Redbor kale transforms any garden with its dramatic frilly deep purple-red leaves that look more like an ornamental cabbage than your typical green kale. This hybrid variety matures in just 50 to 60 days from transplant, reaching 12 to 20 inches tall with a compact bush habit that makes it perfect for intensive growing. Fast becoming known as the 'Queen of Greens,' this stunning brassica delivers exceptional nutrition while providing visual interest that rivals any flowering plant.
24
Full Sun
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20in H x 18in W
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High
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The most striking feature of Redbor is its intensely frilled, deep purple-red foliage that creates spectacular contrast in both garden beds and salad bowls. Unlike many kales that fade in hot weather, this variety maintains its vibrant color and continues producing tender leaves throughout the growing season. Its compact 10 to 18 inch spread makes it ideal for small gardens or containers, while cold weather and light frost actually enhance its flavor, allowing harvests well into late fall when temperatures drop to around 20°F.
Redbor kale excels in both raw and cooked preparations, with leaves harvested at the baby stage perfect for colorful salad mixes and mature leaves ideal for sautéing, braising, or adding to soups and stews. The striking purple-red color makes it particularly valuable for garnishes and decorative food presentations, while its nutritional density provides exceptional levels of vitamins K, A, and C along with powerful antioxidants like carotenoids and flavonoids.
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Start seeds indoors 4 to 6 weeks before your average last frost date, sowing 2 seeds per cell in plug flats at 1/4 inch depth. For fall crops, start 12 to 14 weeks before your first fall frost. Maintain soil temperature between 65 and 85°F for optimal germination, then reduce air temperature to about 60°F once seedlings emerge.
Transplant seedlings outdoors 4 to 6 weeks before your last frost date when soil temperature is above 45°F. For fall crops, transplant in June through August after starting seeds in May through July. Space transplants 24 inches apart in rows 24 inches apart.
Direct sow seeds 1 to 2 weeks before your average last frost date for spring crops, or 10 to 12 weeks before your first fall frost for fall harvests. In mild climates, sow in fall for very early spring crops.
Begin harvesting about 2 months after planting by clipping individual leaves from the bottom up, taking no more than one-third of the leaves at any time. Harvest baby leaves for increased number of harvests and tender texture, or allow leaves to mature for heartier cooking applications. Never remove the terminal bud at the plant's center as this keeps production going. Cold weather and frost actually improve the flavor, and plants continue producing until temperatures drop to approximately 20°F.
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