Growing Kale

Kale, or borecole, is hardy and lives over winter in latitudes as far north as northern Maryland and southern Pennsylvania and in other areas where similar winter conditions prevail. It is also resistant to heat and may be grown in summer. Its real merit, however, is that it is a cool-weather, greens vegetable.

Kale is a member of the cabbage family. The best garden varieties are low-growing, spreading plants, with thick, more or less crinkled leaves.

Kale like to grow in a rich soil, high in organic matter and slightly acidic (5.5 - 6.5 pH). You’re growing it for the edible  foliage, so a high nitrogen content fertilizer is good to add to your plot.

No other plant is so well adapted to fall sowing throughout a wide area especially in areas characterized by winters of moderate severity. Kale may well follow some such early-season vegetable as green beans, potatoes, or peas.

Kale can be direct seeded in the garden or started indoors and set out as transplants. Start plants indoors about 6 weeks before your last expected frost date. Kale seeds germinate quickly in warm soil and should be up within 5 - 8 days.

Transplant your seedlings after the danger of frost have passed. Set the plants out with about 16" (40 cm)spacing between plants. They need room to spread out and allow for air circulation. This will inhibit the growth of molds and fungus.

Kale needs to be well watered so it is important to have a plot that is well drained to prevent any pooling. Cool temperatures also encourage sweet tasting leaves that will stay crisp after harvesting. It is advised to add fertilizer and organic matter such as compost during the growing season. Mulch will also help to keep the soil cool.

In the autumn the seed may be broadcast very thinly and then lightly raked into the soil. At other times sow kale in rows 18 to 24 in. (45 to 60 cm.) apart and later thin the plants to about a foot (30 cm) apart. This type of planting will facilitate mulch control with garden implements.

Kale may be harvested either by cutting the entire plant or by taking the larger leaves while young. Old kale is tough and stringy.