Kale 'Dwarf Curly Scotch'

Dwarf Green Curled kale seeds is an heirloom Scottish kale. originally known as Dwarf Curlies. Plants are very compact, growing to only 30-45cm (12-18") tall, but with delicate, succulent, tightly curled leaves. This wonderful kale is easy to grow, and quite useful for containers given its compact size. This cold hardy kale is a good pick for summer planting for fall and winter harvest, but it will also produce well in summer from early spring plantings. Maturity is from direct sowing.

DETAILS:

QTY:100

SITE: Part Shade - Cool Season

TYPE: Annual

DEPTH: 1/4 - 1/2"

GERMINATION: 7-10 Days at 24°C

MATURITY: 60 Days from direct seeding

SPACING: 18-24”

HOW TO GROW:

Planting:

• When to Plant: Kale is very cold-tolerant and can be planted in early spring as soon as the soil is workable. For a fall and winter harvest, sow seeds in mid-to-late summer. Kale's flavor actually improves in cooler temperatures.

• Where to Plant: Choose a location with full sun to partial shade.

• Sowing Seeds: Sow seeds about 1/4 to 1/2 inch deep. Thin seedlings to 12-24 inches apart, depending on the variety, to ensure good air circulation and prevent disease. You can eat the thinned seedlings as baby kale.

Soil & Fertilizing:

• Soil Preference: Kale is a heavy feeder. It thrives in rich, fertile, well-drained soil with a slightly acidic to neutral pH (6.0-7.0).

• Fertilizing: Amend the soil with plenty of compost or well-rotted manure before planting. A balanced, all-purpose vegetable fertilizer can be applied every 4-6 weeks to support consistent growth, especially if you are continuously harvesting.

Watering & Pests:

• Watering: Keep the soil consistently moist but not waterlogged. Inconsistent watering can lead to tough, bitter leaves. A layer of mulch can help to retain moisture.

• Pests: Common pests include cabbage worms and flea beetles. Using a floating row cover is an excellent way to protect young plants.

Harvesting:

• Method: Kale is a perfect "cut-and-come-again" crop. Begin harvesting leaves when they are large enough to eat. Use a sharp knife or scissors to cut the outer leaves at the base of the stem, leaving the central bud and smaller inner leaves to continue growing.

• Timing: The flavor is best after a light frost. You can continue to harvest into the winter as long as the ground is not frozen solid.