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Kale, kale, the gang's all here! Russian, purple, green, lacinato (aka Italian), whatever varieties you get, it's all delicious.
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CloseThis gourmet mix gives gardeners a selection of kales from Russian to Italian, purple to green - all delicious and good for you. Space 18" apart in the garden or plant in containers. All varieties of kale love the cooler weather and improve in flavor after a light freeze. Cut off the outer leaves to harvest as needed and leave the rest to keep on growing. Kale is a biennial, growing leaves and roots the first year of growth, then flowering the second year before dying. Kale rapini, often sold in the late winter/early spring farmers' markets, is the entire second year plant, flowers, stems, and leaves, and is usually quite sweet.
| Common Name | |
|---|---|
| Culinary Uses | Raw, dried, steamed, stir-fried, and in soups and stews |
| Harvest Time | Pick individual leaves as needed (up to 1/3 at a time) or pick baby green when leaves are 2" - 3" long. |
| Mature Size | If left in ground, can reach 2' - 3' tall. Otherwise, begin harvesting leaves when 2" - 3" long or wait for them to mature. |
| Growth Rate | Moderate to fast |
| Cold Hardiness | Frost-tolerant biennial grown as an annual |
| Light | Sun to partial sun |
| Structure | Upright |
| Photos | Real images, not stock photos |
