Amara Ethiopian Kale

Ethiopian kale, also known as Ethiopian mustard or Abyssinian mustard, is a leafy green vegetable that is native to Ethiopia. It is a member of the Brassicaceae family, which also includes other popular vegetables like broccoli, cauliflower, and kale.

 

Ethiopian kale has broad, tender leaves that are light green with purple veins. The leaves have a slightly peppery taste and a tender texture that makes them a great addition to salads, soups, and stir-fries. The plant can grow up to 3-4 feet tall and produces small yellow flowers in the summer.

 

In terms of nutrition, Ethiopian kale is a good source of vitamins A, C, and K, as well as dietary fiber, iron, and calcium. It is also low in calories and carbohydrates, making it a healthy addition to any diet.

 

Days to Maturity: 20 (baby leaves) - 45 (mature leaves)

Seeds per pack: 40

• Choose a location: Ethiopian kale prefers a location that gets partial to full sunlight. It can also tolerate some shade.

• Plant seeds: Ethiopian kale can be grown from seeds, which can be planted directly in the garden bed in early spring or late summer. Alternatively, you can start the seeds indoors 4-6 weeks before the last frost and then transplant the seedlings outdoors once they have developed their second set of leaves.

• Provide proper care: Ethiopian kale requires consistent moisture, so keep the soil moist but not waterlogged. Fertilize the plants with a balanced fertilizer every 2-3 weeks, following the manufacturer's instructions.

• Harvest the kale: Ethiopian kale is ready to harvest when the leaves are about 6-8 inches long. You can harvest the leaves by cutting them at the base of the plant using a sharp knife or scissors. You can also harvest the entire plant when it reaches maturity, which is usually within 60-90 days after planting.