Ethiopian Kale

50 days — Also known as "Ethiopian Rape," "Highland Kale," "Abyssinian Mustard," "African Cabbage," and "Amara Mustard," 'Ethiopian' kale is a cousin of both kale and mustard. Grown as a leafy green, it is nutritious and has a flavor that is generally milder than either kale or mustard that can be harvested young as baby greens, or allowed to reach full size and cooked. Cooking options are as varied as your imagination. Leaves can roasted with a little olive oil and salt, added to stir fries, blanched until tender and tasty, or cooked like collard greens.

It grows best in cool weather but tolerates heat, so plan your sowing according to your location. 'Ethiopian' kale prefers locations with well drained soil and that receive full sun, but will tolerate lesser conditions. Container gardening is also an option.

Originating in the highlands of East Africa, it has presumably been cultivated there for millennia. Each packet contains one gram, which is approximately 225 seeds.