Cabbage Kale - varieties and useful properties

Kale is a subspecies of ornamental cabbage. Its peculiarity lies in the fact that it does not form a head. The fruit consists of decorative lettuce leaves that have a purple, scarlet or green fringe.

Notable properties of Kale cabbage varieties are their medicinal abilities. She is very fond of vegetarians and people who adhere to a dietary diet.

According to reviews, Kale cabbage is ideal for cooking hot dishes (pork roast, stews, soups), it qualitatively enhances their taste and aroma.

Kale - this is perhaps the only vegetable from the cabbage family, which has no homeland. In each country, they believe that it is imported, especially in Russia, Ukraine and Belarus.

In Europe, the first reminders of this type of cabbage were recorded in the Middle Ages. Then it was positioned as wild, and was grown as an ornamental plant.

Only a few healers used it for medicinal purposes.

To date, all varieties of Kale cabbage (see photo) are bred from a wild plant. A unique work was carried out to study all the properties of this vegetable crop, as a result of which a unique combination of substances that are most useful for the human body was found.

At a rapid pace, this vegetable is gaining popularity among summer residents. Many of them begin to grow cabbage Kale in their garden or garden. Some varieties are used in the landscape design of the infield.

Due to its frost resistance, resistance to pests and diseases, as well as to the changeable climate, this type of cabbage is ideal for any region. Very often, gardeners ask a question about where to buy Kale cabbage seeds? Despite the fact that this culture is only gaining popularity, seed material can be purchased literally in every corner of the country.

It should be noted that you can buy cabbage seeds Kale in Moscow, St. Petersburg, Novosibirsk, Minsk, Ukraine and other regions. They can be found in any garden and garden store, and ordered online. What grades of Kale kale exist and which ones are the best?

Kale - what is it

Unlike the usual variety, kale cabbage does not have a head of cabbage, but consists of only curly leaves. It is a bit like watercress, which can be found in the garden at any gardener. Curly cabbage is bred directly from wild species. Sometimes this variety is grown as a decorative element: its leaves look very impressive in landscape design and in the photo.

Kale Red

The ancestor of all ornamental cabbage varieties in the Americas is called the “red Russian cabbage”. The vegetable plant is saturated with anthocyanins, calcium, magnesium and vitamins A, C, E, K. In addition, Kale red cabbage is an additional source of antioxidants.

Her sheets are like ruffled lace assemblies. Decorative cabbage hybrid is used to decorate the garden or flower beds. 2.5 months is enough for full ripening of red leaves. This variety is considered one of the most frost-resistant species, as it withstands 18-degree frost. With a decrease in air temperature, the shade changes. Color from purple-green to deep lilac color.

Hybrid seedlings are best grown in open ground. After the first ascent, add about 2% fertilizer to strengthen the shoots. The optimal time for sowing is 1.5 months before planting the seedlings.

Kale Green

Kale green cabbage hybrid, in its healing properties and taste is equal to the previous variety. The view tolerates winter cold and in the second year of ripening brings a good harvest. Natural product reduces harmful cholesterol in the blood, normalizes the gastrointestinal tract. Thanks to the exquisite taste, cabbage green Kale can be a key ingredient for a green soup or salad with fresh vegetables and greens, as well as other dishes from the diet list.

Kale Siberian

At one time, breeders achieved the ability to fruiting a cabbage hybrid vegetable during severe bitter cold (up to -150 ° C). This species is especially common in the Netherlands and other cold-European countries.

The plant is resistant to cold, resistant to insect pests. In the Ural and Siberian open spaces, the Siberian variety of kale cabbage ripens for about 80 days. Summer residents recommend growing the species with the help of seedlings for better harvest. The unique dwarf garden plant is not inferior in taste to other varieties. With the onset of frost cabbage leaves become tastier, more tender and much sweeter.

Important!In December, you can safely harvest a vegetable crop with delicate leaves. When planting seeds of Siberian cabbage Kale in the conditions of the room, it is desirable to have time to perform the procedure 5-7 weeks before the last frost.

Kale Premier

Fast growing variety. Cabbage hybrid is ideally combined with meat and other vegetables in hot dishes. Provides premium taste and aroma to various restaurant delicacies. A dietary product with a high content of potassium, phosphorus, sodium, iron, zinc, selenium and copper. Cabbage braungol Premier is recommended for use after food poisoning.

Kale Scarlett

A kind of decorative vegetable with an incredibly beautiful purple and dark green color.. Exquisite pumpless hybrid will be the key decoration of the ornamental garden or flower garden. The seeds of the plant germinate within 10 days. The intensity of the color of the leaves increase the frosts. With sufficient care, the Scarlett variety will appreciate the generous harvest of large and juicy leaves, which are rich in vitamins A and C.

Kale Trostevaya

The vegetable has a tall, thin stem up to one and a half to two meters high, resembling a cane with cuttings. It fastens corrugated at the edges of the leaves with a bubbly surface. This is a useful product for the daily menu and for the effective prevention of cancer. There are many varieties of cabbage, besides the usual white, interesting Savoy, Brussels, kohlrabi, Beijing, cauliflower

High grade of Tuscan origin, which stands out endurance, nutritional properties. Long-term use of elongated Dino cabbage leaves in the daily diet increases the visual acuity and resistance of the eye retina to UV radiation. The amount of active vitamin C in cabbage fiber is a worthy analogue of citrus fruits.

Did you know?In Europe, violet brauncol with large leaves has been known since antiquity, but the peak of its popularity falls on the Middle Ages.

Kale Curly

Curly variety of hybrid cabbage with a pronounced violet-burgundy color of soft and overnight crispy leaves. Each sheet has a wavy assembly around the edges. Kinky primer has antiseptic properties due to the high concentration of the beneficial substance sulforane. Vitamins and trace elements of an unusual vegetable are absorbed much easier than vitamins synthesized in the laboratory.

Black Tuscany

Tuscan cabbage is cultivated in southern latitudes. Harvest without a grunkol from the beginning of summer to late autumn. It is a vegetable culture with an unusual form of leaves dull green with a matte sheen.

Dense leaves of the plant resemble tubercles in structure, the variety is a bit like Savoy cabbage. Vegetable will not only decorate the table, because the hybrid variety "Black Tuscany" contains many amino acids and Omega 3 fatty acid.

Reflex F1

A hybrid plant with pronounced taste is quite popular among summer residents. Externally, it looks like a semi-vertical rosette with strongly corrugated dark green leaves. When matured, it reaches a maximum height of 80 cm.

This blaunkol appears in many therapeutic diets as the main vegetable salad. Variety of hybrid cabbage reflex f1 equate to a group of medicinal plants. Only 100 g of cabbage leaves contain sufficient baggage of useful vitamins and minerals.

Culinary experts appreciate middle-aged Kale for a pleasant and smooth taste.. Experienced gardeners grow this variety on land with good lighting. The absence of shade from the branches of trees favorably affects the decorative qualities of the vegetable.

Culture is unpretentious in the care. In the process of maturation reaches a height of 70 to 150 cm. Two-year grade cabbage leaf redboard f1 has maroon palm-shaped curly leaves. The good neighbors of cabbage are dill, beans, cucumbers, potatoes, radishes, garlic, peas, chard, sage, beets, spinach, celery.

