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Kale, Sea

Colewort, Scurvygrass

Cruciferae, Brassicaceae Crambe maritima L.

Source: Magness et al. 1971

Sea kale is a large-leaved perennial, the young shoots of which are eaten in the spring, usually after blanching. Plants may be grown from seed or from root cuttings, and usually are given a year to become firmly established before any harvesting. The plant for food is grown much as is rhubarb. The second year and thereafter the young, etiolated shoots are harvested when 3 to 5 inches high. Usually they are blanched by covering the crown deeply with soil, through which the young shoots grow, or by otherwise darkening. They are prepared for eating like asparagus, mainly cooked, but also as salad. Large growth of sea kale may also be used as feed for livestock.

Season: Harvested early in spring, as shoots emerge.

Production in U.S.: No data. Little grown.

Use: Pot herb, or occasionally in salad.

Part of plant consumed: Young shoots and leaves.

Last update June 28, 1996 bha