Rich History and Nutritional Bounty
Native to Asia Minor and what is now Turkey, 'Scarlet' Kale is in the Crucifers family and has been cultivated and consumed for more than 4,000 years! Renowned for its beautiful red curled leaves and many vitamins and minerals.
Unraveling the Heritage and Flavor Profile of Scarlet Kale
'Scarlet' Kale is a descendant of wild cabbage that has been cultivated for food since around 2000 BCE. This variety contains anthocyanin in its leaves which lends to the "scarlet" color. This variety has a mild cabbage like flavor, with earthy and peppery notes. You can harvest kale from it's immature leaves, which results in baby kale. Which is a milder flavor, where mature kale develops a more intense, bitter flavor. Very frost tolerant, in fact frost sweetens the taste of this kale.
A Quick Look
- Sun: Full Sun (6+ Hours)
- Water: Regular, even watering after the first inch of soil is dry. Kale that is subjected to dry conditions develops a bitter taste.
- Days to Harvest: 55 Days (Mature Leaves - from seed), 30 Days (Baby - from seed)
- Harvest: To harvest the mature leaves, once the plant is about a foot tall, you can harvest the outer leaves and leave the head to practice the "Cut and Come Again" method, making sure to leave 4 - 5 leaves on the plant around the center. If harvesting the entire plant, cut about 2" above the soil line.
- Mature Size: 2 - 3' x 24" wide
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