Green kale earns its place in the kitchen garden with deeply flavoured leaves that stay useful from baby leaf through mature bunches. Its sturdy texture stands up to heat, making it one of the most reliable greens for a cool-season...
2027 culinary vegetable · chef selected · 100+ seeds
Green kale earns its place in the kitchen garden with deeply flavoured leaves that stay useful from baby leaf through mature bunches. Its sturdy texture stands up to heat, making it one of the most reliable greens for a cool-season pantry.
The culinary edge
Massage young leaves with olive oil and lemon for salads, or sauté mature leaves with garlic, chile, and beans. Roast torn leaves for crisp chips, fold into soups and gratins, or pair with sausage, grains, smoked fish, and sharp cheeses.
Growing notes
Sow in cool spring or late summer soil for fall harvests. Pick outer leaves continuously for a cut-and-come-again crop; a light frost sweetens the flavour. Packet: 100+ seeds.
Cook your harvest
Use your harvest in these recipes. Check the variety notes and substitutions in each recipe.
Follow the growing notes in the description and on your seed packet. Sowing time, temperature and harvest stage depend on the variety.
See the description for this variety’s kitchen uses and the harvest stage that suits your recipe.
MORE LIKE THIS
