Kale Seeds -Ethiopian ,Amara Mustard

Ethiopian kale microgreens are tender with a rich flavor, perfect for salads or cooking. Ready in only 6 days, these high-quality greens are also known as Amara, a dark green mustard from Africa.

This type of open-pollinated B. juncea kale, known as Amara Mustard, originated from Africa and has been given the nickname "Ethiopian kale." Despite its name, it is actually a variety of mustard and is considered one of the milder options available. As with all the other recommended varieties, it is simple to cultivate.

Culinary Tips : This variety of Kale, known as Ethiopian Amara Mustard, can be used in salads or cooked in various ways such as sautéing, stir-frying, roasting, or braising. Make sure to rinse the greens thoroughly before preparing them to your liking. With its sweeter taste and lack of bitterness, it provides a delicious and nutritious option for any meal.

Seeds Per Package:

•  packet - Approximately 500 Seeds
• 1 oz - Approximately 8,500 Seeds
• 4 oz - Approximately 34,000 Seeds
• 1 lb - Approximately 136,000 Seeds

Planting season: Spring or fall
The leafy greens are versatile, whether used as baby greens or full size leaves. They can be enjoyed fresh or cooked, and are also great for pickling and juicing. To grow, start the seeds indoors and transplant them when they have at least 2 sets of true leaves. Give them plenty of space, about 3 feet apart, in well-drained, sunny soil. As a bonus, their flavor is enhanced by a frosty touch.

How to Grow : Prepare well-drained, fertile soil. Sow seeds any time in spring after last frost, through summer and early early fall. Plant every two weeks for a continuous harvest. Keep soil moist. Fertilize as needed. Optimum growing temperatures are in 55-65°F. Exposure to frost or prolonged temperatures below 50°F may result in bolting. Mulch fall crops to avoid premature bolting. Unlike most other Cole crops, bolted Ethiopian Kale retains a mild flavor, thought it does lose some sweetness.

Harvesting : Ethiopian kale is fully mature at 50-60 days, but can be harvested early at 25-30 days for sweet baby greens. Bolting will occur if temperatures increase. For the sweeter baby greens, sow seeds in a 2-4" wide band and harvest at desired maturity. Prepare as you would kales and mustards, fresh or cooked. Mature leaves are excellent for pickling, cooking and juicing.

When harvesting full sized leaves, only harvest one-third of the greens at a time, to allow the plant to continue to grow for harvesting later