Kale was discovered in the Eastern Mediterranean and Anatolia around 2000BC.

Beautifully intense green kale is recognisable because of its branchy curly leaves.

You can eat it warm - as a soup ingredient, in a stir fry or cold as a salad, just add some avocado, feta, and drizzle with lemon juice.

Healthy, simple and versatile.

If you’re fan of juicing, it’s easy to make a cold press juice. A personal favourite is a ginger shot, with kale and apple.

Tastes amazing!

The Benefits 

Kale is an antioxidant, which means that if you are looking for a natural detox , you have a perfect vegetable in your hands, or on your plate ;)  

                If you are looking for a perfect source of vitamin C, and we all need it , you also will be sorted.

The Grow Guide on Spotify

Curated by Erica, with a selection of great artists. Everyone from Lalalar, Selda Bagcan to Sultan Sumbul.

Let’s Get Growing

Kale (Dwarf Green Curled)

INDOOR SOWING: March to May

OUTDOOR SOWING: May to July

S O W I N G I N D O O R S

Start it off indoors either in a module tray / tray or pots.

Sow approx. 1 cm deep. A temperature of 15-20°C is ideal for these to germinate.

Transplanted to their final positions approximately 5 weeks from sowing.

Kale likes fertile, well drained soil in sun or semi shade.

When transplanting kale, plant it slightly deeper in the ground and at a distance of 60cm apart.

Cover with a protective netting or fleece to prevent attack from birds and insects.

S O W I N G O U T D O O R S

Sow approx. 1 cm deep. If sowing outdoors allow 60cm between sowing positions.

Sow two seeds at a time. Thin to leave the stronger plant.