Considered the king of greens, kale is a hardy, cool-season green that is part of the cabbage family. Packed with nutrients, it is considered one of the worlds healthiest foods. It grows best in the spring and fall and can tolerate fall frosts. Kale requires regular watering but be sure not to overwater them. Mulch the soil heavily after the first hard freeze as the plants may continue to produce leaves throughout the winter.
Kale is ready to harvest when the leaves are about the size of your hand. Pick about one fistful of leaves per harvest. Avoid picking the terminal bud (found at the top center of the plant) because this will help to keep the plant productive. The small, tender leaves can be eaten uncooked and used in salads.