Kale – Scarlett Seeds


Kale – Scarlett Seeds

Kale – Scarlett Seeds: A gorgeous deep purple variety of Kale that makes a very attractive ornamental addition to flower beds, or a delicious crop for any vegetable garden. Plant it both ways and enjoy both aesthetic and scrumptious qualities!

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When to Plant in Spring:

  • Earliest Planting Date: 4 weeks before Average Last Frost
  • Latest Planting Date: Average Last Frost
  • Length of Planting Window: 4 weeks

When to Plant in Fall:

  • Earliest Planting Date: 12 weeks before Average First Frost
  • Latest Planting Date: 4 weeks before Average First Frost
  • Length of Planting Window: 8 weeks
  • To find your Average First or Last Frost, click here and type in your zip code.

Planting: Sow seeds ¼ inch deep, 4-6 inches apart in rows 18-36 inches apart. Thin to 12-24 inches apart after plants produce their third true leaf, maintaining the strongest plants.

Harvest: Pick the outer leaves when they are about 8-10 inches long. Avoid picking the inner leaves to prevent damaging the growing point. Refrigerate or cool quickly for storage. A light frost will bring out the sweetness.

Special Instructions/Tips: A short-season crop, kale generally performs best in cool weather and can tolerate frost when established.

Germination: 5 -17 days

Days to Maturity: 50 – 60

Preferences: Plenty of water, full sun, well-draining soil

• Kale is a descendent of the wild cabbage, a plant thought to have originated in Asia Minor.

• A true super food, kale is rich in carotenoids and flavonoids, two powerful antioxidants that protect our cells from free radicals and and help to fight off many forms of cancerous cells. Also a great source of vitamins A, C, and K.

• Great as salads, sauteed, in soups, and of course as the popular kale chip!

Scarlett Kale and Mango Salad
1 bunch scarlett kale, stalks removed and discarded, leaves thinly sliced
Zest and juice of 1 lemon
¼ cup olive oil
Salt and pepper to taste
2 teaspoons honey
2 teaspoons rice vinegar
½ bunch cilantro, chopped
1 mango, peeled and diced (about 1 cup)
¼ cup pumpkin seeds or your favorite nuts

Directions: In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing. Combine the remaining lemon juice oil, salt and pepper, honey and vinegar a jar with a tight fitting lid. Shake. Pour the dressing over the kale, and add the mango, cilantro and pumpkin seeds. Toss and serve.

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