Harvest Hearty Greens from the Garden: How to Grow Kale Brassica oleracea var.acephala
Kale has quickly become one of my favorite foods.
In addition to having a very distinct flavor, which reminds me of a mild cabbage, it can be a versatile addition to almost any dish.
While health food stores and fad diets want you to think that there is something mystical about the plant, it’s an approachable homegrown treat that can – and should – be added to any garden!
A member of the brassica family, it is in fact related to cabbage. Its pleasantly mild taste makes it perfect for fresh salads and smoothies, as well as in cooked recipes.
We link to vendors to help you find relevant products. If you buy from one of our links, we may earn a commission.
If you’ve been put off by the big bags of chopped kale found in your grocer’s fridge case, it’s likely because this one type of green is notorious for being tough, stringy, and pungent. Fortunately, there are many other types to choose from:
This variety has leaves that are literally curly. It’s more than likely the type of kale you will find in bunches tied by string or rubber bands at the store.
Tuscan and dinosaur cultivars fall into this category. They have ugly, rough, and slightly deformed-appearing leaves. They are less appealing to use raw in salads, but taste sweet and delicious.
These are hearty greens that can be grown long into the winter seasons. Their fibrous structure helps them endure cooler temps that can cause more fragile types to wilt. They hold up well in casseroles and soups and can add much-needed texture to soft egg dishes.
As the name implies, these types have very broad and smooth leaves.
A
Read more on gardenerspath.com