Herb: Curly Kale

Latin name: Brassica oleracea sabellica

Family: Cruciferae

Edible parts of Curly Kale:

Leaves - raw or cooked. A strong cabbage flavour, they are delicious if used when fairly young though they can become tough with age. The leaves are usually available from autumn to late spring, and can be harvested all through the winter in all but the very coldest of seasons. Young flowering shoots - raw or cooked. Picked before the flowers open, they are fairly tender and can be used as part of a mixed salad. When cooked, they have a delicious flavour similar to sprouting broccoli.

Description of the plant:


90 cm
(2 feet)

May to

Habitat of the herb:

Not known in the wild.

Propagation of Curly Kale:

Seed - sow in a seedbed outdoors in April/May. Plant out into their permanent positions in the summer as space permits. Do not let the seedlings get overcrowded or they will soon become leggy and will not make such good plants. If your seedlings do get leggy, it is possible to plant them rather deeper into the soil - the buried stems will soon form roots and the plant will be better supported.

Cultivation of the herb:

Not known in the wild.

Medicinal use of Curly Kale:

None known

Known hazards of Brassica oleracea sabellica:

None known

Plant information taken from the Plants For A Future.