Kale - Scarlet
This variety produces highly decorative, dark green, red veined leaves which show more colour as colder weather approaches. Kale Scarlet can be eaten as a salad leaf. Mature plants show excellent winter hardiness, supplying fresh winter greens when they can often be scarce.
Kale Scarlet prefers a moist, rich, well-drained soil. Sow seeds from March to August for salad leaves or from March to June for mature plants. Sow seeds thinly in a well prepared seedbed, 12mm deep in drills 23cm apart. Can also be sown in pots or trays indoors for salad leaves all the year round. Transplant, when large enough to handle, about 5 weeks from sowing, to 45cm between plants each way. Plant firmly and keep well-watered until established. Plants can be left unthinned for salad leaves. Ideally fleece against caterpillars and aphids.