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Red Ursa Kale seed


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SKU185851
SKU185852
SKU185853
SKU185854

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Brassica oleracea

Red Ursa Kale 

Extra frilly version of Red Russian Kale, leaves are brighter green, stem and petioles are a dark red/purple.

 

Height: 24-36 in
Spread: 12-24 in
Seed Count: 136000/lb
 

 

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 - don't let the vegetable seeds dry out prematurely, and don't overwater and possibly have 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 any way 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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