Directly in the Garden: As soon as ground can be worked in spring, prepare a well-drained, fertile garden bed in full sun. Sow groups of 3 seeds each 10-12 inches apart and 1/2 inch deep, in rows 12-18 inches apart. Keep soil evenly moist. When seedlings are 3 inches tall, thin to just 1 seedling per group. Sow again in late summer for another cold-hardy crop.

Starting Indoors: Sow seeds in a container of seed starting mix (Quickroot) 2 inches apart and cover 1/2 inch deep. Keep moist and provide a strong light source until seedlings are 3 to 4 inches tall then plant outdoors. Space 10 to 12 inches apart so plants have room to mature.

Kale tastes best in cool weather so sow spring crops early. A late summer-sown crop will yield through fall and winter except in the coldest climates. Frost actually enhances kale leaves’ color, flavor and sweetness. Mulch to retain moisture in summer and before the ground freezes to protect the roots of fall crops.

Begin harvesting outer leaves when plants have 6 to 8 leaves. Vitamin-rich kale is delicious in hearty winter soups, stews and sautés; or braise the beautiful leaves with garlic and olive oil in traditional Mediterranean style. Pull and discard once plants begin to bloom since the leaves of flowering stalks get tough and bitter.