Germ 7-12 days
Also known as Portuguese kale. A loose head cabbage that grows bulky, wide, spreading jade green leaves with fleshy white ribs. 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. 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. 30 seeds
Indoors- 4-6 weeks before last frost and 1/4” deep with soil temperature at 65-75 degrees. Liquid fertilize seedlings every 7-10 days. Transplant out just before last frost.
Outdoors – Early spring until mid summer for fall crops. Plant 1/2” deep, 12-15” apart for small headed varieties and 20-30” for large headed varieties
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 varieties will hold longer.
Tips- Mulch, provide fertilizer, and adequate moisture for optimum growth.