Botanical Classification
Blue Curled Scotch Kale, also known as Vates Kale, is scientifically classified as Brassica oleracea var. acephala, within the Brassicaceae family, which includes cruciferous vegetables like cabbage, broccoli, and collards. The acephala variety denotes non-heading brassicas, grown for their loose, edible leaves rather than forming a compact head.
Vates is a specific cultivar of curly kale, selected for its compact growth and cold tolerance, sharing its genetic lineage with wild cabbage (Brassica oleracea) from the Mediterranean, domesticated for its foliage. Its botanical classification aligns it closely with other kale varieties bred for culinary and nutritional value.
Origin and History
Blue Curled Scotch Kale, or Vates Kale, traces its roots to the eastern Mediterranean and Asia Minor, where kale-like greens were cultivated as early as 2000 BCE by ancient Greeks and Romans. Curly kales became prominent in northern Europe, particularly Scotland, by the Middle Ages, earning the name “Scotch” for their prevalence in Scottish cuisine.
The Vates strain, developed in the early 20th century at the Virginia Truck Experiment Station (hence “Vates”), was bred for uniformity, dwarf growth, and resistance to bolting and pests. Its cold hardiness and reliability made it a garden staple. Today, it’s grown globally, including in Ecuador’s highlands, where cool climates and fertile volcanic soil support its cultivation for local and export markets, fueled by the superfood trend.
Identifying Characteristics
Blue Curled Scotch Kale is distinguished by its compact, tightly curled, blue-green leaves, which form a dense rosette growing 12-24 inches tall and wide. The leaves are deeply frilled, with a waxy coating that gives them a frosted, bluish hue, enhancing their ornamental appeal. Stems are pale green, edible when young but toughening with age.
Unlike taller kales, Vates has a dwarf, bushy habit, making it ideal for small gardens or containers. Its cold tolerance allows it to maintain vibrant color and texture even after frost, and its pest resistance sets it apart from other curly kales, making it a favorite among growers.
Taste
Blue Curled Scotch Kale has a robust, slightly bitter, and peppery flavor with a nutty, earthy undertone, typical of curly kales but milder than some wilder varieties. Its texture is crisp and chewy when raw, softening when cooked to a savory, cabbage-like taste. Massaging raw leaves with oil or acid reduces bitterness, making them palatable for salads.
Light frosts enhance sweetness by converting starches to sugars, improving flavor for fall and winter harvests. Its bold taste pairs well with strong seasonings, making it versatile for both raw and cooked preparations.
Seasons/Availability
Blue Curled Scotch Kale is a cool-season crop, thriving in temperatures between 7-24°C (45-75°F), with exceptional frost tolerance down to -12°C (10°F). It’s planted in early spring or late summer, maturing in 50-60 days. In Ecuador’s highland regions, like Cayambe, year-round cultivation is possible due to consistent cool temperatures and fertile soil, ensuring global availability.
In temperate climates, it’s harvested from late summer through winter, often surviving light snow. Vates is widely available year-round in supermarkets, sold fresh, as baby leaves, or frozen, with peak freshness in cooler months.
Culinary Uses
Blue Curled Scotch Kale’s hearty texture and bold flavor make it a versatile ingredient in various cuisines. Raw, its leaves are massaged for salads, blending well with citrus dressings, nuts, or cheeses to balance bitterness. It’s a popular addition to smoothies, providing a nutrient boost without overpowering flavors.
Cooked, it excels in soups, stews, or stir-fries, holding its structure when sautéed with garlic or olive oil. Baking it into crispy kale chips with seasoning is a modern favorite. Young stems are edible, while mature ones can flavor broths, offering zero-waste potential in dishes from Scottish broths to global superfood recipes.
Nutritional Value
Blue Curled Scotch Kale is a nutrient-dense superfood, low in calories (about 33-35 per cup raw) and packed with vitamins, minerals, and antioxidants. It’s an excellent source of vitamins K, A, and C, providing over 100% of daily needs per serving, supporting blood clotting, vision, and immune health. It contains 2-3 grams of fiber per cup, aiding digestion, and is rich in calcium, iron, and magnesium for bone and blood health.
