Ethiopian Kale Seeds, Ethiopian Mustard, Abyssinian Mustard, African Kale, Highland Kale
Dark green mustard from Africa.
While technically a mustard, Amara is known by several different names including Ethiopian kale, highland kale, Abyssinian mustard, and Texsel greens. The attractive, dark green leaves are tender, slightly savoyed with a wavy margin, and have an excellent rich flavor. Good in salads or as a cooked green
Approx 7,500 seeds per oz
Maturity: Approx. Microgreens, 20-25 days for baby leaf, 50-60 days to mature
Cool season annual
Planting season: Spring or fall
The leafy greens are excellent as baby greens or full size leaves. Prepare as you would kales and mustards, fresh or cooked. Mature leaves are excellent for pickling, cooking and juicing.
Begin the seeds indoors, transplanting when they have at least 2 sets of true leaves. Space the plants 3 feet apart in sun-soaked, light soil. Frost sweetens the flavor.
Cultivation: Prefers full sun in spring and fall, but can benefit from light shade during hot weather. Prepare fertile, well-drained soil. For spring crops, start plants indoors 4-6 weeks before the last frost, and transplant after danger of all frost. For fall crops, direct sow 2-3 months before first frost. Keep soil moist. When plants reach 12" tall, start harvesting the outer leaves, leaving 3 inner layers to support further growth or harvest entire mature plant. For baby leaf production, direct sow 1/4-1/2" deep in a 2-4" wide ban.