Kale Seeds

that’s rich in fibre, vitamins and omega. It’s a reliable all rounder, easy to grow, unfussy about soil type and extremely hardy. Kale is particularly valuable early in the year, when other fresh vegetables are scarce. It benefits from a high-nitrogen feed in spring to encourage more side sheets with young shoots, young leaves and mature leaves all being edible and tasty. Part of the mustard family of vegetables, Brits were encouraged to grow Kale during World War II as a supplement to rationing as it was easy to grow and provided vital nutrients. It has been grown for over 2,000 years with great antiquity and widespread use. Kale is delicious steamed as part of a hearty meal or even eaten raw for a refreshing crunch with a splash of lemon juice or olive oil. Use it in salads, as a grilled side, baked in a little olive oil, garlic and salt to make kale chips, as a healthy pizza topping, roasted under chicken, incorporated into a classic cornbread stuffing or as part of a hash dish to make it more delicious and healthy.