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Kale, as it is commonly known, but you may find it under Borecole in seed catalogues, is originally from Northern Europe and is a member of the cabbage family. It has a very long history of cultivation with both the curly leaved and flat leaved forms of cabbages being known in the 4th century BC in Greece. Kale is probably the brassica that is closest to the original wild forms, and is tougher and resists pests and diseases better than the more highly cultivated forms of the brassicas.

While widely grown in much of Europe in the Middle ages, it may not have become common in the UK, until the 18th century. In Scotland, the kitchen gardens of Agricultural workers were known as “kail yairds”, where any “greens” grown were known as “kail”. In any event, Kale is very nutritious and is often used as a Winter feed for sheep.

Kale is the ultimate hardy Winter standby greens, and will withstand severe frosts. It may droop at first with such cold but will recover when the temperature rises again. It is even said that frosts improve it’s flavour.

The seed is best sown in individual deep cells in March or April in a cool greenhouse. Transfer the seedling in the cells to a cold frame to harden off the young plants. During this period, ensure that the plants are protected with some small-mesh plastic netting, from cabbage white butterflies laying their eggs on the leaves. Also protect from slugs and snails.

The plants should be transplanted into their final positions in May or June, about 45 cm apart. During this period, keep the seed boxes well fed with a nitrogenous liquid feed. Remember to net against the birds. In the Winter, pigeons can strip every leaf overnight! When arranging netting protection, remember that the taller kales can grow up to 1 m in height. Protect from slugs, snails and Butterflies and their caterpillars. If you suffer from cabbage root fly, when planting out position carpet underlay disks around the stem.

Pests and diseases. It is said that kale is not so prone to the pests and diseases that attack other members of the cabbage family, but I prefer to take no chances!

Harvesting. It is the leaves that are usually eaten. Pick the younger leaves whenever you need some greens during the Winter, and lightly steam them.

In the spring, you can harvest the unopened flower buds as well, and steam them just as you would steam sprouting broccoli.

Storage. Kale is best used fresh, but it will store for several days in the fridge crispator.

Suggested varieties.

Redbore F1. A pretty, tall red leaved variety.

Dwarf Green. A variety that would be suitable for a windy site.

Nero di Toscano. A classic Italian, dark leaved variety.

KALE  (Borecole)(Brassica oleracea acephala group)