Sea kale is a plant with a diversity of edibilty - edible roots, shoots (like asparagus), leaves (like kale, cabbage, or spinach), and flower heads (like broccoli) are all edible. Plus it is a perennial! Sea kale is tolerant of very dry soils. The profuse white flowers also act as source of food for benenficial insects, which tend to be attracted to it.
The leaves can be harvested in Spring when they are small and tender. Older leaves are tough but can be eaten if cooked long enough. The older leaves are left on the plant to allow fortify it and build reserves so it can live through the dormancy of the cold months.
The shoots can be harvested in Spring when small and tender (about 6-9"). Blanching them makes them more mild in flavor, but decreases the nutrients. Flowering stems (heads) are harvested like broccoli in Summer. Roots are dug up when the plant is dormant. Typically only the smaller, outer roots are harvested, and the central, main taproot is left to continue growing
Height at maturity: 2-3'
Spread at maturity: 4'
Hardiness Zones: 4-9
Container Size: 4"
Height at time of sale: 3"