Scarlet Kale Seeds | Brassica oleracea | Red-Veined Frilly Kale | Microgreens & Baby Leaf | Heirloom | 60 Days

Scarlet Kale Seeds – Brassica oleracea | Red-Veined Frilly Kale | Microgreens, Baby Leaf & Bunching

Scarlet Kale (Brassica oleracea) is one of the most visually striking and nutritionally dense kales available — producing remarkably beautiful, tightly curled, frilly leaves with deep green color and vivid red veining that deepen to a dramatic deep scarlet in late season as temperatures drop. A vigorous, cold-hardy open-pollinated variety comparable to Redbor in color and form, with exceptional uniformity in height, leaf shape, and color. Plants reach 24–36 inches tall on upright, sturdy stalks — ornamental enough for decorative bedding and productive enough for market growing.

An exceptionally versatile kale: start harvesting as microgreens in 10–15 days, progress to baby leaf at 20–25 days, and grow on to full bunching heads at 60 days from transplant. Cold tolerance is outstanding — flavor sweetens and improves with frost, and plants can be harvested well into winter in most climates. Non-GMO, open-pollinated heirloom.

Variety Details

• Botanical Name: Brassica oleracea var. sabellica
• Type: Scarlet / Red Kale — open-pollinated heirloom; non-GMO
• Leaf: Tightly curled, frilly, deep green with vivid red-purple veining; deepens to scarlet in cold
• Mature height: 24–36 inches on upright stalks
• Microgreens: 10–15 days
• Baby leaf: 20–25 days
• Full maturity (bunching): 60 days from transplant
• Cold tolerance: Excellent — flavor improves with frost; harvestable through winter in most zones
• Approx. seed counts: ~8,000/oz • ~32,000/¼ lb • ~128,000/lb

Garden Uses

• Microgreens: Sow densely in trays; harvest at 10–15 days for vivid color and nutrition-dense shoots
• Baby leaf salad mix: Sow in a 2–4 inch wide band at ~60 seeds per foot; clip 4–5-week-old leaves
• Bunching/full heads: Harvest by clipping individual outer leaves beginning about 2 months after planting — the plant continues producing all season
• Ornamental bedding: The purple-red frilly foliage is spectacular as a decorative border plant
• Cut-and-come-again: Harvest regularly to encourage continuous new leaf production

Culinary Uses

• Massaged raw kale salads — scarlet coloring adds dramatic visual contrast
• Smoothies, juices, and fresh greens bowls
• Sautéed or stir-fried with garlic and olive oil
• Soups, stews, and braised greens (Caribbean callaloo-style)
• Chips — baked kale chips with sea salt
• Steamed or blanched as a side vegetable

Planting Guide

• Timing: Plant approximately 3 months before expected fall frost for a fall/winter harvest. Can also be direct-sown in early spring for a spring crop.
• Direct sowing: Sow 3 seeds every 8 inches, ¼–½ inch deep, in rows 18–30 inches apart. Thin to the strongest plant per group.
• Transplanting: Start transplants indoors like cabbage and set out in the garden after hardening off.
• Sun: Full sun to partial shade. Kale tolerates partial shade, especially in hot climates where some afternoon protection benefits leaf quality.
• Cold hardiness: Very cold-hardy — use row cover in severe winter climates to extend the harvest season further.