Kale in season in Australia
Kale is in season in Australia from January to November, and at its peak from April to August. This is the cooler south; the tropical north has its own calendar.
At its best
Autumn and winter are kale's months. Sydney Markets lists it from March through to October, with the strongest run from April to August.
At the shop
Greengrocers sell kale in bunches, and Sydney Markets suggests tossing the trimmed leaves into stir-fries and soups, or shredding them finely into salads.
Keeping it
Keep kale in the fridge. It is sensitive to ethylene, the ripening gas given off by fruit such as mangoes, figs and kiwifruit, so store it away from them. Once it is cut, the crisper is the place for it.
Three dinners
- Kale and white bean soup With sausage and a parmesan rind.
- Kale pasta with lemon and chilli Strip the stems and slice thin.
- Crispy kale on grain bowls Bake until crisp.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.