Scarlet - Kale Seeds

Direct sow kale about 4–6 weeks before the expected last spring frost, or start seeds indoors 5–7 weeks before transplanting. Harden seedlings gradually and set them out about 2–3 weeks before the last frost.

For a fall crop, sow about 6–8 weeks before the expected first frost. Kale tolerates frost well, and cool weather often improves its flavor. Growth slows during sustained heat, when leaves may become tougher or more bitter.

Sow seeds about ¼–½ inch deep and keep the soil evenly moist until they emerge. Thin or transplant full-sized plants to about 12–18 inches apart, depending on the variety and the size of leaves desired.

Plants grown for baby leaves may be spaced much closer and harvested young. Staggered sowings can provide tender leaves over a longer season.

Choose a site with full sun, though kale tolerates some afternoon shade and may benefit from it as weather warms. Grow it in fertile, well-drained soil enriched with finished compost.

Keep moisture steady so new leaves remain tender, and mulch with straw, shredded leaves, or another organic material to cool the soil and reduce weeds. Maintain balanced fertility, but avoid overly lush growth that may be softer and more vulnerable to pests.

Begin harvesting baby leaves whenever they reach a useful size. For mature plants, pick the lowest outer leaves first and leave the center growing point intact so the plant continues producing.

Harvest regularly before older leaves become coarse or fibrous. Kale can remain productive through repeated light frosts and, with protection, may continue until the soil freezes hard. 

Kale provides fiber, calcium, folate, and vitamins A, C, and K. Its richly colored leaves also contain carotenoids such as beta-carotene and lutein, while purple varieties contain anthocyanin pigments.

Young leaves are tender enough for salads, while mature leaves are well suited to sautéing, roasting, soups, stews, pasta, and egg dishes. Remove thick central ribs when they are tough, or chop and cook them separately until tender.

Cabbageworms, loopers, and other caterpillars may chew holes in the leaves. Inspect both sides of the foliage regularly, remove eggs and caterpillars by hand, and protect young plants with insect netting where these pests are common.

Flea beetles, aphids, and slugs may also appear. Crop rotation, good airflow, clean beds, nearby flowers for beneficial insects, and watering near the soil help reduce pest and disease pressure. Remove leaves showing severe spotting, yellowing, or V-shaped lesions, which may indicate disease.  

Kale is an insect-pollinated biennial and usually flowers after exposure to winter cold. It crosses with other Brassica oleracea crops, including broccoli, cabbage, cauliflower, Brussels sprouts, collards, and kohlrabi.

Save seed from several healthy, true-to-type plants and grow only one flowering B. oleracea variety nearby, or provide generous isolation. Overwinter plants in the garden where conditions permit, or lift and store selected plants in a cool, humid place before replanting in spring.

Allow the seedpods to turn tan and dry, then cut the stalks before the pods begin shattering. Finish drying under cover, thresh and clean the seed, and store it in a cool, dark, dry place.

• Harvest from the bottom upward and leave the center intact.
• Grow a fall crop for the sweetest leaves.
• Use light shade to extend spring harvests.
• Protect seedlings before caterpillar damage begins.
• Remove old brassica debris at the end of the season.