In most cases I advocate harvesting and eating leafy greens like kale before they begin to flower.Moreover, there are ways to put flowering kale and similar bolting plants to good use.When this happens, these a kale plant that’s flowering becomse a source of homegrown seed for your next crops.Garden fowl love to peck away and munch on leafy greens — even if they’re a little stringy and astringent for your pallet.In fact, we have an entire series of lessons in our program focused on growing, harvesting and eating kale and many other delicious plants. .

How do you keep kale from bolting?

Kale plants will bolt naturally in their second year shortly after the winter ends and warm weather returns.When kale begins to bolt, the leaves become more tough and bitter, and suffer a diminished nutrient count.Even after the leaves have turned bitter, the flowers the plant produces are pretty tasty, and can be eaten like you would broccoli florets.If you end up with more leaves than you can use in one meal, toss them into a plastic bag and store them in the dehumidifier drawer of your refrigerator.You can easily make kale chips for snacking by taking the chip-sized leaves, seasoning them, and quickly broiling them in your oven for only a few minutes until they are nice and crispy. .

Yes, You Can Eat Kale Buds (and They're Delicious) – Garden Betty

Time to pull it up and toss it in the compost bin (or, if you’re like me and subscribe to the lazy gardening philosophy, you just cut it down and use the old foliage as mulch).Kale buds start out as tightly wrapped, green clusters of tender little flowers called florets, and this is when the texture is at its best.If the concept of eating kale flowers seems strange to you, you’ve probably cooked with other forms of brassica buds and not even realized it.Raab (derived from rapa, Italian for turnip) is just a fancy word for the flowering tops of plants from the brassica family, such as kale, broccoli, mustard greens, and Chinese cabbage.Broccoli raab (sometimes called rapini) is sold in supermarkets as bundles of stems with tight clusters of flower buds, some with tiny yellow blossoms.The “heads,” or florets, are simply oversized versions of what should really be called broccoli buds and cauliflower buds—so this “unusual” part is more common than you think.It’s simply a matter of demand and the fact that eating kale florets has never been a part of American food culture.From late spring to early summer as the weather warms, kale flower buds appear after the plant has completed its life cycle.Before it sets seed, it sends up a flower stalk and the buds can (and should) be harvested for one final hurrah before the plant expires.I like to cook the buds and flowers as a side dish, as they only a simple dressing to bring out their flavor: some olive oil and garlic, sauteed with a squeeze of lemon.I used to sigh when I looked out my window at the end of the season and faced a bed of flowering kale, but now all I see is a delicious new crop!The flower buds on all Brassicas, including mustard, collards, cabbage, kohlrabi, brussels sprouts, mizuna, broccoli, cauliflower, and turnip, are 100 percent edible. .

So my italian kale is starting to bud and bolt...

I thought that Kale could in many cases keep growing for two or more years, but all of these plants are starting to flower now for some reason, and a couple look like they are bolting.I think the flowers and leaves will be perfectly good to eat, I just don't want to kill the plant too early, or wait too late to harvest the edible bits. .

Please Do Eat the (Kale) Flowers

When the brassica vegetables bolt after the long winter, the flowers they produce are tender and delicious.Raab is a tangible, edible sign that not only has the kale (or broccoli or what have you) "overwintered" and survived into spring, but so have we.Of course, when these plants bolt, they're at the end of their life cycle, sending out their seeds to produce the next generation.Savoring a new vegetable can be a part of that spring ritual of rebirth, if only with a meal to mark the passage of time and wonder of nature. .

How to Harvest and Save Kale Seeds

In the last few decades, nutrient rich kale has become widely popular as a healthy staple for meals and snacks.This easy-to-grow leafy green thrives in cool temperatures, and a generous selection of cultivars make it a beautiful and delicious addition to the garden.With plenty of open pollinated varieties to choose from, reproducing plants true to their parents is easy.In spring, this cold weather brassica is one of the first plants to awaken and quickly yields fresh leaves early in the season.By summer, plants have finished their life cycle and will set buds before sending up tall flower stalks.If stems begin to flop as they mature, gather a handful together and attach them to a bamboo stake for support to preserve your harvest.Once the pods are thoroughly dry, in 10 to 21 days, shake and slap the stems inside the bag to dislodge the seeds.Or, on a breezy day, use a mesh strainer or winnowing basket to gently toss seeds up in the air and let the breeze take away the chaff.Temperatures of around 50°F with a humidity of 40 percent are ideal – which makes the produce drawer in your refrigerator a sweet spot for storage.If your unheated areas flirt with temperatures close to freezing, place your seed containers in a small insulated beverage cooler before storing.It ensures plants grown from seed will be true to their parent, and you get complete control over their growing environment.You’ll never have to buy seedlings again, and you can create your own heirloom lineage of plants – perfect for the self-sustaining or organic gardener.Plus, you’ll never have that excruciating wait for your local garden shops or direct order companies to be stocked for spring before starting your plants! .

Is Kale an Annual or a Perennial?

There are plenty of reasons why you might want to know whether kale, Brassica oleracea, the star of many a spring or fall veggie garden, is an annual or a perennial.As biennials, in their first season in your garden, kale plants will put all their energy into leaf production, growing bushy and lush under the right conditions.In USDA Hardiness Zones 7 to 10, biennial kale will continue to produce edible leaves throughout the winter.While in colder zones, these plants will go dormant during the winter – which means their leaves may die back, but their root systems will remain alive.While the biennial is focused on reproduction in the second year, its edible leaves will not be as tender, so they may be better suited for use in cooking than eating raw.Shortly after your plants start flowering, you’ll begin to see long, slender seed pods developing.ramosa) Named after a French naturalist, ‘Daubenton’ is a short-lived perennial variety that doesn’t go to seed – instead it is propagated through cuttings.Sometimes known as perpetual kale, the leaves of this green vegetable are mild and nutty tasting, less bitter than its biennial relatives.This cruciferous plant gets its vivid common name from its long stalks, which were traditionally dried and repurposed into – you guessed it – walking sticks.Hardy down to 10°F or lower and perennial in USDA Zones 6 to 9, ‘Walking Stick’ prefers neutral or alkaline soils.The proper harvesting of the leaves will encourage this plant to grow long stalks, which easily grow to 6-10 feet tall at maturity as a backyard garden plant, but can rise to a towering 20 feet tall with favorable conditions.The leaves of this plant were traditionally used as animal fodder, but seed saving enthusiasts have brought it back as a culinary oddity.It is hardy in Zones 6 to 9 and will grow well in coastal areas of the Pacific Northwest, where the cool summers are similar to those of its native habitat.If the young shoots and leaves from this plant are blanched while they are growing, or hidden from the sun to stop the process of photosynthesis, this gives them a pleasant nutty flavor when cooked. .


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