Remarkably attractive dark green kale with red veined, frilly, tightly curled leaves. A vigorous performer with good cold tolerance. Leaves darken to deep scarlet in late season. Begin harvesting leaves when young, and allow plant to grow well into the early winter.
- 60 days from transplant
- ±11,000 seeds/oz
- Plant grows to 24-36 inches
- Leaves spread to 24 inches
- Red veined, tightly curled purple leaves
This variety works for:
- Fresh eating
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.
When adding raw kale to a salad, wash and gently massage the leaves to break down the texture before tossing.
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
by Tammy 7b
We love Scarlet kale! It's tender, no strong taste like some green, broth stays burgundy, really good flavor, easy to grow, tiny bit slow but those extra anthrocyns and taste are well worth it!!!