Description and characteristics of Kale cabbage (Russian cabbage)

The popularity of kale is growing steadily on a global scale. It is still difficult to find it on the shelves of our stores, but many restaurant owners and fans of live cuisine have begun to take an interest in it. Without a doubt, cabbage is another trendy trend. They have been breeding it for a long time, but they began to talk about this plant en masse only now.

The plant is really unique, has great benefits for the human body, but it is not considered a panacea for all diseases.

Description and characteristics of the Kale cabbage variety

This plant was widely grown in Europe. However, with the onset of the seventeenth century, it was almost completely supplanted by the most productive and resistant to diseases varieties. But in the northern regions of Russia, due to its resistance to frost, Keil was grown until the end of the eighteenth century.

The product is truly unique, in terms of its nutritional value it can be compared with meat and fresh vegetables... By the content of iron, Russian collard greens surpassed beef, its protein is absorbed much faster than the analogue of animal origin.

So after eating a meal with the consumption of such cabbage, you will not want to sleep, since the body will not need rest in order to direct its energy to processing heavy foods. You will stay awake, feeling an inner lightness and a surge of energy.

This cabbage variety is easily recognizable by its appearance. It has a somewhat playful curliness, waviness runs along the edge of the foliage.

Unusual shapes have become the reason that cabbage is often used as a decorative decoration for flower beds.

Advantages and disadvantages of Russian collard greens

Culture is considered dietary productcontaining a solid set of components useful to the human body. The composition contains nine amino acids, as in meat. This gave every reason to call the plant "new beef".

Kyle is the source Omega 3, vitamins and minerals... A more detailed analysis of the composition reveals interesting facts about the prohibitive amount of vitamin A.

Scientists have proven that the plant contains zaeksanthin and luteinthat protect the eyes from ultraviolet radiation.

In addition, cabbage contains:

  • easily digestible calcium;
  • magnesium;
  • phosphorus;
  • zinc.

These are the compounds that can prevent the development of cancerous tumors in the body.

But there are also negative aspects:

  • it is recommended to refuse such a product if there is an individual intolerance;
  • the plant can be harmful to kidney disease sufferers because contains a large amount of oxalic acid.

Growing seedlings

Seeds should be planted in six to seven weeks until the frost ends. It is best if you sow a couple of seeds into the cell.

Planting depth should be 1 centimeter... In order for the seedlings to turn out to be friendly, it is necessary to maintain a temperature regime equal to 24 degrees... As soon as sprouts appear, it can be lowered up to 16 degrees heat.

Good lighting and ventilation are considered prerequisites. After six weeks, the seedlings are considered completely ready for transfer to the ground.

Growth conditions for this variety

For normal growth, cabbage requires a soil composition. with acidity 5.5 - 6.8... If the indicator is below this, then a small amount of acidic compost is allowed to be added to the ground. With an overestimated acidity, the earth can be mixed with sulfur.

For normal growth, the beds are best arranged on a hill so that they are well illuminated by the sun.

How to prepare the soil for growing

The land in the cabbage patch should be fertilized. Any soil composition is suitable for planting, but it is best if it is sandy, peaty or medium clay.

A little humus mixed with wood ash is added to each well prepared for transplanting seedlings.

How to properly plant cabbage in open ground

Landing holes are prepared from a distance 40 centimeters... Their depth should be sufficient to plant seedlings up to the first leaf. Planting is carried out perpendicular to the surface, the shape of the root system does not matter.

Care after landing

Watering is considered the most important condition. The ground must always remain moist, so you will have to water everyday, preferably - in evening time... Every six weeks of growth, it is necessary to make feeding compositions so that the culture grows strong and tasty.

Noticing that the leaves begin to turn white and rot, the plants must be mulched, the affected foliage must be removed.

So that the root system does not lack oxygen, after rains and watering, the soil should loosen well... From time to time it is necessary to huddle cabbage, while removing weeds.

Diseases and their prevention

In order to take timely measures to protect against diseases, cabbage must be constantly checked for lesions and the appearance of harmful parasites.

If there are any, it is necessary use folk remedies, which are quite effective and completely safe for the culture.

Harvesting and storage rules

A couple of months after planting individual cabbage leaves can be cut off, new ones will grow in their place.

