Kale, native to the eastern Mediterranean region or Asia Minor, is one of the oldest members of the Brassica family (that includes cabbage, broccoli, Brussels sprouts and cauliflower). Kale has been eaten by humans for thousands of years and fell from popularity in the Middle Ages, when cabbage 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 and 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 that’s 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.
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 2 to 4 weeks before the average last frost date, continuing through mid-July or early August.
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.
Space plants 12 to 15 inches apart. Sow kale seed ½ inch deep and 3 inches apart with 18 to 24 inches between rows. When plants are 4 to 5 inches tall, thin them to 12 inches apart.
Because kale prefers soil that is moist and cool, mulch around plants with shredded leaves, newspapers 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 to 10 inches high. Always harvest the older, larger leaves that are closest to the bottom of the plant, taking stem-and-all. 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 is often served hot in recipes in place of spinach or Swiss chard. (When cooked kale maintains its body and crunch better than either spinach or Swiss chard.) 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 can be preserved by freezing. Plunge the leaves into boiling water for a minute and then quickly in a pan of ice water. Drain, pat the leaves dry and freeze in freezer bags.
Kale seems made for the climate of the Olympic Peninsula. It is easy to grow, delicious and nutritious. If you are not yet a kale convert, what are you waiting for?
Kale and Pear Salad
Ingredients
1 cup honey roasted peanuts (or cashews)
1 bunch kale (about 6 cups of torn kale with rib removed)
1½ tablespoons red wine vinegar
½ teaspoon salt
1 tablespoon olive oil
1 teaspoon honey
¾ teaspoon Dijon mustard
1 medium ripe pear
1 medium shallot
After removing the center rib, tear kale leaves into bite-sized pieces and place in a large nonreactive bowl. Add vinegar and salt to kale and, with clean hands, rub and gently squeeze the kale until it just begins to soften and wilt (it will darken in color). Add oil, honey, and mustard, toss to coat and set aside while you prepare the rest, at least 10 minutes.
Halve and core the pear and cut into thin slices. Trim the shallot, halve it lengthwise, and cut into thin slices. Add pear and shallots to kale, as well as some freshly ground black pepper. Toss gently to mix.
Add more salt or vinegar, to taste. Divide salad among plates, sprinkle each with 1 to 2 tablespoons of nuts and serve.
Jeanette Stehr-Green is a Washington State University-certified, Clallam County Master Gardener.
