Growing Kale

Planting, Growing, and Harvesting Kale

You can plant kale at any time, from early spring to early summer. If you plant kale late in the summer, you can harvest it from fall until the ground freezes in winter.
Mix 1-½ cups of 5-10-10 fertilizer per 25 feet of row into the top 3 to 4 inches of soil.
Plant the seeds ¼ to ½ inch deep into well-drained, light soil.
After about 2 weeks, thin the seedlings so that they are spaced 8 to 12 inches apart.

Water the plants regularly, but be sure not to overwater them.
Mulch the soil heavily after the first hard freeze; the plants may continue to produce leaves throughout the winter.

Kale is ready to harvest when the leaves are about the size of your hand.
Pick about one fistful of leaves per harvest. Avoid picking the terminal bud (found at the top center of the plant) because this will help to keep the plant productive.
Kale will continue growing until it’s 20 degrees F. It tastes even sweeter with a touch of frost. (See local frost dates.)
If you wish to extend your harvest, shield your kale from the cold with row covers. Or, create a makeshift cover with tarps and old blankets propped up by hay bales. Here are a few more season-extending ideas.
The small, tender leaves can be eaten uncooked and used in salads.
Cut and cook the larger leaves like spinach, but be sure to remove the tough ribs before cooking.
You can store kale as you would any other leafy green; put the kale in a plastic bag and store it in the refrigerator. It should last about 1 week.

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