Kale Seeds - Red Russian - Brassica napus var. pabularia

2, 3, 4, 5, 6, 7, 8, 9, 10, 11

USDA Zones 2-11 - As one of the hardiest garden vegetables, kale grows as a cool-season annual in all zones. It is a biennial plant that will readily overwinter in Zones 6 and warmer, and often survives even in colder zones with the insulation of snow cover.

Best performance in All Zones during the cool weather of spring and fall. Its flavor and texture peak when it matures in cool or cold temperatures, making it a prime crop for autumn gardens everywhere.

Northern Zones (2-6) - Plant in early spring for a summer harvest and again in mid-summer (July/August) for a fall crop that will last well past the first frost. In many cases, it can be harvested into early winter.

Hot Climate Zones (7-11) - Kale is a premier crop for fall, winter, and spring gardening. Sow seeds in late summer (mid-August to September) for a harvest that will last all fall, through the winter, and into the following spring. It performs poorly in the summer heat of these zones.

Soil Temperature - Germinates in a wide range of soil temperatures, from 45F to 85F. For best results, sow when the soil temperature is between 60-75F for quick, reliable sprouting.

Growing Season - Baby leaves are ready in 25-30 days, with full-sized leaves maturing in 50-60 days. Because it's harvested leaf by leaf and is so cold tolerant, the harvest season can last for many months.

Learn more about USDA Hardiness Zones here

Planting Red Russian Kale Seeds
Red Russian kale is exceptionally easy to grow and provides a huge nutritional return for very little effort. It is the perfect green for both beginner and expert gardeners.

When to Plant
Kale thrives in cool weather and its flavor is improved by frost. Timing is key.

For a Fall/Winter Crop (Recommended): Direct sow seeds outdoors in late summer to early fall. For gardeners in Texas and other southern states, the ideal planting window is from mid-August through September. This allows the plant to mature in the cooling days of autumn, providing a long harvest season from fall through the following spring.

For a Spring Crop: Start seeds indoors 4-6 weeks before your last frost date, or direct sow in the garden 2-3 weeks before your last frost date.

Where to Plant
Sunlight: Choose a location that receives full sun (6+ hours/day). It will tolerate partial shade, especially in warmer climates where afternoon shade can be beneficial.

Soil: Kale prefers fertile, well-drained soil that is rich in organic matter. Work a few inches of compost into the soil before planting to provide essential nutrients. A soil pH of 6.0-7.5 is ideal.

How to Plant
Sowing: Plant seeds about 1/4 to 1/2 inch deep.

Spacing: Sow seeds about 1 inch apart in rows. Space the rows 18 to 24 inches apart.

Watering: Water the seedbed gently after planting and keep it consistently moist until seedlings emerge, which typically takes 5-10 days.

Thinning: Once seedlings have 2-3 true leaves, thin them to their final spacing of 12 to 18 inches apart. You can eat the tender thinnings! Crowded plants will produce smaller leaves.

Care & Maintenance
Watering: Provide about 1 inch of water per week. Consistent moisture results in the most tender, best-tasting leaves.

Fertilizing: Kale is a heavy feeder. Side-dress the plants with compost or a balanced, nitrogen-rich organic fertilizer about a month after thinning to encourage vigorous, leafy growth.

Mulching: Apply a layer of organic mulch (straw, shredded leaves) around the plants to retain soil moisture, keep the soil cool, and suppress weeds.

Pests: As a member of the cabbage family, kale can attract cabbage worms (the green caterpillars of the Cabbage White butterfly). Check the undersides of leaves regularly and remove them by hand, or protect young plants with floating row covers.

How to Harvest
Harvesting regularly encourages the plant to continue producing.

Method: Harvest using the "cut-and-come-again" technique. Snap off the lowest, outermost leaves from the stalk, leaving at least 4-5 leaves in the central growing point (the crown) to continue growing.

When: You can start harvesting tender baby leaves for salads when they are just 3-4 inches long. For cooking, wait until the leaves are full-sized (about 8-10 inches long).

Post-Frost Flavor: For the sweetest flavor, wait to harvest your main crop until after your garden has experienced at least one light frost.