The word "kale" often brings to mind an image of the purple and
lime green frilly balls of ornamental kale in the garden. But
culinary kale is a different vegetable entirely. There is an
array of varieties available, from smooth light green to
crinkly, almost black to Red Russian that turns purple-red in
cold weather. About This Plant Compared to kale purchased in the
grocery store, homegrown kale is considerably more tender and
succulent as well as infinitely sweeter. It is also a
nutritional powerhouse, loaded with iron, vitamins A, B and C,
not to mention calcium and potassium and cancer-fighting
antioxidants. Easier to grow than many of its cabbage family
relatives, cold-hardy kale will continue to provide a delicious
fresh harvest even as the weather cools. In fact, a few frosts
will even improve its flavor. Select a site with full sun to
light shade and well-drained soil. Prepare the garden bed by
using a garden fork or tiller to loosen the soil to a depth of
12 to 15 inches, then mix in a 2- to 4-inch