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Spring cabbage, including various cultivars of kale, thrives in cooler weather and can be grown in well-drained soil with a slightly acidic pH level. Pests are less of a threat during the spring months, and the crop can be harvested 60 to 80 days after sowing. Cooking with spring kale is a benefit for home gardeners.
Kale is a fresh leaf crop that has been cultivated for culinary use since at least 2,500 BC Wild ancestors and thousands of years of human intervention have resulted in countless varieties and cultivars of this plant. Cabbage is commonly classified by its growing season. The term “spring cabbage” refers to cabbage plants that are ready for harvest in the spring.
Like all cabbage plants, spring cabbage thrives in cooler weather. Spring plants bloom early in the season and provide a break from root crops and other winter vegetables. Multiple varieties of cabbage fall under the heading of spring cabbage plants. Sweetheart, hispi, Duncan, Excel and April Kale are just a few of the cultivars that thrive in the spring months.
A spring cabbage garden begins with selecting the right location. Cabbage prefers sunny, well-drained soil rich in organic matter. A slightly acidic soil with a pH level of 6 to 6.5 works best. Cabbage plants prefer cooler temperatures but start to fail when allowed to dry out. Gardeners should select a site that can be kept consistently moist.
Seeds are sown directly into open ground, although some cultivars do well when transplanted as seedlings. Seedlings should be planted in mid to late fall. If a gardener is starting a cabbage garden from starter plants, spring cabbage is ready for planting in early to mid-winter. Growing spring kale requires little maintenance; if proper soil is selected, little or no fertilization is required.
Typical cabbage pests such as aphids and cabbage worms are of little threat during the cooler spring months. One of the biggest threats to spring kale is animal life, which can exploit the first appearance of green leaves to swallow. Wildlife deterrents such as netting are effective at warding off most pests.
Spring cabbage can be harvested as soon as the plant is fully formed. Plants are typically ready to harvest 60 to 80 days after the seeds are sown. Heads of cabbage should be cut off at the firm end of the stem, before the plant splits.
Cooking with spring kale is one of the main benefits for home gardeners who decide to grow their own crops. Gardeners can try their hand at making coleslaw, salads, or light side dishes with the harvest. This early cabbage has a mild flavor and can be used as a substitute for other types of cabbage in dishes where flavor isn’t crucial.
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