Description
Ethiopian Kale is a drought – hardy heirloom vegetable believed to have originated from a cross between brassica oleracea (the species that encompasses broccoli, cabbage, Kale, Kholrabi and so much more) and brassica nigra (black mustard).
Ethiopian Kale tolerates extreme heat and drought where regular kale would struggle, but may still require watering during particularly dry periods.
Leaves may be eaten raw or cooked. They have a pleasant, mild flavour with a slight hint of mustard, and the texture is even more tender than classic Kale varieties. Young florets can be eaten similar to baby broccoli.
This plant is an annual however harvests can be prolonged by regularly harvesting florets before they can set seed. Seeds are larger and hardier than brassica oleracea, and the plant readily self – seeds in a food forest situation.
Care
Ideally chose a full sun position, however Ethiopian Kale does also tolerate part shade. The seedling can be sunk 5cm deep to protect it from the wind. Like any Brassica, Ethiopian Kale enjoys soils rich in Nitrogen, so mulching with leguminous material such as pea hay or last year’s bean plants is ideal. Poor soils are tolerated better than brassica Oleracea due to the plant’s extensive root system.
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