It is allowed to store foliage in the refrigerator. no more than seven days... To improve conditions, it is recommended to put the leaves in a container with water. The culture is stored frozen no more than two months, it should be thoroughly rinsed and dried beforehand.

Often, cabbage is left on the beds before the onset of frost. From this, it only improves its taste.

In cooking

Kale can be used in the preparation of the following dishes:

  • vegetable soups... Best of all - in okroshka, because cabbage will not undergo heat treatment and will retain the maximum amount of useful components;
  • as a side dish... Together with fatty food, cabbage will perfectly help the stomach to digest food;
  • in salads... It is recommended not to cut it, but to tear it with your hands;
  • in making cocktails... A large amount of chlorophyll will help to clear the stomach, give the body strength;
  • as snacks... Just dry the leaves in the oven.

As you can see, Keil Capsule is truly an amazing vegetable that can be used to prepare a wide variety of delicious and nutritious meals.

Description, characteristics and cultivation of kale cabbage

Kale cabbage is not so often found in the garden beds, but dishes from it are especially popular in the restaurant menu. This variety contains in its composition many trace elements necessary for the body and has good taste. It is suitable for cultivation in our climatic conditions, unpretentious and does not require much attention. High yields and the universal use of cabbage are increasingly making summer residents pay attention to it.

Types of cabbage

Different types differ in fruit. Some give heads of cabbage, others - heads of inflorescences, others - stems. There are varieties that are grown like salads. Surprisingly, even the decorative one is edible! Each species is superior to others in some way. Despite the differences, all cabbages are frost-resistant (to varying degrees), and their leaves are always large and juicy.

Video: different types of cabbage, use in the kitchen


Familiar to everyone. The main feature is a round and large head of cabbage in the center of the rosette. The early varieties are grown for summer salads, the later ones are grown for storing whole heads of cabbage in winter. Mid-season are suitable for fermentation.

White cabbage - a white round head of cabbage is hidden under the green covering leaves

White cabbage is usually grown through seedlings, but early maturing varieties are often sown under temporary shelters, directly into the ground. It is the seedling period that gives the gardeners the most trouble: the seedlings stretch out strongly in the heat, lie on the ground. Therefore, it is preferable to keep seedlings in a greenhouse or a cold greenhouse, and not on a windowsill in an apartment.

White cabbage is one of the few foods that contains vitamin U

A whole complex of vitamins is found in white cabbage: A, C, PP, group B and rare U. It is vitamin U that makes cabbage curative for diseases of the gastrointestinal tract, it heals ulcers and erosion, and normalizes acidity. In addition, this vegetable contains the organic acids we need, fructose, fiber, potassium, calcium, iron, manganese, iodine, phosphorus, sulfur, zinc. There are dishes that cannot be prepared without the heroine of this article - cabbage soup and borscht.

Old traditions are associated with fermentation, and in many countries. In Russia, starting from September 27, heads of cabbage were cut and collective harvesting was carried out. It was these events that opened a series of autumn festivities that lasted 2 weeks and were called skits.


In appearance, it differs from white cabbage only in color. The head of cabbage has a red-violet color both inside and outside. Only the streaks and stumps remained white. This is explained by the presence of a pigment - the flavonoid anthocyanin. The substance is an antioxidant, protects cells from destruction, promotes the elimination of toxins, toxins, heavy metals, free radicals from the body.

The pigment is responsible for the color of red cabbage - anthocyanin

Regular consumption of red cabbage helps to normalize blood pressure, blood vessels become more elastic. Interestingly, anthocyanins form more intensely under bright sunshine. This means that heads of cabbage need to be grown in a well-lit place. Compared to white cabbage, this type of vegetable has 2 times more vitamin C and 4 times more carotene.

Video: about the benefits of red cabbage

But not everything is so rosy. Red cabbage, which is called "an amateur". The leaves are coarser than those of the white cabbage, but the keeping quality is higher in winter. There are also peculiarities in cooking. When boiled and stewed, it takes on an unappetizing appearance - it becomes brown-gray, therefore it is mainly used fresh for vitamin salads. Bright color is preserved when fermented and in marinades. Grown as a white cabbage, there are different ripening periods. While the heads of cabbage are poured, the side leaves can be plucked for salad.


The second most popular species, after the white cabbage. Many mothers give it as the first complementary food to children. A dietary and hypoallergenic vegetable grows in the form of juicy inflorescences, collected in a dense bouquet. Eating them fresh will strengthen your gums. The juice heals ulcers.

