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Front view of Red Russian Kale showcasing flat, toothed green leaves with purple veins and purple stems on white background
Close-up of Red Russian kale leaves showing flat toothed green leaves with purple veins on soil background
Front view of Red Russian Kale showcasing flat, toothed green leaves with purple veins and purple stems on white background
Close-up of Red Russian kale leaves showing flat toothed green leaves with purple veins on soil background

Red Russian Kale

Vegetable | kale | russian/siberian
Brassica napus 55 days. Red Russian is considered to be highly nutritious with powerful antioxidant properties. It’s also prized for its ability to be eaten as a baby leaf, or if left to fully mature, it maintains its amazing sweet flavor. Purple stems support green leaves that are flat and toothed with purple veins.
  • Dual-season icon Dual-Season Variety
  • Green open pollinated icon Open Pollinated Variety
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Red Russian Kale

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Brassica oleracea, Acephala Group Fast becoming known as the "Queen of Greens", kale is one of the healthiest vegetables on earth. Kale is a true super food rich in carontenoids and flavonids, which are two powerful antioxidants that protect our cells from free radicals and are reported to specifically fight against the formation of cancerous cells. One cup of kale has just 36 calories, zero grams of fat, a whopping 684% of RDA of K, 206% of A, and 134% of C vitamins.

Days to maturity are calculated from date of direct seeding; subtract 15 days if transplanting.

Direct Sowing
• Cover seed with loose soil, vermiculite, or sifted compost and water evenly
• Sow June—July for a fall crop

Transplanting
• Start indoors 4-6 weeks before anticipated transplant date
• Work in 1/2 cup of TSC's Complete Fertilizer around each plant
• Start May—July for transplanting June—August for a fall crop

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