Kale is the cold-hardy leafy green that sweetens after frost, packing extraordinary nutrition into ruffled, deeply colored foliage.
Kale belongs to the same species as cabbage, broccoli, and Brussels sprouts, but it never forms a head, instead producing an open rosette of thick, crinkled or flat leaves in shades from blue-green to deep purple. It is one of the oldest cultivated brassicas, eaten across Europe for centuries before more fashionable relatives took the spotlight.
Modern varieties range from the narrow, dark 'Lacinato' (also called Tuscan or dinosaur kale) to the fluffy curled 'Winterbor' and the ornamental-yet-edible 'Redbor'. A frost or two converts stored starches to sugars, noticeably mellowing the flavor, which is why fall-grown kale so often tastes better than spring crops.
Direct-sow seeds 0.5 in deep, or set transplants out 4-6 weeks before your last spring frost or 6-8 weeks before your first fall frost. Space plants 12-18 in apart in well-drained, fertile soil with a pH of 6.0-7.0. Work in a balanced fertilizer or compost before planting, as kale is a heavy feeder.
Side-dress with a nitrogen-rich fertilizer four weeks after transplanting to encourage vigorous leaf growth. Water consistently at the base to reduce fungal issues, and mulch to retain moisture and moderate soil temperature. Harvest outer leaves first, leaving the central growing point intact so the plant keeps producing.
Do not harvest kale too eagerly in fall. Letting the plant experience several frosts before picking triggers the conversion of starches to sugars, producing leaves that are noticeably sweeter and less bitter. A light row cover can extend your harvest well into winter without sacrificing that cold-kissed flavor improvement.
Kale grows best in full sun to partial shade.
Give it about 1-1.5 in per week.
Kale is usually ready in 55-75 days from transplant.
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