Nutritious, hardy, versatile, and easy-to-grow.

Kale is a nutrient-dense leafy green that is easy to grow and packed with vitamins A, C, and K, as well as calcium and antioxidants. It’s a versatile vegetable that can be used in salads, smoothies, soups, and stir-fries. Kale thrives in cool weather, making it ideal for spring and fall planting. Harvesting is simple: pick the outer leaves when they are about 8-10 inches long, starting from the bottom of the plant. This encourages continuous growth and ensures a steady supply of fresh, tender kale.

Kale originated in the eastern Mediterranean and Anatolia (modern-day Turkey) around 2000 BCE. It is believed to have descended from wild cabbage and was cultivated by ancient civilizations such as the Greeks and Romans. Kale was valued for its hardiness and ability to grow in colder climates, making it a staple food source. Over time, it spread throughout Europe and eventually made its way to North America in the 19th century.

Top Producing Varieties

• Winterbor: A popular variety with large, curly leaves that are great for both fresh eating and cooking.
• Red Russian: Known for its vibrant red leaves and mild, sweet flavor, it’s a favorite for salads and cooking.
• Lacinato (Dinosaur Kale): This variety has dark blue-green, bumpy leaves and a slightly sweeter taste, perfect for sautéing and making kale chips.
• Vates: A hybrid variety with dark green, curly leaves that are tender and flavorful.
• Premier: A reliable producer with dark green, curly leaves that are great for both fresh consumption and cooking.

Soil Preparation

1. Choose the Right Location: Kale prefers full sun but can tolerate partial shade. Select an area with well-draining soil.
2. Soil Testing: Check the soil’s pH level. Kale thrives in slightly acidic to neutral soil, with a pH of 6.0 to 7.0.
3. Add Organic Matter: Incorporate compost or well-rotted manure into the soil to improve fertility, drainage, and structure.
4. Loosen the Soil: Use a garden fork or tiller to break up any compacted soil to a depth of about 8-12 inches. Kale needs loose soil to develop properly.

Planting Kale

1. Timing: Plant kale in early spring or late summer for a fall harvest. Kale prefers cool weather.
2. Sowing Seeds: Sow seeds directly in the garden, about 1/2 inch deep and 1 inch apart. Thin seedlings to 12-18 inches apart once they are a few inches tall.
3. Transplanting: If using transplants, space them 12-18 inches apart in rows 18-24 inches apart.
4. Watering: Keep the soil consistently moist but not waterlogged. Kale needs regular watering to grow tender leaves.
5. Mulching: Apply a light layer of mulch around the plants to help retain moisture and suppress weeds.
6. Harvesting: Begin harvesting leaves when they are about 8-10 inches long. Pick the outer leaves first, allowing the inner leaves to continue growing. This encourages continuous growth and a steady supply of fresh kale.

Cooking With Kale