Our Curly Kale is tasteless & 'more than chewy', even after 25 minutes. It's also 'in' at the wrong time of year. Pity, because there's another row maturing.
Varieties have been mentioned before, but I'm not clear on which are good for 'cabbage-like' use & which for salads??
if looked after it should stay in the ground until the frosts 'sweeten' it up or maybe you just need a better recipe for this time of year - I grow curly, red and cavalo nero all are doing really nicely and will hopefully stay in the ground for a least 2 months more - I tend to cook all mine but of all the varieties for just blanching or cutting very finely raw it would have to be the nero types or better still the red russian
Thanks.
'Stay in the ground' - but keep it picked close?
I have a row of cavalo nero heavily protected from rabbits and pigeons, and simply growing. The first year I grew it I didn't use it in the summer because there was too much other delicious stuff, but over the following winter and spring it was perfect. The new growth in the spring was earlier than anything else, even psb and asparagus, and was delicious; so that's what I plan this year.
Quote from: tim on August 08, 2006, 21:03:11
Thanks.
'Stay in the ground' - but keep it picked close?
I'd just let it flourish and not pick it at all, keep it well watered - hard to say whether the recent hot weather will spoil it as we get closer to autumn but time will tell :)
Thanks again.
Forgot to add that when the cavalo nero starts sprouting in late spring, it is as good as psb, so you get young tasty leaves AND sprouts.