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ethiopian seeds

Ethiopian Kale

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More details about Ethiopian Kale

Brassica carinata. As its name suggests, this biennial cousin of kale (technically, it’s a mustard) is grown as a leafy green in Ethiopia. The leaves have a milder flavour than either kale or mustard, but are rich in nutrients. The flowers are highly attractive to honey bees, and the seeds are a potential source for bio-fuel. The plants are cold hardy and drought resistant. Grow for tasty, nutritious baby greens or full size leaves. The full sized leaves benefit from blanching or stir-frying to become tender and tasty. Plant some Ethiopian kale seeds in containers or raised beds.

Matures in 48 days. (Open-pollinated seeds)

Quick Facts:

    • Tasty and nutritious
    • Milder than kale or mustard greens
    • Works in containrs
    • Matures in 48 days
    • Open pollinated seeds

    All About Ethiopian Kale

    Latin

    Latin
    Brassica oleracea var. acephala
    Family: Brassicaceae

    Difficulty

    Difficulty
    Easy

    Season & Zone

    Season & Zone
    Season: Cool season
    Exposure: Full sun
    Zone: Winter hardy to Zone 6.

    Timing

    Timing
    Direct sow in early spring to mid-summer for summer to winter harvests. Or start indoors 4-6 weeks before the last frost, and transplant out as soon as the soil warms up. Optimal soil temperature: 10-30°C (50-85°F). Seeds should germinate in 7-10 days.

    Starting

    Starting
    Sow 3-4 seeds 5mm (¼”) deep in each spot you where a plant is to grow. Thin to the strongest plant. Space 45-60cm (18-24″) apart in rows 75-90cm (30-36″) apart.

    Growing

    Growing
    Ideal pH: 6.0-6.8. Add lime to the bed 3 weeks prior to sowing. Kale likes well-drained, fertile soil high in organic matter. This plant prefers plentiful, consistent moisture. Drought is tolerable, but quality and flavor of leaves can suffer. Mix ¼ cup of complete organic fertilizer into the soil beneath each transplant, or use 1 cup beneath every 3m (10′) of seed furrow.

    Harvest

    Harvest
    Kale and collards can both be grown as a cut and come again crop for salad mixes by direct-seeding and cutting when plants are 5-8cm (2-3″) tall. They will re-grow. Or pick leaves from the bottom up on mature plants as you need them. In spring, the surviving plants start to flower, so eat the delicious flowering steps and buds.

    Diseases & Pests

    Diseases & Pests
    Protect from cabbage moths and other insect pests with floating row cover. Prevent disease with a strict 4-year crop rotation, avoiding planting Brassicas in the same spot more than once every four years.

    Companion Planting

    Companion Planting
    All Brassicas benefit from chamomile, dill, mint, rosemary, and sage. Avoid planting near eggplants, peppers, potatoes, or tomatoes, as the acidic soil these plants thrive in can cause problems for Brassicas.

    Ethiopian Kale Seeds, Ethiopian Mustard, Abyssinian Mustard, African Kale, Highland Kale

    Ethiopian Kale, Ethiopian Mustard, Abyssinian Mustard, African Kale, Highland Kale
    Dark green mustard from Africa.
    While technically a mustard, Amara is known by several different names including Ethiopian kale, highland kale, Abyssinian mustard, and Texsel greens. The attractive, dark green leaves are tender, slightly savoyed with a wavy margin, and have an excellent rich flavor. Good in salads or as a cooked green
    Approx 7,500 seeds per oz
    Maturity: Approx. Microgreens, 20-25 days for baby leaf, 50-60 days to mature
    Cool season annual
    Planting season: Spring or fall
    The leafy greens are excellent as baby greens or full size leaves. Prepare as you would kales and mustards, fresh or cooked. Mature leaves are excellent for pickling, cooking and juicing.
    Begin the seeds indoors, transplanting when they have at least 2 sets of true leaves. Space the plants 3 feet apart in sun-soaked, light soil. Frost sweetens the flavor.

    Cultivation: Prefers full sun in spring and fall, but can benefit from light shade during hot weather. Prepare fertile, well-drained soil. For spring crops, start plants indoors 4-6 weeks before the last frost, and transplant after danger of all frost. For fall crops, direct sow 2-3 months before first frost. Keep soil moist. When plants reach 12″ tall, start harvesting the outer leaves, leaving 3 inner layers to support further growth or harvest entire mature plant. For baby leaf production, direct sow 1/4-1/2″ deep in a 2-4″ wide ban.

    Ethiopian Mustard Green Seeds

    Ethiopian mustard is known by many names. Amara, Highland Kale, Abyssian mustard to name a few. It may be grown in spring to late fall in temperatures as low as the mid 20°F. It has similar flavor and benefits as Tuscan Kale.

    7,000 seeds/oz.; 4 lbs./acre; 5-8 days, 70°F.

    Additional information

    DP Seeds Variety, No Organic Equivalent

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