You may wish to buy this plant for the nutritional value it brings to soups, salads, and stews, but the blue-green leaves with ruffled cream edges make it equally valuable as an ornamental. Robust and upright, these plants are terrific for edging a vegetable garden or perennial border. Ready to harvest about 50-55 days from transplant.
For more information on growing Kale, click on Growing Guide.
Every state has agricultural regulations that restrict the shipment of certain plants. We are sorry, but we cannot ship this item to the following states: GA.
HOW PLANTS ARE SHIPPED
The size of the plants we ship has been selected to reduce the shock of transplanting. For some, this means a large, bareroot crown. Others cannot travel bareroot or transplant best if grown in containers. We ship these perennials and annuals in 1 pint pots, except as noted. We must point out that many perennials will not bloom the first year after planting, but will the following year, amply rewarding your patience. We ship bulbs as dormant, bare bulbs, sometimes with some wood shavings or moss. Shrubs, Roses, vines, and other woody plants may be shipped bareroot or in pots. The size of the pot is noted in the quick facts for each item.
WHEN WE SHIP
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Kale and Swiss Chard can be real eye-catchers in the vegetable or flower garden with their diverse leaf shapes and colors. Their outer leaves can be harvested for salads at 30 days, and plants are fully mature 50-60 days from transplant. Kale and Swiss Chard are good sources of Vitamins A and C.
If rain is scarce, water your vegetable plants deeply and regularly (weekly, or more often in hot, dry weather). Mulch plants to keep the soil cool, weed free, and evenly moist.
Cut Kale’s young outer leaves for salads when they are 4–6″ long. When the leaves are larger, remove the center rib and cook like Spinach, or add to soups. Dry leaves can also be torn into pieces, tossed lightly with olive oil, and baked in an oven at 350°F until crispy (then sprinkle with salt to taste).
Cut Swiss Chard’s young leaves when 6–9″ long for use in salads. When the leaves are larger, use them to add color and great taste to soups and sautés. You can also steam the midribs as you would Asparagus.
When the weather cools at the end of summer, Kale's flavor becomes quite sweet and more complex. You can continue to harvest Kale and Swiss Chard leaves after the first light frosts of fall.