Kale

Growing Conditions

Kale is one of the most cold-tolerant vegetables in the garden. It survives temperatures well below freezing — established plants handle down to 10°F–15°F in many varieties — and improves in flavor after frost. It prefers cool temperatures between 60°F and 70°F but tolerates a wider range than most brassicas. Full sun is preferred; light shade is acceptable.

Cold climates: Direct sow or transplant in early spring and again in late summer for fall. Fall plantings often produce the best-tasting kale.

Warm climates: Grow as a fall, winter, and early spring crop. In mild-winter regions, kale can produce year-round with minimal stress.

Sowing & Planting

Direct sow ½ inch deep, 3 inches apart, thinning to 12–18 inches. Or start transplants indoors 4–6 weeks before setting out. Kale does well direct sown — no need to start indoors unless you’re trying to get ahead of the season.

Care & Maintenance

Kale is a moderate feeder. Side-dress with compost at planting and midseason. Keep soil consistently moist — drought stress causes tough, bitter leaves. Otherwise kale requires little attention once established.

Common Problems

Cabbage worms are the main pest — use Bt or row cover. Aphids can colonize heavily; knock off with a strong spray of water. Harlequin bugs are a problem in warmer climates — hand-pick or use row cover. Kale is generally less pest-prone than heading brassicas.

Harvest

Begin harvesting outer leaves when plants are 8–10 inches tall. Always leave the central growing point intact — this is what drives continued production. Harvest regularly to keep plants producing. A single kale plant can yield for 6–8 months with consistent harvesting.

Leaves are sweetest after frost. For the best flavor, harvest in fall and winter rather than in warm weather.

Varieties

Curly kale (Dwarf Blue Curled, Winterbor) is the most common type — frilly leaves, sturdy stems, very cold hardy. Lacinato kale (Dinosaur, Tuscan, Cavolo Nero) has long, dark, pebbled leaves with a more tender texture and milder flavor. Red Russian kale has flat, oak-shaped leaves with red-purple stems and is more tender than curly types but less cold-hardy. All varieties are grown identically.