Kale is a cruciferous vegetable and a type of kale.

Kale is also known as cabbage or curly leaf kale. It is a cruciferous vegetable that is characterized by the lack of a distinct head and instead forms a series of spiral-shaped leaves. The leaves of collard greens are dark green in color and have a curly spiral shape that covers the entire plant. They often have irregular edges and wavy textures, giving them a beautiful and unique appearance. Kale is usually grown in the warmer seasons as it is more adapted to warmer temperatures.

When temperatures are too high, its growth may slow or stop. During the cold winter months, kale growth can also slow down, but it can still continue to grow under the right conditions. For soil requirements, kale prefers full sun and well-drained soil.

This means it needs full daily sunlight and the soil should be able to quickly remove excess water to avoid over-soaking the roots. For soil fertility, kale prefers moderately fertile soil. In addition, kale is resistant to low temperatures and cold conditions. It can continue to grow at lower temperatures and is more likely to survive in colder climates compared to other vegetables.

Cultivation techniques of kale

1, variety selection: suitable varieties can be selected according to the purpose of cultivation. Edible species are the Oriental green tender, Apeida, Corunne, etc.; ornamental species are flower kale, Beijing introduced "14006", Musbo, etc..

2, planting: when the seedlings 5-6 leaves planting. Before planting, apply enough high-quality rotting fertilizer, 2500 kg per mu, and 30 kg of compound fertilizer, do 100-120 cm wide small raised beds, plant, row spacing 30 × 50 cm, about 4500 seedlings per mu.

3, field management: 7-8 days after planting, watering 1 time to slow down the water, to the pre-growth and mid-point focus on fertilizer, combined with watering 25 kg per mu of nitrogen, phosphorus, potassium composite fertilizer; at the same time, pay attention to mid-ploughing and weeding, and by the way, take off the lower part of the old leaves, yellow leaves, and only keep 5-6 functional leaves can be. Keep the temperature at 15-20℃ during the day and 5-10℃ at night.

4, harvest: from sowing to harvest to 55-65 days, from planting to harvest to 25-30 days. Outer leaves unfold 10-20 pieces of young leaves can be harvested to eat. Each time each plant can pick 5-6 pieces of young leaves, leaving the heart of the leaves continue to grow, harvested one after another, generally every 10-15 days harvesting 1 time. Late spring, summer, fall, if the management is good, and no cabbage greenfly pests, can be harvested until early winter. The flavor is better after a slight frost in fall and winter. In the summer high temperature season, the leaves become hard, slightly more fibrous, the flavor is worse, so it is necessary to pick earlier.