So, the described vegetable is the best option for a healthy daily diet, a real storehouse of vitamins and nutrients for the health of our body. Most of the above varieties are well cultivated in the climatic conditions of our country.

Useful properties of Kale cabbage

Notable properties of Kale cabbage varieties are their medicinal abilities. She is very fond of vegetarians and people who adhere to a dietary diet.

According to reviews, Kale cabbage is ideal for cooking hot dishes (pork roast, stews, soups), it qualitatively enhances their taste and aroma.

Kale - this is perhaps the only vegetable from the cabbage family, which has no homeland. In each country, they believe that it is imported, especially in Russia, Ukraine and Belarus. In Europe, the first reminders of this type of cabbage were recorded in the Middle Ages. Then it was positioned as wild, and was grown as an ornamental plant. Only a few healers used it for medicinal purposes.

To date, all varieties of cabbage Kale bred made it out of a wild plant. A unique work was carried out to study all the properties of this vegetable crop, as a result of which a unique combination of substances that are most useful for the human body was found.

At a rapid pace, this vegetable is gaining popularity among summer residents. Many of them begin to grow cabbage Kale in their garden or garden. Some varieties are used in the landscape design of the infield.

Due to its frost resistance, resistance to pests and diseases, as well as to the changeable climate, this type of cabbage is ideal for any region. Very often, gardeners ask a question about where to buy Kale cabbage seeds? Despite the fact that this culture is only gaining popularity, seed material can be purchased literally in every corner of the country.

What grades of Kale kale exist and which ones are the best?

Cabbage variety Kale - Reflex F1

This hybrid is very popular among summer residents who are engaged in the cultivation of medicinal plants. This variety is often included in complex diet tables as salads. About 100 g of this vegetable is enough to consume per day to get the necessary amount of useful substances. In addition to the beneficial properties of cabbage Kale Reflex F1 has a good taste.

Kale Cabbage Variety - Redbor F1

Biennial plant with curly leaves. It has a pleasant, mild flavor. Summer residents recommend growing it in areas well brightened by the sun. Their decorative component depends on it.

Kale cabbage is a very attractive, healthy and easily grown crop that does not require special care.

Appearance and varieties of kale

Kale is different from other species in the absence of a head of cabbage. The appearance of some of its varieties is so beautiful that they are successfully used for decorative purposes to decorate homestead and dacha plots, gardens and gardens.

On the basis of a wild plant, plant breeders have developed many different varieties, differing in shape and color of leaves, adaptation to survival in different climatic conditions, precocity and height. Moreover, it should be noted that initially kale had the ability to grow in cold regions and withstand even the first frost.

Now, thanks to the tremendous breeding work done, some varieties easily endure both thirty-degree heat and fifteen-degree frost.

The most common variety of kale is kale or curly kale, of which there are two varieties - red and green.

Kale red has openwork leaves of dark purple color with a purple tinge. This vegetable is very rich in antioxidants and flavonoids, anthocyanins, and in its quality is not inferior to even red grapes.

Green, in turn, has emerald-green lacy leaves, which do not lose their bright color even after winter.

Both the red and green varieties of vegetables are frost-resistant and can withstand frosts to minus fifteen degrees Celsius. Such varieties ripen approximately two and a half months after planting seedlings into the ground.

Siberian Kale and Kale Prime are also not afraid of the cold, and the first is rather successfully cultivated throughout Siberia, as well as in the Northern Urals. These varieties are quite resistant to various diseases and are good against pests.

Kale curly, in addition to the decorative properties, also has a sweet, soft taste that allows you to use it in food. Its leaves are smooth, in contrast to the lace relatives, gathered at the edges of a luxurious purple color.

The “black Tuscany” variety is distinguished by a grayish-green color and a lumpy leaf shape, while “tintoretto” is perfect for harvesting for the winter, because after freezing it turns out to be more saturated, sweet and fragrant.

Cane or reed kale wonderfully complements exotic salads and dishes. Its leaves grow on sturdy petioles and resemble celery leaves or tea leaves.

"Dino" - a fairly high grade, featuring thin and long leaves.

"Redbor" is very similar to a palm tree with maroon leaves. Often reaches a height of one and a half meters. Such a variety is absolutely not subject to frosts, it is often possible to cook it barely shaking off a layer of snow.

Variety "reflex" has a gray-green corrugated leaves and excellent taste. Differs in high productivity and average ripeness. In addition, this variety is one of the valuable ingredients in the diet and healthy nutrition.

Valuable composition and beneficial properties of the product

The beneficial properties of this amazing plant are due to its rich vitamin and mineral composition.

This vegetable is a powerful source of vitamin A and ascorbic acid. It also contains B vitamins, a fair amount of vitamin K, vitamins E and PP.

The mineral complex is represented by magnesium, calcium, potassium, copper, iron, phosphorus, zinc, sodium, selenium and manganese. There is more calcium in cabbage kale than in milk. At the same time it is much better absorbed due to the lack of casein.

There are in it such useful substances as zeaxanthin and lutein, which protect the eyes from ultraviolet radiation, and there is also indole-3-carbinol, which prevents the formation and growth of cancer cells.

Contained in this vegetable and sulforaphane, also has anti-cancer properties, plus also an antibacterial effect.There is a large amount of easily digestible plant protein in the plant, which contains most of the essential and non-essential amino acids. It is also rich in omega-3 fatty acids.

The beneficial properties of the plant include:

  • indispensable in vegan and vegetarian cuisine, as it is a complete replacement for meat dishes,
  • useful in diet and healthy nutrition,
  • normalization of the digestive tract organs, especially after protein diets,
  • restore and improve vision
  • reducing the amount of "bad" cholesterol,
  • affects blood clotting,
  • has antitumor effects.

This vegetable contains a decent amount of plant fiber, which has a beneficial effect on the work of the gastrointestinal tract, prevents constipation and improves digestion. In addition, it contains substances that promote detoxification of the body at the cellular level, which significantly improves kidney function and hepatic function.

Under the influence of iron, also contained in the leaf cabbage, the processes of synthesis of vital hormones: serotonin, dopamine and noradrenaline. Also, this mineral raises the level of hemoglobin in the blood, which improves the access of active oxygen to all internal organs.

This plant has a positive effect on the immune system of the body, increases its natural protection. This is due to the content of beneficial antioxidants. The constant and systematic use of such a green vegetable contributes to the synthesis of white blood cells, which prevent the ingestion of various types of bacteria and viruses. And sulforaphane and ascorbic acid protect it from the effects of free radicals and harmful environmental factors.

The extremely high values ​​of calcium and vitamin K in this vegetable are just a panacea for the skeletal system. These substances actively strengthen the bones and prevent the loss of bone mass. Calcium without vitamin K is ineffective, since it is this vitamin that promotes its absorption in the bones, as well as its removal from the tissues of the body, thereby preventing the development of calcification. He also acts as a converter of proteins of the bone matrix and significantly reduces the output of calcium in the urine.

B vitamins together with homocysteine ​​prevent bone fragility, which significantly reduces the possibility of fracture. And omega fatty acids have a positive effect on the joints: lubricating them and returning them flexibility.

Carotenoids, vitamin A, lutein and zeaxanthin are natural sources of eye protection from exposure to ultraviolet radiation. Excessive beta-carotene levels prevent the onset of cataracts in the elderly and prevent age-related macular degeneration.

