Kale is a non-heading, leafy wild cabbage that comes in a range of varying colors, shapes and sizes. Standard ‘green’ kale found at the grocery store has chewy leaves with an earthy, mildly nutty and sweet flavor. Kale is a cool season crop that grows best in moist conditions. It requires at least 6 hours of direct sunlight every day. Kale leaves are usually ready for harvest when they are 20–25 centimeters long.
The number one benefit your body gets from eating kale is its ability to be a powerful anti-inflammatory agent. Kale also is a detoxifier, provides heart support, and supports healthy vision.
Temperature:Kale is kept best at 32 degrees.