Rainbow Lacinato Kale is almost too pretty to eat! West Coast Seeds says, ‘A fabulous cross of beloved Lacinato with the super cold hardy Redbor produces these multicoloured plants with mostly the strap-like leaves of the Lacinato and the colouring of the Redbor. It is slower to bolt and more productive than Lacinato. Enjoy cooking this colourful bouquet all winter long.’ 65 days.
In SoCal, rather than cold tolerant varieties, select heat tolerant varieties that will grow well over summer too!
Kales have amazingly different colors and shapes!
- Scotch – Curly Leaf Kale is the most plant you will get for the footprint of all the plants in your garden! Its leaves are amazingly convoluted, and it keeps growing as you pick, tall and taller, up to 7′! In healthy soil it may make side plants along its naked stem. It’s disadvantage is if it gets aphids, then whiteflies attracted to yellowing leaves, they are hard to hose out of the leaves.
- Siberian Kale is a curly edged flat leaf variety. If you like your curls, but not your aphids, you might prefer this beauty. It’s leaves are light blue-green with white stems. It is the most tender variety, making it a great choice for raw salads.
- Red Russian is a flat leaved low variety, with a red/purple midrib, beautiful among your ornamental yard plants!
- Red Bor, a completely purple beauty, midribs and leaves, is perfect for edible landscaping. 3 to 5′ tall. It is mild and crisp!
- Lacinato, aka Dinosaur Kale, is a bumply long narrow leaved variety that gets tall. Rainbow lacinato kale, image above, is more productive and quite prettier!
- Ornamental kale, aka Salad Savoy, is such a pretty winter garden accent! Ruffly, maybe frilly, purple, white, green heads.
Kale, Brassica oleracea, varieties have differing tastes. Some are more peppery to a bit bitter, like Curly Leaf; Red Russian is milder. Some are snacks in the field, while others need some cooking or even disguising in a stew with other veggies if you aren’t a kale lover, but want the nutrition. Salad Savoy is mild and tender.
Soil Fertilize well at planting time because your plant will be working hard, leaf after leaf, forever and ever! Kale grows best when your soil is mixed with organic matter and perhaps a tad of lime in the soil. Overplant, closely, to start, for lots of little plants for salads, then keep thinning to 24 to 36 inch centers for your final spacing. Even my dwarf kales get up to 36″ wide!
Intermingle with companion plants and different varieties of kales and Brassicas! Cilantro enhances Brassicas. Lettuces repel cabbage butterflies. Different varieties mature at different times and you will have less pests like aphids.
In SoCal weather your kale will grow up to 4 years even though it is a biennial. Feed them time to time because they are heavy producers, a continuous leaf crop. Dig in a compost, worm castings, manure chow. Be careful not to break main roots. Scratch in some of those delicious box powder ferts, or if you live in Santa Barbara get that super landscape mix at Island Seed & Feed. Water it in well. Or get out your spade fork, poke in some holes and pour a compost, castings, manure tea down the holes! Your soil, your kale, and the faeries will dance in the moonlight!
Mildews, yuk. Severely infected plants may have reduced yields, shortened production times, and fruit/leaves that have little flavor. Powdery mildews like warm and dry weather, are windborn! Be good to neighboring gardeners, remove infected leaves ASAP! Some Powdery mildew spores can’t germinate in water, so water your kale overhead every couple of days to wash spores away and suppress the spread of the mildew! Downey mildew, the fuzzy underleaf kind, likes cool moist weather, is spread by wind, water, and overwinters in your soil!
Mildew Prevention is the wise choice.
- Do fall cleanup of leaves and debris.
- Plant in full sun
- Treat with homemade remedy: heaping tablespoon Baking soda, 1/4 cup non-fat powdered milk, one regular aspirin, teaspoon liquid dish soap per watering can/gallon immediately after planting transplants and every 10 days or so after that, and after rains.
- Water less and early in the day.
- Avoid excess fertilizer, use slow release fertilizers instead.
- Remove weeds and plant less closely to reduce humidity.
