菜園的 kale 盛產中
幾乎每天都可採食
2010年5月26日 星期三
2008年3月28日 星期五
Kale 芥 藍
http://140.127.10.49/plant/dicot/dicot-poly/hypo/cru/cru16.htm
學名：Brassica oleracea L. Alboglabra Group;Brassica oleracea L. var. alboglabra (Bailey) Musil;Brassica alboglabra Bailey
英名：Borecole,Chinese kale,kale
科屬名：十字花科Cruciferae蕓苔屬
別名：芥藍菜、捲葉菜、格藍菜、綠葉甘藍、芥藍菜
植物特性:一年生草本，莖粗狀直立。
葉:廣圓形或橢圓形，單葉互生，有長葉柄，濃綠色，葉面光滑或皺縮，被有蠟粉。
花:總狀花序，花莖肉質，花白色或黃色。
繁殖方式:播種法。
栽培方式:
葉片生長、花苔發育需有充足的日照和水分，
有些品種係將整株嫩莖收割，
亦有陸續摘取葉片、頂芽者，
陸續採收品種宜施加追肥促進側芽生長。
原產地:
義大利海岸及山地。
從地球的這１端到另１端，南極到北極，都能找到它的芳蹤，只是品種不同罷了！
由於它對生存條件的適應性特強，缺乏蔬菜的時期，就可以由它來補缺。本省栽培種均由大陸和東南亞引入。
主要產區:雲林，彰化，台北，全年生產。
用途:葉部供食用。
主要品種:依葉的形狀可分為平滑葉種、皺葉種及捲葉種。
平滑葉種又有白花芥藍、黃金嫩葉、大葉晚生等３種。
常見的有開黃色花及白色花。
作菜時花、嫩莖、葉皆可食用。
市面上有出售幼嫩株的，
也有成株採莖葉或採主側枝新芽的，原則上還是以幼嫩者為上品。
芥藍菜在本省１年４季都能播種栽培，採收幼嫩株的品種，
可採用直播法，將種子直接撒播於菜圃畦面上。
栽培土質以富含有機質之中性粘質土壤最佳，排水及日照需良好。
性喜冷涼的氣候，
但本省卻可耐３０度Ｃ以上的高溫，生育仍良好。
收穫幼嫩株的，自播種３０～４０天就能整株割取食用。
若是採收頂芽的，將頂芽割取候，母株過些時日，又能長出新的側嫩新莖葉，等待我們再去採收。
芥藍菜病害不太嚴重，但蟲害卻為害甚大，如果閣下上菜市場買芥藍菜，經常可以發現它的葉子有小洞洞的，洞愈少，就表示噴灑農藥愈多。
反之，小洞洞愈多，正表示這是清潔蔬菜哩！
芥藍菜含極豐富的維他命Ａ及Ｃ，蛋白質及鈣質含量亦不少，
平時攝食可清潔血液，促進皮膚新陳代謝，防止色素沉澱，補給皮膚必要的營養，對於美化肌膚功效甚大。
莖葉對金黃葡萄球菌具有抗生作用，
如由缺乏維他命Ａ、維他命Ｃ所造成的體內虛火上昇，牙齦浮腫出血，以芥藍菜煮湯食用，具有清熱止腫之效。
芥藍炒煮均略帶少許苦味，這也是它的獨具風味，炒時需大火快炒，趁熱食用，才能鮮美爽脆。
.........................................
http://www.burpee.com/contentarticle.do?itemID=782
CAN I GROW KALE?
As winter crops, kale and collards can't be beat.
These two members of the cole family are the least problematic and hardiest plants in the wide and varied Brassica tribe.
Their major value to gardeners is providing delicious, highly nutritious greens when the weather is far too cold for other vegetables.
You can harvest the leaves as needed throughout the winter.
Although kale and collard look different, they are actually very closely related.
They can be grown, harvested, and cooked in much the same way.
