KALE
Kale belongs to the Brassica family & is one of the most trouble free, hardy species amongst them. It is said to have been on European soil for at least 3,000 years before it spread with a cultivation boom to the rest of the world. Recently named as a “super food” kale is seeing another global boom with varieties ranging in colour, flavour, & culinary uses to suit all tastes. The ancient Greeks used it for medicinal purposes & believed eating the leaves could cure drunkenness.
Kale contains vitamins & minerals that are hard to source anywhere else. It contains many antioxidants’ to help with the ageing process. Kale is also rich in sulphur compounds which play a vital role in the detoxification process- making it the perfect food choice if you need some liver support. It is hardy & thrives in winter time & can survive in temperatures as low as – 15 degrees Celsius.
Always remember to read the seed packet for growing instructions
Blog & research by Mark Burton (Allotment Secretary)
