Russian Blend Kale Seeds

A Duo of Sweet, Tender Siberian Varieties!
Frost sweetens the flavor, and damp soils are no problem!
Genus: Brassica
Species: oleracea var. fimbriata
Item Form: (P) Pkt of 100 seeds
Days to Maturity: 50
Habit: Upright
Seeds Per Pack: 100
Plant Height: 24 in
Additional Characteristics: Cool Season, Cut-and-Come-Again, Easy Care Plants, Edible, Heirloom, Season Extenders, Variegated
Foliage Color: Dark Green, Gray, Light Green, Mix, Purple, Variegated, White
Harvest Season: Early Spring, Early Winter, Late Fall, Late Spring, Late Winter, Mid Fall, Mid Spring, Mid Winter
Light Requirements: Full Sun
Moisture Requirements: Moist,  well-drained, Wet
Resistance: Cold Hardy, Disease Resistant, Humidity Tolerant, Pest Resistant
Soil Tolerance: Clay, Normal,  loamy, Poor
Uses: Beds, Containers, Cuisine, Ornamental, Outdoor, Winter Interest

25 days for baby greens; 50 for mature leaves. Both times are from transplanting.

The only thing better than growing a Siberian Kale is growing two, and that’s what you’ll do with our custom blend of White and Red Russian varieties. These are the flavorful favorites for succulent, sweet goodness, and both types are adaptable to use as baby greens as well as mature leaves. You can’t go wrong with Russian Blend!

White Russian is simply the cold-hardiest, most moisture-tolerant Kale we have ever grown. Pale silvery-gray leaves sport white veins and frilly, cut edges on plants about 2 feet high. Grow it in containers or the garden bed, setting out in late summer for fall harvest, then successively sowing all autumn for winter crops in mild climates. It works well in spring, too. White Russian is far more tolerant of damp soils and rainy winter weather than other Kales. It doesn’t mind wet feet, making it far more suitable for winter crops. Frost only improves its flavor.

Red Russian is an oakleaf-shaped variety with dark green leaves sporting purple veins and stems. Very showy, it reaches 2 to 3 feet high, much larger and bushier than most other Kales. Like White Russian, its flavor is improved by frost, and it will continue through winter in most climates. Highly productive and very succulent, it remains a taste-test favorite decades after its introduction.

To prepare kale for cooking (though it is also delicious raw in salads), blanch it first. Then add it to soups, stews, casseroles, and side dishes. It holds up well to reheating, keeping its color and flavor nicely.

Kale may be sown indoors or out. If begun indoors, transplant the seedlings when they have at least 2 sets of true leaves. Space the plants about 1½ feet apart in sun-soaked, light soil (damp conditions are okay!). To direct-sow outdoors, begin about 12 weeks before first fall frost. Sow the seeds about 8 inches apart and 1/2-inch deep. Kale will taste best when flavored with a bit of frost, and in many areas can be grown all winter long.