Growing Kale: Hardy Cool-Season Greens for Extended Harvest

Kale is a hardy, cool-season green in the cabbage family. Grows best spring and fall, tolerates all fall frosts. Use in salads or as garnish; rich in minerals, Vitamins A and C.

Planting Kale

• Plant anytime early spring to early summer. Late summer planting → harvest fall until ground freezes.
• Mix 1½ cups 5-10-10 fertilizer per 25 feet row into top 3–4 inches soil.
• Sow seeds ¼–½ inch deep in well-drained, light soil.
• After 2 weeks, thin to 8–12 inches apart.

Care

• Water regularly, don’t overwater.
• Mulch heavily after first hard freeze; plants may produce leaves all winter.

Pests and Diseases

• Cabbageworms
• Flea beetles
• Aphids

Harvest and Storage

• Ready when leaves are hand-sized.
• Pick ~1 fistful per harvest. Avoid terminal bud (top center) to keep plant productive.
• Grows until 20°F; sweeter with frost.
• Extend harvest with row covers or makeshift covers (tarps/blankets on hay bales).
• Small tender leaves: raw in salads. Large leaves: cook like spinach, remove ribs.
• Store in plastic bag in fridge, ~1 week.

Recommended Varieties

• ‘Vates’: hardy, no yellowing in cold, curly blue-green leaves.
• ‘Winterbor’: similar to Vates, frost-tolerant.
• ‘Red Russian’: red tender leaves, early crop.

Wit & Wisdom

• Moderate frost/light snow improves flavor.
• Embrace leafy greens! Learn health benefits of going green.

Recipes

• Kale, Sausage, and White Bean Soup
• Kale With Feta and Olives
• Kale Harvest Pie

Cooking Notes

Many dislike kale’s crunch/dryness. Massage it to improve taste! Great with spinach in salads (watch video for ideas). Kale chips are tasty. More on kale and spinach.