Also, vitamin A increases the production of visual pigment - rhodopsin, which contributes to the accumulation and storage of vitamins in the retina, and zeaxanthin has the ability to be absorbed into it, which significantly improves eyesight. Vitamin K has a beneficial effect on blood circulation and blood formation, thereby effectively reducing inflammation.

Manganese, which is present in cabbage cabbage, normalizes the level of glucose in the blood plasma, so this vegetable is simply indispensable for diabetes. Moreover, the high content of plant fiber contributes to the normalization of lipid balance, reduction of sugar, as well as the correction of insulin levels in the body.

With the emergence of oxidative stress, as well as peripheral and autonomic neuropathy in diabetics, alpha lipoic acid, an antioxidant that is part of the kale, helps to cope.

Kale cabbage has absolutely no fat content and contains about eighty percent of water, which for a long time retains a feeling of fullness in the stomach. Vitamin C significantly accelerates metabolic processes, which leads to effective weight loss. In addition, getting rid of extra pounds leads to a decrease in blood sugar and prevents the occurrence of diabetes.

Green leafy cabbage contains chlorophyll, which helps block the carcinogenic effects of heterocyclic amines, which is the prevention of the occurrence of malignant tumors. In addition, the composition of feces has indole-3-carbinol, which reduces the growth of cancer cells and prevents the occurrence of cancer.

This vegetable has the ability to reduce the risk of heart disease, and potassium helps to normalize blood pressure and heart rate.

All the same vitamin K is the prevention of diseases such as Parkinson's and Alzheimer's disease, due to the positive effects on neurons of the brain. And omega fatty acids prevent damage to brain cells due to elevated sugar content.

Contraindications and harm cabbage cabbage

Whatever it is a wonderful product, it also has prohibitions on the use. It is not recommended to eat cabbage to those people who suffer from urolithiasis and gallstone disease, since this vegetable contains oxalates. The increased content of vitamin K in vegetables will significantly complicate the dilution of blood.

The use of kale is sometimes a source of problems with the stomach and intestines, and can cause flatulence, diarrhea, stomach cramps.

The detoxification properties of the juice product often lead to severe weakness.

Cultivation and use in cooking

Growing cabbage kale process is not time consuming and even a non-professional can do it.

For this you need:

  1. Sow the seeds in the soil, obtained by mixing the earth, sand and peat, and germinate before germination. Thin out seedlings and plant in open ground until it reaches 80 days of age.
  2. The plant needs watering, hilling, loosening and fertilizer. If necessary, they are treated for pests.
  3. Leaves that can be eaten grow after about a month and a half and can be cut without fear, as new ones will grow in their place.
  4. Kale cabbage is frost-resistant and it can not be removed for the winter. It is enough to leave the roots in the ground, and next year there will be a harvest again.

Each country has its own recipes for this healthy vegetable. In Germany, for example, it is often put in a stew potato and added to bacon, used as a seasoning for dishes from beef and pork.

However, it is most useful fresh as heat treatment loses many of its valuable properties.

It is used to cook various salads, since the cabbage goes well with vegetables: tomatoes, garlic, basil and green onions. The best dressing for such a salad is flaxseed, olive or pumpkin oil.

In a healthy diet, it is used to make smoothies and green vegetable juices. It can be frozen for the winter, and the coarse leaves are salted and pickled. Also from cabbage kale prepare delicious chips and lasagna.

It is possible to store such cabbage within two weeks in the refrigerator in a vacuum package or the plastic container. When choosing it in the store, pay attention to the fact that the leaves are not wilted and wrinkled, and also do not contain bloom or any blotches.

Salad with kale and white beans

To prepare such a diet salad will need:

  • cabbage kale - 500 grams,
  • canned white beans - 1 can,
  • red onion - 1 piece,
  • cherry tomatoes - 200 grams,
  • Red Bulgarian pepper - 1 piece,
  • olive oil,
  • balsamic vinegar,
  • sea ​​salt.

Beans are separated from the liquid. Vegetables cut in any way, and tear the cabbage with your hands and mix everything with the beans. Prepare the sauce from the oil, vinegar and spices and fill them with the salad.

Kale chips

For cooking will need:

Heat the oven to 180 degrees, then reduce the temperature to one hundred. Break the cabbage and send it to a parchment-laid pan. Pepper it, salt and then sprinkle with oil. Send the baking tray to the heated oven and dry until ready, without completely closing the door.


Kale leafy cabbage is a very valuable, healthy and beautiful product. It has long been used for ornamental and fodder purposes, but now it is gradually regaining its place in cooking and dietetics. Its valuable composition makes kale almost a panacea for many diseases, and excellent taste qualities are successfully used in cuisines of various countries. But do not forget that there are contraindications to the use of this product, so it will not be superfluous to consult with your doctor before taking it.

Detailed description

This plant of the crucifers family has many names: Brunkol, Gryunkol, Brauncol, Keil. Depending on the variety, the leaves form a rosette, are evenly distributed on the stalk or are located on the crown. The tuft is high, reaches more than 1 m in length. The color of leaves from different shades of green to red and purple.

Therefore, this type of cabbage received its distribution primarily as an ornamental plant. The leaf surface is smooth and bubbly, the leaves themselves are crimped or rugged along the edges, depending on the variety. Kale leaves are eaten, crops are harvested several times per season..

What is the difference from other species?

Distinguish cabbage Kale from the usual white can be quite easily on the leaves. They become curly, like a salad immediately after the appearance. Therefore, seedlings of these species are difficult to confuse. In addition, Kale is different in color, does not have a wax coating. The main feature of the cabbage is that it does not form heads, regardless of the variety.

Advantages and disadvantages

  • unpretentiousness
  • resistance to temperature extremes, heat, cold, frost,
  • unique content of nutrients and vitamins,
  • high yield
  • variety of varieties
  • Suitable for all regions
  • decorative appearance
  • disease resistance.

The disadvantages include:

  1. need for frequent watering,
  2. does not tolerate transplant,
  3. has contraindications in use,
  4. needs feeding,
  5. light-loving.

Micro and macro elements

An important role for the skeletal system is played by potassium, magnesium, which supports the nervous system and heart muscle. Copper is present in sufficient quantity, which helps to maintain the strength of blood vessels and bones. A feature of this type is the content of omega - 3, which are valuable for the body fatty acids.

F1 subport

Hybrid variety of leaf plants redbor, has a red-purple color. The leaves are curly, openwork. Reaches 90 cm in height. Lateral leaves grow intensely, which contributes to more frequent harvesting during the season. Frost-resistant variety withstands a drop to -15 o C.

We recommend to watch the video about the features of Redberry cabbage kale:

Leaf Tuscany is also called Tuscan cale. The leaves are long, elongated, dark green, bubbly, elastic and dense. Externally similar to the leaves of Savoy cabbage. Frost-resistant variety can withstand a drop to -15 o C. High yield.

We recommend to watch a video about the features of cabbage Kale varieties Tuscany:


Leaf vegetable subport - Tintoretto is suitable for cold regions. It tolerates temperature fluctuations, yields a yield of +25 to -16 o C. The leaves of this green cabbage, strongly curly, resemble bubbles. The ripening period is medium.

Where and for how much seed can be purchased?

