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This listing is for 2g of the highly desired White Russian Siberian Kale seed. 100% organic non-genetically modified seed. These are our extra FEDCO seeds from this season. We buy in small bulk lots, use what's needed for family, friends, and small co-ops, then sell the remainder at a substantial discount for other growers. All seed lots have been tested for viability. This variety has been trialed from several sources to ensure the selection of the best strain. 100% success in the northeast. All extra seeds are professionally packaged and labeled. Free USPS First Class shipping to the lower 48.
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60 days to maturity. Open-pollinated. A flat-leaf Siberian type, silvery green with white veining. Similar to Red Russian, but a few inches taller, a third more productive, with larger, more serrated leaves. Also, much hardier than Red Russian, will hold into November without protection and thrive in an unheated greenhouse, even if temperatures go down to 0°. White Russian has been harvested outdoors out of the January snow. If season is extended, White Russian will produce new clusters of smaller tender secondary leaves from old axils. As with other Siberian kales, flavor gets sweeter with frost. Tested negative for BR and BL. OSSI. Cold-hardy.
Hardy. Require warm temperatures to germinate (68-86° ideal) but need 60's during the seedling stage for optimal growth; higher temperatures make seedlings leggy. Heavy feeders; for best growth, need regular moisture and 2–3' spacing. Plant 1/4" deep, 1" apart, in rows 2' apart, early for baby greens, July for a fall crop.
Scientists say kale descends from wild cabbage, a plant found primarily on the lime cliffs of coastal Europe. Originating in Greece, kale was enjoyed for thousands of years throughout Europe where it was the most common green vegetable until the Middle Ages when cabbage became more popular. An important crop in colder climates owing to its natural resistance to frost, kale is sweeter after exposure to cold. One cup provides more Vitamin C than a glass of orange juice, more calcium than a cup of milk, more potassium than a banana and, per calorie, more iron than beef. Kale may be used in textured salads, steamed or braised as a side dish, mixed in omelets, lasagna, and stews, and made into chips.
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