Description

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(50-60 Days) (Brassica Carinata)
This unique and rare heirloom variety originated in eastern Africa and goes by many names including Ethiopian kale, Ethiopian mustard, Abyssinian mustard, African kale, Highland Greens, Texsel Greens, or Habesha Gomen Greens in Ethiopia. This is an extremely nutritious and versatile green that can be substituted in the place of mustards, kale, cabbage, and collards. These plants are extremely vigorous and have a mild, complex, mustard like flavor profile. Ethiopian Kale is packed with vitamins and minerals and will reseed every year because unlike traditional kale it is an annual. These are perfect harvested early as microgreens, baby greens, or as fully mature greens!

Germination/Growing Info:
Prepare well-drained, fertile soil. Sow seeds any time in spring after last frost, through summer and early early fall. Plant every two weeks for a continuous harvest. Keep soil moist. Fertilize as needed. Optimum growing temperatures are in 55-65°F. Exposure to frost or prolonged temperatures below 50°F may result in bolting. Mulch fall crops to avoid premature bolting.

Harvesting Ethiopian Kale
Ethiopian kale is fully mature at 50-60 days, but can be harvested early at 25-30 days for sweet baby greens. Bolting will occur if temperatures increase. For the sweeter baby greens, sow seeds in a 2-4″ wide band and harvest at desired maturity. Prepare as you would kales and mustards, fresh or cooked. Mature leaves are excellent for pickling, cooking and juicing.

When harvesting full sized leaves, only harvest one-third of the greens at a time, to allow the plant to continue to grow for harvesting later