Kale or borecole has returned to popularity as a vegetable. Kale is a form of cabbage Brassica oleracea Acephala and has green or purple leaves.

Growing Curly Kale

• The leaves do not form a cabbage head but remain open.
• Some varieties have flat leaves but the flavour and texture is not as refined. These leaves are often used as animal feed.
• Baby leaves can be used in a salad and have a peppery taste.
• Black Tuscany Kale has attractive dark green, deeply savoyed, strap-like leaves.
• The traditional winter hardiness makes this a useful winter to spring vegetable at a time when fresh garden produce is scarce.
• F1 Kale Reflex has more intensely curled, succulent and nutritious, dark green leaves which stand well without yellowing.
• Grow Kale from seeds planted in February or March. Some varieties supplied by Thompson Morgan can be grown inside for salads.

Eat the Seasons says ‘Kale is a very handy ingredient for seasonal eaters as it is one of the few green vegetables that is more abundant and flavourful during the coldest months of the year.’

Harvesting Kale

• Choose a good variety and pick the greenstuff when it is young and tender .
• Pick from the crown of the plant from November onwards.
• Remove a few young leaves each time you pick.
• Use a sharp knife or a sharp downwards tug.
• Do not gather mature or yellowing leaves for kitchen use as they will be bitter.
• Stripping of the crown will stimulate the development of succulent side shoots.

For more information on Ornamental Kale read