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Tuscan Kale – 500 Grams

1,200 EGP

Description

Sativa Seeds from Italy (GMO-FREE DECLARATION)

This variety has a medium vigor and is grown up to 70-80 cm high.

Its flavor is deep and earthy, it’s less bitter than curly leafed, with an almost nutty sweetness.

Its leaves are dark green, lance-shaped, and have a pebbled appearance

Benefits

Kale has found its way into homes and restaurant menus alike. It is considered a “superfood” because it is packed with many nutrients such as calcium, potassium, and beta-carotene.

It is one of the most nutrient-dense foods in the world and has significant amounts of antioxidants that can help prevent cancer. It can reduce inflammation, being able to fight arthritis, asthma, and other inflammatory illnesses. It is low in calories, high in fiber, and has zero fat.

Kale is a versatile green vegetable and can be used raw in salads, sautéed/steamed/braised, or roasted into crunchy kale chips. It is also used in soups, smoothies, salads, and much more. The tough stems and ribs should be removed before the greens are cooked.

Kale grows tender and full of flavor when conditions are favorable.

There are different varieties of Kale, from the scaly-looking Dinosaur Kale (also called Tuscan Kale) and Kurly Kale.

Some varieties display shades of red and purple, like the Russian Red Kale.

Growing Guidelines

– Days to Maturity: 50 days

– Planting Depth: 2 cm

– Plant Spacing: 20 cm: 50 cm

– Soil Preference: 70% Cocopeat 10% Vermiculite 5% Perlite 15% Plant Compost.

– Temp Preference: Cool (10ºC to 25ºC)

– Light Preference: Full sun (12-18 hours)

– pH Range: 6.0-7.5

– EC: 1.8 to 3.0

– TDS: 800:1250 PPM

  1. Prepare your soil mix and put your seeds at 1 cm depth.

  2. Spray the seeds and cover them with a plastic case to accelerate the germination process, don’t forget to make holes in the plastic case for the seeds to breathe. Germination takes around 5 to 10 days.

  3. Kale’s wide electrical conductivity (EC) range makes it compatible to grow with many different herbs and greens.

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Harvesting

  1. Like other kale types, we recommend the harvest from late autumn, after the first grown leaves appear that enhance flavor and health properties.

  2. Only the leaves of the plant are harvested and enjoyed

  3. Partial harvest, take only 30% of the plant every time you harvest

  4. Harvest the kale leaves from the base of the plant and do not cut the base of the plant

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