Texsel Greens (Ethiopian Kale)
Brassica carinata
Approximately 125 seeds per pack.
Germination: 86% Oct 2025 Packed for 2026
Origins and History
Ethiopian Kale, also known as Texsel Greens originates in the Horn of Africa where it has been cultivated for centuries. Also known locally as habesha gomen in Ethiopia, and also as Abyssinian mustard or texsel greens here, this cool plant is an African green in the cabbage family. It is part of the Brassica family, related to kale, mustard greens, and cabbage. Texsel Greens are highly valued for their fast growth, high yield, and mild, slightly nutty flavor.
It is traditionally grown in Ethiopia as both a leafy green and an oilseed crop. The crop is particularly valued for its resilience in challenging climates, thriving in semi-arid regions where other leafy greens may struggle. In recent decades, Texsel Greens have gained recognition internationally for their rapid growth and adaptability, making them a promising crop for both small-scale subsistence farming and diversified market gardens.
Appearance and Characteristics
Ethiopian Kale is distinct from European kales (Brassica oleracea) in that it produces tender, broad, and finely serrated green leaves with a slightly glossy surface. The plants are fast-growing, typically maturing in as little as 25–40 days, and can be harvested multiple times through cut-and-come-again methods. Unlike the coarse texture of traditional kales, Texsel Greens have a softer leaf that is more palatable raw or lightly cooked. The plants are hardy, resistant to bolting, and highly tolerant of heat and drought compared to many other leafy brassicas.
Culinary Uses
In Ethiopian cuisine, these greens are a staple vegetable, often steamed, sautéed, or incorporated into spiced stews and dishes alongside injera bread. They are mild in flavor, with a subtle mustardy undertone, making them versatile in both traditional African dishes and global kitchens. Texsel Greens can be used as a substitute for spinach, collards, or kale in recipes, added raw to salads, or stir-fried quickly to retain their tender texture. Their nutritional profile is rich in vitamins A, C, and K, as well as minerals like calcium and iron.
Ethiopian restaurants here typically use collards as a replacement for this plant because it's not commonly available. The species is believed to be the result of an ancient hybridization between some form of cabbage or kale (Brassica oleracea) and black mustard (B. nigra). There's a long history of using the seeds to produce oil, and it has even been used to make jet fuel.
Excellent raw in salads or as a base for wraps. Most often it is cooked as a sauté, stir-fry, or steamed for a tender and flavorful side dish. Added to soups and stews as a nutrient-rich component to the broths.
The pale purple stems and bluish leaves are beautiful, but the taste is its best attribute. Sweet and mild with a faint mustard quality, it can be used in any recipe that calls for kale, cabbage, mustard greens, or collards.
Growing Tips
Ethiopian Kale is an adaptable and low-maintenance crop. It grows best in full sun and well-drained, moderately fertile soils, though it can tolerate marginal conditions. For optimal results, sow seeds about ¼ inch deep in rows spaced 12–18 inches apart. The crop is suitable for USDA Hardiness Zones 3–10, performing well in both cooler and warmer climates. It is especially well-suited to regions with short growing seasons or limited rainfall. Successive sowings every 2–3 weeks can provide a continuous harvest throughout the growing season.
It thrives in cooler temperatures but is more heat-tolerant than traditional kale, making it suitable for both spring and fall planting. Prefers well-draining, fertile soil with a pH between 6.0 and 7.5. Keep the soil consistently moist but not waterlogged. Begin harvesting the outer leaves once the plant reaches about 6 inches in height. Continuous harvesting promotes new growth.
From a seed farmer's perspective, this is a truly wonderful plant: unlike its biennial cousins, which must go through winter to produce seed, Ethiopian kale is an annual — so it produces seeds the same year you plant it. Being from equatorial Africa, it developed without much of a winter.
Harvesting Guidance
Texsel Greens can be harvested as young baby greens in as little as 3–4 weeks, or allowed to mature for larger leaves in 5–6 weeks. The tender leaves are best picked regularly to encourage new growth, using the cut-and-come-again method to prolong the harvest period. Mature leaves can be harvested individually or the whole plant can be cut at ground level. For best flavor and texture, harvest in the morning when leaves are crisp and full of moisture. If allowed to flower, the crop produces small yellow blossoms that are edible and attractive to pollinators.
