Kale, Red Russian
HEIRLOOM. Delicious grey-green leaves turn purple in cold weather.
Days To Maturity
Direct Sow/Indoor Sow
2-4 weeks BLF
Days To Maturity60 daysLeaf TextureSerrateSunFull SunSpread12 inchesHeight24-36 inchesSow MethodDirect Sow/Indoor SowPlanting TimeFall, SpringSow Time2-4 weeks BLFThin12 inchesLife CycleAnnual
Kale, Red Russian is rated out of 5 by 7.Rated 5 out of 5 by irelamanda from Greatness This is beautiful and tasty! I use every ounce of each leaf including the stems. I chop the seems up like celery and cook them in soups or sauté them!! The taste is out of this world in regards to its gray robust flavor.Date published: 2014-08-29Rated 5 out of 5 by Wryter from Superb buttery flavor I live in the desert SW at an elevation of 3500'. Summer temps are usually above 100 and it is very dry -- about 8" of rainfall per year. Winter temps don't get below freezing often, but can dip into the high teens on occasion. Three years ago I placed three Red Russian Kale plants in 6" containers and to my surprise they not only did well, though they remained small, but overwintered (I placed the pots under a nectarine tree) and started producing each spring. They never bolted, which also surprised me. This year I transplanted them into a new raised bed and boy did they take off. I had more buttery, delicious kale than I could handle from just three plants. They did bolt this year so I saved seed, but I cut them back and my goal is to get these same plants to overwinter again (I'll low hoop house the raised bed). I will grow Red Russian kale every year from now on -- though I'm also going to try Lacinado next year. The leaves don't ever seem to get bitter unless you pick really old ones. This is the best kale I've ever planted or eaten.Date published: 2014-08-15Rated 5 out of 5 by AAK1 from Wonderful plant! Hardy and tasty! This is a wonderful tasting kale, not bitter like the kinds you find in the grocery stores. Even my husband, who despises all greens except spinach, likes this one. You can eat the young leaves raw in salads, and larger leaves cooked in any manner. My mother prefers sauteed with olive oil and garlic. The plants lasted through the quick frosts of Florida winter at its worst, and now it is still going through temps in the 90s. As the weather warms up, the leaves get a little tangier, but still not as bitter as grocery store varieties. It is beginning to struggle now, however. The leaves we harvest don't regrow as quickly in the high heat. I will definitely be replanting this one in the fall!Date published: 2014-05-27Rated 5 out of 5 by DreamingOfAutumn from Giant Yields of Delicious Kale I did a direct sowing of this in late April, zone 5, and even in the intense heat and heavy rains we've experienced this variety has far exceeded my expectations. The giant, gorgeous leaves are incredibly tender and tasty. This is so delicious, I will definitely be doing a fall planting this year as well.Date published: 2011-07-02Rated 5 out of 5 by Barnbrat from The best greens ever! I grew Red Russian Kale last year for the first time. This type of kale is impossible to find in the stores. They can be home canned. You can distinguish this breed by it's purple stem and globe-edged leaves. They have such a mellow taste that even my fussy kids ate them. I got rather creative one day and threw them in a pot with chicken broth, onions, cooked breakfast sausage, and red potatoes. The family just loved it, and we thought it was our own little garden concoction. Since then, I found out it is pretty close to an old Portuguese Potato Soup recipe. Unbelievably good!Date published: 2011-05-05Rated 5 out of 5 by Luka from Wonderful Flavor Kale is one of those little known veggies, but it should be in everyone's garden. It is very high in calcium and just delicious used as greens in salad, on a sandwich, or steamed with butter and garlic. You gotta try it!Date published: 2010-11-27Rated 5 out of 5 by Tigger from Easy Growing Great taste I grew this in my garden in WV in late fall last year. It grew quickly and had a great flavor. I am definately growing it again. I just cut what I needed for a meal and let it continue to grow.Date published: 2010-01-09