A beautiful kale that is easy to grow, early, and productive. It is also cold hardy; the colder the weather, the more purple the leaves. The tender leaves taste great in a salad or cooked in soups and stir-fries.
Kale is a nutritional powerhouse. According to USDA data (FoodData Central), one cup (21 g) of raw kale provides you with 67% of the recommended dose of Vitamin K, 20% of Vitamin A and is high in Vitamin C.
Check out our link about ‘Powerhouse Leafy Greens’.
How to Plant: Method 1: Start Red Russian in the garden in spring, between mid-to-late May. Seed Depth: 5mm or ¼ inch; Seed Spacing: 4” then thin plants to 12-24” when seedlings are about 2”. Method 2: Red Russian is a Brassica napus variety, similar to two other leafy greens we offer – Groninger Blue and Dwarf Essex leafy greens– which means it can be planted as an “eat-all greens” variety following Carol Deppe’s method. The “eat-all greens” method: Scatter seeds 2” to 4” apart. Cover lightly with soil and keep moist until germination. That’s about it! Harvest leaves when plants are 1-2 feet tall.
