Origins and History
Dazzling Blue Kale is a relatively modern heirloom variety developed in the Pacific Northwest by Frank Morton of Wild Garden Seeds in Oregon. Although it’s a newer cultivar, it was bred from traditional Lacinato (or Dinosaur) kale types, which have deep historical roots in Italy dating back to the 18th century. Morton’s goal was to select for cold hardiness and unique coloration—traits that make Dazzling Blue both ornamental and productive—while preserving the rich, sweet flavor associated with heirloom Tuscan kales.
Appearance and Characteristics
This kale lives up to its name with stunning blue-green leaves highlighted by bold pink to magenta midribs and stems. The leaves are deeply savoyed (crinkled) and slightly curled, offering both beauty and texture. It grows upright, reaching 24–36 inches tall, with excellent cold tolerance. Dazzling Blue Kale is one of the most frost-hardy Lacinato types, its colors intensifying as temperatures drop.
Culinary Uses
Dazzling Blue Kale has tender, flavorful leaves ideal for raw salads, stir-fries, soups, and kale chips. Its mild sweetness is enhanced by cold weather, making it perfect for winter harvests. The leaves hold up well to cooking, maintaining their texture and color even after sautéing or steaming. It’s also a favorite for juicing and blending into smoothies due to its high nutrient content and attractive hue.
Growing Tips (Zones & Sowing Depth)
Dazzling Blue Kale thrives in USDA Zones 4–9 and prefers full sun to partial shade. It grows best in well-drained, fertile soil rich in organic matter with a pH between 6.0 and 7.5. Sow seeds directly into the garden about ¼ inch deep, spacing plants 12–18 inches apart. For a continuous harvest, sow successively every 3–4 weeks from early spring through late summer. It also grows well in raised beds or containers and withstands light frosts and even snow.
Harvesting Guidance
Begin harvesting the outer leaves when they reach 8–10 inches long, allowing the inner leaves to continue developing. Regular picking encourages new growth and extends the harvest season. For sweeter leaves, harvest after a light frost. Mature plants can be overwintered in milder climates, producing fresh new leaves into early spring. Store harvested kale in a cool, humid environment to maintain crispness and flavor.
