Kale is a highly nutritious leafy green vegetable, popular among home gardeners for its robust flavor and nutritional density. Growing kale is rewarding, as it adapts well to various climates and offers a continuous harvest. This guide provides insights into cultivating healthy kale plants.
Understanding Kale
Kale belongs to the Brassica oleracea family, which also includes broccoli, cabbage, and cauliflower. This diverse group of vegetables shares characteristics such as cold hardiness and a rich nutrient profile.
Several varieties of kale are commonly cultivated, each offering unique textures and appearances. Curly Kale, with its ruffled, deep green leaves, is a widely recognized type, often used in salads or for making kale chips. Lacinato Kale, also known as Dinosaur Kale or Tuscan Kale, features dark, bumpy, strap-like leaves that are excellent for cooking and have a slightly sweeter flavor. Red Russian Kale, distinguishable by its reddish-purple stems and flat, oak-leaf shaped green leaves, provides a tender texture and a mild, sweet taste.
Getting Started with Growing Kale
Establishing kale plants successfully begins with selecting an appropriate site and preparing the soil. Kale thrives in full sun, ideally receiving at least six hours of direct sunlight daily, though it can tolerate partial shade, especially in regions with intense summer heat. Well-draining soil rich in organic matter is important for healthy growth, as kale prefers a slightly acidic to neutral pH level, ranging from 6.0 to 7.0.
You can start kale from seeds planted directly into the garden or by transplanting young starts. Plant seeds about half an inch deep and six inches apart, later thinning them to 12-18 inches apart to allow for mature growth. If using starts, dig a hole large enough to accommodate the root ball, ensuring the plant is at the same depth as it was in its nursery pot. Kale is a cool-season crop, performing best when planted in early spring for a summer harvest or in late summer for a fall and winter harvest. After planting, provide a thorough watering to help settle the soil around the roots.
Ongoing Kale Plant Care
Consistent watering is important for maintaining healthy kale plants, especially during dry periods. Kale requires about 1 to 1.5 inches of water per week, which can be supplied through rainfall or supplemental irrigation. Deep, infrequent watering encourages strong root development, so aim to water thoroughly when the top inch of soil feels dry to the touch. Maintaining even moisture helps prevent the leaves from becoming tough or bitter.
Fertilizing kale supports vigorous growth, especially in less fertile soils. Incorporating compost or a balanced organic fertilizer before planting provides a good start. Throughout the growing season, a side dressing of compost or a liquid feed every 3-4 weeks can replenish nutrients.
Watch for common pests like aphids (dislodge with water spray) or cabbage worms (hand-pick). Proper spacing ensures good air circulation, helping prevent fungal diseases like powdery mildew. Well-draining soil mitigates root rot, and regular weeding reduces competition for water and nutrients.
Harvesting and Enjoying Kale
Kale is ready for harvest when its leaves are approximately the size of your hand, though smaller leaves can be harvested for a more tender texture. The “cut-and-come-again” method allows for continuous harvesting over several weeks or months. To harvest, select the outer, lower leaves, leaving the central growing point and smaller inner leaves intact to encourage further production. Snap or cut the leaves cleanly from the main stem, ensuring not to damage the plant’s core.
Freshly harvested kale can be stored in the refrigerator in a plastic bag for up to a week, maintaining its crispness. Kale’s versatility makes it suitable for a variety of culinary uses, from raw in salads and smoothies to sautéed, steamed, or baked into crispy chips.