Apparently it is safe to eat steamed washed mildewed kale. But having read about spores overwintering in soil, I’m no longer putting it in my cold compost, likely a perfect habitat for it.
Varieties Several webpages recommend getting mildew resistant varieties, but in all my searching I didn’t find one variety mentioned. If you do, please let us know! If, however, you are looking for cold hardiness, here is great information from Mother Earth News field trials! Kales are generally Heat tolerant but even more heat tolerant varieties are surely coming. Coastal SoCal kales grow all year long and the most severe condition in recent years is heat!
The nutritional value of kale is superb, both in disease prevention and treatment!
- The trick is to balance the nutrition versus the calories. For example, kale has less calories, but sweet potatoes have more Vitamin A. But that kale does have 98% of our daily need!
- Kale has less sodium and a surprisingly high Vitamin C count, in fact, raw kale has 200% the Daily Value we need! Even cooked, it has 71%! A cup of cooked kale or collards contains more vitamin C than an eight-ounce glass of orange juice, and more potassium than a banana. All that and only 55 calories!
- One of the super features of kale is it has a high amount of bioaccessible Calcium, especially needed by older women! We can absorb 50 to 60% of kale’s calcium. A cup of kale has more calcium than a cup of milk, that many are allergic to! And, it is a top source of Vitamin K, also essential to bone health.
- Steamed kale’s fiber-related components bind with bile acids in your digestive tract to lower your cholesterol levels. Raw kale does too, just not as much.
- Extraordinarily, kale’s glucosinolates can help regulate detox at a genetic level!
- Over 45 different flavonoids in kale, kaempferol and quercetin heading the list, combine both antioxidant and anti-inflammatory benefits that reduce your risk of cancer.
Proper Storage Do not wash kale before storing. Water encourages spoilage. Remove as much air as you can from the plastic storage bag. Pop it in the fridge, it will keep for 5 days. The longer it is stored, the more bitter its flavor becomes.
Eat more, cook less! Eating a cup to 2 cups 2 to 3 times a week is good, 4 to 5 times is better! Steaming is best. If you have young thin stemmed kale leaves, cut the leaves into 1/2″ slices. If your kale is older, thick stemmed and you don’t want the stems, run a sharp knife along the stem to shave the leaves from the stem, cut those into 1/2″ slices. Let them sit for at least 5 minutes to enhance their health-promoting qualities, then steam for 5 minutes.
Tasty Culinary Adventures: With most kales, young leaves can be added to a salad. Mature leaves are better in soups, quiches, stir fry, steamed over rice sprinkled with soy, or sautéed and tossed with your favorite dressing! Kale chips are easy to make; dry and sprinkle with your favorite flavors! Have you had it chopped with scrambled eggs for breakfast?! Make a cream of kale soup, kale potato soup. Add to accent your fish chowder. Add to winter stews, or with cream of Butternut squash! Chopped and steamed with diced potatoes, diagonally sliced carrots, and onions, all tossed with olive oil. Are you hungry yet? Get rad and try a smoothie! With yogurt and berries, mmm, delish! Finely chopped in hummus, or super tender baby leaves, thinnings, chopped in salad, or sprinkled with enthusiasm in enchiladas!
Cool kale salads! Delish with dried cranberries, toasted or raw cashew pieces, vegan mayonnaise and a little lemon juice. With fruits like avocados, apples, pears. Napa or red cabbage, carrots, pumpkin seeds and walnuts. Dress to taste with vinaigrette, sesame-ginger or tahini dressing. How about chopped kale, pine nuts, and feta cheese with whole grain pasta drizzled with olive oil?! If your plant flowers, those are edible too! Just run your fingers along the stem then sprinkle the flowers over your salad.
Bon appétit! To your superb health and longevity!
The Green Bean Connection started as correspondence for our SoCal Santa Barbara CA USA, Pilgrim Terrace Community Garden. All three of Santa Barbara city community gardens are very coastal. During late spring/summer we are in a fog belt/marine layer area most years, locally referred to as the May grays, June glooms and August fogusts. Keep that in mind compared to the microclimate niche where your veggie garden is. Bless you for being such a wonderful Earth Steward!