Red Russian Kale can be grown as sprouts or as a colorful and tender leafy green. Packed full of calcium, Kale has a nutty flavor and can be incorporated into stir-fryed dishes, fresh salads, smoothies, sandwiches or eaten raw. Kale comes from the Brassica oleracea family and is a very hearty plant with pinkish shoots and bright red veins .

Seeding Rate:
    Indoor:      3-5 seeds/ per inch
    Outdoor:       250 seeds/ per 4 feet

How to Grow Indoors:  Soak seeds overnight before planting. If grown indoors, germinate in darkness for at least two days (until germinated). Sow 2-3 seeds per inch in moist potting soil at a depth of 1/4” — at temperatures 60°F to 70°F in full sun (or under grow lights). Keep the soil moist, but allow it to drain. Fertilize every 7-10 days with liquid fertilizer diluted to 25% strength. Harvest when the seedlings are about 6-8” tall (about 8-12 days).

Outdoors: Start in spring when soil temperature is at least 55°F. Sow 2-3 seeds every 12-18”. Sow closer to harvest baby greens. Thin to strongest seedling per space. Harvest the outer leaves first, leaving the center leaves to continue growing. To store, wrap leaves in a damp paper towel, put them in a plastic bag and store in the refrigerator. Kale can also be blanched and frozen for long-term storage. Expect Kale to harvest well after frost. (Sow in mid-summer for fall crops).

Nutritional Value:  Sprouting seeds are richer in protein, folate, magnesium, phosphorus, manganese and vitamins C and K than un-sprouted plants. The vitamin and mineral content varies based on the variety of the sprouting seeds. Sprouts offer a powerful source of vitamins, minerals, antioxidants, and enzymes that fight free radicals because sprouting can increase their potency by 20 times or more.