What is kale, what is it good for and how do you grow it at home?
Kale (Brassica oleracea var. sabellica), also known as kale, is one of the best-known leafy vegetables in the group of so-called “superfoods”. Its dark green, curly leaves are exceptionally rich in vitamins and minerals and are often used in healthy diets, detox programmes and immune-boosting dishes.
Kale is especially valued for its high content of vitamins A, C and K, calcium, potassium, iron, fibre and antioxidants such as lutein and beta-carotene.
Quick facts
- Germination time: 5–10 days
- Germination temperature: 15–20 °C
- Time to harvest: 55–70 days
- Primary effects: antioxidant, immune support, bone and heart health
- Vitamins/minerals: A, C, K, calcium, potassium, iron, lutein, fibre
- Effect on the body: strengthens immunity, reduces inflammation, protects the heart and blood vessels
Growing kale at home
Kale thrives in sunny and partially shaded positions and in nutrient-rich, well-drained soil. It is very hardy and can be grown for most of the year, including the colder months, when its leaves become sweeter.
In smart gardens such as SIMPLY and AURELIA, kale is easy and stress-free to grow – automatic irrigation and LED lighting provide optimal conditions for a constant supply of fresh leaves.
Planting kale from seed
- Sow the seeds shallowly in a light growing medium or use smart soils with seeds.
- It germinates quickly (5–10 days) with constant moisture and a temperature of 15–20 °C.
- Once the plants grow stronger, thin them out for better growth.
- Indoors, use LED light (12–16 h a day) for strong development.
Growing in SIMPLY and AURELIA smart gardens
Our smart gardens give kale optimal conditions without daily watering or worry. In them, kale keeps growing and producing new leaves, ready for smoothies, salads or cooked dishes.
How to harvest kale so it keeps growing
- Pick the outer leaves while the centre of the plant keeps growing.
- Regular harvesting encourages new growth and extends the plant’s life.
- Best harvested in the morning, when the leaves contain the most nutrients and moisture.
Common problems and solutions
| Problem | Possible cause | Solution |
| Yellow leaves | Nutrient deficiency | Add a natural fertiliser or use smart soils |
| Weak growth | Overcrowded planting | Thin out the plants |
| Leaf damage | Slugs, caterpillars | Remove by hand, protect with netting or use natural repellents |
| Wilting | Lack of water | Keep the growing medium consistently moist |
| Bitter taste | Older leaves | Pick younger leaves for a milder taste |
The difference between kale and collard greens
- Kale (curly kale): curly leaves, rich in vitamins and antioxidants, often used in smoothies and healthy diets.
- Collard greens (raštika): smoother, broader leaves, more intense flavour, traditional in Mediterranean cuisine (e.g. Dalmatian raštika).
How to store kale
- Fridge: keep for 5–7 days in a bag or container.
- Freezing: wash, dry and freeze the leaves whole or chopped.
- Using fresh leaves: best eaten straight after harvest for maximum nutritional value.
Conclusion
Kale (Brassica oleracea var. sabellica, kale) is a true superfood – rich in vitamins, minerals and antioxidants. It strengthens immunity, supports bone and heart health and fits easily into any kitchen. With the SIMPLY and AURELIA smart gardens, you can have fresh kale all year round – simple, healthy and always within reach.
