Organic Kale: Red kale ‘Roter Grünkohl’. Brassica oleracea var. sabellica.
This variety of kale has red curly leaves that turn deeper purple as the winter progresses. This is a late variety that easily tolerates frost.
How to grow:
Sow seeds direct outside in May in a seed bed. Thin out and transplant when about 12″ tall, over June and July. Harvest from September to February. Likes well fertilised soil. You can start harvesting individual leaves as they get big enough, or wait for the whole head to be grown late autumn and winter. Can also be used as a baby leaf for salads.
Keep slugs off when young. Cover with enviromesh net, which lets in light and water, if you have trouble with others trying to eat them.
Favourite ways to eat them:
Kale is such a great all rounder. A main ingredient of smoothies, fabulous stir fried with green beans, or sauteed on its own with onion and stock, added to stews and soups, or make kale crisps in the oven – baked with olive oil and salt, divine, or in salads as young leaves.
Originating form the Mediterranean to Asia minor, kale is considered to be closely related to its wild relative, being loosely leafy rather than forming a cabbage “head”. Cultivated since at least 2000BC its popularity for both curly and flat leaved varieties remains to this day.
Avg contents: 100 seeds.