![]() The books all go on about cabbages and Brussel sprouts. Now which of the brassicas are the easiest to grow? They are decently shade tolerant and are good for winter growing. We find them tastier than the florets but tougher on the teeth.īeing all the same species, it does mean that they generally do well in the same conditions. You can even roast them with the cauliflower florets and stem cut into around inch sized pieces. We literally pull the leaves off, wash, chop into 1-2cm width sections, toss in oil and a pinch of salt and roast on 190 oC (fan) for 20mins. This year we have begun roasting the cauliflower leaves (shop bought I’m afraid) that we used to throw away. Feel free to try broccoli leaves or the flowers of any the brassicas. You’ll not be surprised to hear that walking stick collard stems are really very tough. Obviously there are some bits that are not worth eating. It’s good for your bank account and it’s good for the environment. ![]() Given that they are all the same species and all parts of the plant (except the roots) are edible, I’d like to encourage you to try the bits of brassicas that you may not usually eat. Some are grown for the succulent stems like, kai lan. Some brassicas are grown for their flower buds, like cauliflower and broccoli. People have chosen traits that they like and through cultivation (or breeding in the case of dogs) have selectively grown (bred) a variety (breed) that has the desired characteristics. A chihuahua and a St Bernard could mate to produce puppies but I couldn’t begin to imagine what traits the offspring would have.īrassicas, like dogs have diversified through human intervention. All dogs are the same species despite how very different looking the breeds are. If you remember your GCSE Biology you will know that that ‘same species’ means they can pollinate each other. ![]() You may find it surprising that they all belong to the same species, all with 4 petals in their flowers. These also include cabbages, broccoli, cauliflower, Brussel sprouts, the odd-looking kohl rabi and the Chinese sounding kai lan. I’ve noticed this too.So kales and collards are brassicas. In fact, according to University of Wisconsin Extension, a light frost can increase its sweetness. This type is great served raw in salads due to its tender texture and sweet taste. Russian and Siberian species and cultivars are sometime left to grow for a second season and their flower buds are harvested and are known as kale rabe or napini. You can then store leaves in a plastic bag or container inside your refrigerator. To remove field heat imparted by the sun in the veggie patch and to prevent wilting post-harvest, dunk the leaves in a tub of cold water. ![]() Make sure to take the leaves out of the sun quickly after you’ve collected them. To prevent wilting, harvest early in the morning while it is still cool outside. Post harvest, I’ve noticed this cultivar tends to wilt faster than other greens. This allows the plant to continue to produce new leaves, providing you with multiple harvests. One important tip to remember is to only harvest the outer leaves, and never the interior portions of new growth. This variety is harvested in the same way as other types of kale. Due to the shortening days of fall, your plants will mature more slowly in the fall than in the spring.
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