Flat
Red Russian kale stands out with its stunning sage-green leaves beautifully veined in purple, creating an ornamental display that rivals any decorative border plant. This tender, slightly fuzzy heirloom was developed by pioneering American horticulturist Frank Morton in 1980s Oregon, thriving in zones 5-10 and ready to harvest in just 29-50 days from transplants. Reaching 12-18 inches tall with exceptional cold tolerance, this variety transforms into deeper purple and red hues when kissed by frost, becoming sweeter and more tender with each cold snap.
Full Sun
High
5-10
18in H x ?in W
Annual, Biennial
Moderate
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This beautiful kale variety offers the perfect combination of ornamental appeal and exceptional flavor, with its distinctive purple-veined foliage that deepens to rich purple-red tones in cold weather. Unlike many kales, Red Russian is notably tender and mild, making it ideal for raw applications like smoothies and salads while still holding up beautifully in stir-fries and soups. Its remarkable frost tolerance means gardeners can enjoy continuous harvests well into winter, with each frost actually improving the sweet, delicate flavor that sets this variety apart from more bitter kales.
Red Russian kale excels in both raw and cooked applications, adding robust flavor to stir-fries while remaining tender enough for fresh smoothies and juices. Its mild, sweet character makes it perfect for salads, especially when dressed with honey mustard, while the sturdy leaves hold up beautifully in soups and can be transformed into crispy kale chips. The variety's ornamental purple-veined foliage also makes it popular as an edible border plant in decorative gardens.
Start seeds indoors 4-6 weeks before the last spring frost, sowing 2 seeds per cell in plug flats 1/4 inch deep. Maintain soil temperature over 75°F until germination, then reduce air temperature to about 60°F. Seedlings will be ready to transplant in 4-6 weeks.
Transplant outdoors 12-18 inches apart in rows 18-36 inches apart, 2 weeks before the last frost date when soil temperature is above 45°F. For fall crops, transplant in June-July after starting seedlings in May.
Direct sow in early spring 1-2 weeks before the last frost or in late summer for fall crops, planting seeds 1/4 inch deep in moist, rich soil.
Begin harvesting individual outer leaves when they reach 8-12 inches long, typically starting about 2 months after planting. Cut baby leaves at 3-5 inches for tender greens, or allow plants to mature for full-sized bunching harvest. Always harvest from the bottom up, removing no more than one-third of the leaves at a time while leaving the terminal bud intact to keep plants productive. Flavor peaks after the first frost when leaves become sweeter and more tender.
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“Red Russian kale was initially developed by Frank Morton, a pioneering American horticulturist who cultivated this red variation in his Oregon gardens during the 1980s. Morton's work created a lighter, more tender cultivar that thrived in the Pacific Northwest climate. The variety is also historically connected to Russian fur traders who first introduced similar kale varieties to Canada, earning it alternative names like 'Buda Kale' and 'Ragged Jack' that reflect its diverse heritage.”