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How To Tell If Your Kale Is Bad?

There are a few signs that your kale is terrible. The first is that the leaves are slimy, and the stem is brown. This signifies that the kale is past its prime and should be discarded. If you find a few black spots on the leaves, you can trim the remaining leaves. However, if you find that the majority of the kales have slime, it’s best to throw them out.


Another way to know if your kale is past its prime is to look at the color. If the kale is still dark green, it should be edible, and there should be no brown or black spots on it. If the kales have a pale color, they are likely past their prime. If they smell sulfur-like, they should also be thrown away. In addition, if the kales are slimy, they should be tossed.

Kale Nutrition Fact


How To Tell If Your Kale Is Bad?

  1. The first sign of bad kale is when it’s discolored or brown. It’s also slimy and smells funny. The greener it is, the more likely it is to go bad. It’s also important to check the texture and color of the kale. If the sourness is bad, the kale isn’t fresh and should be discarded.
  2. Inspecting your kale for signs of spoilage is the easiest method to tell if it’s gone bad. You should dump your kale if it has any black spots on it. You can toss aside the leaves with black specs and use the res if you choose.
  3. If the leaves lose their color and turn pale green, use it up right away or discard it. When the leaves turn pale green, they will quickly turn yellow; you should remove them. Wilted or wet leaves are another indicator of rotten kale. Ensure that these leaves are removed. You can also smell it to see if it’s gone bad. It’s usually advisable to get rid of the kale if it has an unpleasant odor.
  4. Kale loses moisture and wilts as it gets older. The leaves will turn brown after changing from a deep black color to a pale greenish-yellow. The wilting leaves will turn soggy, and liquid will spill out if left too long.
  5. Another sign of rotting is a foul odor. The scent of fresh kale should be earthy and “green.” The kale will begin to smell nearly sulfurous, like rotten eggs, as it ages. If the kale has a foul odor, it is spoiled and should not be eaten.
  6. One of the easiest ways to tell if kale is wrong is by looking at it. If it has black spots, it’s probably past its sell-by date. If it’s slimy, it’s gone wrong. If it’s wilted, it’s dead, or has a sulfur-like smell; you should throw it out. If you see black spots, it’s a sign that it’s spoiled.

How Should Kale Be Stored?

Kale should be stored in a plastic tub or bag in the refrigerator. Because kale needs to breathe, it’s best if the bag or container does not seal, allowing some air to flow through. If you want to wash and store your veggies all at once to save time on meal prep throughout the week, make sure to dry kale before putting it back in the fridge properly. Kale will rot faster if there is too much moisture in it.

Roll out a three to a four-foot length of paper towel and place the washed and dried kale leaves in a single layer on top to extend the shelf life of the kale. Roll up the paper towel with the leaves inside and store it in the refrigerator in a plastic bag. Keep the kale away from the back of the fridge, where temperatures are frequently lower, and the kale may freeze.

Is Kale Freezable?

Kale may be frozen and kept for a long time. Wash the kale thoroughly and blot it dry with a paper towel before freezing it. You can either remove or leave the stems in place. While the stems are firm and woody, they will soften after being frozen and thawed. Chop the kale into 1″ pieces. The chopped kale can be frozen in a single layer on a baking sheet, then transferred to an airtight container. Kale can be frozen for up to a year and kept in the freezer.

Stir-fries and other dishes that call for cooked kale can be made with frozen kale. Because previously frozen kale has a different texture than fresh kale once thawed, it should not be used in salads. Frozen kale can be cooked right away without having to thaw it beforehand.

Canning is another option for storing a significant volume of kale. Due to the low acidity, the jars will need to be processed in a pressure canner. You can either use a brining solution or prepare pickled kale, which has a strong enough acidity to be canned in a water bath. To ensure the safety of your canned kale, carefully follow the recommendations for your canner. Kale that has been appropriately canned has a shelf life of roughly a year and should be kept in a cold, dark place.


When it’s past its prime, kale is often yellow or pale. This is a sign that the kale has gone wrong, so throw it away. It may still be edible, but it needs to be carefully checked to ensure you’re eating the correct type of kale. When it is yellow, it is probably past its prime. If you’re not sure, it’s probably best to throw it out.

If you notice that your kale is wrong, throw it out. It would help if you discarded it immediately. The kale must be stored dry in the refrigerator, and otherwise, it will become mushy and slimy and mushy. If the leaves are brown or black, it’s already past its prime. If you’re unsure whether or not your case is terrible, you can always check out the bacteriological status of the kale by smelling it.