Allotments 4 All

I got given some seeds for Christmas - no planting instructions - aagh - very confusing for a newbie like me. ??? Gave them to mum to start off, but wonder what it is. The only internet search I came up with said it was a sort of black kale, with a picture that DID NOT make it look attractive!!! :-X

Any ideas?

Thanks guys!!!!!

Hi Hels_Bels - failing any wiser counsel, have a look at the Nero de Toscana kale on http://www.organiccatalog.com/?  If it's similar - long dark purple fronds, a statuesque kind of plant - it may be a kale.  

And Nero de Toscana is superb - not that I grew mine that well last year.  And if you like kales!

All best - Gavin

Gavin is probably correct but there are many heirloom cultivars of 'kale' around. There is a chance it could be any of them.

Ooh -  thanks chaps. Had a look at the website - looks really interesting! I've never seen kale in situ before - quite space agey;D

If I can stir fry it then that's great. I am going to be VERY curious about how it looks and tastes. If I can work out how to post piccies when it comes up, will get some on the site.

HB

I would think that you can only stir fry very young sprouts or the ribs of more mature leaves.

It is very similar in consistency to savoy cabbage

Accordsing to my local small holder - it grows like a weed - ie is easy to cultivate

It also stands quite well into the winter

All the above assumes that it is Newro de ....

Hi there, do you think I could plant seeds now and still get a hungry gap crop? ???

i have cooked both curly kale and savoy cabbage very thinly shredded by stir frying in a few spoonfuls of oil (hot enough that it smokes before you put the cabbage in)
The result is just like 'crispy seaweed' from the chinese takeaway.
wonder if black kale would taste as good?

black kale tastes very much like curly kale, maybe a bit  less strong. i pick mine after the first frosts.

Nero di Toscana crops really well. If you cut off the outside leaves it keeps cropping for ages.My personal favourite recipe is to steam it in just a drop of water, meanwhile cooking some onions, tomatoes and a touch of garlic and chilli. Throw the kale into the tomatoes when steamed and hey presto.