Organic Red Russian Kale Seeds - Brassica oleracea

mentioned in the illustrated book, The Vegetable Garden by Vilmorin-Andrieux. This vibrant vegetable not only brings a beautiful array of color with purple-veined, bluish-green accented with purple-red leaves, but also offers a most tender and sweet taste to the palate. Known to be sturdier than other kales, this refined strain, not commonly found is high in beta-carotene, vitamin K, vitamin C, vitamin A, lutein, zeaxanthin, potassium, high in antioxidants, is an anti-inflammatory and rich in calcium. This ancient cultivar has flat and frilly shaped leaves resembling those of oak leaves and grows vigorous plants that growing up to 18 – 36” in height, able to sustain -10 °F temperatures and known to naturally be pest resistant. This heirloom brassica is known to offer additional flavor to the leaves when they are harvested while still tender and small. This versatile vegetable stores really well when dipped in cold water prior to refrigerating or to extend its life. It is perfect in sauces, soups, stir-fry or eaten raw or cooked and even frozen. Its tender nature makes it a perfect green in salads as well. This a hardy perennial is easy to grow and has a harvesting cycle is about 50-60 days from transplant. Seed Profile Organic Heirloom Open-Pollinated Non-GMO Annual Sun : Full- Partial Indoors : 6-8 weeks before last frost Direct Sow : When soil is workable Seed Count : 250 Days to Maturity : 50-60 Plant Size : 12"-36" Gardener Tips Mulch at base. Grows best in cooler weather, hardy to -10 degrees F. Continual harvest promotes growth. Carefully tear back steams close to junction. If starting seeds indoors, it is key that your new starts be hardened off. This is a process that requires taking them outside during the day, for a period of time, before they are planted. This acclimates your seedlings to the outside world, meaning the elements like the wind and sun. We do it for several weeks to a month as this strengthens their stems and overall plant structure. Start for a short period of time initially, then graduate to more time each day One week minimum is recommended Bring them inside in the early evening and overnight Keep an eye on them and constantly keep them moist. Make sure they have not blown over. Read our blog post on The Power of Mulching Read our blog post on How to Always Have Greens Coming out of the Garden! Harvesting Tips Baby Kale : Harvest when leaves are 2 to 4 inches long. At this stage, they’re tender, mild, and perfect for salads or smoothies. Harvest typically 3 to 4 weeks after seeding, depending on temperature and sunlight. Leaves can easily be pinched off with the fingernail. You can harvest l eaves every 5 to 7 days as they regrow — baby kale is a great “cut-and-come-again” crop as long as you leave a minimum of a 2" central stem. Mature Kale Harvest when the leaves are about the size of your hand — young leaves are tender and milder, while mature leaves have a stronger flavor. Start by picking the outermost leaves, leaving the central bud and smaller inner leaves to continue growing. Best to lightly twist the leaves off without ripping it from the central stem. Note : Kale gets sweeter after a light frost, cold temperatures cause sugars to concentrate in the leaves. Companion Plants Onions , dill, marigolds, leeks, nasturtiums