Red Russian Kale Baby Greens deliver tender, harvestable leaves in just 25 to 30 days, making them one of the fastest paths to homegrown nutrition. This frost-tolerant cultivar thrives across zones 3 through 10, giving cold-climate gardeners and warm-season growers alike a reliable green. Sown in early spring or successive plantings through fall, it produces baby-leaf harvests without the long wait typical of mature kale. The Brassicaceae family heritage means robust growth, even in variable conditions.
Full Sun
Moderate
3-10
?in H x ?in W
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Moderate
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Speed is the game-changer here. At 25 to 30 days from sowing to harvest, Red Russian Kale Baby Greens delivers tender leaves weeks faster than full-sized kale varieties. The frost tolerance means you can sow as early as 2 to 4 weeks before your last spring frost (when soil hits 40°F) and keep successive plantings going right through fall. Indoor seed starting is recommended for continuous harvests year-round, and because these are harvested young, they skip the transplanting step entirely, avoiding the bolting and growth setbacks that plague slower-maturing greens.
Harvest these young leaves for salads, where their tender texture shines, or use them in smoothies, sautés, and quick-cooking applications. Baby kale leaves are milder than mature kale, making them accessible for raw preparations without the assertive bitterness that some gardeners find challenging.
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Start indoors any time of year, maintaining temperatures between 60°F and 75°F. Sow every 2 weeks for a continuous supply of baby greens. Because harvest comes so quickly (25 to 30 days), successive sowings ensure you always have tender leaves ready.
Transplanting baby greens is not recommended because they are so quick to harvest and transplanting slows growth and may cause plants to bolt.
Sow outdoors 2 to 4 weeks before your average last frost date, when soil temperature is at least 40°F; ideally 50°F to 70°F. Continue successive sowings every 2 weeks until 2 weeks before your first fall frost for continuous harvests.
Harvest baby greens when leaves reach tender, young stages at 25 to 30 days after sowing. Pick outer leaves first, or harvest the entire plant when it reaches desired size. Young leaves provide the mildest, most delicate texture for raw salads and are ready much sooner than waiting for full-sized mature kale.
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