Curly
Winterbor Kale stands as the 'Queen of Greens' in winter gardens, earning its crown through exceptional cold hardiness and nutritional density. This F1 hybrid matures in just 60 days from transplant, producing standard green curly leaves that actually improve in flavor after frost touches them. With proper spacing at 4 inches apart in rows 18 inches wide, this compact bush delivers a powerhouse of nutrition including a whopping 684% of your daily vitamin K needs in just one cup of leaves.
Full Sun
High
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Perennial
Moderate
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What sets Winterbor apart is its remarkable ability to thrive in cold weather, continuing production until temperatures drop to around 20°F. The curly green leaves don't just survive frost, they welcome it, developing their best flavor once cool weather arrives. This variety transforms any fall or winter garden into a nutritional goldmine, packing more antioxidants and vitamins per square foot than almost any other vegetable you can grow.
Winterbor excels in hearty winter soups, sautéed dishes, and fresh salads when harvested young. The leaves can be picked at any stage, from tender baby greens for salads to mature leaves perfect for braising or adding to stews. Its exceptional nutritional profile makes it particularly valuable for health-conscious cooks seeking to maximize antioxidants and vitamins in their winter meals.
Start seeds indoors 4-6 weeks before transplant date, sowing 2 seeds per cell in plug flats or 3-4 seeds per inch in flats. Keep soil temperature over 75°F until germination, then reduce air temperature to about 60°F for healthy seedling development.
Transplant seedlings outdoors 4 inches apart in rows spaced 18 inches apart. For fall crops, start seedlings in May and transplant in June-July. Work in complete fertilizer around each plant at transplanting time.
Direct sow in June-July for fall harvest, covering seeds with loose soil, vermiculite, or sifted compost and watering evenly. Seeds should be planted 1/4 inch deep.
Begin harvesting about 2 months after planting by clipping individual leaves from the bottom up at any size you prefer. Never harvest more than one-third of the leaves at a time and avoid removing the terminal bud at the center, which keeps the plant productive. Baby leaves can be harvested more frequently for tender salad greens, while mature leaves are perfect for cooking applications.
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