Red Russian Kale offers a refined, tender leaf ideal for salad mixes and light cooking. This heirloom non-GMO variety features striking purple stems and deep gray-green leaves with purple veins, flat and tooth-edged for an elegant appearance. Its medium-tall plants mature quickly—harvest baby leaves in 25 days or wait 50 days for full growth. Red Russian is prized by home gardeners and small-scale growers for its mild, slightly sweet flavor profile and tender texture compared to other kale varieties.

Germination Rate: 85%. Test Date: 11/25. WILL.

Texas Minimum Germ Rate: 75%.

Why Choose Red Russian Kale?

• Fast Harvest: Baby leaves ready in just 25 days; full maturity in 50 days.
• Exceptional Flavor: Mild, slightly sweet taste with tender texture — superior to most kale varieties.
• Cold Hardy: Tolerates light frosts, extending your harvest well into autumn.
• Heirloom Quality: Open-pollinated and passed down for generations — grows true year after year.
• Ornamental Appeal: Striking purple stems and veined foliage add beauty to garden beds.

Planting Tips for Success

• Sunlight: Full sun to partial shade.
• Soil: Nutrient-rich, well-drained soil with a pH of 6.0–7.5.
• Planting: Direct sow in spring or fall; or start indoors 4–6 weeks before last frost.
• Spacing: Space plants 12–18 inches apart for full leaf development.
• Watering: Keep soil consistently moist; avoid waterlogging.
• Fertilizing: Apply a balanced fertilizer at planting; side-dress with nitrogen mid-season.
• Harvesting: Pick outer leaves as needed; harvest baby leaves at 25 days or full leaves at 50 days.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: We pledge to sell only non-GMO, open-pollinated seeds. Read our Safe Seed Integrity Pledge.
• Vegetable Seed License: All seeds sold under our standard Vegetable Seed License.

Cooking Methods

• Raw/Salads: Tender baby leaves are excellent raw in gourmet salad blends.
• Sautéed: Quick sauté with garlic and olive oil for a simple, nutritious side.
• Soups & Stews: Hearty leaves hold up well in Italian-style soups and stews.
• Smoothies & Juicing: Mild flavor blends harmoniously with fruits and vegetables.
• Stir-Fry: Adds color, texture, and nutrition to any stir-fry.

Order Red Russian Kale Today

Order yours today and grow your own fresh kale in your spring and fall gardens.

Nutritional Information

Per 1 cup (67g) raw Red Russian Kale:

• Calories: 33
• Protein: 2.9g
• Carbohydrates: 6.7g
• Dietary Fiber: 1.3g
• Vitamin A: 206% DV
• Vitamin C: 134% DV
• Vitamin K: 684% DV
• Calcium: 9% DV
• Iron: 6% DV

Important Disclosures

• Variety Disclaimer: We cannot guarantee exact results, as growing conditions vary by region, climate, and gardener practice. We recommend consulting local extension services or experienced gardeners in your area.
• Seed Storage: Store seeds in a cool, dry location. Properly stored seeds maintain viability for 3–5 years.
• Planting Zones: Best suited for USDA Zones 3–9. Consult your local zone map before planting.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Lemon-Garlic Sautéed Red Russian Kale

Turn your harvested Red Russian kale into a tender, lemony side dish. This recipe uses fresh leaves grown in your garden, not the planting seeds in this packet.

Serves: 4 as a side. Prep: 10 minutes. Cook: 8–10 minutes.

Ingredients

• 1 pound freshly harvested Red Russian kale
• 2 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• 2 tablespoons water, plus more if needed
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper
• Optional: a pinch of red pepper flakes

Directions

1. Wash the kale thoroughly under running water and drain. Remove tough stems and roughly chop the leaves. Thinly slice any tender stems you wish to use.
2. Warm olive oil in a large skillet over medium heat. Add tender stems, if using, and cook for 2 minutes.
3. Add garlic and optional red pepper flakes. Stir for 30–60 seconds, just until fragrant; do not let garlic burn.
4. Add leaves in batches, tossing as they wilt. Add 2 tablespoons water, cover, and cook for 3–5 minutes until tender. Add a small splash of water if the skillet becomes dry.
5. Uncover and toss for 1–2 minutes to evaporate excess liquid. Remove from heat and stir in lemon juice, zest, salt, and pepper.
6. Serve warm alongside roasted vegetables, fish, chicken, or beans.

Tip: Tender baby leaves cook more quickly. Taste as you go and stop cooking when the leaves reach your preferred texture.

Storage: Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days.

Growing a Doomsday Garden by David Schulze