Fearing Burr made sure to note this tall kale in his landmark 1863 book, Field and Garden Vegetables of America. Its edible stalk reaches up to 30" tall and is cloaked in an abundance of leaves which can be eaten raw or cooked and are especially tender when young.
- From the Collection
- Edible stalks reach up to 30 inches
- Leaves can be eaten raw or cooked
- Tender leaves when young
This variety works for:
Kale can be prepared just like spinach and steamed, blanched, or braised. It is exceptionally good with garlic and can be added to thick and creamy potato, bean, or sausage soups.
Try adding cooked kale to roasted sweet potato dishes or tossing with pomegranate seeds, pine nuts, and pancetta in a citrus-vinegar dressing.
Instructions - Sow seeds indoors ¼" deep. Plant out just before the last frost. Kale is most tender and delicious after a frost. Harvest can continue even after snow.
- Start Indoors: 6-8 weeks before last frost
- Germination: 3-10 Days
- Plant Outdoors: 24” Apart
- Light: Full Sun
Ratings & Reviews
Big architectural greens
These grew huge, 5 feet tall and thick stems. Lots and lots of leaves that are still going, had to survive our super hot summers (often over 100F), and still happy heading into winter
Sturdy, hearty and great growing! Did well even in partial shade. Definitely will be growing it again next year!
She's a keeper!
I planted this last spring in a clay pot and it is still growing strong. Once the plant reached its roots out the drain hole and into the soil, it created huge leaves!! The main stalk went from 1" to 2" + in diameter and the largest leaves were over a foot long and so tasty.
Rigorous and graceful
Started a couple of these seeds early this year; they came up readily. Their large, rhubarb-looking leaves are graceful, with thick, sturdy stalks. This kale also seems completely unbothered by the broiling extreme heat we've been having so far this year.