Kale, scientifically classified under Brassica oleracea (Acephala group) and occasionally Brassica napus, is a leafy vegetable in the cabbage family, native to the eastern Mediterranean and Asia Minor, where it’s been cultivated since at least 2000 BCE. Unlike its headed relatives like cabbage, kale lacks a central head, instead producing loose, textured leaves that range from curly to flat. It’s a cool-season crop, thriving in temperatures between 20°F and 80°F, with its flavor often improving—becoming sweeter—after exposure to frost.
Kale’s culinary versatility has fueled its modern resurgence as a superfood. Young leaves, tender and mild, shine in raw salads—especially when massaged with oil to soften their fibers—or blended into smoothies for a nutrient boost. Mature leaves, tougher and slightly bitter, transform in soups, stews, or stir-fries, like Portugal’s caldo verde or Italy’s ribollita, and crisp up beautifully as baked kale chips. Its earthy flavor pairs well with garlic, lemon, or cheese, and its edible nature extends to baby kale, harvested early for delicate greens. Beyond taste, kale’s high fiber and mineral content make it a health enthusiast’s staple.
Kale prefers well-drained, fertile soil with a pH of 6.0-7.5 and full sun, though it tolerates partial shade. Seeds sown in early spring or late summer yield harvests in 50-90 days, depending on the variety, and plants often regrow after cutting, extending the season. Kale’s cold tolerance—some varieties endure below 0°F—makes it a winter crop in milder regions, while its pest resistance (though aphids and caterpillars can strike) adds to its appeal. Companion planting with herbs like dill can deter bugs, enhancing its garden role.
Culturally and historically, kale has deep roots. It sustained medieval Europe as a peasant staple, valued for its year-round availability, and remained a dietary cornerstone in places like Scotland (where “kail” once meant any leafy green) and Russia. Its modern “superfood” status, sparked in the early 2000s, elevated it from humble greens to a trendy ingredient, though it retains traditional significance in dishes worldwide.
Ecologically, kale supports soil health by reducing erosion in winter gardens, and its open-pollinated heirlooms—like ‘Thousandhead’—preserve biodiversity. From ancient fields to contemporary plates, kale’s journey reflects resilience and reinvention.
Kale Varieties
Curly Kale (Brassica oleracea ‘Sabellica’)
Curly kale is the most widely recognized kale variety, often found in supermarkets with its tightly ruffled, dark green leaves attached to fibrous stems. Growing 1-2 feet tall, this type thrives in cool weather, its flavor turning sweeter after frost. The leaves are robust and slightly bitter when raw, making them ideal for massaging with oil and acid for salads, or cooking into soups, stews, and crispy kale chips. Its cold tolerance and prolific growth make it a staple for home gardens, with popular cultivars like ‘Winterbor’ offering extra hardiness and a bluish tint.
Lacinato Kale (Brassica oleracea ‘Palmifolia’)
Lacinato kale, also known as Tuscan, dinosaur, or black kale, hails from Italy and features long, narrow, dark blue-green leaves with a bumpy, savoyed texture resembling reptilian skin—hence the “dinosaur” nickname. Reaching up to 3 feet tall, it’s tender yet sturdy, with a milder, earthier flavor than curly kale. Integral to Tuscan cuisine, it shines in soups like ribollita, sautéed dishes, or raw in salads without needing much tenderizing. Its frost resistance and upright growth make it a striking garden addition.
Red Russian Kale (Brassica napus ‘Red Russian’)
Red Russian kale, originating from Siberia, is a flat-leaf variety with slate-green leaves and vivid purple-red stems and veins that intensify in cold weather. Growing 2-3 feet tall, it’s prized for its tender texture and sweet, mild flavor, especially when harvested young as baby kale. Unlike curly types, it’s less suited for chips but excels raw in salads, blended into smoothies, or lightly sautéed. This cold-hardy heirloom thrives in harsh climates, making it a favorite for northern gardeners.
Scarlet Kale (Brassica oleracea ‘Scarlet’)
Scarlet kale is a curly variety with stunning deep purple leaves and veins, growing 2-3 feet tall. Its vibrant color deepens after frost, enhancing both its visual appeal and sweetness. The ruffled leaves are tender when young—perfect for salads—and tougher when mature, ideal for cooking into soups or roasting. Rich in antioxidants like tocopherols, it’s both ornamental and edible, adding a splash of color to gardens and plates. It’s slightly less uniform than hybrid curly kales but offers seed-saving potential as an open-pollinated type.
Siberian Kale (Brassica napus ‘Siberian’)
Siberian kale, another Russian descendant, is one of the most cold-tolerant varieties, with broad, flat, gray-green leaves and white ribs. Growing 2-3 feet tall, its mild flavor and tender texture make it versatile for raw salads, wraps, or light cooking. Known for its resilience, it withstands temperatures as low as -10°F, thriving as a winter crop in southern regions. Its subtle taste and pest resistance make it a practical choice for gardeners seeking a low-maintenance kale.
