Growing Kale

Kale is a non-heading plant from the the cabbage family, grown for its leafy green leaves. Another common name, borecole, may originate from the Dutch word boerenkool, which means farmers cabbage. Historically, kale has been one of the most common green vegetables grown in Europe. Ancient Greek and Roman varieties are the ancestors of modern varieties. Kale is easy to grow and very nutritious.

Kale comes in a variety of colors, sizes and is usually curled at the edges. There is even a dwarf variety. The ornamental plants are frequently used for bedding purposes or for garnishing. Kale likes cooler temperatures and grows best as a spring or as a fall crop. For a spring crop, sow seed in late fall and allow to over winter in the ground covered by a light mulch. Low growing kale is the best variety for over wintering.

Soil: Kale grows well in strong, moist soil that is enriched with organic matter. However, it will grow in nearly all soil types provided that drainage is satisfactory.

Planting Distances: Rows and the plants within the rows should be forty-five to seventy five centimeters (eighteen to thirty inches) apart, depending on variety.

Planting Depth: two and a half centimeters (one inch).

How to Plant: Transplant tall varieties of kale when they are ten to fifteen centimeters (four to six inches) high. The low growing kale does not transplant well therfore it is best to direct sow those varieties. Sow thinly in rows where they are gowing to grow and then thin the seedlings to forty-five to seventy five centimeters (eighteen to thirty inches) apart. Since kale is grown for the leaves, apply organic sources of nitrogen at intervals.

Pests: Kale rarely suffers from pests, but when it does it is subject to the same pests as cabbage: cabbage worms, cabbage loopers, harlequin bugs, root maggots, cut worms, aphids, thrips and flea beetles.

Harvesting: The whole plant can be harvested at once or extend the harvest by picking individual leaves. The plant is cold hardy and will even taste better after frost.

Storage: Refrigerate up to five days.

Use: Eat fresh or cooked.

Decorative Uses: Many varieties of kale, known as flowering kales, are grown for their ornamental rosette leaves in a variety of colors: white, red, pink, purple and blue. The ornamental kales are sometimes called ornamental cabbage. As long as the plants have not been treated with pesticides or chemicals, the ornamentals are edible.