Fun facts...

Kale freezes well and actually tastes sweeter and more flavourful after being exposed to a frost.

One cup contains an adults daily value of vitamin A, C and K.

One cup contains as much calcium as milk.

Cooking Kale for use or storage


Take out the main stem by fold the leaf in half

Place in boiling water for 2 minutes, then transfer to ice bath

Form into a tight ball. 

(The water you boil the kale in makes excellent stock and I usually save mine for this purpose!)

Slice through the ball one way and then the other, copping the kale evenly. 


The firmer the ball, the easier it is to chop.


At this point it is ready to use or freeze. 




I ordered blue dwarf curly kale seeds from here.  They germinated at 95% germination rate and have produced strong plants.  I started the seeds in newspaper pots and planted into raised beds.  The plants are located in 3 different spots in the garden.  I thought it might be a good experiment to find its favouring conditions in my yard, but its grown great in all locations.  We had 2 frosts this year and it survived, we are also experiencing 90F temperatures right now and its still growing strong.  None of the locations are in full midday sun, so that has probably helped.  I planted 7 plants, 6 months ago, in November and I’m not sure of many brassicas that have this sort of longevity in Florida. 

Those seven plants have produced enough kale to harvest for use whenever we (family of three) have wanted/needed and also enough to process and freeze for future use.