This fall is ideal for planting a garden full of edibles and pretty blooms. There is something for everyone, from robust greens like kale, arugula, or spinach to delicate iris and tulip flower bulbs.
So, if you’re ready to move on from house plants, these are great additions, whether you use them raw on salads or cook them into dishes. Just remember that patience pays off, so take things slowly.
The kale in your garden is one of the healthiest choices you can make, and it’s versatile in the kitchen.
For optimal growth, kale should be planted when temperatures begin to drop in the fall (preferably six weeks beforehand), and then harvested after an early spring frost.
About eight weeks after planting, when the leaves are the size of a palm, they are ready to be harvested and used in culinary creations.