Kale — FarmPal

Nutrient powerhouse that gets sweeter after frost. A true four-season crop.

Sun
full
Water
moderate
Spacing
12-18 inches apart
Days to Harvest
Baby leaves: 25-30 days. Mature: 55-75 days
Planting Depth
1/4 1/2 inch

Companion Plants

Beets
Celery
Cucumbers
Herbs
Onions
Potatoes

Avoid Planting Near

Strawberries
Tomatoes
Pole beans

Common Pests

Cabbage worms
Aphids
Flea beetles
Cabbage loopers
Harlequin bugs

Diseases to Watch

Clubroot
Black rot
Downy mildew
Alternaria leaf spot

Growing Tips

  • •Direct sow 3-5 weeks before last frost for spring crop
  • •Start fall crop 6-8 weeks before first frost
  • •Floating row cover prevents most pest problems
  • •Feed monthly with nitrogen-rich fertilizer for continuous harvest
  • •Mulch in summer to keep roots cool
  • •Flavor improves dramatically after frost exposure

Harvesting

  • •Harvest outer leaves first, leaving growing point intact
  • •Pick leaves when 8-10 inches long for best texture
  • •Remove any yellowing lower leaves
  • •Harvest in morning for crispest leaves
  • •Can survive well below freezing harvest all winter in mild climates
Storage
Refrigerator 1-2 weeks in plastic bag. Blanch and freeze. Dehydrate for kale chips.

Varieties

Lacinato/Dinosaur
Dark blue-green. Tender texture. Italian heirloom. Best flavor.
Red Russian
Purple stems, grey-green leaves. Very cold hardy. Tender.
Winterbor
Curly blue-green. Extremely cold hardy. Good through winter.
Scarlet
Deep purple-red. Beautiful ornamental. Sweet flavor.
Dwarf Siberian
Low spreading. Ultra cold hardy. Mild flavor.