Both share the botanical name Brassica oleracea.
In fact, 'Georgia', the most familiar variety of collards, is actually a variant of kale.
Collards have large, spoon-shaped, smooth leaves that are more succulent than greens like mustard and arugula.
The leaves form on a strong central stem that often grows to 36 inches leading many people to describe collards as a non-heading cabbage. Collards can also tolerate heat, making them a prime substitute for cabbage in the South where most cole crops rapidly go to seed.
Unlike collards, kale has deeply ruffled sturdy leaves on a stem that rarely grows taller than 24 inches.
Kale is strictly a cold-weather crop, losing quality quickly in hot weather. It is, however, the hardiest of all greens, surviving temperature down to 10 degrees below zero F.
Where nighttime temperatures regularly drop below freezing, some gardeners protect their plants under a thick mulch of straw.
Others are content to pick kale even under a blanket of snow.
Where winters are mild, the plants will produce into the spring.
Because kale is a biennial, another spurt of growth will occur in the spring before the plants finally go to seed.
Nutritionally speaking, kale and collards have nearly as much iron and more calcium and vitamins A and C than other greens.
A cup of cooked kale or collards contains more vitamin C than an eight-ounce glass of orange juice, more calcium than a cup of milk, and more potassium than a banana. All that and only 55 calories!
PLANT HISTORY
These leafy members of the cabbage family are two of the earliest vegetables cultivated by man.
Originally native to the Mediterranean region, kale and collards were popular in ancient Egypt and Rome.
The Romans and Greeks spread the vegetables throughout Europe. Eventually, most of the civilized world came to appreciate these nutritious greens.
Early settlers from the British Isles brought kale and collards to America, probably in the late 1600s.
But in the past century, both fell from favor.
Although American gardeners today largely ignore kale and collards, more gardeners should plant these easy-to-grow and delicious vegetables.
SEEDS OR PLANTS?
In areas where warm weather arrives early, it's best to plant kale as a fall crop, generally planting in July.
In some areas of the South, gardeners can wait until October before planting. The trick is to time the planting so the kale matures in cold weather.Collards can safely be planted in the spring and/or in the summer for a fall crop.
Some gardeners in the South plant a spring crop, harvesting the tender leaves until hot weather arrives, then yank out the plants to grow beans or another summer crop before planting collards again for the fall.Most gardening literature recommends direct sowing for both collards and kale.
Although spring crops can be started this way, I've found when starting a fall crop the seeds are stubborn to germinate in hot soil under a scorching summer sun. I prefer to start seedlings indoors in peat pots, as I do broccoli, cauliflower, and other fall cole crops.
About two months before the first frost, transplant the seedlings at 18- to 24-inch spacings. To keep the plants from developing lanky stems and flopping over later in the season, plant the seedlings up to their first leaves. This also ensures stronger root systems.
CULTIVATION
Kale and collards grow best in a loamy soil that drains well and has been enriched with moderate amounts of organic matter.
They will tolerate sandy or clay soils, but the flavor and texture of the leaves will be poor.
Like other greens, these plants require plenty of nitrogen for the best production.
I prepare the soil by working in manure-enriched compost, leaf mold, and peat moss.
Both vegetables grow best at a pH of about 6.5, although anything within a range of 5.5 to 6.8 is fine.
If your soil is acidic, apply crushed calcium limestone or shell limestone to sweeten the soil.
Collards produce best in full sun, so select a bed that receives sun most of the day. Kale also likes sun, but will tolerate partial shade.
GROWING TIPS
Mulching is essential when growing kale and collards, particularly in the summer.
Their roots run horizontally around the plant, only inches below the soil surface.
Mulch the bed with a combination of grass clippings, clean straw, and compost. This keeps the soil cool, conserves moisture, and makes nutrients readily available to the feeder roots.
Seaweed mulch has also been shown to improve yields.
To give the plants a boost when half grown, apply a side dressing of manure tea or diluted fish emulsion.
