About the farm

What is kale redbor f1 and its cultivation


Kale or redbord is the choice of those who appreciate not only taste, but also beauty. It is rich in flavonoids, dietary fiber and vitamin C. It has a quaint appearance that makes it an excellent decoration of the dacha. How to grow this vegetable, this article will tell.

Variety description

This is an annual vegetable plant, a domesticated form of the species "Garden Cabbage". Its main difference from the usual white - no head. Height varies from 40 centimeters to 2 meters.

It has many varieties: white, red, pink, green, palm-like, variegated, mosbakhskaya - these are the most common varieties of vegetables. It grows quite large and beautiful leaves that can be pink, green and purple.

Gastronomic quality redboro

Low-calorie content, which removes the limit on the number of eaten dishes from kale.

The high content of dietary fiber, which is absorbed after a long time, so the feeling of hunger comes soon.

The presence of vitamin C, which activates the mechanism of production of carnitine, and flavonoids, which help in the fight against cancer cells.

It is used in baked, fried and raw. Steamed is suitable for those who do not like the rigidity of cabbage leaves. Baked in the oven slices sprinkled with seasoning, like lovers of chips.

Frozen vegetable becomes even tastier.
Green Kale

Beneficial features

Contains antioxidants: glucosinolate and sulforaphane, which prevent the appearance of cancer cells. Vitamins and trace elements contained in it reduce the risk of heart disease. Lutein and zeaxanthin protect the eyes from damage caused by sunlight. Due to the abundance of vitamin C and beta-carotene, eating cabbage leaves leads to the elimination of skin problems: it becomes elastic, wrinkles disappear. Thanks to iron, the skin is saturated with oxygen and the skin is healed.

Growing kale

Its cold resistance makes it possible to grow in the fall. It is a culture resistant to harsh conditions, so it grows well and does not suffer from pests and diseases. A sign of a variety is a reddish-purple color, in which it is stained by anthocyanin contained in the leaves.

To reduce the outflow of water from the bushes, small holes can be dug around the aerial parts.

There are varieties grown seedlessly. But, mainly, cultivation is carried out by seedlings.

It is possible to sow seedlings at the end of February - beginning of March, having made a landing on film in April. Sowing in these terms will provide a harvest in May. On the 45th day, seedlings are planted in open ground. It is necessary to sow in an open ground with an interval of 60 cm between rows.

Pest damage will be less if planted at the end of summer. Then she will ripen in late autumn.

When growing crops in the shade and thick plantings, nitrates can form in the fruit body. To reduce the amount of nitrates, it is necessary at all stages of culture growth to use biological products that enhance immunity and reduce the content of nitrates.
Seeds of Kale Redbor

Land preparation and fertilizer selection

Alkaline, acidic and poor soils are suitable for growing kale. The plot must be bright and drained. If the area is windy, you should install wind protection. Soil preparation should begin in the fall. If the ground is heavy, in the fall it must be fertilized with green manure. The following fertilizers should be applied under the crop:

  • Buru (1.6 - 2 g / sq. M);
  • Superphosphate (75 - 90 g / sq. M);
  • Potassium salt (105 - 120 g / sq. M);
  • Humus (2.5 - 4 kg. Per sq. M.).

After the remnants of the plants are removed, and loosening will be done, you need to wait a week, and then scatter the fertilizers listed above on the site. Then the soil should be dug (depth - not less than 30 cm) and fertilize up. Before winter, the prepared soil is left in clumps so that the soil better freezes and most pest larvae die.

Care for seedlings and shrubs

When the plants reach 7-8 cm, they can be thinned out; the preferred distance between the thinned bushes is 30-60 cm (the distance depends on the variety).

Watering in the morning or in the evening. It is not recommended to water in the middle of the day. Young shoots need moisture, but as they mature, the number of waterings needs to be reduced. It must be remembered that overdrying of the soil is one of the causes of the occurrence of nitrates in the fruit body of a vegetable.

Increased nitrate levels may be caused by the use of fresh manure. It is necessary to use manure that has burnt. Increased doses of mineral nitrogen and potassium deficiency can lead to an excess of nitrates.
Morning watering planted cabbage

On the barren land, after 10 days have passed since the transplanting, 10 g of urea, 15-20 g of superphosphate and potassium salts must be applied (the fertilizers listed must be dissolved in 10 liters of water). The second feeding must be done after 20 days. The second dressing should be increased by 1.5 times, and the following should be added to it: ammonium molybdate (at 1 g) and borax (at 3 g).

How to get rid of diseases and pests

Cabbage fly and keel is well tolerated by the plant. But aphid can significantly damage a vegetable. Pests scare away sprinkling infused with tomato leaves, infused with potato skins or red pepper. The use of tobacco solution with households. soap will destroy aphids. Or wood ash dissolved in water from a host can be used. soap (6 g of household soap. 25 g of ash per liter of water). As soon as 10-15 days have passed after the landing, during the hot and dry weather it is necessary to spray the ashes over the rows. This measure will prevent harm from ground fleas. Ashes can be replaced by lime-fuzz sprayed over rows.

To increase the yield and resistance to disease, the bushes are treated with a growth biostimulator. This is done 3 weeks after disembarkation. For this, such substances are used as: sodium humate, immunofit, etc.


Bushes grow until the end of the summer. While the summer lasts, you can cut the growing leaves. They should be cut so as not to bare the stem. Cut the leaves should be free of stalks, because they are bitter. The final harvest should occur before the time when the leaves begin to grow coarse and lose taste.

Store the harvest at room temperature should be no more than 5 days. Vegetable is stored frozen.

This is a wonderful vegetable that will not only feed its owner, but also decorate his summer cottage. It can be fried, steamed and even made chips. The plant is a source of cancer suppressants. It is valuable low-calorie and the presence of dietary fiber, which bring long-term saturation.