Cauliflower varieties of different colors have been bred

Many varieties have been developed, including purple, anthocyanin-containing orange, rich in carotene. There are also early (100 days from seed germination to harvest), medium (110–120 days), late varieties (up to 200 days). Cauliflower is grown both by sowing in the ground, and by seedlings, depending on the specific variety and climate in your region. Age of seedlings for planting in the ground for the early - 60 days, late - 35. Features of care associated with the negative effect of the sun on the heads. With an excess of light, they coarse, so the inflorescences must be covered with side leaves, breaking them. You can not be late with the harvest, otherwise the heads will become loose and tasteless.

Video: what to do if the inflorescences are not tied

The cauliflower species includes an interesting Romanesco cabbage. It is called so by its place of origin - the vicinity of Rome, translated as "Roman". Its inflorescences are arranged in a logarithmic spiral. In turn, each inflorescence consists of small ones located in the same way. Romanesco tastes more tender than colored, has a pleasant creamy nutty flavor without bitterness.

Romanesco has large and small inflorescences arranged in a spiral

Cauliflower is versatile in cooking. It is disassembled into inflorescences and fried in batter, stewed, added to fresh salads, pickled together with other vegetables, and also frozen. It is not recommended to cook and fry for a long time, the inflorescences lose their useful properties, become tasteless.


The species is similar to cauliflower, but you do not need to bleach the inflorescences. They are green, tender, full of vitamins. Another advantage is that each plant is harvested twice. If all the previous species are removed along with the root, then this head is cut off at the base above the leaves. After a while, new inflorescences grow in the leaf axils, they are much smaller in size than the central one, but they are also tasty and healthy. There are also modern hybrids that give one large head without side ones.

Before cooking, broccoli is disassembled into inflorescences.

Broccoli is grown in the same way as all the previous ones: through seedlings or by sowing early varieties in the ground. The crop must be harvested before the green buds open and turn into yellow flowers. A green color indicates a high vitamin C content, and broccoli also contains more vitamin A than any other cabbage plant. There are also antioxidants that can stop the growth of cancer cells. The content of vitamins in inflorescences is halved already during the first days of storage, but remains almost at the same level when frozen.

To preserve its beneficial properties, broccoli does not need to be boiled for a long time, it is enough to stew or blanch. Salads, casseroles, vegetable stews, diet soups are made from this cabbage. For the winter, broccoli is canned with spices, other vegetables, and rice.

Video: about the universal broccoli hybrid Baro Star

Savoy cabbage

This species is very similar to the white one, but all the leaves up to the stump are strongly corrugated. Accordingly, the swing is loose and light in weight. Savoy cabbage is not popular among Russians, because it is not stored in winter, it is not suitable for the most favorite harvest - pickling. The yield per square meter is low.

Savoy cabbage has corrugated leaves even inside the head of cabbage.

However, Savoy is tastier than white cabbage, it lacks coarse fibers and bitterness, and the natural alcohol mannitol in the composition makes it sweeter. In this cabbage, in the middle of the last century, ascorbigen was found, which slows down the growth of cancerous tumors. Another advantage is that it is the most frost-resistant plant among cabbage plants. Seedlings are not damaged at -4 C, and adult heads of cabbage - at -8 C. Pests do not like corrugated leaves.

Video: Savoy cabbage in the garden

A loose head of cabbage is easily disassembled into separate leaves, which is very convenient for preparing a popular dish - stuffed cabbage. Savoy cabbage is added to cabbage soup and borscht, fried, and stuffing for pies is made, but you get more benefit by adding a salad of this delicious vegetable to your diet.


Another species that has been undeservedly ignored by many gardeners. The name comes from two German words: koil - cabbage and ribe - turnip. The plant consists of a root, a turnip or spherical stem and leaves at the top. There are varieties with green, yellow, snow-white and purple colors.

Kohlrabi is more compact than other types of cabbage: it forms a stalk, and the leaves are elongated and directed upwards

This is the earliest ripening cabbage. Early varieties (55-60 days) are grown twice a season. In spring, seeds are sown in the ground simultaneously with beets, that is, after May 15 (in the middle lane). Large-fruited late varieties that do not have time to ripen in your area can be harvested ahead of time. Young stem tubers will be even juicier and sweeter.They taste like a cabbage stump, however, they are devoid of bitterness. This vegetable contains potassium salts and organic sulfur compounds, B vitamins, and the main vitamin C in our diet is higher than in the sour lemon itself.

