Forage Kale
Thousandhead Kale is a mammoth-leaved heirloom variety that defies expectations about what kale can be. Originally documented in 1885 by the French seed house Vilmorin as an ancient U.K. variety also known as Branching Borecole, this frost-hardy cultivar produces astoundingly large leaves that can stretch to 3 feet long while remaining tender enough to eat. Hardy from zones 2 through 10 and ready to harvest in 50 to 65 days, it thrives in full sun with moderate water and neutral soil, making it both a historical curiosity and a practical producer for cold-climate gardeners.
18-24 inches apart
Full Sun
Moderate
2-10
?in H x ?in W
Biennial
High
Hover over chart points for details
Thousandhead Kale earns its name through prolific multi-branching growth that yields leaves of exceptional size without sacrificing tenderness. This ancient variety carries genuine pedigree, documented in 19th-century French seed catalogs as a productive type that originated in western France before becoming deeply rooted in British agriculture. Its extreme cold tolerance and substantial leaf production made it valued for centuries as both a human food and animal fodder, yet it remains remarkably underplanted in modern gardens despite its combination of historical significance and practical abundance.
Thousandhead Kale is grown primarily for its leaves, which are harvested and used as a cooking green. The exceptional size of the leaves makes them suitable for chopping into soups, braising, or preparing as cooked greens, where their tenderness despite their mammoth proportions becomes apparent. Historically valued as a fodder crop in the U.K., the variety's productivity and robustness meant it sustained both human and animal populations through harsh winters, a legacy that still makes it valuable for gardeners seeking reliable, abundant harvests in cold climates.
Start seeds indoors 4 to 6 weeks before your last spring frost or 8 to 10 weeks before your first fall frost, maintaining soil temperatures between 65 and 75 degrees Fahrenheit for consistent germination. Transplant seedlings outdoors once they develop their first true leaves.
Harden off seedlings over 7 to 10 days before transplanting. Move plants outdoors when they are 4 to 6 weeks old and soil temperatures are stable between 45 and 85 degrees Fahrenheit. Space plants 18 inches apart in full sun. Thousandhead Kale's frost tolerance means it can be transplanted earlier in spring than many vegetables and will thrive through fall frosts.
Direct sow seeds outdoors in spring or early summer for fall and winter harvest. Plant seeds 1/4 inch deep in full sun, spaced generously to accommodate the variety's substantial branching growth.
Begin harvesting Thousandhead Kale 50 to 65 days after transplanting, or when leaves reach a usable size. Harvest outer leaves first, cutting them at the base of the stem with a sharp knife, which encourages the plant to continue producing new leaves from the center. The variety's tendency to produce multiple branches means a single plant can yield leaves over an extended period. Young leaves are more tender; the variety remains edible even as leaves mature to exceptional size, a characteristic that distinguishes it from other kale types. Frost actually sweetens the flavor, making fall and early winter harvests particularly rewarding.
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“Thousandhead Kale carries one of the most well-documented pedigrees in the kale world. The variety is an ancient type that originated in western France but became particularly celebrated in the United Kingdom, where it earned lasting recognition. In 1885, the prestigious French seed house Vilmorin documented this variety in The Vegetable Garden, identifying it as a productive, multi-branching cultivar and noting its alternative name, Branching Borecole. Peter Miller, a historian connected to Kings Seed, further chronicled how Thousandhead Kale was long appreciated in Britain specifically as a fodder crop, a role that speaks to its exceptional vigor and leaf production. This transition from traditional agricultural staple to heirloom vegetable garden plant reflects how the most functional varieties often carry the deepest roots in food history.”