INSECTS & DISEASES
Kale and collards are carefree crops with few disease and pest problems. They share the same diseases as other cole crops, such as downy mildew and blackrot, but proper soil preparation and crop rotation will help avoid these problems.
The worst pests are flea beetles and aphids, but these are easily controlled with regular dustings of rotenone or spraying with insecticidal soaps.
If cabbageworms present a problem, use any of the Bacillus thuringiensis products like Dipel or Thuricide.
HARVEST TIPS
Frost enhances the flavor. Some of the tastiest kale is harvested under a foot of snow!
Never harvest kale until after a hard frost or two.
A few freezing nights make all the difference in flavor as the plants need a hard frost to transform their starches into natural sugars.
Pluck individual leaves of kale and collards as you need them, counting on one or two leaves for each serving.
To keep the plants in production, avoid cutting the developing bud at the center of each plant.
RECIPES & STORAGE
Although small, tender leaves can be used raw in salads,
kale and collards are best served hot, using any recipes requiring spinach or Swiss chard.
Before preparation, briefly soak the leaves in cold water to remove grit and any aphids clinging to them.
Remove the stalks and central ribs of the leaves, then chop or shred the greens as you would spinach.
Many people boil the greens, but I prefer to steam or stir-fry them to preserve their high vitamin and mineral content.
They're best when cooked just long enough to make the greens tender yet retain their colors.
Kale and collards won't mush down and lose volume when cooked, as many other greens do.
They can be a wonderful side dish for fish, served with a dash of lemon juice and some butter.
Snip a few raw leaves into your favorite rice dish. This is especially tasty in a chicken and rice casserole.
Or add the chopped greens to soups and stews during the last few minutes of cooking.
Saute chopped kale or collards in olive oil for a minute or two, and then add to omelets or scrambled eggs for a different breakfast.
Saute the greens with garlic then add tarragon vinegar and toss with your favorite pasta. Serve with grated sharp Cheddar or Swiss cheese. Experiment with a variety of dishes to discover how kale and collards can add different flavors and textures to some of your favorite meals.
學名：Brassica oleracea L. Alboglabra Group;Brassica oleracea L. var. alboglabra (Bailey) Musil;Brassica alboglabra Bailey
英名：Borecole,Chinese kale,kale
科屬名：十字花科Cruciferae蕓苔屬
別名：芥藍菜、捲葉菜、格藍菜、綠葉甘藍、芥藍菜
植物特性:一年生草本，莖粗狀直立。
葉:廣圓形或橢圓形，單葉互生，有長葉柄，濃綠色，葉面光滑或皺縮，被有蠟粉。
花:總狀花序，花莖肉質，花白色或黃色。
繁殖方式:播種法。
栽培方式:
葉片生長、花苔發育需有充足的日照和水分，
有些品種係將整株嫩莖收割，
亦有陸續摘取葉片、頂芽者，
陸續採收品種宜施加追肥促進側芽生長。
原產地:
義大利海岸及山地。
從地球的這１端到另１端，南極到北極，都能找到它的芳蹤，只是品種不同罷了！
由於它對生存條件的適應性特強，缺乏蔬菜的時期，就可以由它來補缺。本省栽培種均由大陸和東南亞引入。
主要產區:雲林，彰化，台北，全年生產。
用途:葉部供食用。
主要品種:依葉的形狀可分為平滑葉種、皺葉種及捲葉種。
平滑葉種又有白花芥藍、黃金嫩葉、大葉晚生等３種。
常見的有開黃色花及白色花。
作菜時花、嫩莖、葉皆可食用。
市面上有出售幼嫩株的，
也有成株採莖葉或採主側枝新芽的，原則上還是以幼嫩者為上品。
芥藍菜在本省１年４季都能播種栽培，採收幼嫩株的品種，
可採用直播法，將種子直接撒播於菜圃畦面上。
栽培土質以富含有機質之中性粘質土壤最佳，排水及日照需良好。
性喜冷涼的氣候，
但本省卻可耐３０度Ｃ以上的高溫，生育仍良好。
收穫幼嫩株的，自播種３０～４０天就能整株割取食用。
若是採收頂芽的，將頂芽割取候，母株過些時日，又能長出新的側嫩新莖葉，等待我們再去採收。
芥藍菜病害不太嚴重，但蟲害卻為害甚大，如果閣下上菜市場買芥藍菜，經常可以發現它的葉子有小洞洞的，洞愈少，就表示噴灑農藥愈多。
反之，小洞洞愈多，正表示這是清潔蔬菜哩！
芥藍菜含極豐富的維他命Ａ及Ｃ，蛋白質及鈣質含量亦不少，
