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Cabbage "Kale", or curly cabbage, is known to many as "Grünkol", "Braunkol" or "Brunkol". This vegetable crop, which is still not very widespread in our country, is considered to be the closest species to wild cabbage among the more domesticated domestic farmers. Kale does not head out, and openwork leaves can be green or have an attractive purple color.
Description of vegetable culture
Cabbage "Kale" from the Latin Brassica oleracea var. sabellica is an annual vegetable plant, a variety of the species Cabbage garden cabbage family.
|Annual, grassy||Shortened||Petioles. The leaf blade has many folds||Only leaves are consumed. Allowed to grow as a forage and ornamental crop|
Green kale is currently not popular enough among Russian gardeners, but its cultivation is not difficult, and the benefits are obvious.
Useful properties and nutritional value
Kale Curly Cabbage contains a significant amount of protein, as well as nine essential and eighteen essential amino acids, including Omega-3. The chemical composition is characterized by an increased content of carbohydrates, fiber, and ash; it is distinguished by high indices in the composition of vitamins and a number of mineral substances, including copper, iron, phosphorus, sodium, magnesium, calcium, and potassium.
|Nutrient Name||Content per 100 g of product|
Scientists are still conducting research in the field of the beneficial properties of cabbage of this species, but already Now there is evidence confirming the benefits of this vegetable crop for a number of diseases:
- oncological diseases;
- poisoning and toxic infection;
- ophthalmic problems, including ocular retinal degeneration and glaucoma;
- oxidative stress;
- various chronic inflammatory processes.
The beneficial properties of this cabbage are almost unlimited. Eating helps to lower blood cholesterol and improve the digestive system. The calorie content of this cabbage is only 50 kcal per 100 g of product, so dishes from Kale are very relevant for diets aimed at weight loss. However, for persons with individual intolerance to cabbage, such a product is contraindicated.
Cabbage "Kale": useful properties
The best varieties
Currently, a fairly limited number of varieties of cabbage "Kale" is being cultivated, which have significant differences not only in appearance, but also in terms of ripening, as well as yield. Currently, on household plots and garden plots cultivated:
- low-growing varieties, the height of which does not exceed 35-40 cm;
- medium-sized varieties, 40-60 cm high;
- tall varieties that, with proper care, reach a height of 70-80 cm.
All varieties are suitable for cultivation in most regions of our country.
|Grade name||Plant description||Ripening period|
|"Reflex f1"||The rosette is semi-vertical, the leaves are highly corrugated. Plant height up to 80 cm||Mid-late hybrid of dark green color|
|Redbor f1||Reaches a height of 70-150 cm. The leaves are painted in maroon and have the shape of a palm tree.||Medium late|
|Black Tuscany||The leaves of this variety are dark green in color, similar to the leaves of Savoy cabbage||Harvesting from June to late autumn|
|Scarlett, or Kale Scarlet||Attractive plant with dark green and purple leaves. Staining intensity intensifies after the first frost||Mid-season|
|"Blue Dwarf", or "Dwarf Blue Scotch Curled"||Compact, very decorative and easily grown in a home gardening variety||Early ripe|
Cabbage "Kale" refers to fairly stable in terms of cold climatic conditions vegetable crops. Seeds are produced by several seed-producing domestic companies, and it is not difficult to purchase them. The basic rules for sowing are as follows:
- sowing of seed material for seedlings is carried out approximately 5-7 weeks before planting on ridges in open ground;
- deepen the seeds of cabbage of this species should be no more than 1-1.5 cm;
- soil with a pH below 5.5 needs to be enriched with compost, and any components that lower the acidity should be added to soil with pH values above 6.8;
- the soil in seedlings must be kept in a stable moist state throughout the entire growing period;
- the temperature of the soil for cultivation should be at least 15-20 ° C.
After the emergence of seedlings, the first thinning is performed, and already grown seedlings should be raked on separate planting seedlings tanks. After planting on ridges of open ground, standard care for the vegetable crop is carried out. It should be remembered that with proper care, a vegetable crop reaches 1-1.5 m in height, which allows you to get a higher and higher quality crop.
|Watering||If at the first stage of the growing season watering is moderate in quantity and volume, then at the stage of intensive growth of leaves it is advisable to water this type of cabbage daily. Watering is required in the evening, which will protect the leaves from the formation of sunburn and preserve the marketable appearance|
|Top dressing||Feeding plants should only be on moist soil, so as not to burn the root system. A few days before planting seedlings at a constant place, the plants are fed with complex fertilizer. After planting, only two top dressings should be carried out for the entire growing season|
|Loosening and hilling||Periodic loosening of the soil, especially after rains and irrigation, will protect against the formation of soil crusts and will improve the nutrition of the roots. To get a more powerful root system, hilling a plant is used.|
|Weeding||Cabbage of this species is very demanding on the cleanliness of ridges, it is especially important to remove weeds on ridges with young plants|
|Pest and disease protection||The defeat of the main diseases and plant parasites, which are dangerous for any cabbage crops, is characteristic. It is recommended to use folk remedies in the form of infusions and decoctions that spray cabbage leaves several times during the season.|
Leafy cabbage, or curly, "Kale" is appreciated not only for its high decorativeness, unpretentiousness and a significant amount of useful properties. This type of vegetable culture has an excellent taste and is suitable for preparing a large number of dishes, including unusual combinations such as kale with canned white beans, a warm pumpkin salad with kale and a snack of kale with pine nuts. Frozen leaves are great for preparing traditional soups from the popular Mediterranean cuisine, as well as dishes such as Italian bean soup and hot beetroot.
Cabbage "Kale": features of cultivation
Kale is perfect for use in cold and warm salads. Fresh leaves can be baked, stewed and used as an ingredient for filling pies. Rough leaves can be fermented or pickled, resulting in a very tasty and healthy addition to almost any second course.