Heirloom Italian Kale Tuscan Baby Leaf

BEST TO START DIRECTLY OUTDOORS

Beginning in early spring, sow seeds in finely worked soil in full sun. Shake seeds loosely from your hand, broadcasting about 1 inch apart over the entire seedbed or in wide rows, and cover lightly and evenly with 1/4 inch of fine soil. Firm soil gently and water in with a fine spray, then keep seedbed evenly moist. Make successive sowings every 3 weeks until summer weather turns really hot for a constant supply. Plant again in late summer for fall harvesting.

GROWING NOTES

For best flavor, kale needs consistent moisture and mild weather conditions. Birds love tender young kale seedlings, so protect them as necessary with netting or floating row covers. This attractive edible will also grow well in pots at least 18 to 20 inches across to snip as needed for salads or stir-fry.

HARVEST AND USE

To harvest by the “cut and come again” method: when plants are 4 to 5 inches tall, cut as much as you need, by using scissors to shear off leaves 1 to 2 inches above the soil level. Water well and fertilize lightly and plants will regrow for several more cuttings. These tasty and highly nutritious leaves are delicious used as fresh salads, especially with a handful of chopped nuts and fruit like apples or pears. Or stir-fry very quickly for healthy quick greens.