Harvesting Kale

Kale is a hardy leafy green that can be harvested over a long period. Picking leaves regularly keeps the plant productive and improves flavor, especially in cooler weather.

Care instructions

1. Harvest when leaves are big enough.
   Kale is ready to harvest once the leaves are about 15–20 cm long. Younger leaves are more tender and mild, while larger leaves have a stronger, more robust flavor.

2. Pick outer leaves first.
   Always harvest the lowest, outer leaves and leave the center (the growing tip) intact. This allows the plant to continue producing new leaves from the top.

3. Don’t harvest too much at once.
   Never remove more than one-third of the plant at a time. Over-harvesting can slow growth or stress the plant.

4. Harvest during cooler hours.
   Pick kale in the early morning or evening for the best texture and flavor. Kale harvested in cool weather is often sweeter, especially after light frost outdoors.

5. Use clean scissors or a sharp knife.
   Cut leaves close to the stem with clean scissors or a knife. Avoid tearing leaves by hand, which can damage the plant.

6. Handle gently.
   Kale is sturdier than spinach but can still bruise. Place harvested leaves loosely in a container and keep them shaded until stored.

7. Store properly after harvesting.
   Rinse leaves in cool water, dry well, and store in the refrigerator in a breathable bag or container with a paper towel. Use within a week for best quality.