VegetableKale
Ethiopian Kale
Ethiopian Kale
Ethiopian Kale is a hardy, fast-growing leafy green from the highlands of East Africa that reaches maturity in just 50 to 60 days. Known by many names across the African continent, Ethiopian mustard, Abyssinian mustard, Highland kale, this annual Brassica carinata grows 12 to 18 inches tall and produces mild, tender leaves that sit somewhere between kale and mustard greens in both flavor and texture. It thrives in zones 3 through 10 and handles cold and drought far better than you'd expect, making it one of the most resilient greens you can grow.
Photo © True Leaf Market
Growing Conditions
USDA Zone
3-10
Sunlight
Full Sun
Water
Moderate
Soil
Well-drained, Fertile Loam
Preferred Temp65-80°F
Growth Stats
18 in
Height
—
Width
12 in
Spacing
50–59
Days to Harvest
PeriodAnnual
TypeLeafy Green
Plant Profile
Sunlight
Full Sun
Water
Moderate
Zones
3-10
Size
18in H x ?in W
Growth
Annual
Care
Moderate
Hover over chart points for details
Highlights
Ethiopian Kale delivers surprising mildness for a cruciferous green, with leaves that taste gentler than standard kale or mustard yet still carry real character. It matures in under two months, so you can sow it in early spring and again in midsummer for fall harvest. The plant's genuine cold tolerance and drought resistance mean it keeps producing through conditions that would stress other greens into bitterness or bolting, and its compact 12 to 18-inch stature fits easily into small spaces or succession plantings.
Common Uses
Ethiopian Kale is primarily used as a cooking green, prepared fresh in salads, sautéed as a side dish, or added to soups and stews. Its mild flavor and tender leaves make it more approachable than many other brassicas, appealing to gardeners who find standard kale or mustard greens too assertive. The leaves can be harvested continuously throughout the season, supporting both single harvests and repeated picking for extended production.
Growing Timeline
First Bloom
Not Applicable
First Harvest
6-8 Weeks After Sowing
Last Harvest
Varies Depending On Growing Conditions
Care Instructions
Start Indoors
Start seeds indoors 4 to 6 weeks before your last spring frost, keeping soil between 55 and 75 degrees Fahrenheit. Transplant seedlings outdoors once they have two true leaves and soil has warmed slightly.
Transplant Outdoors
Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days. Transplant outdoors after the last frost date, spacing plants 18 inches apart in full sun. The plant tolerates cool soil and can go in the ground as soon as it's workable in spring.
Direct Sow
Direct sow seeds in spring as soon as soil can be worked, or in late summer for fall harvest. Sow seeds at the depth indicated on seed packet and keep soil consistently moist until germination occurs.
Harvesting
Begin harvesting Ethiopian Kale 50 to 60 days after planting, once plants are large enough to provide usable leaves. Pick outer leaves first to encourage continued growth from the center, or harvest the entire plant when it reaches desired size. The leaves are tender and best used fresh; younger leaves offer the mildest flavor. You can harvest continuously throughout the season by removing outer leaves while leaving the growing center intact.
Growing Calendar
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Companion Planting
Pests & Diseases
Ecology & Traits
Edible
Scientific Classification
Brassica carinata A. Braun [excluded]
Family
Brassicaceae
Genus
Brassica
Duration
Annual
History & Origin
“This heirloom originated in the Ethiopian highlands of East Africa, where it has been cultivated for centuries as a staple green in traditional cuisine. The variety carries multiple names across the region, Ethiopian kale, Ethiopian mustard, Abyssinian mustard, African kale, and Highland kale, each reflecting how deeply woven it is into East African agricultural and culinary identity. The plant was preserved and brought into wider cultivation through seed catalogs and heirloom networks, allowing gardeners outside Ethiopia to access this hardy, locally adapted crop.”