Ethiopian Kale

Ethiopian Kale (Brassica carinata) is a fast-growing leafy brassica originating in Ethiopia, where it has been cultivated since at least the 5th century. The leaves are green to violet-tinged with a mild, slightly nutty and faintly sweet flavour reminiscent of broccoli. It is a distinct species from common cabbages and mustards, being a natural hybrid of Brassica nigra and Brassica oleracea. It tolerates cool temperatures well and performs excellently under cold frames when other crops are exhausted.

Growing

Direct-sow seeds 1 cm deep in dense rows, thinning or spacing plants to around 10 cm apart. Sow successionally once soil reaches 5 °C for a continuous supply of leaves. Sow into a cold frame or unheated greenhouse while soil is still cold in early spring, or again once temperatures drop in autumn. No indoor start is necessary — direct sowing in dense stands is the recommended method.

Care

Keep soil consistently moist; dry spells cause premature bolting, especially when days are long. Apply a balanced liquid feed every two to three weeks once plants are established. No staking required. Remove any bolting plants promptly to keep surrounding plants productive for longer.

Harvest

Harvest leaves when plants reach 20–25 cm tall, cutting outer leaves or the whole plant just above the base. In cool conditions plants remain harvestable for a longer window; in warm conditions with long daylight, plants bolt quickly and must be harvested promptly. Successive sowings ensure a continual supply rather than relying on regrowth from a single sowing.

In the kitchen

Use fresh young leaves raw in salads where the nutty, mildly sweet flavour shines. Older leaves are excellent lightly steamed, stir-fried, or briefly sautéed with garlic and olive oil. The flavour holds up well to quick cooking but overcooking dulls it. Use as a substitute for spinach, broccoli raab, or Asian greens in most recipes.

Storing

Store unwashed leaves in a sealed bag in the refrigerator for up to 5 days. For longer preservation, blanch briefly and freeze for up to 3 months. Freshness and flavour are best immediately after harvest.