平時攝食可清潔血液，促進皮膚新陳代謝，防止色素沉澱，補給皮膚必要的營養，對於美化肌膚功效甚大。
莖葉對金黃葡萄球菌具有抗生作用，
如由缺乏維他命Ａ、維他命Ｃ所造成的體內虛火上昇，牙齦浮腫出血，以芥藍菜煮湯食用，具有清熱止腫之效。
芥藍炒煮均略帶少許苦味，這也是它的獨具風味，炒時需大火快炒，趁熱食用，才能鮮美爽脆。
.........................................
http://www.burpee.com/contentarticle.do?itemID=782
CAN I GROW KALE?
As winter crops, kale and collards can't be beat.
These two members of the cole family are the least problematic and hardiest plants in the wide and varied Brassica tribe.
Their major value to gardeners is providing delicious, highly nutritious greens when the weather is far too cold for other vegetables.
You can harvest the leaves as needed throughout the winter.
Although kale and collard look different, they are actually very closely related.
They can be grown, harvested, and cooked in much the same way.
Both share the botanical name Brassica oleracea.
In fact, 'Georgia', the most familiar variety of collards, is actually a variant of kale.
Collards have large, spoon-shaped, smooth leaves that are more succulent than greens like mustard and arugula.
The leaves form on a strong central stem that often grows to 36 inches leading many people to describe collards as a non-heading cabbage. Collards can also tolerate heat, making them a prime substitute for cabbage in the South where most cole crops rapidly go to seed.
Unlike collards, kale has deeply ruffled sturdy leaves on a stem that rarely grows taller than 24 inches.
Kale is strictly a cold-weather crop, losing quality quickly in hot weather. It is, however, the hardiest of all greens, surviving temperature down to 10 degrees below zero F.
Where nighttime temperatures regularly drop below freezing, some gardeners protect their plants under a thick mulch of straw.
Others are content to pick kale even under a blanket of snow.
Where winters are mild, the plants will produce into the spring.
Because kale is a biennial, another spurt of growth will occur in the spring before the plants finally go to seed.
Nutritionally speaking, kale and collards have nearly as much iron and more calcium and vitamins A and C than other greens.
A cup of cooked kale or collards contains more vitamin C than an eight-ounce glass of orange juice, more calcium than a cup of milk, and more potassium than a banana. All that and only 55 calories!
PLANT HISTORY
These leafy members of the cabbage family are two of the earliest vegetables cultivated by man.
Originally native to the Mediterranean region, kale and collards were popular in ancient Egypt and Rome.
The Romans and Greeks spread the vegetables throughout Europe. Eventually, most of the civilized world came to appreciate these nutritious greens.
Early settlers from the British Isles brought kale and collards to America, probably in the late 1600s.
But in the past century, both fell from favor.
Although American gardeners today largely ignore kale and collards, more gardeners should plant these easy-to-grow and delicious vegetables.
SEEDS OR PLANTS?
In areas where warm weather arrives early, it's best to plant kale as a fall crop, generally planting in July.
In some areas of the South, gardeners can wait until October before planting. The trick is to time the planting so the kale matures in cold weather.Collards can safely be planted in the spring and/or in the summer for a fall crop.
