Kale

Kale

Kale (Brassica oleracea var. acephala) is a leafy green vegetable in the family Brassicaceae. It is known for its nutrient-dense leaves and versatility in cooking. Kale is native to the eastern Mediterranean and Asia Minor but is now cultivated worldwide.

Starting Kale Plants

To start kale plants:

1. Sow seeds directly outdoors 3-5 weeks before the last frost date in your area for spring planting, or 6-8 weeks before the first frost date for fall planting
2. Plant seeds 1/4 to 1/2 inch deep and 1 inch apart in rows
3. Keep soil moist but not soggy
4. Thin seedlings to 12-18 inches apart when they have their first set of true leaves

Kale can also be started indoors 4-6 weeks before the last frost date and transplanted outdoors after hardening off.

Harvesting Kale

Kale is typically ready to harvest 50-65 days after sowing, depending on the variety. To harvest:

1. Pick individual outer leaves as needed, allowing the center of the plant to continue growing
2. Use scissors or a knife to cut the leaves at the base of the stem
3. Harvest regularly to encourage continued production

Kale plants can continue to produce leaves for several months, especially in cooler weather. They can even survive mild frosts and become sweeter in flavor.

Saving Kale Seeds

To save seeds from kale:

1. Allow the plant to flower and produce seed pods
2. Wait for the seed pods to turn brown and dry on the plant
3. Cut the seed pods from the plant and place them in a paper bag
4. Allow the pods to dry completely indoors for 1-2 weeks
5. Crush the pods to release the seeds
6. Store dried seeds in an airtight container in a cool, dry place

Common Kale Varieties

Some commonly grown kale varieties include:

• Curly Kale: Ruffled, dark green leaves with a tender texture; examples include 'Winterbor' and 'Redbor'
• Lacinato Kale (Dinosaur Kale): Dark blue-green leaves with a bumpy texture; examples include 'Toscano' and 'Black Magic'
• Red Russian Kale: Flat, oak-shaped leaves with red stems and veins; tender and sweet in flavor
• Siberian Kale: Large, ruffled leaves with a tender texture and mild flavor; very cold-hardy

Uses as Food

Kale is a versatile ingredient in many dishes:

• Used raw in salads or smoothies
• Sautéed, stir-fried, or added to soups and stews
• Baked into chips for a crunchy snack
• Steamed or braised as a side dish
• Used as a garnish or added to sandwiches and wraps
• Kale is known for its exceptional nutritional value, being high in vitamin A, vitamin C, vitamin K, calcium, and iron. It also contains antioxidants and glucosinolates, which may have potential health benefits.