J. E. Teschemacher gives the following directions for culture and use:—
"Sow, the middle or last of May, a small bed on a moderately rich soil, but in a well-exposed situation. Strong plants cannot be obtained from seedlings grown in the shade. When the young plants have six or eight leaves, prepare a piece of well-manured, open soil, plant the young seedlings six or eight inches asunder, water well, and shade for a few days against the hot sun. About a hundred plants are enough for a family. Towards the latter end of July, or middle of August, they should be thick, stocky plants, fit for final transplanting to the spots where they are to remain. They may be planted in the lines from which early crops of pease have been removed. The ground must be well manured, and the plants moved singly and carefully, with as much earth attached to the roots as possible. This last precaution is very necessary in all summer transplanting, as the only means of enabling the plants to bear the hot sun. In a garden, they should be well supplied with water for a few days; but in field-planting, where this is not possible, a moist time should be chosen. They will not show much signs of growth until the cool nights prevail: after that, they will grow rapidly. They will not boil tender or with much flavor until they have been frozen, or have experienced a temperature of about 28° Fahrenheit.
Use.—"The tender, upper part alone is eaten. They are often, but not always, frozen when cut; and, when this is the case, they should be put into a cool cellar or in cold water until the frost is out of them. It will take one-half to three-quarters of an hour to boil them tender. Put them into the boiling water; to which add a lump of soda. This rather softens them, and causes them to retain their green color. When done, press the water thoroughly out, chop them up with a knife, put them into a vessel to evaporate still more of the water, and serve with melted butter, pepper and salt. In Germany, they frequently boil a few chestnuts, and chop up with the Kale; between which and the stem and stalk of the Kale it is difficult to perceive much difference in taste. The beautiful curled leaves are quite ornamental.
"From one hundred plants, pluckings for the table were made twice a week, from the middle of November to the middle of January; and these fresh from the open garden, although the thermometer in the time had indicated a temperature approaching to zero."—Hov. Mag.
Varieties.—The varieties, which are numerous, and in many instances not well marked or defined, are as follow:—
Buda Kale, or Borecole. Thomp.
Russian Kale. Asparagus Kale. Manchester Borecole. Dwarf Feather Kale. Oak-leaved Kale.
The Buda Kale somewhat resembles the Purple; but the stalk is shorter. The leaves are purplish, somewhat glaucous, cut and fringed. The variety is not only hardy and well flavored, but continues to produce sprouts longer than any other sort. It is sometimes blanched like sea-kale.
Cabbaging Kale, or Borecole. Thomp.
Imperial Hearting.