Kale is also known as borecole, which is Dutch for ‘farmer’s cabbage’. It is easy to grow, nutritious and a great producer in the garden, the more you pick the more it seems to produce. There are a number of varieties available, but let’s keep this simple, there are curly leaved types and non-curly leaved types. 

Kale grows well in an open and sunny position in a rich, well-drained soil. It likes cold conditions and is sweeter in the cold. It does tend to turn a bit bitter during the hotter months.

Kale plants grow quickly and you can begin harvesting leaves after a couple of months. Harvesting the lower leaves allows the young leaves to continue growing from the centre of the plant and extends your harvesting time. 

Kale is a member of the Brassicaceae family so is affected by all the usual problems that trouble cabbages, broccoli and cauliflower plants. Aphids, cabbage-white butterfly and snails – watch out for these pests and control them as soon as you see them.

Remember that kale is a superfood, it’s rich in vitamins and minerals particularly iron, calcium, potassium and vitamins A and C. 

Now to get the benefit you need to use this plant, don’t let it sit idle in the vegetable garden. Cook it as you would normally cook and use cabbage, the only difference is that kale takes a bit longer to get soft. I made kale chips the other week using the curly leaved variety.  My neighbour had given me the recipe and, dubious as I was about this dish, I was determined to give it a go. 

I used the curly leaved kale, carefully washed to make sure I’d removed any bugs that may have been lurking. I tore off small sections (about four centimetres long) making sure I didn’t use the main midrib on the leaf. I put them onto a an oven tray I’d sprayed with olive oil and then sprayed the olive oil over the bits of kale and lightly salted them. Into the oven they went, 175 degrees celcius and after about 10 minutes they were crisp. I put these chips into a bowl and called in the grandchildren. Thinking they would turn up their noses at my offering, I was amazed that they ate the lot and really enjoyed them.

So if kale isn’t in your garden already either put in a late crop or put it on the list of plants to grow next year – and give the chips a go, you’ll be pleasantly surprised.

Diary: Kitchen gardening short course at Wodonga TAFE. Four half-day sessions in October. Topics include companion planting, composting, recycling and pest management, $250. Call 1300 MY TAFE (1300 698 233).