Kale is related to cabbage, collards, cauliflower, broccoli, and brussels sprouts. Kale is especially valuable nutritionally because it supplies important amounts of vitamin A, ascorbic acid, and iron. Pound for pound, greens such as kale contain many times more vitamin A than snap beans, sweet corn, or green peppers. Varieties are widely diverse, being tall or short, erect or flattened. Seed may be sown in the spring or in late summer where they are to stand, or they may be sown in seedbeds in a greenhouse or hotbed and transplanted to the garden. Plant a spring crop as early as the soil can be prepared. Space plants 8 to 12 inches apart; rows should be 24 to 30 inches apart. Tall growing types need the wider spacing. Plant seed for the fall crop in late July and August. Kale is very winter hardy and overwinters in some years.
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