Curly Kale The classic, frilly-leaved kale that’s a staple in Southern gardens. Its bright green, ruffled leaves are tender when young and develop a delicious, slightly peppery flavor as they mature. Curly kale is perfect for salads, soups, and kale chips. It’s highly productive, cold-hardy, and sweetens up after a frost—making it a reliable favorite for fall and winter harvests.

Dinosaur Kale (Lacinato/Tuscan Kale) Known for its dark blue-green, deeply textured leaves that resemble dinosaur skin (hence the name!). Dinosaur kale—also called Lacinato or Tuscan kale—has a mild, earthy flavor and a softer texture than curly types. It’s excellent for sautéing, adding to soups, or massaging into salads. This variety is both ornamental and delicious, thriving in cooler weather and standing up well to light frosts.

Scarlet Kale This eye-catching variety boasts stunning, deeply frilled leaves in shades of vibrant purple and red. Scarlet kale adds a splash of color to both your garden and your plate. The leaves are tender and slightly sweet, making them perfect for fresh eating or light cooking. Like other kales, scarlet kale becomes even tastier after a touch of frost and is packed with antioxidants.