Hail the Mighty Kale!

by Jeanette Stehr-Green

Kale is one of the oldest members of the Brassica family (which also includes broccoli, Brussels sprouts and cauliflower) and has been eaten by humans for thousands of years. The common vegetable fell from popularity in the Middle Ages, when cabbage, another member of the Brassica family, became more widely available. But kale is making a comeback and it is easy to see why.

Kale offers the same nutritional value as other Brassicas but other benefits as well.

Kale is easier to grow than most of its relatives.

It is cold-hardy and produces even as the weather cools in the fall.

It can be grown in just about any season and most climates, although it does best in areas with cooler summers.

Kale requires less space than other members of its family and produces more food (and food more quickly) because the leaves are eaten (not the flowers).

If the above reasons are not enough, kale is pleasing to the eye with curly- and flat-leafed varieties that come in shades of green, blue-green, pink and purple.

Kale is well-suited to the North Olympic Peninsula. It can be planted in early spring (for a summer crop) or mid-summer (for a fall and winter crop). Overwintered kale often undergoes a growth spurt as the weather warms, providing another small crop in early spring before going to seed.

Kale likes sun, but will tolerate partial shade. It enjoys well-drained, slightly acidic soil (pH 5.5-6.8) but will tolerate other less desirable soil types.

Kale can be grown from transplants or by direct seeding. The soil temperature must be 40 degrees or higher for good seed germination. Plant transplants or sow seeds starting two to four weeks before the average last frost date and continue through mid-July or early August.

Sow kale seed ½ inch deep and 3 inches apart with 18-24 inches between rows. When plants are 4-5 inches tall, thin them to 12 inches apart. Plant kale starts 12-15 inches apart.

Because kale prefers soil that is moist and cool, mulch around plants with shredded leaves, newspaper or straw. Mulching also minimizes weeds and keeps the kale cleaner. Keep plants well-watered.

Harvest kale before it gets old and tough. You can begin to harvest individual leaves when the plant is 8-10 inches high. Always harvest the older, larger leaves that are closest to the bottom of the plant. The plant will continue to produce new leaves from the top as it grows taller.

Although tender leaves can be used raw in salads (see recipe below), kale often is used in place of cooked spinach or Swiss chard in recipes. (Kale maintains its body and crunch better than either when cooked.) Kale is delicious in stir-fries, soups and stews. Kale has no fat, is high in vitamins A and C and is a good source of calcium.

Kale seems made for our climate. It is easy to grow, delicious and nutritious. If you are not yet a kale convert, what are you waiting for?

Learn more

Interested in learning more about gardening in the Pacific Northwest? WSU Extension has a large number of publications on a variety of gardening topics. Many of the publications can be downloaded free of charge from https://pubs.wsu.edu/ListCategories.aspx?TopicID=6.

Pearl of wisdom

Because raw kale can be fibrous, many cooks massage it before using it in salads. Remove the ribs and cut the leaves into thin ribbons. Sprinkle them with dressing, olive oil or lemon juice and massage with your hands for two minutes. You’ll notice a visible change; the leaves will darken, shrink in size and become silky in texture.

Jeanette Stehr-Green is a WSU-certified Clallam County Master Gardener.