Leaf vegetable seeds are widely represented in specialized stores, departments, retail outlets. Online stores provide an opportunity to purchase varieties of not only Russian, but also foreign selection directly from foreign manufacturers. The cost depends on the number of seeds in the package and the company, from 50 rubles for 6-10 pieces.

Choosing a place

Suitable sunny areas or with a little shading. Place for planting should be smooth or elevated, in the lowlands possible stagnation of water, it will adversely affect the plant. It is necessary to observe crop rotation and not plant where radishes, rutabagus and cruciferous were previously grown. Plots fit after potatoes, onions, cucumbers.

What should be the soil?

The soil should not be too acidic. Landing place is better to prepare in the fall.. For this purpose, slaked lime, chalk, wood ash are added to the soil, humus is added. In the spring before planting fertilized with organic substances.

Planting seeds produced in the wells. The distance between them should be from 45 cm. Add humus, wood ash to each hole. At a depth of 1-2 cm in the wells placed up to 4 seeds. They need to lightly sprinkle with earth, pour and cover with film.

After 5 days, when shoots appeared, covering material should be removed, and cabbage should be thinned. In each hole there is only one strongest seedling.

Next young cabbage needs the following care:

  1. Temperature. It is necessary to sow the seeds when the air warms up to +5 C, however, Keil can withstand both heat and cold. Therefore, the timing of its landing is different for each region. It transfers from +35 to -15 o C. The most favorable temperature from +10 to +20 o C
  2. Watering. This type of cabbage needs constant soil moisture. Watering must first be under the leaves, then into the grooves. In hot weather, watering is necessary daily, while you need to make sure that the water does not stagnate. The leaves in the heat also need to be moistened.
  3. Top dressing. Recommend to feed Calais after 6-8 weeks, as the harvest. Excess fertilizer can cause leaf rot, so this is often not worth doing. Usually, mullein, wood ash, superphosphate and others are used.


The leaves can be consumed after the cabbage has grown more than 20 cm in height. You can cut individual leaves or completely remove the tip. This is done several times during the season. Overripe leaves become bitter and tough.

This type of fresh cabbage can be in the refrigerator for a week. Freezing is suitable for longer storage. Up to six months in the Kale freezer does not lose its taste and beneficial properties.

Diseases and pests

Subject to diseases of the species: kila, powdery mildew, white and gray rot, etc. The control measure will be treatment with a permitted fungicide such as Topsin-M, Hom, etc. Also can harm slugs, weevils, cabbage flies, aphids and other insects.

For the fight and prevention is better to use non-chemical and folk remedies.:

  • spraying infusions of onion peel, wormwood,
  • dusting wood ash and tobacco dust and others.

Prevention of various problems

Growing this type of cabbage should carefully monitor the condition of the leaves. The rotted and wilted should be removed so that they do not attract pests. It is important to avoid drought and excessive moisture. For this, the soil around can be mulched.

Kale curly cabbage does not require special complex care, can grow in any climatic conditions and is very useful. Able to give several harvests per season until the cold. At the same time, a beautiful appearance will make it a decoration of the site.

Cabbage Kale: varieties, photos

The plant has several subspecies. Depending on the variety, each of its bush has a different height. Plants whose leaves reach up to 40 cm are considered low. Some bushes are able to achieve even more impressive parameters - up to 90 cm.

It should be noted that each variety has its own leaf shape. They are flat with slight curls, medium curly or with double edges.

  • Kale Red. Cabbage of this type is very rich in anthocyanins, calcium, magnesium and vitamins K, A, C, E. The leaves are shaped like lace assemblies. The average ripening period is 75 days.
  • Kale Green. Leafy green cabbage in its medicinal properties and ripening periods is practically no different from the Kale leafy red cabbage. It tolerates the winter well and in the second year it can also give a good harvest. Very often gardeners use it in green soups or fresh in salads.
  • Siberian cabbage Kale. One of the most cold-resistant varieties of all types of cabbage. According to the data of breeders, it can retain the ability to bear fruit even after undergoing severe cold weather up to -150С. Especially popular vegetable in the expanses of Siberia and the Urals. The ripening period is 80 days. It is recommended to grow seedlings.
  • Curly. Most often has a purple color. Differs sweet taste. Have a crunchy texture. The leaves are soft with strongly pronounced, wavy assemblies along the edges. Kale cabbage is very attractive.

In addition to these species, there are such as Trostyeva, Dino, Premier. They can reach impressive sizes (up to 2 m.). Most often used in decorating tables.

The most popular varieties of cabbage Kale:

  • Black Tuscany. Very unusual shape makes it even more attractive and interesting. The leaves have a dense, lumpy structure (see photo). Their color is dull green with a matte coating. Black cabbage Kale Black Tuscany is cultivated in southern countries.
  • Reflex F1. This hybrid is very popular among summer residents who are engaged in the cultivation of medicinal plants. This variety is often included in complex diet tables as salads. About 100 g of this vegetable is enough to consume per day to get the necessary amount of useful substances. In addition to the beneficial properties of cabbage Kale Reflex F1 has a good taste.
  • Redbor F1. Biennial plant with curly leaves. It has a pleasant, mild flavor. Summer residents recommend growing it in areas well brightened by the sun. Their decorative component depends on it.

Kale cabbage is a very attractive, healthy and easily grown crop that does not require special care.

Cabbage Kale - useful properties

Indisputable beneficial properties of kale cabbage, because it includes a huge amount of proteins, more than 25 amino acids, including 9 essential. Braunsul cabbage, also known as kale, can easily replace meat products, which vegetarians are well aware of. No wonder they are engaged in its cultivation in garden plots and are regularly used in the preparation of a wide variety of dishes.

In addition to proteins and amino acids, kale contains omega-3 fatty acid, which the body cannot produce on its own. A similar amount of this substance is found only in seafood, which is not to everyone’s taste, and it is often not always possible to use them, because it is an expensive pleasure. In addition, kale has a low calorie, which is beneficial for losing weight. Data:

  1. This cabbage contains a record amount of vitamin A: half a cup of Kale is enough to cover the daily needs of the body.
  2. Lutein and zeaxanthin contained in vegetables, help protect the eyes from exposure to ultraviolet rays.
  3. Vitamins of group B, C, K, PP help to strengthen the immune system.
  4. Grunkol cabbage contains more calcium than dairy products.
  5. It contains a lot of minerals: potassium, magnesium, iron, zinc, copper, phosphorus and selenium (up to 1 μg).

Growing cabbage kale

Useful curly cabbage is undemanding. Even a beginner in gardening will not have a question how to grow cabbage kale as on beautiful photos, if you follow the recommendations:

  1. Red Siberian cabbage cale easily tolerates frosts up to -15 degrees. After freezing, it becomes even tastier.
  2. The optimal time for planting - the beginning of spring (April month). It is not necessary to prepare seedlings in advance. Seed can be sown directly into the ground, covered with foil.
  3. For ripening the seeds of a plant, 70-90 days are enough at temperatures above 6 degrees.
  4. The optimum distance for growing bushes from each other - 40 cm.
  5. Caring for this culture is simple, you only need to spud the plant several times over the summer, creating holes around it, and water it regularly.
  6. Throughout the summer, the vegetable can be cut. In place of the removed leaves will grow new.

