Kale Chou Moullier - 20 Seeds

Chou Moellier (sometimes spelled Moellier or Mollier) is a heritage variety of tall, leafy kale, traditionally grown for both human consumption and livestock forage. It’s known for its high yield, tender texture, and nutrient-rich leaves. It produces such large, nutritious leaves that it's also excellent for mulching or green manure when chopped and laid over garden beds. This is a great addition to permaculture, regenerative gardens, or traditional veg patches due to its vigour, biomass, and ability to be cut-and-come-again.

Plant type Hardy biennial (usually grown as an annual)

Height 90–120 cm or taller with maturity

Spread 60–90 cm

Leaves Large, broad, paddle-shaped, deep green with a soft, slightly crinkled surface and a mild, juicy flavour

Stems Thick and pale green, often branching at the base

Flavour Milder and more tender than many kales, especially when young; ideal for salads, soups, and steaming

Cold tolerance Excellent – becomes sweeter after frost

Growth habit Upright, forming a loose, leafy crown atop a strong central stem

Chou Moellier is a great addition to permaculture, regenerative gardens, or traditional veg patches due to its vigour, biomass, and ability to be cut-and-come-again.

Growing Conditions

Sunlight Full sun to partial shade

Soil Fertile, moist, well-draining soil, rich in organic matter

pH Neutral to slightly alkaline (6.5–7.5)

Watering Consistent moisture is key; do not let soil dry out

Spacing 45–60 cm apart to accommodate large leaves

Hardiness Very hardy – tolerates cold, wet, and poor weather well

Feeding Apply a balanced organic fertilizer or compost at planting and side-dress during the season

Sowing Instructions

Direct Sowing

When Late Spring to early Summer, once soil warms to 10°C+

Seed depth 1–1.5 cm

Row spacing 45–60 cm

Spacing after thinning 45 cm between plants

Starting Indoors

When 4–6 weeks before the last frost

Transplant When seedlings are 10–15 cm tall and have 4+ true leaves

Hardening off 5–7 days before transplanting outdoors

Notes

Germination takes 5–10 days at 15–24°C

For continuous harvest, sow in succession every 4 weeks

Harvest young leaves for salads or wait until full size for cooking greens

Common Pests & Problems

Pests

Cabbage white butterflies (caterpillars) Eat large holes in leaves – use insect mesh or handpick

Flea beetles Create tiny holes – protect young plants with fleece or use sticky traps

Aphids Cluster under leaves – spray with soapy water or neem oil

Slugs and snails Feed on tender seedlings – use beer traps, copper tape, or barriers

Cutworms Can cut seedlings at soil level – use collars or mulch

Diseases

Clubroot Causes stunted, swollen roots – practice crop rotation and lime acidic soils

Downy mildew Yellow patches and fuzzy undersides – avoid overhead watering and improve airflow

Black rot Bacterial issue causing V-shaped lesions – remove infected plants and avoid working wet leaves

Alternaria leaf spot Circular dark spots with yellow halos – space plants well and rotate crops

Harvesting Tips

Begin harvesting outer leaves when 20–30 cm tall

Always harvest from the base upward, allowing new growth from the centre

Can be harvested continuously through winter in mild climates

Avoid letting the plant flower unless saving seeds in year two