Extremely hardy broad thick leaves that have frilled edges and a blue-green color. It maintains its wonderful kitchen-ready quality in the garden long after most other overwintered kales bolt. Excellent steamed or in stir-fries. Introduced to Canada by Russian traders. First described in 1885. 60 days.
~ planting ~
When to sow outside: 1 to 2 weeks before average last frost and when soil temperatures are at least 60° F, or late summer for fall harvest. In mild climates (USDA zone 7 or warmer), also in fall for winter or early spring crop. When to start inside: 10 weeks before average last frost.
~ harvesting ~
Young leaves can be harvested at any time. Pick outer leaves periodically. Harvest continues until a hard fall frost. In mild climates, mulch plants well to continue harvesting throughout winter.
