Dating back to the 1800’s, the Scottish grew Kale because of its hardiness in their climate. Greyish blue curled leaves are packed with Vitamin A and are fantastic fresh, steamed, or in smoothies. This variety is well adapted to colder climates and is very frost tolerant. In fact, mild frosts will improve tenderness and sweeten the leaves. Heavy producer if harvested often, with care given to not cut the terminal bud in the centre.
Sow seeds 1/4-1/2” deep, 4” apart in full sun when ground is workable in early spring as Kale germinates easily at cooler temperatures. Thin to 8-12”. Plants will benefit from organic compost or manure in soil. Second crop may be started mid summer for harvesting through fall.