Kale – also called Bore Cole, is a cool season crop that belongs to the Brassicas family. Its leaves , which are rich in vitamins and essential mineral elements are widely utilized alone or mixed with other vegetables, pulses or meat. It is an all-year crop and has the potential to reduce poverty levels.
* High in iron which is essential for good health.
* Rich in Vitamin K which helps in protecting the body against various cancers.
* High in fiber, low in calorie and zero fat.
* Has anti-inflammatory properties which helps in fighting against asthma, arthritis etc.
* Rich in Vitamin and C.
* Good source of calcium which helps in preventing osteoporosis and bone loss.
Kale is typically grown like other greens, making it easy for existing growers to incorporate it into their farming systems. Kale has a similar flavor to traditional greens, and there are multiple ways to prepare it. Its growing popularity is linked to its perceived health benefits.
Basically, there are 3 main varieties, dwarf (below 40cm), medium (40 – 80cm) and tall (above 80cm). Tall variety sheds the leaves early and has less production. Main dwarf type varieties are dwarf green curled scotch, dwarf moss curled, moss curled and hamburger market (medium to tall).
The Kale crop prefers well – drained sandy loam soil with good organic matter. It can be grown on a wide range of soils having good drainage conditions. This hardy crop tolerates salts in the soil. the ideal soil pH of 5.5 to 6.5 (slightly acidic) will result in a good yield.
In Kale leaves cultivation, harvesting starts from November and continues up to January. For better quality, it should be harvested at the right vegetative stage. Harvested leaves should be bundled, packed and marketed.
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