Ornamental Kale
LAURIE BLACK
You’ve probably seen this type of kale used in fall containers and gardens for decoration, so you might think it isn’t for eating. The texture is a bit tough, but ornamental or flowering kale is indeed edible. This type is one of the most beautiful in the kale family, with colors ranging from purple, pink, magenta, and white. The leaves form a rosette pattern and look stunning when planted with other popular autumn plants like mums and ornamental peppers. It also makes a pretty garnish on a platter.
Lacinato Kale
PETER KRUMHARDT
This type of kale is also called ‘Tuscan’ kale because it was bred in Italy, or dinosaur kale because of its crinkled, almost rubbery-looking texture that is similar to a reptile. The leaves are dark, bluish-green, and very slender with no curl. It resembles savoy cabbage in its shape, but not color. This variety is often called for in Italian recipes.
Common Curly Kale
BRIE WILLIAMS
This is the type of kale you’re likely to find in the grocery store. Typically, curly kale is deep green with very frilly edges. It is often used in salads, soups, sautéed, or put in smoothies. A popular variety to grow is ‘Dwarf Blue Curled Vates’, which gets about 12 inches tall and matures in about 55 days.
Siberian Kale
MICHAEL HANSON
The blue-green leaves are ruffled on the edges, similar to curly leaf parsley. It’s not often found in grocery stores, but it’s one of the best types of kale for a raw salad because of its tender texture and low bitterness. Frost sweetens and improves the flavor of this kale type, which is extremely cold-tolerant. A popular variety is called ‘Dwarf Siberian’, which gets about 16 inches tall and reaches maturity in about 50 days from sowing.
Chinese Kale
BRIE PASSANO
Though it’s also known as gai lan or Chinese broccoli, this plant is still part of the kale family. The leaves are flat, glossy, and blue-green. The stalks of Chinese kale are thick like asparagus, but have a very sweet flavor. The dark, shiny leaves have a bitter, more earthy flavor. This variety is delicious when steamed, mixed into a stir-fry, or added to Asian-inspired soups.
Red Russian Kale
CARSON DOWNING
This is an heirloom type of kale that looks a little like large blue-green oak tree leaves with a tinge of red or purple. In cold weather, the red gets more intense, but when cooked, the leaves turn completely green. This type is the hardiest of all the kales as it originally came from Siberia and was brought to Canada by Russian traders in the late 1800s. The leaves have a very mild, sweet flavor, making them an excellent choice for salads.