Winter cabbage, also known as late-season kale, is a type of cabbage that is planted in late summer or early fall and ready for harvest in mid-winter. It requires well-drained soil, constant moisture, and can be grown from seeds or starter plants. It is often used in soups, stews, and regional dishes.
Kale is a leafy plant scientifically known as Brassica oleracea, and is a popular ingredient in soups, stews and side dishes. There are a multitude of varieties, cultivars, and subtypes, making it easy for gardeners to select the ideal type of cabbage for their soil type, climate, and preferences. “Winter cabbage” is a term that refers to a specific variety of cabbage and a group of cabbages that grow during that season.
This vegetable is sometimes referred to as late-season kale. These cabbages are planted in late summer or early fall and are ready for harvest in mid-winter. These cabbages are also referred to as wintering types or various conservation cabbages. Cold hardy in mild to moderate climates, varieties include Danish cabbage and blue thunder. Winter kale can also refer to a strongly flavored type called savoy cabbage.
A winter cabbage garden can include one or more late-season variety types. Planting winter kale can be done from seed or starter plants, although many nurseries fail to capitalize on cold weather vegetable starter plants. Growing winter kale requires sunny, well-drained soil. The soil should be clayey and full of rich organic material. These plants require constant moisture throughout their growth to produce vibrant, flavorful leaves.
Gardeners can start seeds indoors or out. In colder climates where the temperature is below 50 degrees Fahrenheit (10 degrees Celsius), starting indoors is ideal to avoid damaging the small sprouts. Once the plant is established and growing, starter plants should be placed outdoors to acclimatise to changing temperatures and develop a tolerance and resistance against wind and cold. Not all wintery types need to be newborns, although gardeners should use a freeze cloth to avoid scorching late-season leaf growth.
Winter kale is fully grown and ready to harvest by mid-winter. Harvesting is as simple as cutting the head of cabbage off at ground level, severing the leafy growth from the roots. Winter kale can be cooked immediately after harvest or can be stored for later use.
Cooking winter kale often involves boiling it, alone or with added vegetables or meat. Soups, stews and pudding dishes are popular choices. Many ethnic and regional dishes from Eastern Europe strongly feature the crop. Freezing, blanching, and pickling are all good methods of preserving for later culinary use.
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