperature: Optimum soil temperatures 65-85ºF.
Seed Sowing Depth: 1/4” deep
Starting Indoors: 4-6 weeks before the last frost or 4-6. Sow 2-3 seeds per cell/pot. Fertilize the seedlings every 7-10 days with a liquid or water-soluble fertilizer, diluted to ¼ of the suggested measurement. Transplant a week or two before the last frost. Sow in late spring to transplant out for fall crops.
Sowing Outdoors: In spring when the soil temperature reaches at least 60ºF. Sow 2-3 seeds every 15-18” apart for small-headed varieties, and 24-36” for large-headed varieties. Thin to the strongest seedling per space. Sow in early summer for fall crops. Germination is slower at lower soil temperatures.
How much does a packet plant: 15-20 foot single row
Harvest: If the heads feel solid by pushing on them lightly they are ready to harvest. Harvest as soon as possible for early varieties to prevent splitting. Later maturing storage varieties will hold longer.
Tips: A heavy feeder. Beira Kale needs to grow in fertile soil, rich in organic matter. Amend with compost if the soil is not fertile. Provide adequate, even moisture for optimum growth. Mulching helps retain moisture.