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Organic Red Russian Kale Seed

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organic blue lake bean seedOrganic Red Russian (50 days)  Harvest earlier in the form of baby greens!

Also known as "Buda Kale" or "Ragged Jack", this kale was first introduced to Canada by Russian fur traders. 

Deep gray-green leaves are held up by red stems, but turn deep purple/red in cold weather.  Red Russian kale is a bit more tender and flavorful then other kales.  Cold tolerant and even tastier after the first freeze.  The cold will also deepen the color.  Grows 20-28" tall.  Use it as an edible border it is so pretty! 

Kale Facts:  *Kale is one of the most frost tolerant vegetables.  *Kale grows best in cool weather. *Kale 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 Kales ability to grow and produces bitter leaves.  *Kale is a very rich source of Calcium, Iron, Vitamins A and C.

Heirloom Kale Seed Varieties:  Some of the many heirloom kale seed varieties:  Dwarf Blue Curled Scotch heirloom kale seed, Lacinto heirloom kale seed, Pentalnd Brig heirloom kale seed, Red Russian heirloom kale seed, Thousand Headed heirloom kale seed, Walking Stick heirloom kale seed, and Red Ruffles heirloom kale seed.

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

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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