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Under this category in our online store you will find a variety of cultivated leafy cabbage seeds characterized by high decorative value and qualified by specialists as a "superfood", namely kale.

Kale is a leafy green plant, a relative of wild cabbage, part of the Cruciferae family. Its name comes from the German word Kohl, the Danish name kål or the Scottish càl, which are collective names for all types of cabbage. The main characteristic of kale is that this type of cabbage does not form a head, but only a leaf mass. Its leaves are curly, thick and colored in green dyes.

It is believed that this kale dates back to Antiquity, as it was widely distributed in Ancient Rome and Ancient Greece. Today it is mainly cultivated in the USA, where it was introduced in the 17th century. It is very popular in northern Germany, as well as in Scotland. An interesting fact is that in Scotland kale has become so much a part of the local culture that it is included in an expression that reads as follows "To avoid your kale", which means in the local dialect to not feel well and this is a reason not to you eat

Kale is the green leafy vegetable with an extremely rich nutritional content that has earned it the name (award) of a "superfood". It contains a veritable cocktail of vitamins, such as vitamin A, B vitamins, vitamin C and vitamin K, and vital minerals , such as calcium, potassium, iron, copper, phosphorus and magnesium.

In fact, kale is the leafy green that provides the most easily digestible calcium to the human body. In addition, the vital element is contained in kale in a greater quantity than in milk.

Its consumption can supply the body with another important trace element - iron, more than beef consumption. This is also the reason for another interesting name for kale, namely "the new beef".

The striking combination of vitamins and minerals instantly ranks kale as one of the best foods for winter seasons, because its consumption strengthens immunity, which in turn makes the body much more resistant to colds during the cold months.

The content of the green-leaved witch also has fiber, which has a great effect on digestion. As a final beneficial addition, kale is a great source of antioxidants, containing an impressive number of at least 45 antioxidants and is a source of one of the major plant antioxidants, glutathione.

In addition to being extremely useful, this "superfood" is also widely used in cooking. The vegetable is very suitable for salads, soups, as a side dish and even as chips.
The idea of chips is so interesting and useful that we decided to share a quick and easy recipe with you.

The necessary ingredients are 100 grams of kale leaves, salt and olive oil. It is important to note that the vegetable should not be oversalted, as the leafy green is provided with natural saltiness. The leaves should be washed and broken into larger pieces after drying. The stems are removed. The leaves are seasoned with olive oil and salt, again paying attention to the fact that you should be careful with the salt. Pepper can be added if desired.

You need a suitable tray to cover with baking paper and spread the flavored petals evenly on it. It is important that the tray is wide enough to have enough space between the wedges.

The oven is heated to 150 degrees and the already prepared tray is placed inside. It takes about 10 minutes to prepare the healthy chips. It is recommended that the kale be watched carefully until the petals darken and take on a dark green color. This is a sufficient indication that the petals have become sufficiently tender and crispy, and are ready to eat.

Kale is also valued for its high decorative value. Its thick leaves are used to decorate many bouquets. 

Kale is a leafy green vegetable that belongs to the Brassica oleracea species, which also includes cabbage, broccoli, and cauliflower. It has gained popularity in recent years due to its exceptional nutritional profile and versatility in culinary applications. Here's everything you need to know about kale:

Types of Kale:
There are several varieties of kale, each with its unique characteristics. The most common types of kale include:
Curly Kale: This is the most recognizable variety with ruffled leaves and a slightly bitter taste.
Lacinato Kale (also known as Tuscan or dinosaur kale): It has dark green, elongated leaves with a sweeter and more delicate flavor compared to curly kale.
Red Russian Kale: This variety has flat, tender leaves with purple stems and a milder flavor.
Redbor Kale: It features curly, reddish-purple leaves and is known for its decorative appearance.
Nutritional Benefits:
Kale is often referred to as a "superfood" due to its exceptional nutrient content. It is rich in vitamins A, C, and K, as well as minerals like calcium, potassium, and iron. Kale is also packed with antioxidants, including carotenoids and flavonoids, which help protect against oxidative stress and inflammation. Additionally, kale is a good source of dietary fiber and low in calories, making it a nutrient-dense addition to a balanced diet.

