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[Brassica oleracea var. acephala] Christmas soup kale seeds, a traditional Campania variety producing tender leafy shoots all winter long.
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Christmas Soup Kale is a traditional variety from the Campania region of Italy, also known as cavolo spigariello or black kale, grown for generations for its tender leafy shoots. The vigorous stem continuously produces new sprouts, harvested from 70-90 days after transplanting over a long period, making it ideal for staggered winter harvests right around the Christmas season, where it gets its popular name.
The plant belongs to Brassica oleracea var. acephala, the same botanical group as headless leaf kales. It has a sturdy, elongated stem from which dark green leaves branch out, smooth or slightly curled depending on the ecotype, very vigorous and able to regenerate repeatedly throughout the cold season.
Sowing generally takes place from August to September, in seedbeds or directly in the field, to obtain plants ready for transplanting in autumn and harvesting during the winter months, including December. Ideal soil is fertile, well worked and well drained, in a sunny position. Recommended spacing is about 60-80 cm along the row and 100 cm between rows, to allow the plant's vigorous growth.
Once transplanted, it needs regular watering during establishment and periodic organic feeding to support continuous shoot production. It tolerates cold well and short dry spells too, making it a hardy, low-maintenance crop suitable even for beginner winter gardeners.
To extend the production of tender shoots, it's best to harvest regrowth regularly, encouraging the plant to keep producing new ones. Autumn mulching helps protect the root system from harsh frosts and keeps soil moisture more consistent.
Like other kales, it can be affected by aphids, flea beetles and cabbage worms, as well as fungal diseases like downy mildew in overly humid conditions. Crop rotation and regular leaf monitoring remain the most effective preventive practices.
Christmas Soup Kale is a staple of traditional Campania winter cuisine, perfect for soups, stews, and as a topping for pasta and polenta. Its bold, slightly bitter flavor mellows with slow cooking, typical of festive holiday dishes that gave the variety its popular name.
| Nutritional values (100g) | |
|---|---|
| Energy | 32 kcal |
| Protein | 3 g |
| Fiber | 3.5 g |
| Vitamin C | high |
| Vitamin A | present |