Heirloom Vegetable. Red Russian produces flat toothed, grey-green leaves with a central purple-red stem. The purple-red colour intensifies as the temperature decreases but will turn a rich, dark green when cooked. This kale has a soft and tender texture when braised. And besides great taste, kale leaves are rich in vitamins, minerals, fibre and even protein. The plants are very winter hardy and frankly exposure to cold weather in the fall improves the flavour even more! This variety came to Canada some time around 1885.
How to Grow
400 seed/gram Sow seed 1 cm (1/2″) deep in early spring or from June through to early July in rows 60 cm (24″) apart. Thin seedlings to 30 cm (12″) apart. Kale is very cold tolerant and develops its best flavour after the fall frosts.