How to Grow Kale for Smoothies, Salads, Chips, and More

Growing Kale

When to Plant: Cool weather crop—spring or fall in full sun.

How to Plant: Seeds (cheaper, easy) or transplants. Sow seeds 2 in apart, rows 12–18 in apart, cover ½ in, keep evenly moist. Start indoors late winter or direct-sow 3 weeks before last frost; again late summer (6–8 weeks before first frost). Transplants at same depth, 18–24 in apart.

Mulch with bark, leaves, compost, or cocoa hulls for moisture and weed control.

Watering: 1–2 inches/week; water deeply if rain insufficient.

Harvesting Kale

At 6–8 leaves, cut outer leaves with scissors, leaving 4 center leaves. Flavor sweetens after light frost. Most kale overwinters in mild climates.

Store in plastic bag, air pressed out. Don't wash until use—water promotes spoilage. Refrigerate ~5 days. Before using, rinse under warm water and massage to tenderize.

Pull plants when bolting (flowering)—leaves turn tough and bitter.

Pests: Cabbage loopers—hand-pick or use Bt (Bacillus thuringiensis) products like Dipel/Thuricide.

Kale Varieties

Flowering kale: Edible but tough; grown for colorful leaf patterns.

Smooth-leaf (salad): Olympic Red, Red Russian, Scarlet, Smooth German.

Curly (chips): Lacinato (dinosaur/Tuscan), Dwarf Blue, Siberian, Winterbor—thick leaves hold up to baking. Massage for salads.

All types work for cooking and smoothies.