How to Grow Kale in Cleveland
Kale is a hardy, nutrient-dense leafy green that grows well in cool weather and can be harvested over many months. Start it from seed in spring or late summer, harvest outer leaves as needed, and enjoy a steady supply of greens fresh, cooked, or preserved. This guide covers everything you need to know to grow, harvest, and use kale like a pro.
The Complete Grow Guide to Kale (Brassica oleracea)
Kale is one of the most reliable and versatile leafy greens you can grow. Part of the cabbage family, this cool-season crop produces clusters of hearty leaves packed with vitamins A, C, and K, plus fiber, antioxidants, and calcium. It’s cold-tolerant, productive, and great for gardeners at any skill level.
This guide will walk you through starting kale from seed, transplanting, maintaining healthy plants, harvesting, preserving, and making the most of your kale in the kitchen.
🥬 Meet Kale
Kale (Brassica oleracea) is a leafy green descended from wild cabbage. Unlike its close relatives (cabbage, broccoli, and Brussels sprouts), kale doesn’t form a central head. Instead, it grows upright with curly or flat leaves that can be picked individually throughout the season.
It thrives in cool temperatures, can tolerate frost, and actually gets sweeter after a light freeze. There are several common types:
- Curly kale: Most common, tightly ruffled leaves
- Lacinato (dinosaur) kale: Long, blue-green, bumpy leaves with a robust flavor
- Red Russian: Flat, tender leaves with purple stems
- Siberian kale: Cold-hardy and fast-growing, great for fall gardens
🌱 Starting Kale From Seed
When to Start
For spring crops, start seeds indoors 4–6 weeks before your last frost date. For fall crops, you can start seeds directly outdoors in late summer, about 8–10 weeks before the first fall frost.
How to Start Indoors
- Use a seed-starting mix in trays or cell packs
- Sow seeds ¼ to ½ inch deep
- Keep soil between 60–70°F for best germination
- Expect sprouts in 5–10 days
Move seedlings to strong light after germination, and harden them off before transplanting outdoors.
Direct Sowing Outdoors
Kale germinates well in the garden too. Just rake soil smooth, sow seeds directly into the bed, and keep moist. Thin seedlings to about 8–12 inches apart once they’re a few inches tall.
🌤️ Transplanting and Growing Kale Outdoors
When to Transplant
Move indoor seedlings outdoors 2–3 weeks before your last frost, once they’ve developed 3–4 sets of true leaves. Kale is very cold-tolerant and can survive light frost.
Soil and Sun Needs
Kale grows best in full sun but will tolerate partial shade. Use well-draining, compost-rich soil with a pH of 6.0–7.0. Raised beds, rows, and even containers all work well.
Spacing
Give each plant about 12–18 inches of space. Crowded kale can become leggy and more susceptible to pests like aphids.
Mulch around the base to retain moisture and suppress weeds.
🌿 Caring for Kale Through the Season
- Water consistently, about 1 inch per week. Avoid overhead watering to reduce risk of leaf diseases.
- Side-dress with compost or use liquid fertilizer every few weeks for lush leaf growth.
- Watch for pests. Aphids, cabbage loopers, flea beetles, and cabbage worms are common. Row covers, neem oil, and hand-picking help control them.
- Harvest often. Picking outer leaves encourages more growth and keeps plants from getting too tall and bitter.
Kale prefers cooler temps, so in summer heat it may slow down or get tougher. You can improve leaf texture and sweetness by harvesting early in the morning.
🌱 Can You Propagate Kale?
While most people grow kale from seed, you can propagate it from cuttings or regrow from a stem base if you’re patient.
Regrowing Kale
After harvesting a mature plant, leave about 2 inches of stem and some roots in the ground. In mild climates, it may regrow and produce side shoots. Some gardeners use this to create a second harvest from the same plant.
Cuttings can also be rooted in water or soil, but this is more common with perennial tree kale types (Brassica oleracea var. acephala).
✂️ When and How to Harvest Kale
Begin harvesting when the leaves are about hand-sized or larger, typically 55–75 days from seeding, depending on the variety.
Pick the outer, lower leaves first, leaving the inner ones to continue growing. You can harvest kale leaf by leaf over many months, or cut the whole plant at once.
If you see yellowing or damaged leaves near the bottom, remove them to redirect energy to new growth.
In fall gardens, frost actually improves flavor — a few chilly nights make kale sweeter and more tender.
🧊 Preserving Kale
You can grow more kale than you can eat fresh — which is a good problem to have. Here are several easy ways to store your extra greens.
Freezing
Blanch washed kale leaves for 2–3 minutes in boiling water, then plunge into ice water. Drain well and store in freezer bags. Great for smoothies, soups, and sautéing.
Dehydrating
Strip leaves from stems and dry in a dehydrator or oven on low heat. Store in airtight jars. Use for soups, powder into smoothies, or make homemade kale chips.
Fermenting
Chop kale finely and ferment with salt for a tangy kraut-like side dish.
Refrigerator Storage
Wrap unwashed kale in a paper towel and store in a plastic bag in the crisper drawer. It’ll stay fresh for 5–7 days.
🥗 How to Use Kale in the Kitchen
Kale is a kitchen workhorse that can be enjoyed raw, cooked, or blended. The trick is knowing when to use which variety — and how to treat it right.
- Raw salads: Massage kale with olive oil and lemon juice to soften texture
- Sautéed or stir-fried: Cook with garlic, olive oil, and a splash of vinegar or soy sauce
- Soups and stews: Add in the last few minutes of cooking to retain nutrients
- Smoothies: Blend with fruit and yogurt for a fiber- and vitamin-rich drink
- Chips: Toss leaves with oil and bake at 300°F for 15–20 minutes
- Pasta and grain bowls: Chop and mix in just before serving for color and bite
Lacinato kale is great for cooking; Red Russian and curly types work well raw or lightly wilted.
🌿 Best Kale Varieties to Try
- Dwarf Blue Curled: Compact, curly, cold-hardy
- Lacinato (Dinosaur): Hearty texture, deep green, excellent for cooking
- Red Russian: Tender with beautiful purple stems and flat leaves
- Siberian Kale: Extra cold-tolerant and fast-growing
- Scarlet Kale: Deep purple leaves with strong ornamental and culinary value
Conclusion
Whether you’re looking to eat healthier, extend your growing season, or just enjoy reliable harvests, kale is a garden all-star. It’s easy to grow, tolerant of cold, and endlessly useful in the kitchen. With just a little effort, you can enjoy fresh greens from early spring into late fall — or even winter in some regions.
Follow the tips in this guide and you’ll always have a dependable crop of this nutrient-rich powerhouse, right outside your door.
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