Dwarf Green Curled Kale is a compact powerhouse that has earned its reputation as the Queen of Greens. This Brassica oleracea cultivar matures in just 45 days and delivers leaves packed with carotenoids and flavonoids, antioxidants that defend cells against free radicals. The deeply curled green foliage grows on a manageable plant that thrives in full sun, making it accessible to gardeners with limited space. One cup provides 684% of the daily value of vitamin K, 206% of vitamin A, and 134% of vitamin C, all for just 36 calories and zero grams of fat.
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Full Sun
High
1-13
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Moderate
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The real draw here is how efficiently this dwarf variety produces. Harvest leaves from the bottom up at any size to extend your picking season indefinitely, and the plant keeps producing right through frost at 20°F. Cool weather actually intensifies the flavor, making fall and winter harvests sweeter than summer pickings. Space plants just 4 inches apart in rows 18 inches apart, and you can fill a surprising amount of garden with nutrient-dense greens.
Dwarf Green Curled Kale shines fresh in salads, smoothies, and grain bowls where its frilly leaves add visual interest and nutritional punch. It's equally at home braised, sautéed, or massaged with oil and lemon for kale salad. The tender young leaves harvested at the baby stage work beautifully in any preparation, while larger mature leaves develop more robust flavor for cooking.
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Begin harvesting leaves when they reach your desired size, whether baby-stage tender leaves or larger mature foliage. Harvest from the bottom of the plant upward, removing outer leaves first while leaving the terminal bud (the top center growing point) intact. Never remove more than one-third of the plant's leaves at a single harvest, as this practice keeps the plant productive and thriving. Pick before the weather turns hot and dry for best quality, and note that cool weather and frost bring out the sweetest flavor. Kale continues producing until temperatures drop to approximately 20°F.
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