Redbor Kale (Brassica oleracea ‘Redbor’)
Redbor kale, a hybrid curly variety, boasts deep burgundy to purple leaves that curl more tightly in cold weather, reaching up to 5 feet tall in ideal conditions. Its mild, cabbage-like flavor sweetens post-frost, making it suitable for raw salads, sautéing, or baking into chips. This hardy plant doubles as an ornamental, its rich color enhancing garden aesthetics. Redbor’s vigor and height make it a standout, though it requires space to fully develop its striking foliage.
Dwarf Blue Curled Scotch Kale (Brassica oleracea ‘Vates’)
Dwarf Blue Curled Scotch, also called Vates, is a compact curly kale, growing 12-16 inches tall and wide with tightly crinkled, blue-green leaves. Its small size suits containers and small gardens, and it resists bolting in heat or yellowing in cold. The leaves are sweet and nutty, perfect for chips, stir-fries, or raw use after a light massage. This heirloom’s reliability and tidy growth make it a go-to for urban gardeners seeking flavor and convenience.
Black Magic Kale (Brassica oleracea ‘Black Magic’)
Black Magic is a Lacinato-type kale with puckered, near-black blue-green leaves and purple midribs that darken in cold weather. Growing 2-4 feet tall, it matures in 60-80 days and offers a mild, tender flavor suitable for raw salads, pestos, or slow-cooked dishes. Bred for improved cold tolerance over traditional Lacinato, it’s a vigorous producer, thriving through late fall. Its dramatic color and texture make it both a culinary and visual asset in the garden.
Tronchuda Kale (Brassica oleracea ‘Tronchuda’)
Tronchuda kale, also known as Portuguese kale or Beira, features large, flat, paddle-shaped blue-green leaves with thick white ribs, resembling loose collard greens. Growing 2-3 feet tall, it can weigh 5-7 pounds at maturity. Its tender, sweet leaves are a staple in Portugal’s caldo verde soup, though it’s also heat-tolerant, unlike most kales. The succulent texture and mild flavor make it excellent raw or cooked, offering a unique twist for kale enthusiasts.
Walking Stick Kale (Brassica oleracea ‘Jersey’)
Walking Stick kale, an heirloom from the Channel Islands, is a towering variety, reaching 6-10 feet tall over 12-18 months. Its broad, green leaves are edible when young, but the plant is grown for its thick, fibrous stem, which dries into a sturdy walking stick after harvest. The leaves have a robust, slightly bitter taste, best cooked when mature. This quirky kale requires patience and space, appealing to gardeners who value novelty alongside utility.
Baby Kale (Various Brassica spp.)
Baby kale isn’t a distinct variety but refers to young leaves of any kale type—curly, Lacinato, or Russian—harvested at 30 days, typically 3-6 inches long. These tender, mild greens lack the bitterness of mature kale, making them ideal for raw salads, sandwiches, or light wilting in warm dishes. Sold in mixes or grown at home, baby kale’s delicate texture and subtle flavor appeal to those new to kale, offering nutrition without the toughness.
Ornamental Kale (Brassica oleracea ‘Acephala’ Ornamental)
Ornamental kale, bred for aesthetics, forms rosettes of frilly leaves in green, white, pink, purple, or red, growing 12-18 inches tall and wide. While edible, its coarse, bitter leaves are less palatable than culinary varieties, often used as garnishes or plate decor. Thriving in cool weather, it’s a popular landscaping plant, adding vibrant color to fall and winter gardens. Cultivars like ‘Chidori’ or ‘Peacock’ emphasize its decorative role over flavor.
Premier Kale (Brassica oleracea ‘Premier’)
Premier kale is a hybrid curly variety, growing 15-20 inches tall with medium-green, moderately ruffled leaves. Known for its rapid regrowth after harvesting, it’s a favorite for continuous yields, maturing in just 50-60 days. The leaves are tender and mildly sweet, especially after frost, making them versatile for salads, sautéing, or steaming. Its cold hardiness and uniform growth suit both home gardens and commercial production, offering reliability and flavor in a compact package.
White Russian Kale (Brassica napus ‘White Russian’)
White Russian kale, a sibling to Red Russian, features flat, gray-green leaves with white veins and stems that brighten in cool weather. Reaching 2-3 feet tall, this variety is prized for its tender texture and sweet, delicate flavor, ideal for raw salads or light cooking. Bred for cold and wet tolerance, it thrives in soggy soils where other kales might falter, making it a go-to for northern or coastal gardeners. Its subtle beauty and resilience add a soft elegance to kale offerings.
Dazzling Blue Kale (Brassica oleracea ‘Dazzling Blue’)
Dazzling Blue is a Lacinato-type kale with savoyed, blue-green leaves and vibrant purple midribs that deepen in cold conditions. Growing 2-4 feet tall, it matures in 60-70 days and offers a mild, nutty flavor suitable for raw dishes, pestos, or roasting. A cross between Lacinato and curly varieties, it blends tenderness with cold hardiness, appealing to growers in harsh climates. Its striking color contrast makes it both a culinary star and a garden showpiece.
