Place unwashed kale in a plastic bag and keep it in the vegetable crisper of your refrigerator for up to a week. Wash well before use. 


Not only is Kale one of the best sources of beta-carotene, one of the antioxidants believed by many nutrition experts to be a major player in the battle against cancer, heart disease and certain age-related chronic diseases, it also provides other important nutrients such as vitamin C, folic acid, vitaminB6, manganese, and potassium. Also, kale is an incredible source of well-absorbed calcium, which is one of the many factors that may help prevent osteoporosis.

Varieties we grow:

Toscano (Dinosaur)

Winterbor (Green)

Redbor (Red)


Kale has been cultivated for over 2,000 years. In much of Europe it was the most widely eaten green vegetable until the Middle Ages when cabbages became more popular. Historically it has been particularly important in colder regions due to its resistance to frost. In nineteenth century Scotland kail was used as a generic term for 'dinner' and all kitchens featured a kail-pot for cooking.


Kale can be steamed, blanched, boiled, braised, stir-fried, or sautéed. For an extra boost of nutrition, try mincing kale add adding to green salads, soups, sauces, or even fruit smoothies.

Ribollita (Reboiled Italian Cabbage Soup)

Baked Kale Chips

Curried Potato Kale Galette

Sauteed Sesame Kale

More Kale Recipes!

Kale Salad - 10 ways!