This post may contain affiliate links. Please see my disclosure policy
Kale a leafy green that you can eat raw or cooked, has become more popular in recent years due to its super food status! Loaded with Vitamin and Minerals, its a fabulous source of plant based calcium for teeth and bones, Potassium for heart health, it even has cancer protective properties. All in all its a veggie you want on your plate! Easy to grow, a wonderful cut and come again crop. These are the seeds I used
My favourite is Curly Kale, the leaves have a strong, earthy, slightly peppery flavour and those ruffled edges bake beautifully in my Crispy Kale recipe. Kale is from the brassica family, I regard it as a cabbage that doesn’t grow a head! It thrives in cooler temperatures and is simply beautiful to look at!
Sowing Kale seeds
Sow Kale seeds 1cm deep February-June in modules indoors, or outdoors in warmer temperatures, then transplant to final position 6-8 weeks later.
How to care for Kale
Give them a sunny spot, although Kale is a very hardy plant and will withstand frosts with ease, a sunny position will encourage a stronger, more robust growth to carry it through the winter months. When planting, throw some good quality compost in the hole too, and maybe treat them to some organic fertiliser.
When to harvest Kale
Curly Kale is ready to be picked once the leaves are the size of your hand. Young kale leaves are delicious in salads, but the most flavoursome leaves are those picked after a frost. Ironic isn’t it? I spend so much of my time protecting my crops from frost, this one requires it!