Kale

Brassica oleracea 'Black Tuscany'

Kale 'Black Tuscany'

These dark grey-green plume shaped leaves are very winter hardy making them ideal for winter salads or cooked as traditional kale. Increasingly popular as 'cut and come again' salading when closely sown for summer vegetables and ornamental...

Brassica oleracea 'Redbor'

Kale 'Redbor'

50 days. A completely red kale! This finely-curled red kale is a striking addition to salads and salad blends. Vigorous and cold-resistant like other kales, Redbor is 45-60cm (18-24 in.) tall and a deep mahogany red throughout. We found it...

Brassica oleracea var. acephala 'Black Tuscany - Nero de Toscana' (Nero di Toscana)

Kale (Borecole)/Cabbage 'Black Tuscany - Nero de Toscana'

An unusual 'leaf picking' variety with rich, succulent, tasty dark green leaves. A well known Italian vegetable, refered to as either kale or cabbage, it can be used to add taste and texture to salads or boiled/steamed in the usual way. Can be...

Brassica oleracea var. acephala 'Dwarf Green Curled'

Kale (Borecole) 'Dwarf Green Curled'

Harvest before frost. Cold tolerant. Easy to grow!

Cold-weather crop that likes rich well-drained moisture retaining soil (pH 6.5-6.8).

Brassica oleracea var. acephala 'Reflex F1'

Kale (Cavolo, Borecole) 'Reflex F1'

Curly kale. Recent breeding has given more intensely curled, succulent and nutritious, dark leaves which stand well without yellowing and can be picked for much of the year from successional sowings. Fully winter hardy. Sow March to June in...

Brassica oleracea var. acephala 'Scarlet'

Kale (Cavolo, Borecole) 'Scarlet'

Highly decorative, dark green, red veined leaves which show more colour as cold weather approaches. Can be eaten as a ‘salad leaf’. Mature plants show excellent winter hardiness, supplying fresh winter greens which can often be scarce. Sow March...

Brassica oleracea var. acephala 'Westland Winter Borecole'

Kale (Borecole) 'Westland Winter Borecole'

Large spreading plant habit with curled blue green leaves.Very winter hardy and high yielding for cropping from October to March.

Brassica oleracea 'Dwarf Blue Curled Vates'

Kale 'Dwarf Blue Curled Vates'

One of the hardiest greens. Will stand very cold temperatures, which even enhance flavor. Thick, curly, blue-green leaves are good chopped raw in salads, as a garnish or cooked as a green. High fiber and vitamins. 2.1 g. plants about 175 ft....

Brassica oleracea 'Dwarf Blue Scotch'

Kale 'Dwarf Blue Scotch'

More than just a garnish covefring a plate, kale is delicious steamed or stir-fried. The attractive, frilled, dark blue-green leaves are rich in iron and vitamins A and C. Kale is so cold hardy you can harvest it from beneath the...

Brassica oleracea 'Frosty F1'

Kale 'Frosty F1'

Winter vegetables don't come any hardier than Frosty! It produces plenty of tasty greens, even in the harshest of winters. The leaves are delicious steamed and served with a knob of butter and freshly ground pepper.

Brassica oleracea var. acephala 'Cottagers'

Kale (Borecole) 'Cottagers'

An old variety now brought back.Very winter-hardy, providing an abundance of medium green leaf growth of distinctive flavour.

Brassica oleracea var. acephala 'Pentland Brig'

Kale (Borecole) 'Pentland Brig'

Another fine Kale that was nearly lost from the National list but now maintained by Kings. Every packet sold will help keep this going for the gardeners of the future. Sow in spring and start cutting the leafy shoots from February. Followed by...

Brassica oleracea var. acephala 'Starbor F1'

Kale (Cavolo, Borecole) 'Starbor F1'

Grow all the year round as a 'baby leaf' indoors on the windowsill. Outdoors, if given wider spacing, it will make an abundance of densely curled leaves over a very long period. Winter hardy as a full sized plant. Use raw in salads or as a...

Brassica oleracea var. napus 'Thousandhead'

Kale (Borecole) 'Thousandhead'

Very hardy and prolific. Pick winter into spring. Harvest the delicious young tender shoots.

Brassica oleracea 'Winter Red'

Kale 'Winter Red'

50 days. (Red Russian type) Deeply-cut, flat, grey-green leaves and purple stems really colour up after the fall frosts. Tender for salads, the red and purple hues turn a rich dark green when cooked. Perhaps richer in vitamins and minerals...