Kale germinates easily in cool or warm soil temperatures with even moisture. Sow 1⁄4-1⁄2 inches deep, 1 inch apart in rows 18-30 inches apart. Red Russian kale in particular is an heirloom variety that comes from the late nineteenth century, when Russian traders introduced it to Canada.Planting: Plant as soon as the ground can be worked, very frost tolerant.
Though kale is still a relatively minor crop in the States, it thrives in European kitchen gardens. The first recorded mention of kale in America comes from a 1669 publication European influence probably brought kale to America. Early forms of this plant probably came from in Asia Minor or the Mediterranean region, though it is such an ancient plant no one can be sure of its origin. Technically a form of leafy non-heading cabbage, kale has been traced to ancient Greek and Roman civilizations. To prolong the storage life, dip leaves in cold water after harvesting. The plants are vigorous and mature in about 50 days from transplanting. These deep gray-green leaves with purple veins are a great colorful addition to both the vegetable garden and to the table! The mature leaves are more tender than those of other kale varieties and have a mild sweet flavor. IN-STOCK ORDERS SHIP THE NEXT BUSINESS DAY VIA THE US POST OFFICE. Store red Russian kale seeds in a cool, dry place for up to 4 years. Thresh the seeds by crushing the pods and sifting out the chaff. Another method is to pull the entire plant when most of the pods have turned brown, and hang it upside down in a warm, dry place. The tall stalk will develop pods that ripen from the bottom up wait until the pods turn light brown before harvesting them. Some of the leaves can still be harvested for eating without damaging the seed development. In the spring, allow it to flower and go to seed. Kale must overwinter before producing seed since it survives cold well, a thick layer of mulch should protect it sufficiently even in colder climates. Seed Saving: Since kale will cross pollinate with other members of the cabbage family such as broccoli, cauliflower, and collards, be sure to isolate it to preserve genetic purity. Expect to harvest well after frost, since most varieties of kale can survive freezing temperatures.
To make the fresh leaves last longer in the fridge, dip the stems in water after cutting them they should stay fresh for up to a month. To harvest the entire plant, cut it off an inch above ground level. Use a scissors or a knife to cut the leaves, to avoid tearing the stems. Harvesting: Harvest baby leaves as soon as they grow big enough for salad harvest bigger leaves as needed. Red Russian kale survives cold temperatures up to -10 degrees F. Keep the soil evenly moist, but stop watering after the first frost.
Growing: Keep weeds controlled and conserve moisture by applying mulch. For companion planting benefits, buy these kale seeds and plant them with cabbage or potatoes. For a fall crop, plant the red Russian kale seeds in the same way about three months before the first expected frost. Kale appreciate very rich, moist soil that drains well, since they taste best when allowed to grow quickly. Thin the clusters to the strongest plant when the seedlings emerge. For an earlier crop in areas with a cool summer, sow the red Russian kale seeds in early spring plant three seeds in a cluster, 1/2" deep and 16-18" apart in rows 2-3' apart. Sowing: Since kale thrives in cool weather and sweetens with frost, it grows best as a fall crop.
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