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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.

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Light:

Part Sun, Sun

Type:

Height:

1 to 3 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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