Video: how kohlrabi grows

Kohlrabi is eaten fresh in salads. For their preparation, the stem plant is crushed on a grater or cut into thin slices and mixed with herbs and other vegetables or eaten solo, seasoned with vegetable oil, sour cream or mayonnaise. For the winter, marinades are prepared from kohlrabi cubes. They say that rich cabbage is obtained from this cabbage, that is, the taste of the broth is more intense than with white cabbage. The vegetable is well stored in the cellar along with the root vegetables.

There are many complaints about kohlrabi. In some, the stemfruit grew small, in others it is sinewy. Perhaps the wrong variety was chosen or the seeds were bad. In order not to be disappointed, try different hybrids and varieties, and even the same one, but under different brands. Choose the ones that meet your expectations.

Brussels sprouts

Bred in Belgium from leafy varieties, named after gardeners living in the capital - Brussels. The stem grows to a height of 20-60 cm, all covered with mini-heads of cabbage the size of a walnut. This plant loves space and light, does not tolerate thickening. Thanks to its powerful root system, Brussels sprouts do not require frequent watering.

Brussels sprouts tying many small heads of cabbage

The heads of cabbage contain mustard oil, so their taste is spicy, nutty. Due to the fact that purple varieties have also been bred, beautiful salads and winter preparations can be made. Fruits are fried in batter, whole added to soups, stewed with butter, served as side dishes, frozen. In terms of nutritional value, Brussels sprouts are similar to white cabbage, the difference lies in the high content of phosphorus and potassium, but vitamin U is not mentioned in the composition.

There are differences in cultivation. This cabbage is not huddled, since the largest coots are tied at the bottom, near the surface of the earth. Tall varieties need props. In late-ripening, a month before the end of the growing season, pinch the top and cut off the leaves. So the fruits ripen better, become larger. The collection begins with the lower, largest fruits, so that the vegetable has more strength to grow the upper ones.

Video: Harvesting Brussels Sprouts


The species is also called curly, kale, keil, bruncol, browncol, gruncol. It is believed that this is what wild cabbage looked like. Even in Ancient Greece (IV century BC), species with smooth and curly leaves were known. The main feature of kale lies precisely in the leaves: they are lacy, corrugated, green or purple, heads of cabbage are not formed. The crop is often grown as an ornamental and fodder crop.

In kale, leaves are used for food, the stem is considered coarse

The leaves are of nutritional value, the younger they are, the tastier, mature petioles and central veins are removed, they are rough and inedible. After exposure to frost, the kale becomes sweeter and more aromatic. Curly is popular in many countries. In the Netherlands, it is added to the traditional stamppot dish, in Russia it is called "Leiden mix". For cooking, mashed potatoes are mixed with various vegetables and served with sausages. In Turkey, soup is made from keila. In Japan, this cabbage is the base of the aojiru vegetable drink. Fresh leaves are rich in calcium, vitamins K and C.

Video: Kale fried cabbage (recipe from America)

Chinese cabbage

The second name is pitsai, popularly this type is called Chinese salad for its similarity to Romaine salad. In fact, this is a subspecies of Chinese cabbage. The plant was cultivated in the Celestial Empire. It is notable for the fact that it forms a rosette of succulent leaves with jagged jagged edges. A tall oval-shaped head of cabbage is tied in the center. On the cut, it is loose, often colored yellow.

Head of Chinese cabbage stretched up, loose inside

But, compared to cabbage salads, the nutritional value of this cabbage is much higher. It contains the entire group of vitamins, as in white cabbage, but the content of carotene and ascorbic acid is increased. Peking is used for making salads, boiled in soups, stewed for main courses, pickled and even dried. In East Asia, pitsai are often fermented.

Peking cabbage, like daikon and radish, reacts strongly to the length of the day. In the middle of summer, throws out an arrow. Therefore, the vegetable is sown in two terms: in spring and in the second half of summer.

Video: mistakes when growing Peking

Chinese cabbage is kale (bok-choi) and cabbage (Peking). Be careful when choosing seeds so that later, after sowing a leaf, do not wait for the head of cabbage to set.

