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Bear Necessities Kale

25-50 days. This is the fanciest, frilliest, most finely cut Kale you’ll ever grow! With a mild, sweet flavor and a tender texture, it’s perfect for fresh Kale salads, and it adds wonderful loft to green salads. Its structure is less attractive to munching insects, and it’s quite productive and cold-tolerant. The leaves vary from medium green to lilac-purple. Gorgeous in every way! (OP.)

One packet of about 220 seeds

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$4.55
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  • Information
    • Ancient Egyptians believed that Kale had magical properties, not the least of which was a cure for hangovers. We cannot guarantee this remedy, but we do know that Kale is easily grown by even the most black-thumbed gardener. Direct-sow or raise transplants in late summer for fall and winter harvest since Kale becomes sweet and tender after being hit by a couple of frosts. This nutrient-packed vegetable grows quickly and is ideal for baby greens, trimmed when young to toss into salads. Or harvest larger leaves a few at a time; the plant will keep producing, over-wintering reliably in many regions. Deer resistant.

    Average seed life: 3 years.
  • Gardening Tips
    • Kale Sowing Instructions
      Planting Depth      : ¼”-1/2"
      Row Spacing: 18”-24”
      Seed Spacing: 2”-4”
      Days to Germination: 5-10 days
      Germination Temperature: 45°-75°F

      This leafy member of the Brassica family prefers cool weather for optimal growth. Start Kale in the spring as soon as the soil can be worked or in late summer for fall and winter harvest. You can grow Kale in partial shade as long as it gets at least 4 hours of mid-day sunlight. When growing as individuals, thin to 12" to 16" apart. Or, broadcast seed to harvest in the “cut and come again” method. Kale prefers well-draining, moderately fertile soil amended with compost and/or wellrotted manure. Seedlings thrive in evenly moist soil and enjoy occasional supplemental feedings of organic fertilizer. Hardy and pest-resistant, Kale becomes more tender and sweet after being kissed by frost. Harvest large leaves by cutting them at the base, leaving the plant to keep producing. Harvest as “cut and come again” greens when plants reach a height between 3" to 6".

      A Boost For Brassicas
      Kale and other leafy Brassica crops such as Cabbage, Broccoli, Arugula and Tatsoi all benefit from an extra dose of nitrogen. Forgo the chemical sources and look for what nature has put together for you. Aflalfa meal, blood meal, crab meal, soybean meal and cottonseed meal - these are all great nitrogen sources. The best time to give the crops their dose of "Vitamin N" is in early spring, at planting time. Follow the directions on the bag for the correct amount and work the product into the top 3" to 4" of soil. Then, put in your transplants or seeds and water thoroughly. Healthy, dark green leaves will be your report card and your reward.

      Hail to the Hardy Greens
      Most garden greens can hardly wait for cool weather to come. They perk up and sweeten up as the mugginess of August fades away. Crops such as Spinach, Arugula, Claytonia and Mâche, if protected by a cold frame or simple unheated greenhouse, survive the winter in cold climates, to be cut and re-cut for a continuous harvest. Sow them in September in the north, October in warmer parts of the country. They do best hunkering down, close to the earth. Lettuce and Endive over-winter best when cut at baby leaf size rather than full-sized heads.

      Kale, Collards and Brussels Sprouts fare better if grown to full size and left outdoors to soldier on as long as they can, since they do not re-grow if cut back in winter. We can often harvest them for our Christmas table, even in snowy Maine.

      Everyone's Delicious Darling: Kale

      Shade Tolerance
Ancient Egyptians believed that Kale had magical properties, not the least of which was a cure for hangovers. We cannot guarantee this remedy, but we do know that Kale is easily grown by even the most black-thumbed gardener. Direct-sow or raise transplants in late summer for fall and winter harvest since Kale becomes sweet and tender after being hit by a couple of frosts. This nutrient-packed vegetable grows quickly and is ideal for baby greens, trimmed when young to toss into salads. Or harvest larger leaves a few at a time; the plant will keep producing, over-wintering reliably in many regions. Deer resistant.

Average seed life: 3 years.
  • Kale Sowing Instructions
    Planting Depth    : ¼”-1/2"
    Row Spacing: 18”-24”
    Seed Spacing: 2”-4”
    Days to Germination: 5-10 days
    Germination Temperature: 45°-75°F

    This leafy member of the Brassica family prefers cool weather for optimal growth. Start Kale in the spring as soon as the soil can be worked or in late summer for fall and winter harvest. You can grow Kale in partial shade as long as it gets at least 4 hours of mid-day sunlight. When growing as individuals, thin to 12" to 16" apart. Or, broadcast seed to harvest in the “cut and come again” method. Kale prefers well-draining, moderately fertile soil amended with compost and/or wellrotted manure. Seedlings thrive in evenly moist soil and enjoy occasional supplemental feedings of organic fertilizer. Hardy and pest-resistant, Kale becomes more tender and sweet after being kissed by frost. Harvest large leaves by cutting them at the base, leaving the plant to keep producing. Harvest as “cut and come again” greens when plants reach a height between 3" to 6".

    A Boost For Brassicas
    Kale and other leafy Brassica crops such as Cabbage, Broccoli, Arugula and Tatsoi all benefit from an extra dose of nitrogen. Forgo the chemical sources and look for what nature has put together for you. Aflalfa meal, blood meal, crab meal, soybean meal and cottonseed meal - these are all great nitrogen sources. The best time to give the crops their dose of "Vitamin N" is in early spring, at planting time. Follow the directions on the bag for the correct amount and work the product into the top 3" to 4" of soil. Then, put in your transplants or seeds and water thoroughly. Healthy, dark green leaves will be your report card and your reward.

    Hail to the Hardy Greens
    Most garden greens can hardly wait for cool weather to come. They perk up and sweeten up as the mugginess of August fades away. Crops such as Spinach, Arugula, Claytonia and Mâche, if protected by a cold frame or simple unheated greenhouse, survive the winter in cold climates, to be cut and re-cut for a continuous harvest. Sow them in September in the north, October in warmer parts of the country. They do best hunkering down, close to the earth. Lettuce and Endive over-winter best when cut at baby leaf size rather than full-sized heads.

    Kale, Collards and Brussels Sprouts fare better if grown to full size and left outdoors to soldier on as long as they can, since they do not re-grow if cut back in winter. We can often harvest them for our Christmas table, even in snowy Maine.

    Everyone's Delicious Darling: Kale

    Shade Tolerance
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