Crambe maritima
Sea kale
Common names: Sea cabbage
Photo: Siim at et.wikipedia · CC BY-SA 2.5 · Source
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Description
Sea kale (Crambe maritima) is a hardy coastal vegetable that grows wild on European pebble beaches and can remain in the same spot in a garden for many years. Its blue‑green, slightly wavy foliage forms a decorative mound that also works well as a perennial ornamental plant. The real delicacy is the young, pale shoots harvested in spring: under a blanching pot they develop a bright, tender flavor with a subtle aroma between asparagus and cabbage.
Care instructions
Plant sea kale in a sunny, sheltered spot with well‑drained, sandy soil; if the soil is heavy, loosen it with sand or fine gravel beforehand. Space plants 75–90 cm apart to allow the robust roots and wide canopy to develop freely. In early spring (around week 10, early March), cover the emerging shoots with a light‑tight pot to blanch; after 4–6 weeks the shoots are ready for harvest and taste best. Water only during prolonged dry periods, as sea kale tolerates sandy, drier soils. In autumn, cut back dead foliage; a mulch layer of leaf or straw can protect the roots over winter but is usually not essential.
Soil & site
Soil pH
Soil type
well-drained, sandy, lean, dry
Feeding
Medium feeder
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