Kale Wild Garden Frills - Renee&
Kale Wild Garden Frills - Renee&

Organic Kale Wild Garden Frills - Renee's Garden Seeds

Regular price$5.19
/
FREE Shipping over $120
*Excluding All C.R. Plastic Products
  • Canada-Wide Shipping
  • Secure Payment & Checkout

  • In stock, ready to ship

Brassica oleracea var. sabellica

Certified Organic. Especially tender, mild & simply delicious Siberian heirloom kale mix with blue-green frilled leaves. Highly nutritious, long-standing, weather tolerant and wonderfully ornamental.

Equal Parts: Wild Red and Green Russian Kales

Vitamin-rich kale is delicious in hearty winter soups, stews and sautés; or braise the beautiful leaves with garlic and olive oil in traditional Mediterranean style. Pull and discard once plants begin to bloom since the leaves of flowering stalks get tough and bitter.

Seed Count: Approx. 300 / Weight: 1 g

 Plant In Sun/Shade Planting Depth Space Seeds Days to Germinate Days to Harvest
Feb.-May Aug.-Sept. Full Sun 1/2 in. 2 Inch. 7 - 10 days Approx. 48

TO START DIRECTLY IN THE GARDEN

As soon as ground can be worked in spring, prepare a well-drained, fertile garden bed in full sun. Sow seeds 2 inch. apart in rows 12 to 18 inch. apart. Cover 1/2 inch. deep and keep soil evenly moist to ensure good germination. Sow again in late summer for another cold-hardy crop. 

TO START INDOORS

Sow seeds in a container of seed starting mix 2 inch. apart and cover 1/2 inch. deep. Keep moist and provide a strong light source until seedlings are 3 to 4 inch. tall then plant outdoors.

THIN OR TRANSPLANT

Space 10 to 12 inch. apart so plants have room to mature.

GROWING NOTES

Kale tastes best in cool weather so sow spring crops early. If sown in late summer, kale will yield through fall and winter except in the coldest climates. Frost actually enhances kale leaves' colour, flavor and sweetness. Mulch to retain moisture in summer and before the ground freezes to protect the roots of fall crops.

HARVEST AND USE

Begin harvesting outer leaves when plants have 6 to 8 leaves. Vitamin-rich kale is delicious in hearty winter soups, stews and sautés; or braise the beautiful leaves with garlic and olive oil in traditional Mediterranean style. Pull and discard once the plants begin to bloom since the leaves of flowering stalks get tough and bitter.

You may also like