Societal Impact Statement Since its inception in the early 20th century, organic agriculture has grown increasingly popular due to its focus on a holistic, environmentally friendly approach to crop production. However, it is comparatively limited in biomass production, disease management, nutritional quality, and postharvest treatment compared to conventional agriculture. These challenges carry over into kale production, the majority of which is certified organic. This article reviews organic kale production, morphology, and shelf life, focusing on nutrition and plant breeding. It explores the shortcomings of organic output and potential areas of study to enhance shelf life in organic kale while maintaining nutritional quality. Summary Organic production has grown exponentially over the past few decades in both acreage and popularity worldwide. This review focuses specifically on kale produced in the USA. However, regulations limiting synthetic inputs leave organic produce at a disadvantage compared to conventional agriculture in terms of biomass, nutritional quality, disease management, and postharvest treatment. Organic agriculture requires significant improvements to be a viable means of production for a growing population. Kale (Brassica oleracea var. acephala) is a "nutritional powerhouse" leafy green vegetable. The high concentration of vitamins, minerals, and prebiotic carbohydrates in a low-calorie food makes kale an important crop for combatting obesity-related non-communicable diseases. However, the short shelf life of organic kale and inevitable fresh food waste make developing new kale cultivars with increased shelf life essential. This review article aims to (a) review kale morphology, consumer preference, and production, and (b) review nutritional quality, its effect on shelf life, and current breeding efforts of kale. Future research could focus on developing a kale breeding pipeline following suitable kale germplasm selection adapted to organic agriculture with both superior shelf life and improved nutritional quality.
