Delicious grey-green leaves turn purple in cold weather.
This delicious grey-green kale is pretty enough to plant among the flowers. Much larger than regular kale, the stems are purplish and the leaves are shaped like big oak leaves and colored a velvety gray green. The purple colors become richer after frost, when the flavor becomes sweeter. The big leaves are very tender and delicious. Use kale as a substitute for lettuce, cooked cabbage, and collards.
Life Cycle: Biennial
Thin: 12" Apart or 1 – 1.5' Apart in Rows 2' Apart or 1 Per Square Foot
Spread: 12" Wide
Height: 2 - 3" Tall
Days to Maturity: 60 Days
Transplant: March 16 - April 15
Harvest: June 1 - July 16
Transplant Falll: August 1 - 16
Harvest Fall: October 16 - November 30How to Grow
Thoroughly water and apply a light mulch layer on top of the soil (1 - 2 ") to conserve water and reduce weeds.
Garden Hints
Kale requires good cultivation; mulch or hoe frequently to keep soil loose and weed-free. Plants may be left outdoors all winter. Frost improves flavor.
Harvest and Preserving Tips
Harvest kale after first frost if you prefer a sweeter flavor. Pick the outer leaves as needed once they reach 6-8 inches long about 55-60 days after transplanting. Leave the central bud since it will grow new leaves.
Store kale in an airtight bag in the refrigerator for 5-7 days. Wash when ready to use.