Health Benefits:
Consuming kale offers numerous health benefits, including:

Anti-inflammatory properties: The antioxidants found in kale help reduce inflammation in the body, potentially lowering the risk of chronic diseases.
Heart health: Kale is rich in fiber and contains compounds that may help lower cholesterol levels, promoting cardiovascular health.
Bone health: The high vitamin K content in kale supports bone health and may reduce the risk of osteoporosis.
Eye health: Kale contains lutein and zeaxanthin, two antioxidants that contribute to eye health and may protect against age-related macular degeneration.
Culinary Uses:
Kale is highly versatile in the kitchen and can be enjoyed in various ways:
Salads: Raw kale leaves can be massaged with lemon juice or dressing to soften their texture for use in salads.
Smoothies: Add a handful of kale to your favorite smoothie recipe to boost its nutrient content.
Sauteed or Stir-fried: Kale can be quickly cooked in a pan with olive oil and garlic for a simple and nutritious side dish.
Soups and Stews: Add chopped kale to soups, stews, or even pasta dishes to incorporate its vibrant green color and nutritional benefits.
Kale Chips: Toss kale leaves with olive oil, sprinkle with seasonings, and bake until crispy for a healthy snack alternative.
Growing Kale:
Kale is a cool-season crop and can be grown in both spring and fall. Here are some key points to consider when growing kale:
Planting: Start by sowing kale seeds directly in the garden or transplant seedlings. Ensure the soil is well-draining and amend it with organic matter.
Sun and Water: Kale thrives in full sun but can tolerate partial shade. Water consistently, keeping the soil evenly moist.
Care and Maintenance: Regularly remove yellowed or damaged leaves to encourage new growth. Mulching around the plants helps retain moisture and suppress weeds.
Harvesting: Harvest young kale leaves by cutting them at the base of the plant. Mature leaves can be harvested as needed, leaving the center leaves to continue growing.
Selecting and Storing Kale:
When purchasing kale, choose leaves that are vibrant and crisp. Avoid wilted or yellowed leaves. Store unwashed kale in a plastic bag in the refrigerator for up to a week. However, it is best to consume kale as fresh as possible to retain its nutritional value.
Kale is a nutritious and versatile vegetable that can be enjoyed in a variety of dishes. Incorporating kale into your diet can contribute to overall health and well-being. 
Kale seeds are the small, oval-shaped seeds that are used to grow kale plants. Here's everything you need to know about kale seeds:

Varieties of Kale Seeds:
There are different varieties of kale seeds available, each with its own unique characteristics. Some common kale varieties grown from seeds include:
Curly Kale: This variety has tightly curled leaves and is known for its robust flavor.
Lacinato Kale (also known as Tuscan or dinosaur kale): It has dark green, textured leaves and a more tender taste.
Red Russian Kale: This variety has flat, purplish-green leaves and a slightly sweeter flavor.
Redbor Kale: It features curly, reddish-purple leaves and is popular for its ornamental appeal.
Seed Characteristics:
Kale seeds are small and typically dark brown or black in color. They have a hard outer coating that protects the embryo inside. The seeds contain all the genetic information needed for the plant to grow and develop.

Germination and Planting:
Here are the general steps to germinate and plant kale seeds:

Start Indoors: It's common to start kale seeds indoors before transplanting them outdoors. Fill seed trays or small pots with seed-starting mix.
Sow the Seeds: Plant the kale seeds about ¼ to ½ inch deep in the soil. Space them 1 to 2 inches apart.
Provide Ideal Conditions: Place the trays or pots in a warm and well-lit area, preferably near a window or under grow lights.
Watering: Keep the soil consistently moist but not waterlogged. Ensure proper drainage to prevent the seeds from rotting.
Germination Time: Kale seeds typically germinate within 7 to 14 days, but it can vary depending on the variety and growing conditions.
Transplanting Seedlings:
Once the kale seedlings have grown a few inches tall and have developed a few sets of true leaves, they can be transplanted into the garden or larger containers. Space the seedlings about 12 to 18 inches apart to allow enough room for growth.

