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Dwarf Blue Curled Scotch Kale

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Our price: $2.75
SKU166901
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Brassica oleracea
 Blue Curled Scotch Dwarf (56 days)

First mentioned in garden text around 1863.

Dwarf Blue Curled Scotch is an early kale that produces tasty greens when used in salads or steamed. 

The blue-green leaves are finely curled and very attractive reaching 12-15" in high, and spread to 20-35" in width. 

Extremely hardy and productive.  Will over winter with little protection.  This is one of the best frost resistant kales. 

A perfect source of nutritional greens during the cool season. 

Great market garden kale for its flavor and color.  Easy to sell.

TIP:  Saute with olive oil and minced garlic.  Just when they become wilty add a touch of balsamic vinegar.  Stir, remove from heat and serve.  SO GOOD!

Recommended by the Following State Universities or Ag Extension Offices as a variety that performs well for their region .  CA, OR, TX

Seed Planting Depth

Seeds per gram

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield

Sun

1/4" 225-275 45-75 5-12 24" 15-18" 75 lb. Full

Brassica oleracea

Planting Tips for Heirloom Kale:

Spring: start indoors 6 weeks before last frost and transplant out when 3” tall 2 weeks before last frost.  Fall:  direct sow into a well prepared bed 2” apart and thin to final spacing 2-3 months before first frost.  Best if harvested while temps are cool.  Can overwinter if well established giving greens for many months.

Heirloom Kale grows best in cool weather.  Will perform much better with rich, well draining, fertile soil.

Water deeply reaching mature root zone. Moisture fluctuations will cause tough and bitter kale leaves.

High summer temps reduces Heirloom Kales ability to grow and produces bitter leaves.

Seeding Rate:

60,000-70,000 plants/acre, aprox. 1/2 lb. per acre.

Heirloom seeds are hardy but always take care with your garden seeds to give them the appropriate amount of moisture - not letting the vegetable seeds dry out prematurely or overwatering and possibly having them rot.

 

Simple Raw Kale Salad

  • 4 cups of raw kale-finely chopped
  • 1/4 cup olive oil
  • juice of 2 lemons
  • 2 tsp salt

Whisk oil, lemon juice and salt togehter and drizzle over kale. Toss to coat.  You can either serve this immediatly, or you can let it marinate for a few hours, even overnight!

 

To make it fancier, add thin sliced red onion, pine nuts, sunflower seeds, feta cheese or parmesan cheese.  This is just a simple base that can be bulked up anyway you like.

 

Garlicky Blanched Kale

  • 4 cups of kale-chopped coarsly
  • 3 cloves of garlic-minced
  • 1 tbsp olive oil
  • 1 tbsp tamari

Boil a quart of water and add kale.  Cook until tender (about 7 minutes). Drain and set aside. 

In a large skillet, heat oil.  Once hot, add garlic and stir for about 30 seconds until fragrent.

Add kale then tamari.  Stir to coat

Serve immediately.

This recipe is also great if used with chard, collards, mustard greens or baby pak choi.

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