An abundance of tightly curled, grey-green leaves on dwarf plants. Kale is highly nutritious with powerful antioxidants, such as vitamins A and C. They can be picked as baby leaves or as mature plants. Great when steamed, braised or used raw in salads. Harvest approximately eight to ten weeks from sowing.
Keep well-watered. The crown of the plant can be cut off at ground level to encourage side shoots.