The leaves of Red Kale are purple color, flat with cut margins. Mature plants are 18- 30" tall. Baby leaves and microgreens are tender, durable and have nice flavor. Most vegetables leaves or sprouts having red or purple color is called “anthocyan” which is generally developed by lower temperature. Growing temperatures 50-60°F should be adequate to develop “anthocyan”
after the seeds have germinated. We cannot tell exactly how long exposure should be under low temperatures. The grower should trial different methods and observe how the microgreen reacts.
- Cool season annual
- Maturity: Approx. 10-15 days microgreens, 20-25 days baby leaf, 50-60 days
- Planting season: Spring or fall
The tender young leaves and microgreens can be eaten raw in salads, soup, added with pasta, boiled, or sautéed. The broad mature leaves are de ribbed and usually blanched first, and then sautéed with other, flavorful ingredients such as anchovies. Toss with oil, and baked as kale chips. Kale has become a popular vegetable due to its nutritional value and health benefits.
Cultivation: Prefers full sun in spring and fall, but can benefit from light shade during hot weather. Prepare fertile, well-drained soil. For spring crops, start plants indoors 4-6 weeks before the last frost, and transplant after danger of all frost. For fall crops, direct sow 2-3 months before first frost. Keep soil moist. When plants reach 12" tall, start harvesting the outer leaves, leaving 3 inner layers to support further growth or harvest entire mature plant. For baby leaf production, direct sow 1/4-1/2" deep in a 2-4" ban. For microgreens, broadcast seed.