Brassica oleracea

An excellent source of vitamin C, Red Kale provides iron, vitamin A, calcium, magnesium, potassium, protein, carbohydrates and dietary fiber. Red Kale is a meaty green that compliments rich complex flavours such as grilled pork, pancetta, sausage, garlic, chiles, onions, thyme and caraway. Kale yeah!

Cooking tip: Sautee or braise the mature leaves, or use the new sprouts raw in salads.

Sprouts in: 1 weeks

Harvest in: 5 - 6 weeks

• Red Kale is a heat sensitive plant. It grows best at 18 - 24 °C / 64 - 75 °F.

• It might seem that it is a bit slow to start once it has germinated, but don’t worry, it will accelerate soon.

• Harvesting option 1. You can start harvesting in about 4 weeks by picking off the larger outer leaves - the plant will produce more from its basal growing point. Harvest gradually until the plant is about 8 weeks old.

• Harvesting option 2. You may harvest the whole plant starting from 4 weeks. Just keep in mind not to allow it to age over 8 weeks.

• About 8 weeks of max age is set, because usually by that date the pod is fully grown with roots and the pod may remain dry. Red Kale does not show visually that it is drying and dying, but the nutritional value decreases and its texture turns more meaty and taste is more bitter.

• Red Kale is an annual plant and has the best nutritional value 25 to 50 days after planting the pod. So start using Red Kale leaves before it ages and loses its signature flavour and crunchiness.