Chinese cabbage

And although Chinese cabbage is just a common name for Peking cabbage and bok-choy, it is highlighted by the compilers of the State Register of Plants in a separate category. And leafy and petiolate varieties, that is, bok-choi, were introduced there, which is incorrect. Indeed, three centuries ago, Carl Linnaeus qualified the group as a special species, but later scientists decided that it was a turnip variety. But this plant does not look like a turnip either. It forms a rosette of smooth leaves on thick and succulent petioles, no root crop, no head of cabbage.

Bok choy is a vegetable consisting of leaves on thick stalks

In China, the culture is called an oil vegetable because oil is made from its seeds. The name bok-choy or pak-choy has taken root in English-speaking countries, it translates as "white vegetable". Leaves and thick stalks are boiled, fried, pickled, salted, eaten in salads, cabbage rolls are prepared. They contain a lot of vitamins C and A, vegetable proteins, fats, dietary fiber, calcium, sodium, magnesium, iron.

Glucosinolates were found in bok-choy. In small doses, they are able to fight cancer cells, and in large doses, they are toxic and dangerous. In 2009, an elderly woman ate 1–1.5 kg of bok choy daily to cure her diabetes. As a result, she developed hypothyroidism, which led to a coma. A striking example of the fact that even a natural food supplement can be both a medicine and a poison.

Chinese cabbage tastes bitter, like white cabbage.

Japanese cabbage

Another type of healthy and tasty collard, but already bred and very common in Japan. In different varieties, the leaves are arranged horizontally or raised upward. Moreover, they are always strongly dissected, have a corrugated surface or smooth, but with ragged edges.

This plant does not at all look like cabbage, however, it is

If we hardly believe that we have cabbage in front of us, then cruciferous fleas very quickly find their favorite culture, no matter how disguised it is. Japanese cabbage is grown in the same way as white cabbage. The main thing is to protect young plants from pests. It is the closest relative of Chinese cabbage, but its taste is much softer, without spiciness. The chemical composition is close to white cabbage, contains the same vitamins, organic acids and trace elements. This vegetable is recommended to eat during spring beriberi, stomach ulcers, cardiovascular and oncological diseases. Salads are made from Japanese cabbage, sandwiches are decorated with its unusual leaves, they are stewed in stews and added to soups.

Video: Chinese and Japanese cabbage in the same garden

Ornamental cabbage

Another guest from Japan. In Russia, the species is used to decorate the garden in autumn, when most flowers have already stopped growing. Such cabbage forms a beautiful rosette, similar to a blossoming flower. Primary colors: green, yellow, white, purple, as well as all their shades and combinations. For example, red or snow-white leaves can be located in the center, and green along the edges. Interestingly, after the first autumn frosts, the plants become even brighter and more expressive.

Modern varieties of ornamental cabbage are difficult to distinguish from real flowers.

They say you can eat ornamental cabbage. But who will raise a hand to send such beauty to a salad? There are daredevils, for example, in France, the culture is grown on an industrial scale. Delicious salads are prepared from it, pickled. The leaves contain three times more selenium than other species. This substance is able to regulate our immune system. The leaves are rough in structure, taste bitter, but very useful. To get rid of the bitterness, ornamental cabbage is frozen.

Confirmation of the edibility of ornamental cabbage is also in the State Register: in the descriptions of varieties, their nutritional value is indicated. If you want to keep vitamins on hand throughout the winter, dig up an ornamental cabbage bush in late fall and transplant it into a bucket or large pot. Keep by the window, water, tear off the sheets as needed.

Video: ornamental cabbage in landscape design


One variety is registered - Vekha, and only 4–5 are known. It is a cabbage that forms a powerful and juicy stem, sometimes growing up to 2 meters in height. Corrugated leaves are located on the stem, and with good watering, twigs also grow. In terms of nutritional value, the culture surpasses beets and corn, and is equated to oat mixture. Feed contains digestible protein, sugar, ascorbic acid, carotene, B vitamins.

Kale is similar to miniature palms, but with sufficient watering, it becomes covered with side branches

The vegetable increases the milk productivity of livestock, the fat content of milk increases, while the consumption of compound feeds is reduced. It is also used in poultry farming. Fodder is very unpretentious and productive: it can grow both in the Arctic and in the subtropics. Productivity - 800 kg per one hundred square meters.