Growing Conditions:
Kale plants prefer cool weather and can tolerate light frosts. Here are some key points to consider for optimal growth:

Sunlight: Kale thrives in full sun, but it can tolerate partial shade, especially in hot climates.
Soil: Kale prefers well-draining soil rich in organic matter. Amend the soil with compost or aged manure before planting.
Watering: Water the plants deeply and regularly, ensuring the soil remains consistently moist but not waterlogged.
Fertilizer: Kale is a nutrient-hungry plant. Apply a balanced fertilizer or compost during planting and throughout the growing season.
Harvesting Seeds:
If you want to harvest kale seeds for future planting, allow some plants to bolt (flower and go to seed). Here's what you need to know:
Bolting and Flowering: As the plant matures, it will produce long flower stalks with small yellow flowers. Eventually, seed pods will develop.
Seed Pod Harvest: Allow the seed pods to fully ripen and dry on the plant. The pods will turn brown and become brittle.
Seed Extraction: Once the seed pods are dry, remove them from the plant. Open the pods and collect the small seeds.
Seed Storage: Store the kale seeds in a cool, dry place in airtight containers or sealed envelopes. Properly stored seeds can remain viable for several years.
By saving and replanting kale seeds, you can continue to grow your own kale plants in subsequent seasons.

Kale seeds provide the opportunity to grow your own nutritious and delicious kale plants. With proper care and favorable growing conditions, you can enjoy a bountiful harvest of kale leaves and even save seeds for future planting.
Growing kale is a rewarding and relatively easy gardening endeavor. Here's a step-by-step guide on how to grow kale:

Choose the Right Variety:
Select a kale variety that suits your preferences and growing conditions. Common varieties include curly kale, Lacinato (Tuscan) kale, Red Russian kale, and Redbor kale.

Timing and Planting:
Kale is a cool-season crop that thrives in temperatures between 45°F (7°C) and 75°F (24°C). It can tolerate light frost, making it suitable for both spring and fall planting.

Spring Planting: Start seeds indoors 6 to 8 weeks before the last expected frost date in your area. Transplant the seedlings outdoors when they are around 4 to 6 weeks old, after the danger of frost has passed.
Fall Planting: Directly sow seeds outdoors around 6 to 8 weeks before the first expected frost date in your area. This allows the plants to mature before colder temperatures arrive.
Location and Soil Preparation:
Choose a location that receives full sun or partial shade. Kale prefers well-draining soil that is rich in organic matter.
Soil Preparation: Amend the soil with compost or well-rotted manure to improve fertility and drainage. Remove any weeds and break up clumps of soil.
Follow these steps to plant your kale seedlings or seeds:
Transplanting Seedlings: Dig holes in the prepared soil, spacing them about 12 to 18 inches apart. Place the seedlings into the holes, backfill with soil, and gently firm it around the base of each plant. Water thoroughly.
Direct Sowing Seeds: Sow the seeds about ¼ to ½ inch deep in rows spaced 18 to 24 inches apart. Cover the seeds with soil, water gently, and keep the soil moist until germination occurs.
Watering and Maintenance:
Proper watering and maintenance are crucial for successful kale growth:
Watering: Keep the soil consistently moist, especially during dry spells. Water deeply at the base of the plants, avoiding overhead watering to prevent leaf diseases.
Mulching: Apply a layer of organic mulch around the plants to retain moisture, suppress weeds, and regulate soil temperature.
Fertilizing: Kale plants benefit from regular feeding. Apply a balanced fertilizer or side dress with compost or well-rotted manure every 4 to 6 weeks during the growing season.
Pests and Disease Control:
Kale is generally resistant to pests and diseases, but some common issues include aphids, cabbage worms, and powdery mildew. Monitor your plants regularly and take appropriate measures such as handpicking pests or using organic insecticides if necessary.

