Until the end of the Middle Ages, kale was one of the most common green vegetables in all of Europe. Kale is also a source of indole-3-carbinol, a chemical that boosts DNA repair in cells. Kale or borecole is a form of cabbage, with green or purple leaves, in which the central leaves do not form the head. Kale is a very popular seed variety grown across Africa. It gives continuous yields for up to 6 months before flowering thus profitable to farmers. The leaves are well flavored and easy to cook. It is popular in the local market.
Maturity Duration: 2.5 – 3.5 months
Expected Yield: 20 tons per hectare
Growing Season per Year: Twice per year. Thrice under irrigation.
Nutritional Value: Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and rich in calcium. Kale also contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.
Altitude: 800 – 2200 meters above sea level
Rainfall: Over 1500 mm of rainfall annually
Temperature: 15 – 18°C
Soils: Kale requires fertile, well-drained loam soils with high organic matter content.
PH: 6.0 – 6.5
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VEGETABLES