Kale
This relative of cabbage is one of the most cold-hardy vegetables and can withstand very low temperatures while maintaining its characteristic dark green to purplish color. It is also quite heat tolerant and can sometimes provide harvests through most of the summer in Kansas, although the leaves will have a stronger flavor. There are several different types of kale, including curly types, flat-leaf types, and lacinato kale. All types of kale will perform well in Kansas during the spring and fall. Different types will be more appropriate for different cooking applications, so consider intended uses when selecting a variety.Para información en español, visite este sitio web.
How to Grow
Kale is cold tolerant and can be direct-seeded in mid-March for a spring crop or in early August for a fall crop. Kale can be started indoors and transplanted outside for an earlier harvest. Plant seeds ¼ to ½ inch deep and thin seedlings to one plant every 8 to 12 inches in the row. Rows can be up to 15 inches apart. For small salad leaves, plants can be grown more closely together.
- Sunlight: Kale prefers full sun with some afternoon shade.
- Temperature: Kale is one of the hardiest of the cole crops and will tolerate very cold temperatures before freezing. It's not uncommon for kale to grow and produce all winter long.
- Watering: Like other cole crops, kale has shallow root systems and benefit from consistent moisture throughout the growing season. Provide one to two inches of moisture through watering if not provided by rainfall. A lack of moisture can cause a bitter flavor in the greens.
- Soil and Fertilization: Kale may be grown in a variety of soils. Heavier loamy soils will produce the greatest yields. Lighter, well-drained, sandy soils are best for early spring crops. Soils should be well drained, rich in organic matter, and have a pH of 6.0 to 6.5. Leafy vegetables require quick, continuous growth for best quality. Use starter fertilizer when setting plants and provide additional fertilizer in 4 to 6 weeks if the foliage appears to be pale or growth is poor.
- Pests and Diseases: Cabbage worms and other insects are some of the biggest pests of kale. The easiest way to prevent these insect issues is to use floating row covers over the top of the plants to exclude the pests. Over-fertilization of collard plants can increase the severity of aphid infestations. Flea beetles eat small, round holes in the foliage, resulting in “shothole” damage. Adults are tiny, shiny, black beetles. They possess large hind legs that enable them to jump.
- Succession Planting: Plant kale transplants every two weeks to extend the harvest season if you plan to harvest entire plants. If you are only harvesting the young leaves succession planting is not necessary.
Harvest and Storage
For salad leaves, harvest individual leaves when they are 3 to 6 inches long. For larger, more mature leaves, cut older, lower
leaves when they are full sized and tender. Cold weather improves the flavor. Kale can be left in the garden and used until a severe freeze damages the crop, usually in early December.
Because you can harvest these greens well into the cold season, it is traditional to eat them until they are gone, rather than trying to preserve them. Freezing is an option if you have a particularly abundant crop.
Recipes
Kale is a cruciferous vegetable that is part of the mustard plant family. Kale is high in vitamin C, which helps heal cuts and wounds. It is also high in vitamin A, which promotes good vision and cell growth. Kale is a good source of calcium which helps support bones.
Pasta and Kale Salad
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Recipe source: Alabama A&M and Auburn University Extension
Get Your Greens Soup
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Recipe source: Alabama A&M and Auburn University Extension
Kale and Garlic Scape Pesto
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Recipe source: University of Nebraska-Lincoln Extension