I first saw this on "The Victorian Vegetable Garden", and thought I'd like to try it so bought seed for Crambe maritima the real sea kale this spring, said to be a little difficult to germinate I was quite pleased that out of the 15 seeds I planted I got 12 plants. Now the waiting game, I want to try covering to blanch the stems and cook like asparagus when the plants are big enough.
Description from Victoriana Nursery Gardens....
"Seakale long predates Victorian times and was once very popular, however doesn't seem to be so widely available now. It is sometimes grown as an ornamental vegetable but is edible.
The blanched shoots, young flower heads and very young leaves can be eaten raw or the leaf midribs cooked and eaten like Asparagus; forced Seakale is also a real delicacy.
It is best if picked and eaten, rather than stored."
Annette
. I also have a dozen skirret plants, it will also be a couple of years before they'll be usable. I'm hoping to get a taste from the yacon and oca I'm also growing when harvested this fall. Love trying something new, keeps life interesting.
