Ebony Kale is a compact cultivar of Brassica oleracea that has earned its reputation as the 'Queen of Greens' for good reason. This nutrient-dense powerhouse delivers remarkable health benefits in a relatively small footprint, reaching harvest in just 62 days. Its dark, densely-leafed growth habit makes it both productive and space-efficient, thriving in full sun with consistent moisture. Cool-season gardeners will appreciate how frost actually improves its flavor, and the plant keeps producing until temperatures drop to around 20°F, extending your harvest well into fall.
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One cup of raw Ebony Kale contains 684% of your daily potassium, 206% of vitamin A, and 134% of vitamin C, with just 36 calories and zero grams of fat. The compact growth habit means you can space plants just 4 inches apart in rows 18 inches apart, making efficient use of garden space. Harvest from the bottom up at any size, and the plant will continue producing leaves for months if you respect its simple rule: never remove more than a third of the foliage at once and leave the terminal bud untouched.
Ebony Kale is primarily harvested for its nutrient-dense leaves, which are eaten raw in salads and smoothies or cooked in stir-fries, soups, and braised dishes. The leaves can be harvested at the baby stage for tender, delicate applications, or left to mature for heartier preparations that showcase their robust character.
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Begin harvesting leaves from the bottom of the plant moving upward once the plant is established, at any leaf size you prefer. For a longer harvest season, gather leaves at the baby stage to encourage the plant to keep producing new foliage. Never harvest more than one-third of the plant's total foliage at a time, and always leave the terminal bud (the center shoot at the top) intact to maintain the plant's productivity. Timing matters: harvest before weather turns hot and dry, and know that cool weather and frost actually improve flavor. The plant will continue producing until temperatures reach approximately 20°F.
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