Varieties of Kale

There are several varieties of seeds of this plant. Among the most popular are the following varieties of kale cabbage:

  • Red - red leaves, twisted, long,
  • Siberian - seedlings are not afraid of colds and pests,
  • Premier Kale is a fast-growing variety, useful in diseases of the stomach,
  • Dino - one of the most delicious types of cabbage with thin leaves,
  • Curly - the sweetest type of plant,
  • Reed - up to 2 m in height with powerful cuttings,
  • Tuscan cabbage - wrinkled seedlings, easy to plant.

Cabbage Kale - cooking recipes

In dietary food, cabbage leaves are usually used: the cutting is too hard. One of the most healthy dishes is a salad made from fresh green leaves with the addition of various vegetables, eggs, dill and olive oil. However, this does not mean that you cannot use meat, for example, beef or chicken breasts in a recipe. Such a dish will be an ideal source of protein and other important substances. Not sure how to cook kale? Below you will find some simple recipes that have great reviews.

Sauerkraut Kale

  • Cooking time: 120 minutes.
  • Servings: 5 persons.
  • Calorie dishes: 950 kcal.
  • Purpose: snack.
  • Cuisine: Russian.
  • The difficulty of preparation: easy.

You'd be surprised, but sauerkraut is no less useful for the content of vitamins than fresh or stewed. You can meet this dish very rarely, except in the photo of dishes from foreign nutritionists who know exactly how this vegetable is useful for the body and is rich in vitamins. Choose better large fleshy leaves: it is more convenient to process them for ferment, which is not much different from cooking ordinary sauerkraut.

  • kale leaves - 1 kg,
  • red carrots - 1 kg,
  • water - 1 l,
  • sugar - 1 tbsp. lt
  • fine salt - 1 tbsp. l

  1. Choose large leaves, rinse them well under running cold water, chop into stripes 1.5-2 cm.
  2. Finely grate the cleaned carrots on a grater or in a food processor, then mix with the feces.
  3. Mix the vegetables well, squeezing them slightly, to make juice, put in jars.
  4. Prepare the brine from boiling water, sugar and salt, you can add a little pepper.
  5. Pour the cabbage with hot pickle, lightly cover with a lid, leave for 2-3 days for fermentation, then put in the refrigerator.

Cale Cabbage Salad

  • Cooking time: 30 minutes.
  • Servings: 4 persons.
  • Calorie dishes: 3200 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • The difficulty of preparation: easy.

The easiest way to eat this healthy vegetable is fresh kale cabbage salad. There are many simple recipes for this dish, but the most delicious is with mushrooms and beans. In this salad a huge amount of vitamins, minerals and other nutrients. In addition, it is rich in proteins, satisfying. This is the perfect dish for both gala and daily lunch.

  • Kale leaves - 200 g,
  • fresh champignons - 150 g,
  • canned white beans - 100 g,
  • Feta cheese - 100 g,
  • olive oil - 2 tbsp. lt
  • walnut - 30 g

  1. Finely chop the leaves of kale, salt it, remember with your hands so that they give juice and become softer.
  2. Cut the cheese into small cubes.
  3. Finely chop the champignons, fry until cooked over low heat.
  4. Chop walnuts with a blender and combine with olive oil.
  5. Combine all the ingredients, season with the sauce and cool for 5-10 minutes.

Kale (Kale, Keil): a description of the best varieties, their characteristics and reviews, as well as features of the cultivation and care, photos

An increasing number of previously unknown plants are grown in garden plots. Seeds buy abroad or get through friends. Cabbage kale began to grow relatively recently, not only for decorative, but also for gastronomic purposes. Domestic seeds are purchased in the store. Her taste is peculiar, for an amateur. However, the utility of kale is beyond doubt.

Kale and its features

Unlike the usual, familiar to us white cabbage, kale (keyl) kale does not form a head of cabbage. Its ornamental leaves on long petioles are edible, they are eaten by animals and people.

This closest relative of the wild cabbage was popular during the Middle Ages. In modern Western Europe, kale is happy to eat under the name Grunkol and Braunkol (Brunkol).

In America and England, it is known as “Russian Red Cabbage”.

Calais leaves are rich in calcium, protein and omega-3. By the content of vitamins and minerals, they are superior to cabbage.

This nutritious and useful product began to be widely used in England during the Second World War.

In Russia, kale has traditionally been grown as an ornamental cabbage. Its large, wavy leaves of various shades - from green to purple - look beautiful in the garden, but they are hard and have an aggressively bitter taste, therefore they need to be pretreated for food.

The color of kale cabbage leaves varies from green to purple

Only plates of young tender leaves are eaten. The sauce of vegetable oil and vinegar significantly improves the taste of kale, leaving a light peculiar bitterness in the aftertaste. It is recommended to cook kale with avocado and lemon. After freezing, cabbage leaves get a pleasant aroma and become softer.

Popular varieties

There are about 50 varieties of cabbage Kyle, differing in size, color and shape of leaves, ripening and taste. Some varieties grow to two meters in height, stunted varieties do not exceed 40 centimeters.

The leaves can be red, green and purple shades, in shape are flat, bumpy, curly, with terry edges. When the temperature drops, the green-purple leaves turn lilac.

The peculiarity of curly varieties: after frost their leaves wrinkle even more.

Photo Gallery: curly keil

Cabbage Kale variety Cadet does not grow higher than 90 cm Kale Tintoreto reaches up to 100 cm in height Variety Scarlet not higher than 90 cm Reflex F1 reaches 80 cm Kale Redbor F1 up to 80 cm tall

Varieties with flat leaves

Winter-hardy varieties that can be grown in the Urals and Siberia have been developed. Dwarf plants in cold regions are grown through seedlings. Their leaves, stuck by frost, become tastier.

Kale Siberian mid-season, tolerates winter well

Kale Siberian is characterized by high winter hardiness. Kale Premier - fast growing kale.

Kale Premier contains a lot of potassium, phosphorus, sodium, iron, zinc, selenium and copper

Planting kale

This cabbage prefers neutral, humus-rich soils. It is better to prepare beds for landings in the fall.

  1. Choose a place that is well illuminated by the sun, light partial shade is permissible. Per 1 m2, add 3-4 kg of humus / compost.
  2. Complex mineral fertilizers at the rate of 100 g per 1 m2 are best applied for digging in spring.
  3. If the earth is acidic, add to it scavengers - dolomite flour, lime. Delicious tender leaves of kale will form only on well-fertilized organic soil. On sour poor soil, cabbage will grow bitter, with small leaves.

Calcium-containing dolomite flour is the most suitable deoxidizing agent for cabbage. On heavy loamy lands, 500 g of deoxidizer per 1 m2 every 6–8 years is applied. Mineral fertilizers applied for two to three years after liming will be poorly absorbed by plants. Ash - an excellent dressing, while reducing the acidity of the soil.

Dolomite flour is best suited to reduce soil acidity.

Kale cabbage grows well at temperatures from +5 ° C to +35 ° C and tolerates frosts down to -15 ° C. In regions with a harsh climate, it is preferable to grow it through seedlings.

The best predecessors in the garden, which is prepared for keila, are potatoes, tomatoes, beets, spinach, and beans.

Seeds can be sown in the ground when the soil warms up to 5 ° C, usually it is April - the beginning of May, it all depends on the region.

