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Kale

Brassica oleracea Acephala_ group

Kale is an excellent green vegetable for cold-weather cooking. It's best known as an attractive garnish, but the mild-flavor greens are also a highly nutritious addition to salads, stir-fries, steamed vegetable dishes, soups, and stews. Unlike so many other greens, they keep much of their shape even when cooked, adding texture to any dish.

Leaves may be blue-green, green, or burgundy in color, and ruffled, curly, deeply cut, or flat in form. Color and flavor improve with cool weather; plants can survive to 0 degrees F with protection.

Light:

Part Sun, Sun

Type:

Height:

From 1 to 8 feet

Width:

12-36 inches wide


how to grow Kale


more varieties for Kale
'Chidori Red' kale

'Chidori Red' kale

Brassica oleracea 'Chidori Red' bears frilly leaves that provide brilliant color and sweet flavor. Dark outer leaves surround purplish-red central foliage.

'Dwarf Blue Curled Vates' kale

'Dwarf Blue Curled Vates' kale

Brassica oleracea 'Dwarf Blue Curled Vates' offers finely curled bluish-green leaves on low-growing, compact plants. It's a highly ornamental addition to the vegetable garden.

'Redbor' kale

'Redbor' kale

Brassica oleracea 'Redbor' features attractive frilly burgundy leaves that intensify in color as the weather gets colder.

'Red Russian' kale

'Red Russian' kale

Brassica oleracea 'Red Russian' has purple stems and purple-veined flat leaves that are more tender than those of frilly kale varieties.

'Red Russian' kale

'Red Russian' kale

bears long, thin dark green puckered leaves that stand upright. The plant tolerates heat and cold well.

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