Kale is a leafy powerhouse that fuses the art of farming with the science of health, weaving together essential minerals, vitamins, and antioxidants to nourish our bodies from head to toe. By growing kale with sustainable farming practices, we not only harvest a nutritious crop, but also cultivate a thriving community and a resilient ecosystem, one leaf at a time!
Ndipiwe Kauta from Flagstaff in the Eastern Cape has been growing kale for over a year. He finds it similar to cultivating spinach and cabbage.
“Kale thrives in the winter here when it’s cooler,” he says.
Kauta notes that kale germinates in about 14 days with sufficient water and can be harvested in 55 to 60 days. He also mentions that kale grows well in a variety of soils as long as they are well-drained and fertile.
Despite his growing success, Kauta faces a marketing challenge.
“Most people in Flagstaff aren’t familiar with kale.”
Ndipiwe Kauta
However, he’s found a loyal customer base among Eastern and Western African nationals living in the area who appreciate the fresh, locally grown kale.
Healthy greens for your health
According to Mandisa Mazibuko, an agronomist based in North West, kale has a high concentration of magnesium, selenium (beneficial for selenoproteins), and phosphorus compared to other vegetables in the Brassicaceae family.
Mazibuko notes that kale is rich in calcium, surpassing milk in its bioavailable form, and is also high in iron, organic acids, carotenoids, and unsaturated fatty acids.
“Kale also offers substantial amounts of vitamin C and K, along with a rich antioxidant profile,” Mazibuko tells Health For Mzansi.
According to her, kale has been utilised in treating hepatic diseases, gastric ulcers, and high cholesterol levels, owing to its vitamin K content crucial for blood clotting.
“Kale contains compounds like sulforaphane known for their protective properties against cancer, as well as lutein, which prevents eye disorders such as cataracts.
“With its vitamin A and zeaxanthin content, kale supports healthy eye retinas and shields them from harmful ultraviolet light.”
Mandisa Mazibuko
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Grow your own kale
Zandile Nkolisa, the scientific technician at Donhe Agricultural Development Institute in the Eastern Cape, explains that kale is a leafy vegetable belonging to the Brassicaceae family, similar to cabbage, broccoli, cauliflower, and radish.
She adds that kale is a cool-season crop grown for its nutritious edible leaves, a significant income source for many small-scale farmers globally.
“Kale grows best in cool to mild climates, making it well-suited for South Africa’s cooler areas,” Nkolisa explains.
She notes that kale thrives in temperatures between 10-25 degrees Celsius.
“It does not tolerate frost and should be sowed directly or transplanted in spring in frost-prone areas.”
Zandile Nkolisa
“In cool areas (subtropical/temperate regions), it can be planted from summer to autumn (January-March); in warm areas (tropical regions), it can be planted year-round; and in hot/semi-arid subtropical regions, it is best planted during winter months (March-July).”
Soil conditions and pest control
The soil for planting kale should be prepared by incorporating compost or well-rotted manure to improve its fertility and drainage, preferably a month before planting, advises Nkolisa.
She notes that kale is a heavy feeder crop that can be grown in a wide range of soil types, provided they are well-drained, fertile, and have high water-holding capacity, with a pH between 5.5-7.5.
“Fertiliser recommendations for crops like kale in specific regions are determined based on the results of soil analysis received after a soil test. However, applying 2:3:4 (30) is recommended for use during soil preparation for kale. In cases where lime is required, it should also be applied a month before planting.”
Nkolisa explains that in Mzansi, common pests for kale include flea beetles, aphids, cabbage worm, cabbage loopers, beet armyworms, whiteflies, and diamondback moths. Common diseases include Alternaria leaf spot, damping off, downy mildew, black rot, powdery mildew, clubroot, and anthracnose.
She notes that these pests and diseases vary across different regions of South Africa based on climate, management practices, and cultural practices used during crop growth.
“For example, powdery mildew is most prevalent in warm, dry climate areas; downy mildew in cool, wet areas, while black rot thrives in wet, windy areas with high temperatures.”
Zandile Nkolisa
She emphasises that crop rotation with crops not in the same family as kale, such as legumes or pumpkins, is crucial for pest control and to avoid depleting the soil.
“Older leaves, preferred for a bolder flavour, can be harvested starting at 8 weeks after planting and can continue for 3-6 months, depending on post-harvest management practices.”
She says the timing for harvesting kale is usually a farmer’s decision based on their market’s preferences.
However, based on the time it takes to grow, it can be harvested once it has reached a desired size, typically 60-90 days (about two months) after planting.
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