  1. Seeds are planted to a depth of 1.5 cm in rows, located at a distance of 45 cm from each other.
  2. Landing should be covered with a film or spunbond.
  3. Shoots appear on day 5-7.

The earlier you plant a tall kale, the larger it will reach.

Growing and picking seedlings

It is better to sow seeds for seedling six weeks before planting in the ground. Despite the frost resistance, it is advisable to plan the transfer of kale seedlings to the garden only after the frosts have ended.

    We are preparing containers for sowing, wide plastic plates with sides of 5–10 cm in height will do.

For planting seeds, we prepare containers with up to 10 cm flange height.

  • We fill up the soil in them with the pH of pH 5.5–6.8.
  • Seeds before planting should preferably be treated with potassium permanganate and a rooting plant, but, as a rule, they are distinguished by high germination.
  • We pour the earth in a tray with warm water, make grooves 1.5 cm deep at a distance of 2 cm from each other.
  • We spread the seeds and sprinkle them with soil.
  • Put the plates in a warm place and regularly spray the ground with a spray bottle.
  • Shoots will appear on day 5-6. 20 ° C - the best temperature for seed germination.

    Shoots of kale cabbage appear on day 5–6

  • After the emergence of shoots we thin them, leaving the strongest at a distance of 2 cm.
  • We grow them within two weeks, not allowing drying and remoistening of the soil.
  • Then, in the presence of one or two true leaves, proceed to a dive seedlings.
  • Diving is not an essential element in caring for seedlings, but transplanting seedlings into separate pots allows you to get stronger seedlings. You can use special cassettes.

    Pickling cabbage seedlings allows you to get stronger seedlings

    Recently, actively grown seedlings in the "diapers" and "snails". This method allows you to significantly save space required for placement of seedlings.

    How to plant seedlings of kale in open ground

    We plant seedlings in the garden, when the danger of frost has passed.

    1. We dig out pits in the bed prepared in advance at a distance of 30–40 cm from each other, leave 45–60 cm between the rows. Dwarfs can be planted closer, for tall varieties we leave more space.
    2. The depth of the fossa should be sufficient to plant the plant before the first leaves.
    3. After planting, carefully water the plants.

    Before planting, dip the roots of the seedlings in a clay-ash mash.

    How to care for kale

    Care for kale includes the main steps: watering, feeding, treatment of diseases and pests. All procedures guarantee a good harvest.

    • During the growing season, cabbage must be watered and fertilized. For the normal development of the plant the ground should always be wet. In hot weather, you need to water daily, the procedure is best done in the evening. Before watering the soil should be loosened.
    • When the plant grows to 15 cm, the soil around it should be mulched. The soil around the feces should be mulched.
    • Kale responds well to organic dressing. Immediately after disembarking, it is desirable to conduct 4 dressings with humic fertilizer at intervals of one week. When the cabbage picks up the leaf mass, it is fed with mullein (liter of solution per bucket of water) or chicken droppings (diluted according to the instructions). This feeding can be repeated after 2 months.
    • Cale is resistant to diseases.If you prepare for it a suitable soil, you can avoid root diseases (keels). Break off discolored and fading leaves regularly to prevent the plant from rotting and not to attract pests.
    • Kale is subject to the onslaught of pests, like any other cabbage. It must be saved from the cruciferous flea, slugs, caterpillars, whiteflies. It is recommended to abandon the use of chemicals and limit safe means of protection. It is useful to plant keil on the beds, beds, which grow marigolds, calendula, dill.

    From sucking pests helps pollination of plants with a mixture of ash and tobacco. It is useful to spray Keil solution of onion peels. From slugs helps ash. From the whitefly and cabbage saves the protective mesh.

    Cleaning and storage of kale

    When the plant grows to 20 cm, you can start harvesting. Depending on the variety, this period occurs at 55–90 days after sowing seeds or transplanting. Harvest in two ways:

    • tear off young leaves as they grow,
    • cut off the entire plant.

    For partial harvesting, remove the upper leaves first. Gradually, the stem will be exposed and we will get some kind of palm.

    The type of kale cabbage after harvest resembles a palm tree

    If the whole plant is cut off, it is necessary to leave a stump 5 cm high. Young leaves can again be cut off as they grow. In regions with a warm climate, hibernating trimmed kale will delight with early greenery. If the leaves are not removed in time, they will become hard and bitter. Only leaf plates are used for food. The stems can be consumed for livestock feed.

    Cut leaves can be stored in the refrigerator for a week for fresh consumption and frozen for long-term storage. Particularly tasty kale cabbage becomes after freezing. Its leaves get aroma, the bitterness disappears.

    Reviews about varieties and cultivation

    Kale leafy cabbage has both its fans and opponents. It is easy to grow and looks very impressive in the garden. There are many recipes that allow you to make delicious meals from keila. Its leaves contain many vitamins and are rich in calcium and protein. We advise to pay attention to this cabbage of people adhering to healthy lifestyles.

    Types, description and cultivation of varieties of cabbage Kale

    Cabbage Kale refers to wild varieties. This is a leafy version of the culture that does not head out, but rather resembles a giant curly lettuce. Depending on the variety, cabbage leaves Kale has a different color of leaves from light green to bright purple. And the final brightest and most saturated color becomes after frosts.

    In America and England, this cabbage is called “Russian red”, although in Russia this species is not very common and is more often used as a decorative for decorating gardens, creating park compositions, due to the variety of colors. Recently, Kale, along with other types of such cabbage, is gaining popularity, especially among adherents of a healthy lifestyle.

    Cabbage Kale contain a large number of different trace elements necessary for our body. It contains:

    • Copper,
    • Zinc,
    • Iron,
    • Selenium,
    • Sodium,
    • Magnesium,
    • Phosphorus,
    • potassium in large quantities,
    • easily digestible calcium,
    • vitamins B1, B2, C, E, K, PP and active vitamin C.

    Retinol (vitamin A) in the middle portion exceeds the daily rate necessary for a person by 2 times, but it does not create an excess of this vitamin, because it is present in the form of beta-carotene. In fact, in this unique vegetable only 9 essential and 18 essential amino acids.

    According to the protein content, kale can replace meat, so it deserves special attention among vegetarians. Cabbage Kale is a supplier of Omega-3 fatty acids, so necessary for our body.

    Scientists have identified an antibacterial effect, the ability to destroy cancer cells and the ability to effectively reduce cholesterol levels.

    Kale is recommended for the treatment of glaucoma and other eye diseases, as well as to improve the overall immunity of the body.

    It is able to remove toxic substances from the body during complex chemical poisoning, is an antioxidant.

    Only leaves are eaten, preferably raw, so they retain all of their beneficial trace elements and minerals as much as possible, although after heat treatment they contain enough substances that our body needs. Nutritionists recommend daily to eat this type of cabbage.

    In the menu of different countries it is used to prepare a variety of dishes: salads, soups, side dishes, cabbage rolls, and even make preparations for the winter. They can be frozen and dried, largely to be used as an ordinary cabbage with a higher content of benefits for humans.

    Kale red and purple varieties give the characteristic color of the blanks and can be used as a natural food coloring. This is the description of this plant.

    Cabbage Kale has many varieties that differ from each other in color, size, curliness of leaves, taste and microelement content, so red varieties are even called iron cabbage, because of the high iron content. Some types of kale have soft leaves, while others are tougher and more suitable for heat treatment. After the first frost the kale becomes bright purple and the leaves become softer.

