Grow Guide to Kale

Brassica oleracea var. acephala

Plant Description

A hardy leafy green known for its deeply curled leaves and high nutrient content. Kale thrives in cooler weather and becomes sweeter after a light frost. It grows upright with a central stem and can be harvested leaf by leaf over several months. One of the most cold-tolerant greens in the garden.

Quick Facts

  • Sunlight: Full Sun to Partial Shade
  • Days to Sprout: 5–10 days
  • Days to Harvest: 55–75 days
  • Plant Spacing: 12–18 inches
  • Seeds per Hole: 2–3; thin to strongest seedling
  • Plant Type: Hardy Annual/Biennial
  • Planting Depth: ¼–½ inch

Best Planting Locations

  • Garden Beds: Kale performs best in rich, loamy soil with good drainage.
  • Raised Beds: Helps improve soil temperature control and drainage, ideal for fall planting.
  • Containers: Use a deep pot (at least 12") with regular feeding for strong leafy growth.

Getting Started

  1. Start Indoors: Sow indoors 4–6 weeks before last frost for spring crops, or in late summer for fall crops.
  2. Direct Sow: When soil reaches 45–75°F. Cooler temps are better for flavor.
  3. Soil Needs: Fertile, moist, well-drained soil rich in organic matter. pH between 6.0 and 7.0.

Companion / Enemy Plants

Good Companions: Beets, celery, herbs, onions, potatoes.

Avoid Planting Near: Other Brassicas like broccoli and cauliflower—can attract shared pests.

Attractants / Repellents

Attracts: Aphids and cabbage worms—watch for signs of damage.

Repels: Use garlic spray or interplant with onions or nasturtiums to help deter pests.

When to Plant

  • Spring: Start indoors early or sow after last frost.
  • Fall: Sow midsummer for a productive fall and winter harvest in many climates.

Maintenance

  • Watering: Keep soil consistently moist. Mulch to retain moisture and reduce weeds.
  • Fertilizing: Feed every 3–4 weeks with compost tea or balanced organic fertilizer.
  • Thinning: Thin seedlings early to allow for full leaf development and airflow.

Harvest

  • Harvest leaves from the bottom up when they reach 6–8 inches long.
  • Leave central leaves intact to keep the plant producing.
  • Flavor improves with cool temperatures and light frost exposure.

Uses

  • Fresh: Use in salads, smoothies, or as a crisp garnish.
  • Cooked: Sautéed, braised, or roasted for a hearty side.
  • Preserved: Blanch and freeze for soups and stews later in the season.

How to Store

  • Short Term: Store in the refrigerator in a sealed container or produce bag for up to a week.
  • Long Term: Blanch and freeze for later use in soups or smoothies.