All Hail the Kale

In My Kitchen Garden suggests we call this Nero di Toscana Cabbage or Kale Lacinto (as it was sold to me) Cat Cabbage because it has nine lives.

Well, fingers crossed and with much touching of wood, pride before the fall and so on, I've yet to have a failure with this one - and I'm still using four year old seed.

These in the back garden have been nursed through the drought and the ones on the allotment have been eased back to growth after an attack from flea beetles. At least that's what I think they were.

Anyway from looking like a shredded lace hanky their deep green, almost black blistered leaves are back in full vigour.

I like it best cooked down with red onions, some garlic and a dash of vinegar and I might even add a  little sugar for sweetness if the leaves are on the old side. Great too mixed with mashed potato. Bring on the winter dishes!

Comments

[Patrick]

Cabbage and kale are easy to save seeds from. They are biennials, and so set seeds in the second growing season. Hopefully you will have a few of the same type of plant that can cross pollinate each other.

The best way to save the seeds is to let the pods dry out on the plant, then collect the seeds before the pod 'shatter' or break open. The pods dry out a few at a time, so you have to collect a few seeds at a time over the course of several weeks.

[blackswamp_girl (Kim)]

And it's beautiful, too! I love the texture of those leaves in the garden. I might have to plant some myself next year.

And I'm with you--bring on the winter dishes. I am totally craving a good lentil soup with lots of carrots, onions, red pepper, sweet potato... mmm..