Kale varieties we currently offer:
- Dinosaur Kale: Also called Lacinato or Tuscan Kale; blue-green savoyed leaves give this hardy kale variety a pre-historic look, inspiring the name "Dinosaur Kale." Large and tender leaves make this bold brassica perfect for salads and soups.
- Red Russian Kale: Heirloom variety with bright purple stems and slate green, deeply lobed foliage. Red Russian is tender, smooth and very sweet compared to other kales. An incredibly cold tolerant variety that improves in flavor with cold weather. A popular ingredient in baby leaf salad mixes or as full-size bunches for sauteeing or baking into kale chips.
How to grow kale from seed:
If planting with a Seedsheet, simply follow the how to plant tutorial or watch the video below and don't forget to register your garden so our notification system will message you!
If planting conventionally, start seeds in a cell tray and transplant later 12-18 inches apart. Or direct sow into your garden in sparse rows, 18-36 inches apart.
Water gently daily with a fine misting nozzle to ensure the soil remains moist. You should see sprouts in 5-10 days.
Kale germinates best in moderate to cool temperatures, between 45-75F.
How to care for kale:
Once kale sprouts, it is important to gently water around the base of the seedlings so as to avoid squashing or breaking the stems.
Kale does not need to be thinned.
Kale is relatively forgiving and can while it thrives in cooler weather, it is fine with warmer temps if provided with enough water, so remember to water daily! If kale is left to droop in the heat continuously, the leaves will become tough.
Remove any yellowed or browning foliage to encourage fresh growth and deter mold growth.
If pests are an issue in your area, consider covering your kale with a fine garden mesh to deter beetles, moths, caterpillars, and worms from feasting on your succulent greens.
How to harvest and use kale:
Kale can be harvested at two stages; as a baby leaf green at about 2-3 weeks, or as a large mature leaf at about 50-75 days. Kale that has been hit with a little bit of cold weather or frost is often sweetened a bit, so don’t feel the rush to harvest everything before a cold front rolls in.
To harvest kale, simply take entire leaves or fronds, by clipping stems at soil level. For continual growth, harvest ⅓ of the plant at a time, trimming the most mature leaves, working from the outside of the plant inward.
Harvested kale will keep in the fridge for up to two weeks.
Kale is a hearty brassica green that some find tough to enjoy untreated straight from the garden. If adding raw kale directly to a salad, adding a bit of olive oil and a touch of salt and gently massaging the leaves for a couple of minutes is recommended to bring out the more delicate nature of the leaf. Kale adds great texture, depth of flavor, color, and loft to salads, but it is also an excellent cooking green because it retains its structure and beauty when sauteed lightly with garlic, folded into soups and stews, or baked with eggs.
A few of our favorite kale recipes: