You can’t beat Kale if you are looking for tasty greens with high vitamin and mineral content. Culture: Sow early spring, June or July. Soil should not be too rich for hardy plants. Sturdy compact 12″–14″ (30–35 cm) x 20″ (50 cm) plants. Harvesting: 55 days. Leaves are sweet, tender and crunchy especially when harvested after exposure to cool frosty weather. Suggestion: Enjoy greens boiled, steamed, stir fried or as a fresh addition to salads and sandwiches.