Kale | Diseases And Pests, Description, Uses, Propagation

Description

Kale, Brassica oleracea variant acephala, is a leafy herbaceous biennial or perennial plant in the family Brassicaeae grown as a leafy green vegetable. The kale plant is a non-heading, cabbage like plant with curly or straight, loose blue-green or purple leaves. Kale is usually grown as as an annual plant, harvested after one growing season and can reach a height of 1 m (3.3 ft). Kale may also be referred to as borecole or non-heading cabbage or broccoli and its exact origins are unknown, although it grows native in regions of the eastern Mediterranean and Asia.

Crop Details

Scientific Name: Brassica oleracea

Common Name :sukumawiki

Harvested curly kale Young kale leaves Kale foliage Close-up view of kale leaf Curly kale variety Kale ‹ › ×

Uses & Benefits

Kale is a nutritious food rich in antioxidants, vitamin C, vitamin K, and beta-carotene. It also contains nutrients that can support eye health, weight management and heart health. Loaded with important micronutrients and antioxidants, kale is one of the most nutritious leafy greens available.

In fact, kale contains a variety of beneficial compounds, some of which have powerful medicinal properties. it’s versatile and boasts a nutty, earthy flavour that works well in a wide range of recipes.

Kale is used as a green vegetable and is usually cooked before consumption. Some varieties of kale are grown as decorative ornamental plants due to their attractive, brightly colored foliage.

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Varieties

Thousand Headed: This is a continuous growing and hardy crop that is tolerant to cold temperatures. It can stay in the field for a long time, therefore, giving a higher yield. It has a thick stem with big leaves that are dark green, smooth and attractive. It matures between 90-100 days. It can also be used as fodder for animals. It is easily digestible and easy to cook.

Southern Georgia: It is a very popular seed variety grown across Africa. It has been developed to give high yields while up to 6 months before flowering thus profitable to farmers. The leaves are well flavored and easy to cook. It is popular in the local market. It is adapted to hot areas. It is hardy and resistant to black rot.

Marrow Stem: The variety has dark green leaves and flavor and little fiber. It is vigorous, medium tall with finely curled leaves which are less prone to bird damage.

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Propagation

Basic Requirements

Kale is cool season crop that grows best in cool, moist conditions. The plant will grow best at temperatures between 4 and 21°C (40–50°F) allowing it to be grown in both Spring and Fall. Kale is a hardy plant, tolerating frost, and will grow optimally in a rich, moist, well draining soil with a pH of 6.5. Kale requires at least six hours of direct sunlight every day.

Growing from Seed

Kale can be direct seeded or started indoors for transplants. The optimum soil temperature for germination is between 12 and 24°C (55–75°F). Kale seeds should be planted after any danger of hard frost or in a cold frame for transplanting to their final location. For a Fall harvest, try to time seeding so that the plants will mature in cool weather. This often means sowing in July but may be as late as October in warmer Southern regions. Prepare the soil for planting through the addition of nitrogen in the form of bone meal or composted manure. Plant seeds 12 mm (0.5 in) deep allowing 3.5 cm (1 in) between plants in the row. Thin seedlings to a final within row spacing of 45–60 cm (18–24 in). Keep soil moist during germination to prevent a crust from forming on the soil surface as this will cause uneven germination.

Transplanting

Seedlings started indoors or in a cold frame are ready to be transplanted when they have 3–4 leaves and the daytime temperature has reached 10°C (50°F). Seedlings should be planted at the final spacing for seeds (45–60 cm/18–24 in between plants and 0.6 to 1.2 m/2–4 ft between rows). Plant each seedling slightly deeper than it was previously. The plantings can be staggered in 2 week intervals to prolong the harvest. General care Kale should be kept evenly watered, application of mulch around plants helps to conserve soil moisture. The plants have shallow roots and in order to avoid damaging them, it is preferable to hand pull any weeds growing around the plants. Kale plants are heavy feeders, requiring plentiful nitrogen to meet their growth requirements and develop optimally. Apply an appropriate complete fertilizer when thinning seedlings.

Harvesting

Kale leaves can be harvested when they are 20–25 cm (8–10 in) long. Harvest the outer leaves to avoid damaging the growing tip of the plant. Kale leaves are sweeter when they are harvested after frost.

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References

Anderson, C. R. Home Gardening Series. Kale. University of Arkansas Division of Agriculture. Available at: http://www.uaex.edu/publications/pdf/fsa-6069.pdf. [Accessed 21 December 14]. Free to access. Drost, D. & Johnson, M. (2005). Kale in the Garden. Utah State University Extension. Available at: http://extension.usu.edu/boxelder/files/uploads/Vegetable%20Gardens/KALE0505.pdf. [Accessed 21 December 14]. Free to access. Rimmer, S. R., Shattuck, V. I. Buchwaldt, L. (Eds) (2007). Compendium of Brassica Diseases. American Phytopathological Society Press. Available at: http://www.apsnet.org/apsstore/shopapspress/Pages/42848.aspx. Available for purchase from APS Press. ‹ › ×