Siberian Kale was most likely came to be way back in the Middle Ages from a fluke hybridization in the wild from common kale (Brassica oleracea) and a turnip variety like Asian mustard (Brassica rapa).
This kale is even more frost tolerant than others and is tender, milder and not bitter, making it appealing for salads, instead of having to steam or saute. The leaves are flat and only slightly
crinkled on the edge, and the plants grow low to the ground, only reaching a height of 20″.
Sow seeds 1/4″ deep, 24″ apart in full sun, a week before last frost. As with most kale, the leaves are sweeter and more tender after a frost. Can be harvested up to -20 Celsius and even after a snowfall.
Dating back to the 1800’s, the Scottish grew Kale because of its hardiness in their climate. Greyish blue curled leaves are packed with Vitamin A and are fantastic fresh, steamed, or in smoothies. This variety is well adapted to colder climates and is very frost tolerant. In fact, mild frosts will improve tenderness and sweeten the leaves. Heavy producer if harvested often, with care given to not cut the terminal bud in the centre.
Sow seeds 1/4-1/2” deep, 4” apart in full sun when ground is workable in early spring as Kale germinates easily at cooler temperatures. Thin to 8-12”. Plants will benefit from organic compost or manure in soil. Second crop may be started mid summer for harvesting through fall.
Brought to Canada in the 1880’s by Russian fur traders. Also known as “Ragged Jack”, this oak leaf shaped kale stands taller than regular kale at 2-3′. Blueish gray leaves with purple veins, produce a very hardy plant that will grow into late fall and temperatures as low as -20 Celsius! The flavor and sweetness improves with colder weather. The best tasting kale there is.
Sow seeds 1/4″ deep, indoors 6 weeks before last frost. Transplant or sow directly 12-18″ apart outdoors 2 weeks before last frost in full sun. Benefits from deep consistent watering.