Collard greens (kale) Rosemary seeds Sedek 0.3g

Medium late (100-110 days) grade. The rosette of leaves is semi-vertical, up to 100 cm high, with lacy leaves on long stalks of dark purple color. It is the closest relative of wild cabbage. In terms of the content of vitamins and minerals, it surpasses white cabbage. Plates of young tender leaves are eaten. Collect them as they grow or cut off the whole plant as a whole. There is no need to rush to harvest the main crop; lowering the temperature has a positive effect on the palatability. Marketable yield of leaves is 4.0-7.0 kg / m2. The value of the variety: resistance to low temperatures (up to – 18 ° C), decorative, high taste and dietary qualities. Increases immunity, lowers blood cholesterol levels, improves the functioning of the digestive tract. Used for soups, side dishes, vegetable stews, cabbage chips. Fresh collard greens are most useful, since many of their valuable properties are lost during heat treatment. It goes well with vegetables, garlic, basil and green onions. In a healthy diet, it is used to make smoothies and vegetable juices. Leaves can be frozen for the winter, salted and pickled. Fresh leaves are stored for two weeks in the refrigerator in a bag or plastic container.