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Quick Info

Plant In

February - May August - September

Sun/Shade

Full sun

Planting Depth

1/2 inch

Space Seeds

2 inches

Days to Germinate

7 - 10 days

Triple-Curled Kale

Dutch Darkibor

Dutch Darkibor

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1 of 12

Quick Info

Plant In

February - May August - September

Sun/Shade

Full sun

Planting Depth

1/2 inch

Space Seeds

2 inches

Days to Germinate

7 - 10 days

The triple curled, rich green leaves of this top-quality Dutch variety are mild, juicy-sweet and tender: a perfect choice for vitamin-rich, garden fresh kale salads, kale “chips” and a whole range of traditional cooked dishes. Darkibor grows effortlessly into 18 inch tall, dense leafy rosettes of frilled rich green leaves. This striking edible landscaping plant is at home in both vegetable and ornamental gardens. You’ll be enjoying this great tasting, weather tolerant variety for months.

Seed Count: Approx. 34 / Weight: 150 mg / F-1 Hybrid

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Quick Info

Plant In

February - May August - September

Sun/Shade

Full sun

Planting Depth

1/2 inch

Space Seeds

2 inches

Days to Germinate

7 - 10 days

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GROWING INSTRUCTIONS

TO START DIRECTLY IN THE GARDEN

As soon as ground can be worked in spring, prepare a well-drained, fertile garden bed in full sun. Sow seeds 2 inches apart in rows 12 to 18 inches apart. Cover 1/2 inch deep and keep soil evenly moist to ensure good germination. Sow again in late summer for another cold-hardy crop.

TO START INDOORS

Sow seeds in a container of seed starting mix 2 inches apart and cover 1/2 inch deep. Keep moist and provide a strong light source until seedlings are 3 to 4 inches tall then plant outdoors. Space 10 to 12 inches apart so plants have room to mature.

GROWING NOTES

Kale tastes best in cool weather so sow spring crops early. A crop sown in late summer will yield through fall and winter except in the coldest climates. Frost actually enhances kale leaves’ color, flavor and sweetness. Mulch to retain moisture in summer and before the ground freezes to protect the roots of fall crops.

HARVEST AND USE

Begin harvesting outer leaves when plants have 6 to 8 leaves. Vitamin-rich kale is delicious in hearty winter soups, stews and sautés; or braise the beautiful leaves with garlic and olive oil in traditional Mediterranean style. Pull and discard once plants begin to bloom since the leaves of flowering stalks get tough and bitter.