Brassica oleracea var. acephala

Japanese name: ケール
Scientific name: Brassica oleracea var. acephala

[Overview]
An annual to perennial grown for its leaves, which are used as a vegetable and as fodder.
It resembles cabbage but does not form a head.
It is broadly divided into six groups: kitchen kale, Portuguese kale, collard, tree kale, marrow kale and bush kale.

[History]
It is very closely related to Brassica oleracea and is thought to be native to the Mediterranean coast to Asia Minor, and was later introduced to Europe.
Although the details are unclear, it is said to have reached Japan in the Edo period, and several varieties were introduced in the early Meiji era.

[Uses]
It is rich in vitamins A and C and calcium and is highly nutritious; in Europe it is used as a vegetable, but in Japan it is mainly used as an ingredient for aojiru (green vegetable juice).

[Cultivation]
For potted plants, water thoroughly when the soil surface dries.
After sowing, transplant once the plants have 6–7 true leaves.
Apply chemical fertilizer for vegetables continuously throughout the growing period.
Because of problems with continuous cropping, take care not to grow it in the same place for several years.
Pests and diseases include viral diseases, clubroot, downy mildew, aphids, diamondback moths and armyworms.

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