| IN SEASON: | May through October |
| STORAGE: | Store unwashed in a plastic bag, peforated plastic if available, in the coldest part of your refrigerator. If able, humidity settings are present, kale likes high humidity. In these conditions, kale should last 10-14 days. Kale can be frozen for long-term preservation. |
| COOKING TIPS: | Use kale within a few days of cutting as it will lose freshness rapidly once the head is chopped. Be sure to remove the tough center stem on larger leaves. Kale takes longer to cook than most greens- once it’s tender, but still bright in color are usually great indicators that it’s done. It’s great sauteed, raw in salads, or baked to make chips! |
| VARIETIES: | toscano, red russian, vates blue curled, and more |
| + KALE RECIPES | |