Antioxidants like quercetin, kaempferol, and glucosinolates offer anti-inflammatory and potential cancer-preventive benefits. Vates also provides folate and omega-3 fatty acids, making it a valuable staple for plant-based, health-conscious diets.
Cultivation of Blue Curled Scotch Kale (Vates Kale)
- Climate and Season: Vates Kale thrives in cool weather, with optimal temperatures between 7-24°C (45-75°F), and tolerates frosts down to -12°C (10°F). Plant in early spring or late summer for spring and fall harvests. In Ecuador’s highlands, year-round cultivation is possible due to consistent cool climates, ideal for continuous production.
- Site Selection: Choose a site with full sun (6-8 hours daily) to promote vibrant leaf color and growth, though partial shade is tolerated in warmer climates to prevent bolting. Ensure good air circulation to minimize fungal diseases, especially in humid regions like parts of Ecuador.
- Soil Requirements: Prefers fertile, well-drained, loamy soil with a pH of 6.0-7.5. Enrich with organic matter like compost or aged manure. In Ecuador, test volcanic soils for acidity and amend with lime if pH is below 6.0 to optimize nutrient uptake for healthy foliage.
- Soil Preparation: Loosen soil to 12 inches deep, mixing in 2-3 inches of compost or organic matter. Remove rocks and debris to support root development. A soil test confirms proper pH and nutrient levels, crucial for producing tender, flavorful leaves.
- Planting: Sow seeds ¼-½ inch deep, spacing 12-18 inches apart in rows 18-24 inches apart to accommodate its compact, bushy growth (12-24 inches tall). Transplant seedlings started indoors 6-8 weeks earlier for faster establishment. In Ecuador, indoor seeding protects against variable weather.
- Watering: Maintain consistent soil moisture, providing 1-1.5 inches of water weekly, avoiding waterlogging. Use drip irrigation to keep leaves dry, reducing disease risk in humid climates. Mulch to retain moisture and stabilize soil temperature for optimal growth.
- Fertilization: Apply a balanced fertilizer (e.g., 10-10-10) at planting, followed by a nitrogen-rich fertilizer (e.g., fish emulsion) every 4-6 weeks to encourage leafy growth. Avoid over-fertilizing to prevent soft leaves that attract pests and maintain flavor quality.
- Mulching: Add a 2-3 inch layer of organic mulch, such as straw or wood chips, to conserve moisture, suppress weeds, and keep roots cool. This is particularly effective in Ecuador’s fluctuating climates to stabilize soil conditions and support plant health.
- Pest Management: Monitor for pests like aphids, cabbage worms, and flea beetles, though Vates is more pest-resistant than other kales. Use row covers, neem oil, or introduce beneficial insects like ladybugs. Hand-pick caterpillars for organic control in small gardens.
- Disease Control: Prevent fungal diseases like powdery mildew and black rot by ensuring good air circulation and avoiding overhead watering. Rotate crops every 2-3 years to reduce soil-borne pathogens, a key practice in Ecuador’s intensive farming regions.
- Harvesting: Harvest outer leaves when 6-8 inches long, about 50-60 days after planting, cutting close to the stem to encourage regrowth. Leave the central bud intact for continuous leaf production. Harvest after light frosts for sweeter, tender leaves, ideal for winter use.
- Succession Planting: Sow seeds every 2-3 weeks in spring or fall for a steady supply of fresh leaves. In Ecuador’s highlands, staggered planting ensures year-round harvests due to the mild climate, meeting demand for fresh and local markets.
- Storage and Preservation: Store fresh Vates Kale at 0-4°C (32-40°F) in a perforated plastic bag in the refrigerator for up to 2-3 weeks. For long-term storage, blanch leaves for 2-3 minutes, cool in ice water, dry thoroughly, and freeze to preserve nutrients. Wash and dry before storing to ensure freshness.