    All varieties of kale are biennial, frost-resistant, withstand temperatures of -15 ° C -18 ° C. After wintering, they are quickly covered with new leaves, giving an early harvest.

    Kale varieties are enough to satisfy the taste of even the most selective gardener:

    • red
    • Siberian,
    • curly
    • prime,
    • cane,
    • blue dwarf
    • black tuscany
    • Scarlet,
    • redboro
    • reflex.

    Among these varieties can be found as quite compact (blue dwarf - often taken as an ornamental plant), and high (cane Calais can reach 2 meters).

    Redborne F1 variety cabbage will decorate any landscape design, reaching a height of one and a half meters, it has red curly leaves, on the whole on the site it looks very unusual, like a palm tree.

    Black Tuscany is also very attractive for decorating the garden, it has dense, knobby leaves with a bluish-matte shade.

    Every year the number of hybrids raised increases, so the list is not exhaustive.

    The average cabbage ripening is 75 - 90 days, but there are also more precocious varieties.

    In general, the leaves can be plucked after they have reached a length of 20 cm, so the whole season until late autumn, and new ones will grow in their place.

    Before wintering, cabbage is cut to a height of about 10 centimeters, and in spring it is again covered with carved leaves. Many gardeners leave uncircumcised bushes, which is also acceptable.

    If in the winter in your region there are very strong frosts, it is better to sprinkle the cabbage with mulch, but in most regions there is enough snow cover to prevent the culture from freezing.

    How to grow cabbage

    In order to grow Kale in your garden, special skills are not required, especially if you have previously had experience in growing any vegetable and vegetable crops.

    For an earlier collection of leaves on the greens should be planted seeds for seedlings in early April.

    Before planting, the seeds can be held in a special solution to improve germination, or simply wrap in wet gauze for several days, after we endure a week in the freezer.

    Gauze should be moistened periodically, avoiding drying out. After the seeds have been sown, they should be planted in pots with nutrient mixture, you can use the store for seedlings. The pots are covered with foil, creating a greenhouse effect and preventing drying of the upper layer, put in a warm place.

    Shoots usually appear on the 5-7 day, after which the film is removed, you can cover with glass caps, it all depends on the climatic conditions of the environment.

    In late April or early May, seedlings can be planted in the ground, it is not afraid of frost. The bed before planting should be pre-prepared, make mineral fertilizer, you can add compost and wood ash. Planting is made at a distance of 30-45 cm, but here it all depends on the variety Kale.

    Planted sprouts, powdered with earth to the bottom leaf. You can plant several different types of cabbage in different parts of the flower garden, or even form an entire composition from them, identifying short growing varieties on the first line and further ascending. In this case, it will be possible to combine the pleasant with the useful, using all your imagination to create a unique look of your garden.

    You can plant seeds directly into the ground, this method differs only in the later start of the harvest. Care for cabbage throughout the season is not particularly different from the care of other garden crops.

    Several times during the season, it is necessary to loosen the soil, apply fertilizer, weed weeds, water as the soil dries. Kale as usual is recommended to spud 2-3 times per season.

    This is the principle of growing Kale cabbage.

    When choosing a place for the future placement of the beds for kale, one should prefer well-lit areas. Curly cabbage Cale does not like fermented soil, special fertilizers should be applied, and a small concentration of citric acid can also help against acidification of the soil.

    Ways to control pests and diseases

    Many varieties that are less susceptible to diseases and pests have now been bred. If you use fresh greens from the bush, then folk methods should be used for diseases and pests, because the treatment with chemicals will make our cabbage unsuitable for human consumption. Calendula flowers scare away butterflies from our harvest.

    In dry weather after sunset, you can spray our bushes with a solution of a small concentration of seven percent table vinegar diluted in a bucket of water, which will help protect our seedlings from garden pests. You can dust young plants with wood ash and tobacco dust. All procedures for the treatment of plants carried out in dry, windless weather, after the rain, the procedure is repeated as necessary.

    Apply chemicals should be in the most extreme case, if already popular gentle methods do not help to save the vegetable crop. On curly cabbage moths, flies, cruciferous fleas, rapeseed sawyer, flower beetle, wireworm are found. For the root system pose a danger medvedki. With the wrong care, if the leaves are too wet, they can live slugs.

    Diseases of kale are the same as any cruciferous culture. But our gardeners still more often encounter pests on their plots than with diseases. With proper farming techniques, proper care and protection from pests, you can get a very good harvest, and have fresh vitamin greens on the table all summer long.

    Storing kale in the fridge is allowed for up to 7-10 days, the sheets can be frozen for the winter, after thawing, they become even sweeter and have a more tender texture.

    For early harvest, you should choose Premier variety, this is a fast-growing Kale, useful for diseases of the gastrointestinal tract. Gourmets distinguish the Dino variety as the most delicious, it has thin leaves. Curly Kale is the sweetest. Choose Kale to your liking and get the most out of it.

    Kale on the table is very good in fresh form, in salads, but in ready-made dishes it has nothing worse. Kale is well combined with meat. Kale sauerkraut is no less useful for the content of vitamins than fresh or stewed. Bright colorful sheets of Calais will serve as a wonderful decoration of festive dishes on any table. They can serve as a base on serving plates for snacks.

    Choose cabbage Kale to your taste and be healthy! Let the eye rejoice bright colors and unusual forms, and the body useful vitamins and minerals!

    Growing cabbage Cale: its useful properties, photos, where to buy seed

    > Vegetables> Growing Kale cabbage: its beneficial properties, photo, where to buy seed

    Cabbage Cale (Kale) is an unusual vegetable and simply a storehouse of vitamins and microelements. It can be said to be a godsend not only for nutritionists, but also simply for people who want to eat tasty food.

    A distinctive feature of Kale cabbage is that it does not have a head - it is leafy. Kale is a dark gray, greenish and red shades.

    The leaves are large, curly, like a "fringe", reminiscent of the salad.

    • Vegetable proteins
    • Vitamins
    • Trace elements
    • Cooking Kale
    • Growing up
    • Kale red
    • Where to buy cabbage seeds Kale

    It is worth noting a very interesting fact that after the onset of cold weather, the leaves of Kale turn purple. Otherwise, Keil is called a grunkol or braunkol. This cabbage is considered "wild", and in another way is considered the founder of all kinds of cabbage.

    In the United States and the United Kingdom it is called "Russian Red Cabbage". The homeland of the vegetable and to this day remains unknown, in all countries it is simply “foreigner”. In the Russian Federation (RF) Calais has long been in oblivion, but now it is gaining tremendous popularity.

    Vegetable proteins

    1. Vegetable contains an enormous amount of protein. The composition includes: 18 essential amino acids and 9 essential.

    Dishes from Kale can be completely replaced by beef on the table, besides vegetable proteins are absorbed better than animals and bring great benefit and energy to humans.

  • In the cabbage Kale is an essential fatty acid Omega-3, which is so important for our body.
  • If you look at the photo, then you can see the amazing leaves of Kale!

    • Cale is a remedy for the prevention of vision. Kale is considered the queen of carotinoids, as in one cup of cabbage is 200% of the daily dose of vitamin A.
    • There is also lutein and zeaxanthin - in the body these substances are present in the retina and protect us from harmful solar radiation.
    • The high content of ascorbic acid makes cabbage Kale an excellent natural antioxidant.
    • It contains vitamins of group B, nicotinic acid PP and K.