Kale leaves can be harvested at any stage, but they are usually most tender and flavorful when young. Here's how to harvest kale:

Young Leaves: Start harvesting outer leaves when they reach 6 to 8 inches in length. Snip or cut the leaves just above the base of the plant.
Mature Leaves: For a more substantial harvest, wait for the plants to reach full size and harvest entire stalks by cutting them at the base. New leaves will continue to grow from the center.
Storage and Preservation:
Kale is best enjoyed fresh, but it can be stored for a short period:
Refrigeration: Store harvested kale leaves in a plastic bag in the refrigerator for up to a week.
Freezing: Blanch the leaves in boiling water for a minute, then plunge them into ice water. Drain and freeze in airtight containers or freezer bags for longer-term storage.
By following these steps and providing proper care, you can enjoy a bountiful harvest of nutritious kale from your garden.
Kale is a versatile and nutritious leafy green that can be enjoyed in a variety of ways. Here are some popular methods for eating kale:

Raw in Salads:
Kale leaves can be enjoyed raw in salads. However, due to their tough texture, it's best to massage the leaves to make them more tender. Here's how:
Remove the stems from the kale leaves and tear them into bite-sized pieces.
Place the leaves in a bowl and drizzle them with a bit of olive oil or lemon juice.
Gently massage the leaves with your hands for a few minutes until they become softer and more palatable.
Add your favorite salad ingredients such as tomatoes, cucumbers, avocados, nuts, and dressings. Toss well and enjoy.
Steamed or Boiled:
Steaming or boiling kale helps soften its texture and reduce bitterness. Follow these steps:
Remove the tough stems from the kale leaves and tear them into smaller pieces.
Bring a pot of water to a boil and add the kale leaves. Cook for about 5-7 minutes or until the leaves become tender.
Drain the kale and season with salt, pepper, and a drizzle of olive oil. You can also add garlic or lemon juice for extra flavor.
Sautéed or Stir-Fried:
Sautéing or stir-frying kale with other ingredients adds flavor and creates a delicious side dish. Here's how:
Heat some olive oil or butter in a skillet over medium heat.
Add minced garlic or onions and sauté until fragrant and slightly softened.
Add the kale leaves, stems removed, and cook for a few minutes until wilted and tender.
Season with salt, pepper, and any desired spices or herbs. Consider adding a splash of vinegar or soy sauce for extra flavor.
Blended in Smoothies:
Kale can be a nutritious addition to smoothies, providing a boost of vitamins and minerals. Here's a simple smoothie recipe:
In a blender, combine a handful of kale leaves (stems removed), a ripe banana, a cup of frozen fruits (such as berries or mango), and a liquid of your choice (water, almond milk, or yogurt).
Blend until smooth and creamy, adjusting the consistency by adding more liquid if needed.
Optionally, you can add protein powder, nut butter, or other desired ingredients for added nutrition and flavor.
Baked as Chips:
Kale chips make for a healthy and crispy snack. Here's a basic recipe:
Preheat your oven to 350°F (175°C).
Remove the stems from the kale leaves and tear them into chip-sized pieces.
Toss the kale leaves with a drizzle of olive oil, salt, and any desired seasonings (such as garlic powder, paprika, or nutritional yeast).
Arrange the seasoned kale leaves in a single layer on a baking sheet.
Bake for about 10-15 minutes until the kale becomes crispy and slightly browned. Keep an eye on them to prevent burning.
These are just a few ways to enjoy kale. Feel free to experiment and incorporate it into your favorite recipes, such as soups, stews, omelets, or even as a topping for pizzas and sandwiches. The possibilities are endless, and kale's nutritional benefits make it a valuable addition to a healthy diet.

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