Kale

The brassicas that come under the name of Kale are excellent additions to the garden. They are easier to grow than regular brassicas, like cabbage and cauliflower, and tend to take up a smaller space. They are frost-hardy, highly productive and many varieties are attractive plants too.

We always use our kale as a cut-and-come-again crop, so a couple of plants go a long way. Just harvest a few leaves when you are ready to make a meal and the plant will continue to produce over the winter and into spring.

Kale tastes like a cross between cabbage and spinach and can be used as a replacement for both in most meals. It works well in stir-fries and is very nutritious. Kale contains iron and good amounts of vitamins A, C & E.

One of our favourite varieties to grow is Black Tuscan, but we try to plant a few different types every year. This year we fell in love with a variety called Dazzling Blue. Try experimenting by planting 2/3 varieties of Kale in your plot every season and you should have a range of different green leaves to last you through the colder months.