Kale Seeds - Red

Kale Seeds - Red

Growing temperatures 50-60°F should be adequate to develop “anthocyan” after the seeds have germinated. We cannot tell exactly how long exposure should be under low temperatures. The grower should trial different methods and observe how the microgreen reacts. Prefers full sun in spring and fall, but can benefit from light shade during hot weather. Prepare fertile, well-drained soil. For spring crops, start plants indoors 4-6 weeks before the last frost, and transplant after danger of all frost. For fall crops, direct sow 2-3 months before first frost. Keep soil moist. When plants reach 12" tall, start harvesting the outer leaves, leaving 3 inner layers to support further growth or harvest entire mature plant. For baby leaf production, direct sow 1/4-1/2" deep in a 2-4" ban. For microgreens, broadcast seed. The tender young leaves and microgreens can be eaten raw in salads, soup, added with pasta, boiled, or sautéed. The broad mature leaves are de ribbed and usually blanched first, and then sautéed with other, flavorful ingredients such as anchovies. Toss with oil, and baked as kale chips. Kale has become a popular vegetable due to its nutritional value and health benefits.

Seeds Per Package

• 2 g packet - Approximately 550 Seeds
• 1 oz - Approximately 8,000 Seeds
• 4 oz - Approximately 32,000 Seeds
• 1 lb - Approximately 128,000 Seeds
• 5 lb - Approximately 640,000 Seeds