Kale is a cool-season cooking green used similarly to collards (most Southerners prefer collards in taste). Seed in late summer or very early spring.
• This information can be found in The Georgia Fruit & Vegetable Book by Walter Reeves and Felder Rushing
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There are many varieties, including curly- and smooth-leaf kinds, including ‘Vates’, ‘Dwarf Siberian’, Blue Curled Scotch’, and ‘Flowering Kale’; flowering kales are grown as ornamentals for their colorful leaves, which can be cooked like collards and eaten in a pinch. A light frost improves the flavor.