Blue Curled Scotch Kale is an heirloom, non-GMO leafy green known for its deeply curled blue-green leaves and reliable performance in cooler weather. Harvest tender leaves for salads or let the plants mature for hearty cooked greens. This variety can be harvested as microgreens in about 30 days or grown to full maturity in about 65 days. Its textured foliage brings garden-fresh flavor and color to spring and fall meals.

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Germination Rate: 85%. Test Date: 6/26. WILL.

Texas Minimum Germ Rate: 75%.

Why Choose Blue Curled Scotch Kale?

• Distinctively Curled Leaves: Deeply ruffled blue-green leaves add texture and color to the garden and kitchen.
• Flexible Harvest: Pick tender young leaves early or allow plants to mature for larger leaves, with the listing noting about 30 days for microgreens and about 65 days for full maturity.
• Cool-Weather Favorite: Well suited to spring and fall growing, with cooler conditions helping support flavorful leaves.
• Kitchen Versatility: Enjoy tender leaves in salads and use mature leaves in sautés, soups, and other cooked dishes.
• Heirloom, Open-Pollinated, Non-GMO Seeds: Grow a traditional variety from seeds that are not genetically modified and can be saved where proper isolation and seed-saving practices are followed.

Planting Tips for Success

• Sunlight: Choose a sunny spot; in warmer weather, a little afternoon shade can help protect leafy growth.
• Soil: Plant in fertile, well-drained soil enriched with compost.
• Sowing: Sow in cool spring weather or plan a later sowing for fall. Follow the packet directions for seed depth and spacing.
• Watering: Keep the soil evenly moist, watering near the base of the plants and avoiding prolonged dry spells.
• Mulching and Feeding: Mulch lightly to conserve moisture, and use compost or fertilizer according to its label directions.
• Harvesting: Pick young leaves for tender greens or harvest outer mature leaves as needed, leaving the growing point intact for continued growth.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.
• Great Customer Service: David answers customer service questions, usually within a few minutes.

Cooking Methods

• Fresh Salads: Use tender young leaves in salads for a fresh, leafy crunch.
• Sautéing: Cook chopped leaves briefly with olive oil and garlic until just tender.
• Soups and Stews: Stir chopped kale into simmering soups near the end of cooking so the leaves soften without losing all their texture.
• Steaming: Steam leaves until tender, then finish with lemon juice or a little olive oil.
• Kale Chips: Dry washed leaves well, remove tough stems, lightly coat with oil, and bake until crisp, checking often.

Order Blue Curled Scotch Kale Seeds Today

Grow ruffled, flavorful kale for fresh spring and fall harvests.

Nutritional Information

(Applies to harvested raw kale leaves, not seeds. Per 1 cup chopped raw kale, approximately 67g.)

• Calories: 33, providing a light, nutrient-rich leafy-green serving.
• Total Fat: 0.5g, with very little fat per serving.
• Total Carbohydrate: 6g, including naturally occurring carbohydrates in the leaves.
• Dietary Fiber: 1.3g, contributing to the serving's fiber content.
• Protein: 2.2g, a modest amount of plant-based protein.
• Vitamin C: 80mg (89% Daily Value), a substantial amount for a leafy-green serving.
• Vitamin K: 547mcg (456% Daily Value), a particularly notable nutrient in kale.

Nutritional values are approximate and can vary with leaf size, growing conditions, and preparation.

Important Disclosures

• Variety Disclaimer: Heirloom varieties may show natural variation in leaf size, color, and maturity. Results depend on growing conditions and gardening practices.
• Seed Storage: Store seeds in a cool, dry place away from direct sunlight to help maintain viability.
• Planting Zones: Kale is commonly grown as a cool-season crop. Planting times vary by location, so consult your local extension service for guidance suited to your area.

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Garlic-Lemon Sautéed Blue Curled Scotch Kale

A garden-to-table side dish made with freshly harvested kale leaves, not seed-packet contents. Serves 4.

Ingredients:

• 1 pound freshly harvested Blue Curled Scotch kale leaves, rinsed, dried, and roughly chopped
• 1 tablespoon olive oil
• 2 garlic cloves, finely minced
• ¼ cup water or low-sodium vegetable broth
• ¼ teaspoon salt, or to taste
• ⅛ teaspoon black pepper
• 1 teaspoon lemon juice
• ½ teaspoon finely grated lemon zest (optional)
• 2 tablespoons toasted sliced almonds (optional)

Directions

1. Wash your hands and rinse the kale leaves under cool running water. Pat them dry, remove tough stems, and roughly chop the leaves.
2. Warm the olive oil in a large skillet over medium heat. Add the garlic and stir for about 30 seconds, just until fragrant.
3. Add the chopped kale, water or broth, salt, and pepper. Cover and cook for 3–4 minutes, stirring once so the leaves wilt evenly.
4. Uncover and cook for another 2–4 minutes, stirring occasionally, until the leaves are tender and excess liquid has mostly evaporated.
5. Remove from the heat and toss with lemon juice and zest. Taste, adjust the seasoning, add toasted almonds if desired, and serve warm.

Options: For a little heat, add a pinch of red-pepper flakes. Swap the almonds for toasted sunflower seeds, or finish with a small sprinkle of grated Parmesan.

Storage and food safety: Refrigerate leftovers promptly in a covered container and use within 3–4 days. Discard cooked food left at room temperature for more than 2 hours.