Dwarf SiberianComing from Russia, this variety of kale thrives in cold weather, but also does well in warmer climates. The ruffled green and purple leaves burst with flavor and are wonderfully versatile for tossing in salads, being steamed, or used in a stir-fry. Harvest: Harvest baby leaves as soon as they grow big enough for salad; harvest bigger leaves as needed. Use a scissors or a knife to cut the leaves, to avoid tearing the stems. To harvest the entire plant, cut it off an inch above ground level. To make the fresh leaves last longer in the fridge, dip the stems in water after cutting them; they should stay fresh for up to a month. Kale also freezes well. Expect to harvest well after frost, since most varieties of kale can survive freezing temperatures. Seed Saving: Since kale will cross pollinate with other members of the cabbage family such as broccoli, cauliflower, and collards, be sure to isolate it to preserve genetic purity. Kale must overwinter before producing seed; since it survives cold well, a thick layer of mulch should protect it sufficiently even in colder climates. In the spring, allow it to flower and go to seed. Some of the leaves can still be harvested for eating without damaging the seed development. The tall stalk will develop pods that ripen from the bottom up; wait until the pods turn light brown before harvesting them. Another method is to pull the entire plant when most of the pods have turned brown, and hang it upside down in a warm, dry place. Thresh the seeds by crushing the pods and sifting out the chaff. Store Dwarf Siberian kale seeds in a cool, dry place for up to 4 years. Notes:
Vates Dwarf Blue CurledYou can't beat Kale if you are looking for tasty greens with high vitamin and mineral content.
Culture: Sow early spring, June, or July. Soil should not be too rich for hardy plants. Sturdy and compact 12"-14" (30-35 cm) x 2' (50 cm) plants. Kale may be direct sown for a spring and fall crop, or purchased as transplants for a fall crop. Harvest: 55 days. Leaves are sweet, tender, and crunchy especially when harvested after exposure to cool frosty weather. Seed Saving: Since kale will cross-pollinate with other members of the cabbage family such as broccoli, cauliflower, and collards, be sure to isolate it to preserve genetic purity. Kale must overwinter before producing seed; since it survives cold well, a thick layer of mulch should protect it sufficiently even in colder climates. In the spring, allow it to flower and go to seed. Some of the leaves can still be harvested for eating without damaging the seed development. The tall stalk will develop pods that ripen from the bottom up; wait until the pods turn light brown before harvesting them. Another method is to pull the entire plant when most of the pods have turned brown and hang it upside down in a warm, dry place. Thresh the seeds by crushing the pods and sifting out the chaff. Store seeds in a cool, dry place for up to 4 years. Notes:
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CategoriesFDL Seed Library
The FDL Seed Library is a collection of open-pollinated and heirloom seeds that you can borrow to plant and grow at home. By saving seeds as a community we help create local seed stocks that are better acclimated to our climate and which support an abundant and genetically diverse landscape.
We ask that seeds are “returned” by harvesting seeds from a plant or two that you grow. Donated seeds will help to add diversity to our collection. Archives
March 2022
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