An “eat-all greens” variety (read on, we’ll explain).
This beautiful blue-green kale with purple stems is a Dutch heirloom renowned for its cold hardiness and abundant production. And it has gained a bit of a ‘following’ because of the praise of seed breeder and author Carol Deppe who singles out Groninger Blue as her favourite kale. The seedsavers at Quail Seeds (California) quote Carol:
“This is my new favorite kale of all time. The young plants produce a tremendous amount of biomass in a short time, and the entire plant is succulent. Excellent flavor planted in spring and used in summer or in July for harvest fall, winter, and spring. This is a Dutch heirloom that apparently has been grown primarily using the eat-all style for centuries.”
In her article for the magazine Mother Earth News, Carol describes the “eat-all greens” method she uses for growing kale and other leafy greens:
I discovered what I coined the “eat-all greens” garden method mostly by accident 20 years ago. At the time, I lived in downtown Corvallis, Oregon, and tended only two small garden beds. At one point, I ordered 2 cubic yards of compost. Having no vehicle in that era, I had the compost delivered and dumped onto my concrete driveway. While I stood there looking at that pile of compost, I realized that if I just spread it around on the driveway, I could double my gardening space. I quickly spread the compost into a broad bed about 6 inches deep and broadcast ‘Green Wave’ mustard seed. Then, I did … absolutely nothing. No weeding. No thinning. After about two months, I harvested an unbelievable amount of greens. I had stumbled upon the perfect variety, planting time and planting density for my first eat-all-greens garden bed….In eat-all beds, plants are 2 to 4 inches apart in all directions, 1 to 2 feet high when harvested.
Carol tested over 200 different kinds of leafy greens to figure out what varieties would work for the “eat-all greens” method (e.g. varieties that grew fast and produced a lot of edible greens in a small space). Based on her experience, she suggests Groninger Blue is a perfect variety for the “eat-all greens” method. Also see ‘Dwarf Essex’ Kale in this section for another “eat-all greens” variety.
Powerhouse Leafy Greens: Cruciferous leafy greens in Family Brassicaceae, such as Groninger Blue, are a nutritional ‘Powerhouse’. Check out our link about ‘Powerhouse Leafy Greens’.
How to Plant: This stunning and nutritious plant is easy to grow. Two ideas: (1) Carol’s “eat-all” style, which is described above. Scatter seed 2 to 4 inches apart. Cover lightly and then keep moist until germination. That is about it! When seedlings come up, wait until they are about 1-2 feet tall and harvest leaves and stems. (2) If you would like to have just a few, larger Groninger Blue plants, direct sow a few seeds in the garden early spring. Space seedlings at least 18 inches apart. One mature plant is about 2 feet wide x 2 feet in height. You will have lots of kale!
How to Use: Harvest and use like regular kale. It tastes great fresh as a baby green in salad or lightly braised in a stir fry.
