Serbajadi Chinese Kale Curly Leaf - Brassica oleracea alboglabra
Type B Chinese Kale Curly Leaf is particularly popular with Chinese cooks throughout Southeast Asia. This popular leafy vegetable is one of the most highly nutritious vegetable. It is rich in many minerals, including copper, iron, calcium and magnesium, a good source of fiber. It is also an excellent source of vitamin C, B1, B2, and E as well as vitamin K, good for bone density and clotting. The leaves are thick, waxy and slightly curly or wrinkled. They are generally pulled off the central stem, and the stem (except for the tough end), is peeled and sliced for stir fry. This vegetable can be used in various cooking recipes and preparations include stir-fried, steamed and served with oyster sauce or in fried noodle with gravy.
Type of vegetable: Leafy
Edible parts: Leaves, stems and shoots
DIRECTION OF USE
Best soil: Fertile, well drained soil with a pH level of 6.0-6.8 is most suitable. A high level of organic content in the soil is required for optimum growth.
How to plant: Sow seeds ¼” deep, ½” apart, in rows spaced 2 feet apart. They can be directly sown into the field or it can be planted in the nursery and transplanted later. Thin seedlings at a distance 12” to 24” apart.
When to harvest: Harvesting begins as the flower buds develop, about 45 - 48 days after sowing of seeds when leaves are about 6” to 8” tall.
How to harvest: For greens, use whole plants when they are small. Cut off 2” to 3” from base of the stem.
Care: Keep soil moist. Weed regularly. Maintain good drainage.
Keep away from children and pets.
Store in cool and dry place away from direct sunlight.