Kale 'Red Russian'

Kale 'Red Russian' is a superb variety with sweet, tender and mild young leaves which can be added to salads. Takes 8 to 9 weeks to maturity. Each packet contains approximately 120 seeds.
Kale 'Red Russian'
Kale 'Red Russian'
Price Per Packet: $ 2.50

Growing Advice

Scientific Name: Brassica napus subsp. pabularia

Common Names: Kale 'Red Russian', Russo-Siberian Kale, Ragged Jack, Canadian Broccoli

Family: BRASSICACEAE (Mustard & Cabbage)

Etymology

Brassica: Cabbage; Latin
napus: Turnip; Latin
pabularia: From Fields

Origin

The origin of the first Kale is unknown, but Kales has been around since at least the middle ages during which time it was one of the most common green vegetables in Europe.  There are surprisingly cultivars which belong to two different species that we commonly call Kales.  The first group are those belonging to the Brassica oleracea Aceophala group, sometimes called Borecole Kales.  The second group, the Russo-Siberian Kales of which Red Russian Kale is a member, are those belonging to Brassica napus subsp. pabularia.  Russo-Siberian Kales are typically milder than Borecole Kales and better suited to be eaten raw.  Crosses between Brassica oleracea and Brassica napus are possible too and both of these can also cross with black mustard Brassica nigra.  There is some evidence that Red Russian Kale may actually be a cross between Brassica napus subsp. pabularia and Brassica nigra.  The earliest recorded instance of Red Russian Kale being grown comes from 1885 in Russia as its name suggests.

Description

Kale 'Red Russian' is one of the best of the Kales as the leaves are tender, sweet and mild when picked young.  The red tinged leaves are a bluish blush making them quite attractive.  The leaves are flat with toothed edges.  Usually grows to about half a metre tall but can reach up to 1m tall with a long stalk if left in the ground with enough time to grow.

Uses

The young leaves have an excellent flavour and are great added raw to salads.  Once the leaves mature they become tougher and more bitter but can still be used as a spinach substitute when cooked.  Highly nutritious.

Germination

Sow seed about 6mm deep with plants spaced about 40cm apart.  Sow from February to May.

Cultivation

Leaves can be cut from the plants as needed and they will continue to grow.  Extremely frost and cold hardy once established, frost will actually improve the flavour of the leaves.  Leaves can be harvested all Winter long.  Prefers well drained, rich soils.  Keep well watered.  Prefers full sun.  Takes 8 to 9 weeks from sowing the seeds till harvest.