Harvesting kale is a relatively simple process that can make for a continuous harvest of the nutritious vegetable. The ideal time for harvesting kale is when the leaves are between 6-12 inches long, depending on the variety. Kale should be harvested from the outside in, either by cutting the leaves away from the stem or waiting until the leaves become too large and plucking them from the base of the stalk. It is important to never remove more than two-thirds of the leaves on any given plant and to ensure the plant is properly fertilized and emotionally supported in order to aid growth afterwards. After harvesting, the kale can be stored for up to five days in the refrigerator. Additionally, the seed heads of kale can be harvested when the heads turn light brown to save for planting. Harvesting kale is an easy and rewarding experience that produces a nutrient dense vegetable.
How To Harvest Kale
When To Harvest
Kale should be harvested as soon as it is ready. Kale leaves are ready to harvest when they are about 7-8 inches long.
How To Harvest
- Gently grasp and twist the outer Kale leaves from the plant.
- Take the leaves from the bottom of the plant first.
- Continue harvesting the outer Kale leaves until you reach the innermost leaves.
- Avoid harvesting the innermost leaves, as this is what feeds and helps nourish the plant.
Storage
Kale can be stored in the refrigerator for up to 5 days. To keep your Kale fresh for longer, store it in a bag or container with a damp cloth.