    Trace elements

    Of course, their amount to some extent depends on the soil and conditions where cabbage grows. However, the main components in no way change:

    1. Calcium. It is much more than in dairy products. It is easier to digest, since it is not burdened with casein.
    2. Kale is extremely rich magnesium, as well as all "emerald" foods.
    3. In the cabbage found the component sulforane, which is considered a cure for many diseases, and also has a bactericidal effect.
    4. Indole-3-carbinolwhich keeps the growth of cancer cells.
    5. Phosphorus, selenium, potassium, sodium, copper, iron - This is an indispensable component in the human diet!
    6. Vegetable contributes to the fight against obesity, since the calories of cabbage Kale is only 50 Kcal per 100 grams.

    The latest research scientists talk about how Kale is useful for eye diseases (especially with glaucoma), with a variety of chemical poisonings. It serves as a source for improving immunity, helps to reduce unhealthy cholesterol in the blood, while improving the work of the stomach. Vegetable can, among other things, be used in the medical diet as a general tonic.

    Cooking Kale

    The most delicious dish is a salad of young leaves, which goes well with onions, tomatoes, dill and parsley. And if you add boiled eggs to it and season with olive oil or sour cream, then there will be truly royal food.

    The leaves of Kale are tasty both in roast and stew. To taste, Cale is similar to spinach, but contains much less oxalic acid. You can cook Keil and steamed with herbs, ground pepper, garlic, sea kale and sunflower oil.

    In general, everything that can be cooked from ordinary cabbage is also rational for Kale. At the same time the food will be much healthier.

    Kale red

    In most cases, Cale ripens in 76-90 days after germinationIn this regard, there is no need to grow seedlings at home, you can simply plant the seed in the ground, but only under film. Sowing is carried out in April-month, the temperature for seed germination is +5 or +6 ˚ C.

    At the end of May, the formed plants are planted on a range of 40-45 cm from each other in sunny, elevated places. The soil should not be acidic, loose (with humus and ash).

    In addition, it is necessary to take into account that factor so that there is no stagnation of water and cool air. By the way, with optimal care, bushes can reach about one and a half meters in height. The key task is still watering and loosening the soil.

    Like any cabbage, its must be repeatedspudespecially in the summer.

    In particular, in place of the shabby leaves, new ones will grow if they are cut all summer. The leaves are stored (in the refrigerator) for about seven days, but it is better to freeze them, since they only improve the taste.

    If you leave a certain amount of bushes to winter, then in springtime the cabbage will grow again and will delight you with early harvest.

    Here is such a special and appetizing cabbage Kale. It is worth growing it in every garden!

    The unique composition of biologically active substances and the healing properties of kale cabbage for human health are quite obvious..

    Where to buy cabbage seeds Kale

    Very often, gardeners ask a question about where to buy Kale cabbage seeds? Despite the fact that this culture is only gaining popularity, seed material can be bought in almost every corner of our vast country.

    It should be noted that you can buy cabbage seeds Kale in Moscow, Novosibirsk, St. Petersburg, Minsk, Ukraine and other regions. Seed can be found in any garden and garden center or ordered through the online store.

    Kale cabbage variety is full product vegetarian and diet food, which can saturate daily menu with easily digestible protein and riboflavins, as well as decorate any home garden with its decorative appearance.

    Cabbage Kale (Kale): features of growing and care

    Kale leafy cabbage has long been used as an original decoration for flower beds and flower beds. But today, this type of decorative cabbage is increasingly found on the table. And deservedly so. Unusual vegetable with bright corrugated foliage is very useful. Increases immunity, reduces cholesterol in the blood, improves the digestive tract.

    A bit of history

    Kale is not at all like what we used to see called “cabbage”. It is completely devoid of a head of cabbage and consists of leaves that may have a green, scarlet or purple color. Known also under other names - curly, grunkol, braunkol.

    Interestingly, no one knows exactly where Kale first appeared. The Germans believe that she hails from France, the British are convinced that from Siberia, the Dutch claim cabbage hails from Germany.

    There is a version that curly sailed to America on the ships of Russian merchants and later spread to other countries.

    In Russia, kale has long served as a decorative ornament. Then she began to stew, serve as a side dish and salad. But is Kale cabbage really as good as it is said?

    Kale Cabbage Varieties

    At the moment, several varieties of Kale are successfully cultivated. At the same time, all of them are strikingly different from each other in terms of their external characteristics, terms of fruiting and yields. Experts divide them into stunted (up to 40 cm), sredneroslye (up to 60 cm) and tall varieties (80-150 cm in height). Let's get acquainted with the most sought after species.

    Reflex f1

    Medium late hybrid, often used to decorate the household plots. Green leaves are characterized by excellent taste and high content of fiber, phytoncids, potassium and calcium.

    Cabbage is not bitter, will be a good addition to fish and meat dishes.

    Low calorie (only 24 kcal / 100 gr.) Makes this vegetable a real boon for those who want to lose weight without damage to health.

    Reflex height f1 - 80 cm, weight - 500-1400 gr. When planting stick to the scheme 60x70 cm - this is important. In no case do not pick off the lower corrugated leaves - this can lead to the death of the hybrid.

    Middle-late variety, reaching a height of 100 cm. The hybrid begins to bear fruit in the second year after planting. There are twice more vitamins C and A in it than in other varieties.

    The plant is highly decorative. Dark maroon curly leaves look like a palm tree.

    The height of the hybrid depends on the time of landing. So, if you want it to be high, then plant it at the end of March. The intensity of color is largely determined by the amount of light - Redbor f1 loves the sun. This type of cabbage Kale tolerates low temperatures.

    How to plant?

    We decided to plant cabbage Kale, but do not know how to do it right? In fact, nothing complicated.

    Seeds for seedlings are sown about 6-7 weeks before transfer to unprotected soil. Planting depth - no more than 1.5 cm. The optimum acidity of the soil - 5.5-6.8.

    If acidity does not reach 5.5, then add acidic compost, if it exceeds 6.8, mix with sulfur.

    A temperature of +5 degrees is enough for seed germination; however, the seed material develops as efficiently as possible at +22 degrees. The interval between individual seeds is 8 cm.

    It is possible to replant seedlings when it grows to 10 cm. It usually takes 4-5 weeks. The soil on the site is pre-fertilized. The preferred distance between the pits is 40 cm. By the way, the pits should be deep - reach the first leaves. Always land perpendicular to the ground, regardless of the shape of the root system.

    Care rules

    One of the most important conditions is abundant watering. The soil should be constantly wet - water daily.

    Better evening. Every 6 weeks during the growing season fertilize the cabbage, which will make it strong and tasty.

    Feed Kale only after watering. If you notice that the leaves become whitish or begin to rot, then mulch the plants. Remove withered leaves.

    To improve the oxygen supply to the roots after the rain and watering, loosen the soil. Spud from time to time. Do not forget to timely remove weeds.

    To protect against diseases, you should regularly inspect cabbage for diseases and pests.

    When you find one or the other, try to apply folk methods that are quite effective, but absolutely safe.

    Watch the video: The Benefits of Kale and Cabbage for Cholesterol (November 2019).