Sahara Kale is a heat-loving heirloom that rewrites the rules for what kale can endure. Its smooth, broad leaves display a striking blue-green color accented with brilliant white veins, and it grows with remarkable vigor despite minimal fussing. Born from seeds collected near Ouarzazate, Morocco, this variety thrives in the temperature extremes where other kales wilt, bouncing back from scorching desert days and cold nights alike. Ready to harvest in 50 to 70 days, it grows upright and compact, spacing just 12 inches apart, and thrives across hardiness zones 2 through 10.
Full Sun
Moderate
2-10
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Low
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Sahara Kale's superpower is its ability to thrive in harsh conditions where conventional kales struggle. The striking blue-green foliage with white veins catches the eye in any garden, while the smooth, broad-leafed texture sets it apart from the heavily ruffled varieties most gardeners expect. Its heat tolerance is genuinely rare in the kale world, making it one of the few Brassicas that grows with vigor through hot summers rather than bolting in frustration.
As an edible leafy green, Sahara Kale is used fresh in salads, sautéed as a cooked green, and blended into smoothies. Its smooth leaves are easier to prepare than heavily frilled kale varieties and cook down more quickly. The tender young leaves can be eaten raw, while larger mature leaves are excellent braised or added to soups and grain bowls.
No timeline data available yet for this variety.
Start seeds indoors 4 to 6 weeks before your last spring frost. Sow seeds at a depth of 1/4 inch in seed-starting mix kept at 65 to 75 degrees Fahrenheit. Keep the soil consistently moist but not waterlogged. Seedlings emerge in 7 to 10 days and are ready to transplant once they develop their first true leaves.
Harden off seedlings over 7 to 10 days by gradually exposing them to outdoor conditions. Transplant after the last frost date when soil temperature reaches at least 50 degrees Fahrenheit. Space plants 12 inches apart in full sun in well-draining soil with a pH between 6.5 and 7.5. Dig a hole slightly larger than the root ball, plant at the same depth as in the pot, and water thoroughly.
Direct sow seeds outdoors 2 to 3 weeks before your last frost date or in late summer for fall harvest. Plant seeds 1/4 inch deep, 6 inches apart, in rows or scattered in beds. Keep soil consistently moist until seedlings emerge. Thin to 12 inches apart once they develop their first true leaves.
Begin harvesting leaves once the plant reaches 12 inches tall, typically 50 to 70 days after sowing. Pinch or cut outer leaves first, working your way inward to encourage continued branching and production from the center. The smooth, broad leaves are ready when they reach full size but are still tender. Mature leaves continue producing throughout the season, and the plant tolerates repeated harvesting. For the most tender leaves, harvest in the morning after dew has dried but before the day's heat arrives.
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“This kale arrived at Baker Creek Heirloom Seeds through an extraordinary journey. Joseph Simcox traveled to a rugged oasis settlement near Ouarzazate in Morocco's High Atlas region and collected seeds from kale being grown by local gardeners who had adapted this crop to thrive in the region's extreme desert climate. The Moroccan farmers had refined this variety over generations, selecting for plants that could handle the punishing temperature swings of desert life. Simcox brought those seeds back to North America, where this heirloom has since become a bridge between traditional Moroccan agriculture and modern gardening.”