Blue Scotch Curled Kale (Brassica oleracea ‘Blue Scotch’)
Blue Scotch Curled, an heirloom curly kale, grows 12-18 inches tall with tightly ruffled, blue-green leaves that hold up well in cold weather. Its robust texture and slightly bitter taste sweeten after frost, making it perfect for hearty soups, stews, or kale chips. This variety’s compact size and resistance to bolting suit small gardens or containers, while its rich color adds visual appeal. A classic choice, it’s valued for its reliability and traditional flavor profile.
Beedy’s Camden Kale (Brassica oleracea ‘Beedy’s Camden’)
Beedy’s Camden is an heirloom curly kale from Maine, growing 2-3 feet tall with dark green, deeply crinkled leaves and purple-tinged veins. Its tender yet sturdy leaves offer a mild, sweet flavor, enhanced by frost, and are great for raw salads or cooking into casseroles. Known for its cold tolerance and vigorous growth, it was preserved by local farmer Beedy Parker, reflecting its regional heritage. This variety’s rustic charm and adaptability make it a treasure for seed savers.
Hanover Salad Kale (Brassica napus ‘Hanover Salad’)
Hanover Salad kale, a flat-leaf variety, reaches 2-3 feet tall with broad, green leaves and a tender, succulent texture. Bred for salad use, its mild, slightly peppery flavor shines when harvested young, requiring no massaging—unlike tougher kales—making it a fresh, crisp addition to greens mixes. It’s cold-hardy and quick-growing, maturing in 50-60 days, ideal for early spring or fall crops. Its simplicity and palatability appeal to those seeking an easy, raw kale option.
Kosmic Kale (Brassica oleracea ‘Kosmic’)
Kosmic kale is an ornamental hybrid with flat, serrated leaves edged in creamy white, transitioning to green centers with pinkish veins, growing 12-18 inches tall. While edible, its slightly bitter taste takes a backseat to its variegated beauty, making it a standout in fall gardens or containers. It thrives in cool weather, with colors intensifying post-frost, and matures in 60-70 days. This variety blends functionality with aesthetics, offering a dual-purpose plant for edible landscapes.
Westlandse Winter Kale (Brassica oleracea ‘Westlandse Winter’)
Westlandse Winter, a Dutch heirloom curly kale, grows 2-3 feet tall with dark green, tightly ruffled leaves that withstand heavy frost and snow. Its robust texture and earthy, sweet flavor make it a winter staple, perfect for soups, braises, or roasting. Maturing in 70-90 days, it’s one of the hardiest kales, thriving in cold European climates. This variety’s durability and rich taste honor its legacy as a traditional cool-season crop.
Prizm Kale (Brassica oleracea ‘Prizm’)
Prizm is a hybrid curly kale, growing 12-15 inches tall with short-stemmed, ruffled, bright green leaves. Its tender texture and mild flavor make it excellent for raw salads, smoothies, or light cooking, and its compact form suits small spaces or containers. Maturing in 50-60 days, it’s bred for quick regrowth after cutting, ensuring multiple harvests. Prizm’s versatility and space efficiency make it a modern favorite for urban and home gardeners.
Rainbow Lacinato Kale (Brassica oleracea ‘Rainbow Lacinato’)
Rainbow Lacinato, a cross between Lacinato and Redbor, grows 2-4 feet tall with savoyed leaves in a mix of blue-green, purple, and pink hues that deepen in cold weather. Its tender, earthy flavor suits raw or cooked dishes, from salads to stir-fries, maturing in 60-80 days. This variety’s cold tolerance and vibrant palette make it both a nutritious edible and a garden ornament. Its striking appearance elevates kale’s visual appeal without sacrificing taste.
Ripbor Kale (Brassica oleracea ‘Ripbor’)
Ripbor is a curly kale hybrid, reaching 2-3 feet tall with dark green, heavily ruffled leaves that curl tighter in frost. Its mildly sweet, cabbage-like flavor shines in hearty dishes like soups or roasted sides, and it holds up well as chips. Known for exceptional cold hardiness, it thrives through winter in milder climates, maturing in 60-70 days. Ripbor’s vigor and texture make it a dependable choice for late-season harvests.
Thousandhead Kale (Brassica oleracea ‘Thousandhead’)
Thousandhead kale, an old English heirloom, grows 3-4 feet tall with broad, flat, blue-green leaves branching profusely—hence its name suggesting abundant heads. Its tender, mild leaves are best harvested young for salads or cooked when mature into stews, offering a subtle flavor. Slow to bolt and cold-tolerant, it’s a biennial often grown as an annual, maturing in 70-90 days. This variety’s productivity and historical roots make it a unique addition for heritage gardeners.