Kale is one of the oldest forms of cultivated cabbage, valued for generations because it keeps giving long after many garden crops have faded. Its sturdy leaves stand through cold rain and early frost, bringing deep green, blue-green, or purple color to the quiet edges of the growing season.
Varieties range from tightly curled and frilled types to broad-leaved, deeply textured, and slender-leaved forms. Kale is a cool-season biennial grown for its leaves, with the best flavor and tenderness developing through steady growth and cool weather.
Growing Guide
Timing
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.
Sowing & Starting
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.
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