Premier Kale Seed

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Our price: $2.29
SKU161991
SKU161992
SKU161993
SKU161994
SKU1619912

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Premier Kale Seed (60  days) 

Also known as Early Hanover.

An early variety of kale that produces copious amounts of tasty green leaves. Smooth leaves with scalloped edges. 

Plant in the fall to over-winter Premier keeping the plant compact.  This will result in a higher spring production and resist bolting 3-4 weeks longer. 

Extremely high in antioxidants and beta carotene.  Kale is a real super-food!  This variety is no exception and it is very flavorful.

TIP Kale is much tastier (to me) after the first fall freeze or harvest leaves while they are still young.

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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