The plant produces excellent yields of very flavorful dark green kale leaves. Used fresh in salads, on sandwiches, or steamed, in stir-fries, or as a colorful garnish.The tender young leaves can be eaten raw in salads, prepared in soup, added with pasta, boiled, sauted, or baked as kale chips. The broad mature leaves are de ribbed and usually blanched first, and then sauted with other, flavorful ingredients such as anchovies. Kale has become a popular vegetable due to its nutritional value and health benefits.

Approximate seeds per pack: 100-10,000

Days to maturity: 20 days for baby leaf 50-60 Days

Life Cycle: Annual

Planting season: Spring, Summer

Sun Requirement: Full Sun