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Growing collards and kale in home gardens

A quick guide to collards and kale

  • Grow where you have not grown cabbage, cauliflower, broccoli, Brussels sprouts, collards, kale, mustard, turnip or rutabaga for the past four years.
  • Direct seed or start indoors in April.
  • For fall crops, start seed indoors in June.
  • If the plants are overheated or struggling to take up water, they will produce chemicals resulting in pungent or bitter flavors.

Hardy leafy greens 

Green and purple Redbor kale plant

Collards and kale (Brassica oleracea var. acephala) are leafy forms of the same species as broccoli, cauliflower and cabbage. Collards produce large, smooth, thick leaves, while kale leaves are curly, ruffled or lobed on the edges. Russian or Siberian kale is a very similar plant of a different species (Brassica napus var. pabularia).

You can eat both collards and kale raw when the leaves are small and tender. You can cook the larger, tougher, more mature leaves, as well as stew, braise, stir-fry or even make them into kale chips.

Both plants are cold tolerant and will continue to grow and produce new leaves well beyond the first fall frosts. Even after they have frozen, you can harvest and cook the leaves straight from the garden.

Soil pH and fertility




How to keep your collard and kale plants healthy and productive


Jill MacKenzie

Reviewed in 2018

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