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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.
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How to Grow Kale
Pick baby greens 20-30 days after seeding. Harvest mature leaves 30-40 days later. To keep a plant producing, harvest the outer leaves and allow the center to continue to grow. The tender central leaves are best for salads. Cook the larger, older leaves. Leaves will have their best flavor when growing conditions are cool and frosty.