Kale (Brassica oleracea var. sabellica) datasheet
1. Common Name: Kale
2. Scientific Name: Brassica oleracea var. sabellica
3. Family: Brassicaceae
4. Origin: Eastern Mediterranean and Asia Minor
5. Zone Hardiness: USDA Zones 3–10
6. Light Requirements: Full sun to partial shade; prefers 6+ hours of direct sun
7. Water Needs: Moderate; ~1 inch/week, more in hot weather
8. Soil Preferences: Fertile, well-drained loam or silty soil with pH 6.0–7.5
9. "Ponics" Compatibility:
- Aquaponics: Compatible
- Aeroponics: Compatible
- Hydroponics: Very compatible
- Preferred Method: Nutrient Film Technique (NFT) or Deep Water Culture (DWC); also suitable for vertical systems
10. Growth Habit: Leafy biennial (grown as an annual); upright rosette or curly loose-leaf forms
11. Height & Spread: 1–3 feet tall, 1–2 feet wide depending on variety
12. Time from Germination to Harvest: 50–80 days, depending on variety and use (baby leaves or full size)
13. Flowering Time: Bolts in second year if not harvested; small yellow flowers appear when it goes to seed
14. Edible Parts: Leaves, stems (young), and flower buds (like broccolini)
15. Medicinal Uses: Rich in vitamins A, C, and K, and antioxidants; supports immune and bone health
16. Companion Plants: Onions, beets, celery, chamomile, nasturtiums; avoid beans and strawberries
17. Pest & Disease Resistance: Susceptible to cabbage worms, aphids, flea beetles; rotate crops, use row covers, encourage beneficial insects
18. Harvest Time: Baby greens: 20–30 days; full leaves: 50–80 days. Harvest lower leaves first for continued growth
19. Propagation Methods: Direct seeding or transplants; germinates in 5–10 days at 55–75°F
20. Sustainability Features: Cold-hardy, produces over long season, tolerates light frosts (which sweetens flavor); supports pollinators when allowed to flower
21. Culinary Uses: Salads (young leaves), soups, smoothies, sautés, kale chips, fermented (kimchi style)
22. Fun Fact: Frost enhances kale’s sweetness by triggering sugar production in leaves
Curly Kale / Dwarf Blue Curled Scotch
Flavor Profile: Mild, slightly peppery; gets sweeter after frost.
Culinary Uses: Salads (young leaves), sautéing, kale chips.
Notes: Frilly, tightly curled blue-green leaves; compact and cold-tolerant.
Planting Tip: Best in cool weather; tolerates light frost well.
Days to Maturity: ~55–65 days
Lacinato (Dinosaur Kale / Nero di Toscana)
Flavor Profile: Mild, nutty, earthy.
Culinary Uses: Soups, stir-fries, braising, Tuscan dishes.
Notes: Tall plants with dark green, blistered “dino-skin” leaves; heirloom.
Planting Tip: Continuous harvest of lower leaves encourages growth.
Days to Maturity: ~60–70 days
Red Russian
Flavor Profile: Slightly sweet with tender texture.
Culinary Uses: Salads, smoothies, steaming.
Notes: Flat, lobed green leaves with purple veins and stems; cold-hardy.
Planting Tip: Very early spring or fall sowing yields best texture.
Days to Maturity: ~50–60 days
Scarlet Kale
Flavor Profile: Mild and crisp; sweeter after frost.
Culinary Uses: Stir-fry, salad mixes, juicing.
Notes: Frilly, vibrant reddish-purple leaves; ornamental and edible.
Planting Tip: Cooler temps intensify leaf color.
Days to Maturity: ~60–70 days
Siberian Kale
Flavor Profile: Milder and more tender than curly types.
Culinary Uses: Fresh or cooked greens; southern-style dishes.
Notes: Flat, wide, light green leaves; extremely cold-hardy.
Planting Tip: Great for overwintering in mild climates.
Days to Maturity: ~50–60 days
Redbor
Flavor Profile: Crisp, with slight bitterness that mellows when cooked.
Culinary Uses: Sautéed, steamed, or ornamental container gardens.
Notes: Deep purple-red curly leaves; very cold-hardy and decorative.
Planting Tip: Use in edible landscaping and for season extension.
Days to Maturity: ~55–65 days
Thousandhead Kale (Collard-like)
Flavor Profile: Mild and cabbage-like.
Culinary Uses: Steaming, soups, traditional greens.
Notes: Massive leaves; productive over long season.
Planting Tip: Space generously to accommodate growth.
Days to Maturity: ~60–70 days
Walking Stick Kale (Jersey Kale)
Flavor Profile: Mild, traditional cabbage-kale taste.
Culinary Uses: Cooked greens, historic culinary uses.
Notes: Can grow 6–10 ft tall; stalks once used to make walking sticks.
Planting Tip: Staking may be required; long-season crop.
Days to Maturity: ~90–120 days
Kale Cultivar Comparison Chart
| Variety | Type | Leaf Style | Color | Cold-Hardy | Height | Days to Maturity | Notes |
|---|---|---|---|---|---|---|---|
| Curly / Dwarf Scotch | Curly Leaf | Tightly curled | Blue-green | Yes | 12–18″ | ~55–65 | Compact, classic variety |
| Lacinato / Dino | Heirloom | Blistered, flat | Dark green | Yes | 24–36″ | ~60–70 | Also called “dinosaur kale” |
| Red Russian | Flat Leaf | Lobed | Green w/ purple | Yes | 18–24″ | ~50–60 | Tender & early maturing |
| Scarlet | Curly Leaf | Frilled | Reddish-purple | Yes | 18–24″ | ~60–70 | Bright color, edible and ornamental |
| Siberian | Flat Leaf | Wide, tender | Light green | Very | 24–30″ | ~50–60 | Best for overwintering |
| Redbor | Ornamental Curly | Tightly curled | Deep purple | Yes | 24–30″ | ~55–65 | Great for color contrast |
| Thousandhead | Flat Leaf | Very large | Green | Moderate | 30–40″ | ~60–70 | Giant heirloom variety |
| Walking Stick Kale | Flat/Leaf-Stalk | Broad | Green | Moderate | 6–10 ft | ~90–120 | Historic cultivar |
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