Frisé Rouge Kale is a striking open-pollinated red curly kale that brings both visual drama and cold-season reliability to the vegetable garden. Its frilly, deeply crimped leaves develop rich red hues as temperatures drop, making it as beautiful as it is nutritious. Ready to harvest in just 55 days from transplants, this compact variety fits easily into smaller spaces while delivering tender, flavorful leaves well into late fall and beyond. The eating quality actually improves after light frosts, a trait that makes it invaluable for gardeners seeking to extend the season naturally.
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The leaves are a showstopper, with intense red coloring and elaborate frilly texture that intensifies in cool weather. Starting harvest just 55 days after transplanting means you'll be clipping leaves by midsummer, with quality improving as autumn arrives. Its frost hardiness means the garden keeps producing long after tender crops have faded, and the compact growth habit lets you grow more in less space. Consistent moisture is the key to tender, high-quality leaves, but this variety rewards that attention with outstanding flavor development.
Frisé Rouge Kale shines as a raw ingredient in salads, where its frilly texture and dramatic red color add visual interest alongside its mild, slightly sweet flavor. The tender leaves are excellent for wilting into soups, sautéing as a side dish, or massaging with oil and vinegar for a classic kale salad. Its cold tolerance means fresh, nutrient-dense leaves stay available for harvest long into winter, making it a reliable year-round green for the kitchen.
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Sow seeds 1/4 inch deep in 50- to 72-cell plug flats or 20-row flats at 3 to 4 seeds per inch. Keep soil temperature above 75°F until germination occurs, then reduce air temperature to about 60°F. Seedlings will be ready to transplant in 4 to 6 weeks.
Transplant outdoors 12 to 18 inches apart in rows 18 to 36 inches apart. Time transplanting for early spring production using varieties suited to warm-season growth. Kale prefers cooler growing conditions, so plan timing to avoid extreme heat.
Start harvesting about 2 months after planting by clipping individual leaves from the plant. The eating quality improves significantly into late fall with light frost, so avoid harvesting too early if possible. Kale remains very hardy and can be harvested through cold weather; in mild regions, plants can be wintered in the open, while in colder areas, row covers or cold frames extend the harvest period. Pick the outer, more mature leaves first, allowing inner leaves to continue developing.
Beginning about 2 months after planting, harvest by clipping individual leaves rather than removing the entire plant. This encourages continued leaf production throughout the season and allows the compact plant to maintain its shape while yielding multiple harvests.
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