Walking Stick Kale is a legendary European heirloom that defies everything you think you know about kale. This extra-tall cultivar grows 6 to 12 feet in most gardens, with sturdy stalks so thick and strong they were traditionally varnished and carved into walking canes on the island of Jersey centuries ago. Reaching up to 144 inches at maturity with leaves clustered at the top, it takes about 100 days to harvest and thrives in full sun with moderate water. Grown across Europe for centuries, especially in the Channel Islands, this is as much a conversation piece as it is a source of nutritious greens.
Full Sun
Moderate
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144in H x ?in W
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Moderate
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Walking Stick Kale earned its name from the extraordinary thickness and strength of its stalks, which were literally transformed into functional canes in Jersey, England. The plant grows to towering heights, 6 to 12 feet on average in most climates, with edible leaves clustered near the top of bare, woody stems. Its heirloom status and European heritage make it a living piece of agricultural history, attracting gardeners who want to grow something genuinely rare and storied.
Walking Stick Kale is grown primarily for its nutritious greens, harvested from the leafy top of the plant. The leaves are prepared like other kales, suitable for cooking, steaming, or adding to grain bowls and soups. Beyond the culinary use of the leaves, the truly distinctive feature is the harvest of mature stalks themselves, which can be dried and transformed into walking sticks or sturdy garden canes, continuing a centuries-old Jersey tradition. This dual-purpose nature makes it as much a functional crop as a food source.
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Start seeds indoors 4 to 6 weeks before your last spring frost, maintaining soil temperatures between 65 and 75 degrees Fahrenheit. Sow seeds at a depth of approximately 1/4 inch in seed-starting mix, keeping soil consistently moist until germination occurs.
Harden off seedlings over 7 to 10 days by gradually exposing them to outdoor conditions. Transplant outdoors after the last frost date when seedlings are 4 to 6 inches tall, spacing plants 18 inches apart in full sun. Choose a location protected from strong winds if possible, as the tall stalks will eventually need structural support.
Direct sow seeds outdoors in spring or early summer, planting seeds 1/4 inch deep in prepared garden beds. Thin seedlings to 18 inches apart once they develop their first true leaves.
Begin harvesting individual leaves from the top clusters once the plant reaches substantial height, typically around 100 days from planting. Leaves are ready when they reach full size and darkest color. For the traditional walking stick harvest, wait until the stalks are fully mature, woody, and dry; cut the entire stem near ground level and allow it to dry completely before varnishing or using as intended. Successive leaf harvests can continue throughout the growing season from the top of the plant.
Remove lower leaves as the plant matures to encourage stalk development and allow air circulation. This practice also makes harvesting the leaf clusters at the top easier and directs the plant's energy upward, resulting in the thick, sturdy stalks the variety is prized for.
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“Walking Stick Kale carries the deep history of Jersey, the largest of the Channel Islands off the coast of England, where it has been cultivated for centuries. Known also as Tall Jacks, Jersey Cabbage, and Cow Cabbage, this variety emerged from European vegetable traditions where tall kale varieties served dual purposes: they fed livestock and humans alike. What makes Walking Stick Kale truly remarkable is its practical legacy: Jersey farmers and gardeners grew it specifically for its remarkably thick, sturdy stalks, which were harvested, dried, and carefully varnished to create walking canes and garden canes. The plant was saved and preserved through seed catalogs of earlier eras, maintaining its extraordinary stature and utility through generations of gardeners. It now exists as a bridge between functional agriculture and folk craft, a vegetable that transcends its edible purpose.”