Kale gets sweeter after the first fall frost. 'Red Russian', brought to North America in 1885, is sweet and tender all the time, making it excellent for mesclun, garnishes, and sautéing. The red veins, wavy margins, and foliage that resembles oak leaves make 'Red Russian' as attractive as it is delicious. Harvest baby greens in just 21 days.
Botanical Name: Brassica napus
Days to Maturity: 21–50 days
Hardiness: Biennial grown as an annual, kale is very cold hardy and may overwinter in milder climates.
Plant Dimensions: 18″–30″ tall, 24″ wide
Variety Information: Wavy, dark green leaves with reddish purple veins and stems.
When to Sow Outside: 1 to 2 weeks before your average last frost date, when soil temperature is above 45°F for spring/summer crop; 10 to 12 weeks before your average first fall frost date for fall crop; and in mild climates, fall for very early spring crop.
When to Start Inside: RECOMMENDED: 4 to 6 weeks before your average last frost date. For a fall crop, start 12 to 14 weeks before your average first fall frost date, transplanting after 4 to 6 weeks. Ideal soil temperature for germination is 65°–85°F.
Days to Emerge: 5–10 days
Seed Depth: ¼”
Seed Spacing: A group of 3 seeds every 18″
Row Spacing: 24″
Thinning: When 1″ tall, thin to 1 every 18″
Harvesting: Outer leaves can be harvested as baby greens when 2″–3″ tall, any time when full-sized beginning with the lowest, or the whole plant can be cut off at ground level at maturity. For fast regrowth, harvest up to only ? of the plant at a time.
This packet sows up to 96 feet. 190 seeds.