Some gardeners in the South plant a spring crop, harvesting the tender leaves until hot weather arrives, then yank out the plants to grow beans or another summer crop before planting collards again for the fall.Most gardening literature recommends direct sowing for both collards and kale.
Although spring crops can be started this way, I've found when starting a fall crop the seeds are stubborn to germinate in hot soil under a scorching summer sun. I prefer to start seedlings indoors in peat pots, as I do broccoli, cauliflower, and other fall cole crops.
About two months before the first frost, transplant the seedlings at 18- to 24-inch spacings. To keep the plants from developing lanky stems and flopping over later in the season, plant the seedlings up to their first leaves. This also ensures stronger root systems.
CULTIVATION
Kale and collards grow best in a loamy soil that drains well and has been enriched with moderate amounts of organic matter.
They will tolerate sandy or clay soils, but the flavor and texture of the leaves will be poor.
Like other greens, these plants require plenty of nitrogen for the best production.
I prepare the soil by working in manure-enriched compost, leaf mold, and peat moss.
Both vegetables grow best at a pH of about 6.5, although anything within a range of 5.5 to 6.8 is fine.
If your soil is acidic, apply crushed calcium limestone or shell limestone to sweeten the soil.
Collards produce best in full sun, so select a bed that receives sun most of the day. Kale also likes sun, but will tolerate partial shade.
GROWING TIPS
Mulching is essential when growing kale and collards, particularly in the summer.
Their roots run horizontally around the plant, only inches below the soil surface.
Mulch the bed with a combination of grass clippings, clean straw, and compost. This keeps the soil cool, conserves moisture, and makes nutrients readily available to the feeder roots.
Seaweed mulch has also been shown to improve yields.
To give the plants a boost when half grown, apply a side dressing of manure tea or diluted fish emulsion.
INSECTS & DISEASES
Kale and collards are carefree crops with few disease and pest problems. They share the same diseases as other cole crops, such as downy mildew and blackrot, but proper soil preparation and crop rotation will help avoid these problems.
The worst pests are flea beetles and aphids, but these are easily controlled with regular dustings of rotenone or spraying with insecticidal soaps.
If cabbageworms present a problem, use any of the Bacillus thuringiensis products like Dipel or Thuricide.
HARVEST TIPS
Frost enhances the flavor. Some of the tastiest kale is harvested under a foot of snow!
Never harvest kale until after a hard frost or two.
A few freezing nights make all the difference in flavor as the plants need a hard frost to transform their starches into natural sugars.
Pluck individual leaves of kale and collards as you need them, counting on one or two leaves for each serving.
To keep the plants in production, avoid cutting the developing bud at the center of each plant.
RECIPES & STORAGE
Although small, tender leaves can be used raw in salads,
kale and collards are best served hot, using any recipes requiring spinach or Swiss chard.
Before preparation, briefly soak the leaves in cold water to remove grit and any aphids clinging to them.
Remove the stalks and central ribs of the leaves, then chop or shred the greens as you would spinach.
Many people boil the greens, but I prefer to steam or stir-fry them to preserve their high vitamin and mineral content.
They're best when cooked just long enough to make the greens tender yet retain their colors.
Kale and collards won't mush down and lose volume when cooked, as many other greens do.
They can be a wonderful side dish for fish, served with a dash of lemon juice and some butter.
Snip a few raw leaves into your favorite rice dish. This is especially tasty in a chicken and rice casserole.
Or add the chopped greens to soups and stews during the last few minutes of cooking.
Saute chopped kale or collards in olive oil for a minute or two, and then add to omelets or scrambled eggs for a different breakfast.
Saute the greens with garlic then add tarragon vinegar and toss with your favorite pasta. Serve with grated sharp Cheddar or Swiss cheese. Experiment with a variety of dishes to discover how kale and collards can add different flavors and textures to some of your favorite meals.
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