RED RUSSIAN KALE STARTS

The deep gray-green leaves of Red Russian kale, accented by striking purple veins, add vibrant color to the garden and the table. Mature leaves are tender and mildly sweet, making them an excellent choice for salads, sautés, or steaming. These vigorous plants mature about 50 days after transplanting. To extend storage life, dip the harvested leaves in cold water. Kale, a type of leafy, non-heading cabbage, has a rich history tracing back to ancient Greek and Roman civilizations. Likely originating in Asia Minor or the Mediterranean region, kale’s exact beginnings remain uncertain due to its ancient heritage. The first American record of kale appears in a 1669 publication, brought by European settlers. While kale is a relatively minor crop in the United States, it thrives in European kitchen gardens. Red Russian kale, in particular, is a cherished heirloom introduced to Canada in the late 19th century by Russian traders. Learn how to Plant/Grow/Harvest kale (Click Here)Growing Tips: Control weeds and conserve moisture with a layer of mulch. Keep the soil evenly moist until the first frost, as Red Russian kale thrives in cold temperatures, surviving as low as -10°F. Harvesting Tips:

• Baby leaves can be harvested when large enough for salads.
• Mature leaves can be harvested as needed using scissors or a knife to avoid damaging the stems.
• For a full plant harvest, cut the plant about an inch above the ground.
• To extend freshness, dip stems in water before storing them in the fridge, where they can last up to a month.

Kale also freezes well for long-term storage and continues to produce after frost, as most varieties tolerate freezing temperatures. Latin Name: Brassica oleracea Type: Open Pollinated, Heirloom, Cool Season USDA Zones: 3, 4, 5, 6, 7, 8, 9, 10, 11, 12 Sunlight: Full Sun Height: 24 Inches Color: Red, Green