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Siberian Dwarf Kale Seeds

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Market price: $3.29
Our price: $2.49
SKU164581
SKU164582
SKU164583
SKU164584
SKU1645812

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Siberian Dwarf Kale (50 days)

Frilly green leaves dance in the crisp early morning cold and thrive!   Why?  Because its roots were in Russia! 

Plants grow 14" tall and are super hardy to the cold.  Dwarf Siberian Kale is not only pleasing in appearance, but tasty as well.

Young leaves are great raw in salads, blanched for a meal, in stir fry or for use as a colorful garnish. A friend from Italy showed me how to saute it in olive oil/garlic and at the last minute splash it with a touch of balsamic vinegar.  Wow, it was so good and made a real kale eater out of me.  

Wikipedia says...

Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties; kale is considered to be anti-inflammatory.[1]

Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium.

Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical believed to have potent anti-cancer properties.

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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