Kale : Red Russian
Gorgeous, rare variety that produces sweet, delectable leaves
This rare, gourmet variety has red-purple veins on slate-green, wavy-margined leaves. Cool weather intensifies its color. Steamed lightly, the frilly leaves make an attractive garnish. If using in soup, add kale at the end to avoid overcooking.Brassicaceae Brassica oleracea
Kale: Colorful Kale Mix
Mix of red and green kales. Try them as baby greens in salads and stir fried dishes. Plant any time for baby greens. For mature plants, it is best to plant in late summer for fall crop. Frost on leaves may improve flavor. Plant 1/2 inch deep and thin seedlings to 8-20 inch apart.
Kale: Dwarf Essex Rape
The leaves of this kale are sweet tender and crunchy. Excellent when boiled steamed, used in stir fry, or as a fresh addition to salads and sandwiches. United States Department of Agriculture, NSL 80306.
Kale: Dwarf Siberian
This tasty Russian variety produces leaves that are only slightly frilled and of top quality. 16-inch plants are very hardy and productive.
Kale: Hanover Salad (Spring)
An extra early, fast growing Siberian variety with large smooth leaves. When used fresh, this variety has a strong, but good flavor, mild when steamed. Harvest leaves when small and tender. Best for early spring salads before other varieties mature. Best as a spring kale but can also be grown in fall.
Kale: Improved DwarfB. oleracea var. fimbriata 50 days. We are very pleased with this improved variety. It maintains its wonderful kitchen-ready quality in the garden long after most other overwintered kales bolt. Frilly dark green leaves form a cold-tolerant rosette 24 inches in diameter at maturity. Excellent steamed or in stir-fries.
Kale: KaleGood basic kale, 24-30" tall, tender leaves are light green and ruffled, thick white stems.
Kale: Kale Mix(60-63 days) Now that we’ve added so many tempting choices to our kale selection, maybe it’s hard to pick just one or two. Here’s the solution: enjoy the whole medley of diverse colors, patterns and shapes for a mere buck fifty.
Kale: Marrow Stem KaleMay be cropped fall through spring in most climates. The main stalk of the plant is very large, succulent, and nutritious . Valuable, traditional alternative that has been neglected in conventional corn/soy agriculture.
Kale: Nagoya Garnish Red (F1)Frilly, fan-shaped leaves with contrasting centers and green edges. The colors are most intense in cool weather.
Kale: Premier KaleAlso known as Early Hanover. An early variety of kale that produces copious amounts of tasty green leaves. Smooth leaves with scalloped edges. Plant in the fall to over-winter Premier keeping the plant compact. This will result in a higher spring production and resist bolting 3-4 weeks longer. Extremely high in antioxidants and beta carotene. Kale is a real super-food! This variety is no exception and it is very flavorful.
50 days. Wow, a completely magenta kale! Mild and crisp, this finely curled kale adds a colorful pizzazz to salads and offers something new and different for the market. Vigorous and cold resistant, Redbor grows 18-24 inches tall.
Kale: Red ChidoriAlmost too pretty to eat, but we urge you to indulge! This frilly leaf kale has dark outer leaves and extra deep red central foliage. Plants stay compact for denser plantings. Cooler weather intensifies the brilliant color and also brings out its remarkable, sweet flavor. Whether planted in your vegetable or flower garden, you'll want to admire them, but one taste and you'll be craving more!
Kale: Red Russian SESE
'Red Russian' is an unusual and beautiful variety that grows 2' tall. Leaves are bitter-free, very tender, and are intersected by purple-pink veins, lightly tinged with purple on the margins. In cold weather the leaves turn reddish-purple and are very attractive. 'Red Russian' produces an early crop of very tender leaves.
Kale: Red Winter Organic
Dark green, oak-shaped leaves have dark red-purple veins. More tender and delicious than other kales. Harvest in about 50 days.
Kale: Ripbor F1 HybridThis superior commercial variety is compact with blue-green, ruffled leaves similar to Winterbor. It has a more compact habit, with shorter node lengths and rapid re-growth. Strong leaves keep a uniform size, slightly smaller than Winterbor, making great bunches to fit nicely in a box. Resists yellowing and leaf drop.
Kale: Russian Red
Very tender and mild, a pre-1885 heirloom variety. Oak type leaves have a red tinge, and stems are a purplish-red. One of our favorite kales. Great flavor.
Good basic kale, 24-30" tall, tender leaves are light green and ruffled, thick white stems.
Kale: Siberian kaleGood basic kale, 24-30" tall, tender leaves are light green and ruffled, thick white stems.
Kale: Triple Kale MixA combination of the same the best heirloom Kales: Dwarf Green Scotch Curly, Lacinato and Red Russian. Specially selected for those who have a small space or can't decide. Direct seed early, any time after the ground can be worked. Plant seeds 1.25 cm (1/2 in) deep and tamp soil. Thin to an eventual spacing of 30 - 40 cm (12 - 16 in) apart. While kale prefers direct sun, it can also be grown in part shade. Kale is `cut and come again` meaning you can harvest a few leaves at a time, leaving the rest of the plant to continue growing. Kale is a staple ingredient in green smoothies and can be frozen, dehydrated or canned. Kale also keeps for a month or more bagged in the fridge at the end of the season. We often have this super food sautéed with a little garlic in extra virgin olive oil, adding a splash of apple cider vinegar and salt and pepper.
Kale: White RussianSimilar to Red Russian but with striking white midrib and veins. This Kale is the sweetest, mildest tasting Kale we've found. More cold tolerant than Red Russian, this high quality, semi-savoyed Kale is hardy into the single digits when mulched.
Kale: Wild Red-Organic
Shorter than classic Red Russian. Foliage is silver-green overlaid with red. Succulent, hardy, and productive.