Kale and hearty

AS we begin to wind down from the current season, it always saddens me a little to see beds beginning to look emptier and final remnants from the kitchen garden harvested. This upset is short lived however, and my spirits are swiftly lifted as I reflect on the success the season has offered. My morale is further boosted by the prospect of looking forward to next year’s planning and with the remaining crops that will endure the test of winter. One such crop is the magnificent kale.

Kale is a very hardy biennial crop that is grown as an annual for its young leaves and shoots. Belonging to the brassicaceae family, it is an excellent source of vitamin C and E, calcium, beta carotene and iron. As well as being robust, with some varieties being able to stand temperatures down to -15°C, kale is untroubled by cabbage root fly and club root, a persistent problem of other brassicas. The Romans grew several types and it is thought to be amongst the earliest cultivated brassicas.

Other names for kale include borecole, collards or colewort. Kale can be classified into three main groups: true kale, Siberian kale and collards.

True Kale: also known as borecole or curly-leaved kale, it usually has dark leaves with frilled margins. Good varieties include: dwarf green curled which is compact and hardy, and spurt which is tender with a long cropping season.

Siberian Kale: also known as rape kale or curled kitchen kale, it is closely related to swede, but is grown for its leaves. Leaves are often broader than true kale and cropping is often later in early spring. Siberian kale is not tolerant of transplanting and must be sown in situ. True Siberian is a fast-growing variety that can be harvested throughout the winter.

Collards: these varieties have smoother and thinner leaves than true kale. They are also tolerant of warmer temperatures and have a milder flavour. Georgia is particularly tolerant of heat and poor soils.

Sowing times of kale are dependent on location, variety and preference. Generally, in milder areas sow in trays or individual modules in early spring in anticipation of summer cropping. For autumn and winter cropping, sow in late spring. Transplant young plants in late spring or early summer, after being hardened off. Ensure the bed is lightly forked over and weed free prior to being planted out. Sowings can be made direct; this is the best option for Siberian kale, when the temperature of the soil is about ten degrees celsius-plus. Kale can grow in poorer soil than most brassicas and will tolerate higher summer temperatures. Too much nitrogen in the soil, however, will encourage soft growth, making the plant vulnerable to damage.

During late summer or early autumn, firm around the base of each plant or stake up to support the plant.

Young tender stems of approximately 10 -12.5 should be harvested regularly from different plants to ensure a continual supply of young growth. Longer, older leaves are tougher and bitter, however, these will taste better after being frosted.

To sum up, kale is a relatively easy and forgiving plant that will reward you with an abundant and tasty crop over a long cropping season.

An excellent and simple way to prepare kale is to roughly cut it up and add it to a hot wok with olive oil. Stir fry it for about three minutes over a high heat and season with salt and pepper. Either add extra virgin olive oil or lemon juice at the end. Buonissimo.