Kale and Collard greens are closely related and are grown similarly. Some Kale varieties are considered ornamental producing beautifully colored leaves such as Kamome White or Red Flowering Kale. While both “flowering” and standard varieties of Kale can be eaten, the ornamental varieties are generally tougher and are undesirable as a vegetable. Kale can be planted in early spring but a fall crop had the added benefit of being able to be harvested well into the cooler weather when the leaves are more tender and the flavor is the best. For a spring crop start seeds indoors 6-8 weeks prior to planting outside. Direct seed outside for a fall crop. Final spacing should be 18-24 inches apart. The leaves can be harvested as soon as they easily taken. The decision at which time to harvest leaves is of personal choice. When leaves are small their taste is mild but when the leaves are larger they have a more pungent flavor. The plants should be mulched so as to retain moisture and deter weeds. Brassicas (such as Kale, Collards, Cabbage, Brussel Sprouts, Cauliflower and Broccoli) should be rotated with other crops and only grown in one given place every three years to avoid any soil borne disease.

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