table{width:100%;table-layout:fixed;border-collapse:collapse;border:1px solid #e5e7eb;font-size:14px;line-height:1.1;background-color:#ffffff}table td,table th{padding:5px 10px;border:1px solid #e5e7eb;vertical-align:top;word-break:break-word}table td:first-child,table th:first-child{width:18%;background-color:#f9fafb;font-weight:600;color:#111827}table td:nth-child(2),table th:nth-child(2){width:51%;white-space:normal}table tr:hover td:not(:first-child){background-color:#f5f9ff}@media(max-width:768px){table{display:block;width:100%;overflow-x:auto}table th,table td{min-width:120px}table td:first-child{min-width:100px}} @import url('https://fonts.googleapis.com/css2?family=Lora:wght@400;600&family=DM+Sans:wght@400;500&display=swap');h4,h5{font-family:'Lora',Georgia,serif}p,td,li,div,span{font-family:'DM Sans',system-ui,sans-serif} Harvest deep, peppery Black Kale microgreens in under two weeks — straight from tray to plate. Beginner-friendly brassica with reliable, even germination and a lush, dense canopy — ideal for first-time and experienced growers alike. Ready to harvest in just 10–12 days from sowing, with no soaking required — simply scatter, cover, and watch them surge. Exceptionally high in Vitamin K for bone health and blood clotting support, plus antioxidant carotenoids including lutein and β-carotene. Fresh, mildly peppery flavour with a tender-crisp bite — brilliant layered into grain bowls, folded into omelettes, or scattered over creamy soups. FULL SPECIFICATION TABLE General Specification Common Name Black Kale microgreens (Tuscan Kale / Cavolo Nero / Lacinato Kale) Botanical Name Brassica oleracea var. sabellica Seed Type Conventional, untreated, non-GMO Stem/Leaf Color Deep blue-green, slightly puckered cotyledon leaves; pale cream to light green sturdy stems Flavor & Texture Fresh, savoury kale flavour with mild peppery finish; tender yet crisp bite Seed Count per 10g ~3,000 seeds (≈300 seeds/gram) Cultivation Data Difficulty Very easy — reliable, even germination; forgiving for beginners Preferred Medium Soil or coco coir-based mix; soil strongly recommended for best yield and stem support Seeding Density (1020 tray) ≈10g per 1020 tray (25×50cm) Seeding Density (10x10 cm) ≈0.8g per 10×10cm Expected Yield ≈8–12× seed weight Soaking No soaking required — sow dry Blackout Days 3–4 days under weighted cover Watering, pH & Temp Bottom water preferred after germination; keep medium evenly moist but not saturated. Target pH 5.8–6.2. Temperature 18–22°C. Ensure good airflow after removing blackout cover. Sprouting Time 4–5 days Harvest Time 10–12 days from sowing Health & Nutrition Vitamins Vitamin K (very high), Vitamin A, Vitamin C Minerals Calcium, potassium, iron, magnesium Notable Compounds Glucosinolates (incl. glucoraphanin precursors), carotenoids (lutein, β-carotene), polyphenols, chlorophyll Health Benefits Supports bone health and normal blood clotting (Vitamin K); immune support and antioxidant protection (Vitamins A & C, carotenoids); anti-inflammatory polyphenols ABOUT Black Kale microgreens — grown from the celebrated Tuscan 'Cavolo Nero' — are one of the most visually striking brassicas you can raise indoors, unfurling deep blue-green, slightly puckered leaves on pale, sturdy stems. The flavour is a clean, savoury kale note with a gentle peppery finish: more nuanced than broccoli, less sharp than mustard, and wonderfully versatile. Scatter a generous handful over a warm lentil soup or a soft-boiled egg on toast and the leaves hold their structure beautifully without wilting into mush. With no soaking needed and a harvest window of just 10–12 days, this is the crop to start tonight — especially if you want a steady supply of something genuinely delicious on your windowsill. GROWING INSTRUCTIONS 1 Prepare your tray and medium: Fill a 10×10 cm (or larger) tray with a 2–3 cm layer of good-quality potting mix or coco coir, then press it lightly flat with the base of a second tray. Moisten thoroughly until the soil feels like a wrung-out sponge — no puddles, no dry patches. You'll notice the soil darkens evenly when it's just right. 2 Sow the seeds: Scatter approximately 0.8 g of dry Black Kale seed per 10×10 cm area (about 10 g for a full 25×50 cm tray) as evenly as possible across the surface. No soaking needed — these seeds spring to life happily from dry. Give the seeds a fine mist with a spray bottle so they make contact with the soil, then press gently with a flat card or tray base. 3 Blackout & germination (days 1–4): Cover the tray with a lid or inverted tray and place something with a little weight on top — a book, a filled water bottle. This keeps the seeds pressed to the soil and encourages strong, uniform root development. Check once daily; if the surface looks dry, mist lightly. After 2–3 days you'll hear a faint crackle when you lift the lid — that's the seeds cracking open, a deeply satisfying moment. 4 Bring them into the light (day 4–5): Once the seedlings are pushing up to 2–3 cm and the cotyledons are just beginning to open, remove the cover and move the tray under a grow light or to a bright windowsill. You'll see them visibly green up within hours as chlorophyll kicks in — a transformation that never gets old. Rotate the tray daily if using natural light to keep growth even. 5 Water with care: Switch to bottom watering from this point — pour a shallow layer of water into a solid outer tray and let the growing tray absorb it from below. This keeps the foliage dry, which dramatically Water only when the tray feels noticeably lighter than usual. 6 Ensure good airflow: Make sure there's gentle air movement around the trays — a slightly cracked window or a small fan on a low setting does the job perfectly. Black Kale is robust, but like all dense brassica crops it appreciates fresh air. You'll notice the stems stand tall and firm rather than leaning when conditions are right. 7 Harvest (days 10–12): When the cotyledons are fully open and the first true leaves are just beginning to peek through, your Black Kale microgreens are at their flavour and nutritional peak. Cut just above the soil line with sharp scissors, avoid watering for 12 hours beforehand so the greens are dry, and enjoy immediately or store loosely in the fridge for up to 7–9 days.
