Ethiopian Kale, Ethiopian Mustard, Abyssinian Mustard, African Kale, Highland Kale
This leafy green in originated in East Africa, Ethiopia. It is also known as Ethiopian kale, Ethiopian mustard, Abyssinian mustard, African kale, and Highland kale. The leaves are mild flavor compared to kale and mustard.
- Cool season annual
- Maturity: Approx. 20-25 days to maturity for baby leaf, 35-50 days to maturity
- Planting season: Early spring or late summer to early fall
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Available in 1-lb increments, minimum 1 lb.
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Cultivation: Prefers mild climate yet are cold hardy and drought resistant. Prepare fertile, well-drained soil. Sow seeds in early to late spring or late summer to early fall. Keep soil moist. Fertilize as needed. Plant every 2 weeks for continuous harvest. Bolting will occur when temperatures and day length increase. For baby leaf, sow seeds in a 2-4” wide band and harvest at desired maturity.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: The leafy greens are excellent as baby greens or full size leaves. Prepare as you would kales and mustards, fresh or cooked. Mature leaves are excellent for pickling, cooking and juicing.