Pros and cons of growing

Benefits of kale:

  • Undemanding to growing conditions and care.
  • It tolerates temperature extremes, heat, cold, frost.
  • Unique composition, many vitamins and nutrients.
  • High productivity.
  • A large number of varieties.
  • Decorativeness.
  • Disease resistance.
  • Leaves grow quickly - no need to wait long for the harvest.

  • Needs frequent watering.
  • It does not take root well after transplantation.
  • Has a number of contraindications - for people with kidney disease.
  • Increased light-requiring.

Garden bed preparation

For kale cabbage, choose a sunny place protected from drafts. The intensity of the color of the leaves in many varieties depends on the lighting. The culture is picky about the predecessors in the garden, only root crops and other Cruciferous plants are excluded.

Kale that gets enough warmth and light has a better flavor and larger leaves than those growing in the shade.

The soil is dug up in the fall, cleared of weeds and plant debris. To increase the nutritional value, humus is introduced - 2-3 kg and complex fertilizers containing nitrogen, potassium, phosphorus (Azofosk, Nitrofosk, Diammofosk) - 25–30 g per 1 m².

The substrate must be fertile and with a neutral acid-base reaction. The taste of the leaves and the yield directly depend on its quality. Therefore, powder clay is introduced into light soil, sand into heavy soil, dolomite flour or wood ash into acidic soil, gypsum or granular sulfur in alkaline soil.

Dolomite flour is a natural soil deoxidizer, subject to the dosage recommended by the manufacturer, which does not have any side effects

Kale does not tolerate close (1 m or less) groundwater approaching the surface. Root rot develops rapidly. If there is no other place for planting, fill in high beds (at least 35 cm).

Composition and useful properties

Kale surpasses white cabbage three times in vitamin C and four times in magnesium. Kale is one hundred percent leader in calcium content, which is more in this cabbage than in milk (150 mg in 100 gr of cabbage /125 mg K in 100 ml of milk 2.5%). In addition, the macronutrient is much better absorbed from greens than from animal products.

On the 100g product accounts for:

  • 49 kcal
  • proteins - 3.3 g
  • fat - 0.9 g
  • carbohydrates - 9 gr.

Kale is called plant-based beef for its high protein concentration. This culture is an excellent source of easily digestible calcium, magnesium, vitamins of groups A, C, B6, K, iron, folic acid, vital amino acids and antioxidants. A large amount of fiber contributes to the full functioning of the gastrointestinal tract. It also contains fatty acid Omega-3, almost in the same amount as in fish.

Bright kale that looks like a flower bed

Kale contains flavonoids that have a beneficial effect on our body:

  • help cleanse the body of toxins
  • protect cellular structure, lower cholesterol levels and lower the risk of cancer
  • have antioxidant properties and protect against free radicals.

It's important to know! Cale helps to normalize hormonal levels, which has a positive effect on intimate life, relieves premenstrual syndrome. It contains folic acid, which is important to take during pregnancy.

To benefit from kale, the leaves must be used fresh. They can also be added to soups, stews, and garnishes from them. To get rid of the bitterness, the vegetable needs to be frozen, its taste will become sweet.

There is more calcium in cabbage than in milk, and it is absorbed many times better.

Useful properties of Kale cabbage:

  • strengthens the immune system
  • has anti-inflammatory and antioxidant effects on the body
  • improves eyesight
  • helps to strengthen teeth
  • improves skin condition
  • has antitumor activity
  • helps to replenish calcium deficiency in the body.

Cale can be consumed by everyone, even small children, but you should not overeat. Like any other cabbage, "curly" causes increased gas production.

Kale cabbage in cooking

Fresh cabbage is most useful, since the useful qualities of the product are lost during cooking. A salad is made from it, adding tomatoes, basil, garlic and green onions. For refueling, use flax or sesame oil. Healthy eating hacks mix the stems of kale into vegetable shakes. Also, the leaves of the plant can be salted for the winter or pickled.

Some cuisines offer their own original kale recipes. Cabbage is stewed, fried, added to meat or potatoes. Often, green chips and lasagna are made from the leaves.

Forgotten for several centuries, kale is experiencing its revival again. The richness of minerals and nutrients makes this cabbage not just a vegetable, but a real superfood.

Watch the video: How To Propagate Kale Propagating Tree Collard Growing Free Garden Plants

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