Botanical Classification
Walking Stick Kale, also known as Jersey Kale or Jersey Cabbage, is scientifically classified as Brassica oleracea var. longata. It belongs to the Brassicaceae family, which includes cruciferous vegetables like cabbage, broccoli, and other kales. The oleracea species encompasses diverse cultivated brassicas, while the longata variety denotes this unique, tall-growing kale.
Unlike typical kales in the acephala group, which are non-heading, Walking Stick Kale is distinguished by its elongated, woody stem, bred for both culinary and utilitarian purposes. Its botanical lineage ties it to wild cabbage from the Mediterranean, adapted over centuries for its extraordinary height and sturdy structure.
Origin and History
Walking Stick Kale is native to the Channel Islands, particularly Jersey, located between France and England, where it has been cultivated for over 200 years. Likely derived from wild brassicas, it was developed by island farmers for its dual purpose: providing edible leaves and tall stalks used as livestock fodder and crafting material.
By the 19th century, Jersey growers innovated by drying and varnishing the stalks into elegant walking sticks, with up to 30,000 sold annually by the early 20th century, many exported as souvenirs. The plant’s fame peaked during this period, but its cultivation declined by the 1970s due to changing agricultural practices and tourism trends. Today, it’s a rare heirloom, grown by enthusiasts like Philip and Jacquelyn Johnson on Jersey and increasingly in home gardens worldwide, including regions like Ecuador’s highlands, where cool climates support its growth.
Identifying Characteristics
Walking Stick Kale is unmistakable for its towering height, commonly reaching 6-10 feet (1.8-3 m) and up to 18-20 feet (5.5-6.1 m) under ideal conditions. The plant features a long, sturdy, woody stem, mostly bare, topped with a tuft of large, cabbage-like leaves. The leaves are broad, green to blue-green, with wavy or slightly frilled margins, resembling standard kale but larger and coarser.
Stems are pale green to whitish, often stripped of lower leaves to encourage straight growth for walking stick production. Some growers plant it at an angle to create a naturally curved handle at the root end. Its tropical, palm-like appearance makes it a striking ornamental in gardens.
Taste
The leaves of Walking Stick Kale have a flavor similar to other kales, offering a mild, nutty, and slightly bitter taste with earthy and peppery notes. Younger leaves are tender and less bitter, suitable for raw or lightly cooked dishes, while older leaves are tougher and more robust, better suited for cooking to soften their texture and reduce bitterness.
Frost exposure enhances sweetness, as with other kales, by converting starches to sugars. While not as palatable as tender varieties like Lacinato, its leaves are edible and nutritious, though historically used more for animal fodder than human consumption.
Seasons/Availability
Walking Stick Kale is a cool-season crop, thriving in mild climates with temperatures between 7-24°C (45-75°F), and is hardy down to -12°C (10°F). It’s typically sown in late summer for fall-winter harvests, as Jersey’s mild winters allowed continuous growth. In Ecuador’s highlands, year-round cultivation is possible due to cool, stable conditions.
In temperate regions, it’s grown as an annual or short-lived perennial in USDA zones 6-9, with peak availability from late fall to early spring. Seeds are available through heirloom suppliers like Baker Creek, but the plant is rare in commercial markets, primarily found in home gardens or specialty farms.
Culinary Uses
Walking Stick Kale’s leaves are edible and can be used like other kales, though they are less commonly consumed due to their coarser texture. Young, tender leaves are best for raw salads, smoothies, or lightly sautéed with garlic and olive oil, offering a nutty flavor. Older leaves, tougher and more bitter, are suitable for soups, stews, or stir-fries, where cooking softens their texture.
Historically, the leaves were primarily used as fodder for livestock, feeding sheep and cows on Jersey, but modern gardeners incorporate them into dishes like wraps or baked kale chips. The plant’s primary cultural significance lies in its stalks, dried and crafted into walking sticks, rather than its culinary applications.
Nutritional Value
Walking Stick Kale shares the nutritional profile of other kales, being low in calories (about 49 kcal per 100 g raw) and rich in 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 high in calcium, magnesium, and potassium for bone and heart health. Like other brassicas, it provides glucosinolates, such as glucoraphanin, which may form sulforaphane, under research for potential anti-cancer benefits. Boiling reduces some nutrients, but steaming or stir-frying preserves most. Its nutritional value makes it a worthy, if underutilized, superfood.
Cultivation of Walking Stick Kale (Jersey Kale)
- Climate and Season: Walking Stick Kale grows best in mild, cool climates with temperatures between 7-24°C (45-75°F) and is hardy to -12°C (10°F). Plant in late summer for fall-winter harvests or early spring in milder regions. In Ecuador’s highlands, year-round cultivation is possible due to stable cool conditions.
- Site Selection: Choose a site with full sun (6-8 hours daily) to promote strong stem and leaf growth, though partial shade is tolerated in warmer climates. Ensure good air circulation to reduce fungal disease risk, especially in humid areas 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 availability for robust stem development.
- Soil Preparation: Loosen soil to 12-18 inches deep to accommodate deep roots, mixing in 2-3 inches of compost or organic matter. Remove rocks and debris to ensure straight stem growth, crucial for walking stick quality. A soil test confirms proper pH and nutrient levels.
- Planting: Sow seeds ½ inch deep, spacing 18-24 inches apart in rows 2-3 feet apart to allow for the plant’s tall, which can reach 6-20 feet. Transplant seedlings started indoors 8-10 weeks earlier for faster establishment. In Ecuador, indoor seeding protects against variable weather. For curved walking sticks, plant on a 45-degree slope.
- PlantingWatering: Maintain consistent soil moisture, providing 1-1.5 inches of water weekly, avoiding waterlogging. Use drip irrigation to keep foliage dry, minimizing disease risk in humid climates. Mulch to retain moisture and stabilize soil temperature for deep root systems.
- 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 support leafy and stem growth. Avoid over-fertilizing to prevent weak, overly lush stems unsuitable for crafting.
- Mulching: Add a 2-3 inch layer of organic mulch, such as straw or bark, to conserve moisture, suppress weeds, and keep roots cool. This is particularly effective in Ecuador’s fluctuating climates to maintain stable soil conditions for tall plants.
- Pest Management: Monitor for pests like aphids, cabbage worms, and flea beetles, common in brassica crops. Use row covers, neem oil, or introduce beneficial insects like ladybugs. Hand-pick caterpillars for organic control, ensuring healthy leaves and stems.
- 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 leaves when 6-12 inches long, about 60-90 days after planting, cutting outer leaves to encourage regrowth. For walking sticks, cut mature stems (2-3 years old) in late fall, strip leaves, and dry for 6-12 months. Regular leaf harvest maintains plant vigor.
- Succession Planting: Sow seeds every 2-3 weeks in late summer for continuous leaf harvests in milder climates. In Ecuador’s highlands, staggered planting supports year-round leaf production, though stem harvesting requires longer growth cycles for crafting.
- Storage and Preservation: Store fresh leaves 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. Dry stems in a cool, ventilated area for walking stick crafting.