Leafy Greens – Kale Ethiopian

Ethiopian Kale, scientifically known as Brassica carinata, is a leafy green vegetable that hails from Ethiopia. Also referred to as Abyssinian kale or Ethiopian mustard, it is a cool-season annual plant. Ethiopian Kale thrives in a position that receives full sun to partial shade, making it adaptable to different growing conditions. It prefers well-drained soil that is fertile, rich in organic matter, and slightly acidic.

When it comes to spacing, it is recommended to plant Ethiopian Kale seedlings approximately 30 to 45 centimetres apart, allowing sufficient room for the plants to develop fully. The first harvest of Ethiopian Kale leaves can typically be done around 60 to 80 days after planting, depending on the desired leaf size.

To ensure a continuous supply, successive plantings every few weeks are recommended. When considering the quantity to plant, it is advisable to aim for around 4 to 6 Ethiopian Kale plants per square meter. With its tender leaves and slightly spicy flavour, Ethiopian Kale is a versatile leafy green that can be used in salads, stir-fries, curries, and other dishes.