Kale is a versatile green leaf vegetable full of vitamins. Kale is great for salads, roasting, or as a side dish. These are the best tips for planting and growing kale in your garden or greenhouse.
Botanical Information: Brassica oleracea var. sabellica
Kale is one of the most nutritious foods that can be grown.
Kale is a form of cabbage that has ruffled leaves.
The most common variety is deep green, but other kales are yellow-green, white, red, or purple, with either flat or ruffled leaves.
Kale can be started indoors 10 to 16 weeks before the last spring frost. Sowing seeds in early spring or late summer for a fall or winter crop.
Sow the seeds 1/4 to 1/2 inch deep in the soil. Sow seeds 4 inches apart. Later, when the seedlings start to grow, thin the seedlings to 16 inches apart. You can use the leaves that you pull, can be eaten.
Companions and Enemies
The plants that can help kale grow and flurish are:
Plants that are not helpful for planting kale are:
Kale is a fast grower, so keep the soil moist by giving it 1 to 1.5 inches of water each week.
Kale will need up to eight hours of light each day, they can also handle full sun.
Kale is self-incompatible and only uses cross- pollinating. They are pollinated by insects. If planted in a greenhouse, you can help pollinate the plants by shaking or adding wind to the room.
Cabbage White butterflies
Kale is ready to harvest when the leaves are about the size of your hand. You can pick a fistful of leaves per harvest. Avoid picking the terminal bud, which is at the top center of the plant, because this will help to keep the plant growing more. Kale will continue to grow until it is 20 degrees F. Kale will continue to grow even after portions are harvested.
Storing & Preparing
Kale can be stored in the fridge for a few weeks. Kale is delicious fresh in salad, roasted as kale chips, or steamed as a side dish.
Planting and Growing Kale can be easy with these tips.
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