Kale is a hardy cabbage of a variety which produces erect stems with large leaves and no compact head. The tender young leaves from these fast-growing plants can be eaten raw, or cooked for soup or stir fries. A fine addition to ornamental plantings as well as spectacular garnishes.
Kale is very high in beta carotene, vitamin K, vitamin C, and rich in calcium. Kale is a source of two carotenoids, lutein and zeaxanthin. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying do not result in significant loss.
Easy to grow.
Harvest in 50-65 days
Grow in seed trays, and plant out in 4-6 weeks. Sow seed at a depth approximately three times the diameter of the seed.
Best planted at soil temperatures between 8°C and 30°C.
Space plants: 40-50cm
Kale plants like to grow in a rich soil, high in organic matter and slightly acidic (5.5 – 6.5 pH). You’re growing it for the foliage, so a high nitrogen content is good. Kale can be direct seeded in the garden or started indoors and set out as transplants. Start plants indoors about 6 weeks before your last expected frost date. Kale seeds germinate quickly in warm soil and should be up within 5 – 8 days. Transplant seedlings after danger of frost. Set plants out with about 16″ spacing between plants. This gives them room to spread out and still allows for air circulation.
Maintenance and care:
Doesn’t seem to be as troubled by pests as most other cole crops. Use floating row covers to help protect from early insect infestations.
To help reduce disease, do not plant kale or other cole crops in the same location more than once every three or four years.
The picture is an indication of type only
Check our video on best method for good germination of seeds