Brassica oleracea var. sabellica

HEIRLOOM. One of the most attractive of all vegetables in the fall garden.

A cool-season star, this heirloom kale is edible architecture! Alluring, compact plants produce densely-packed heads with finely-curled, crinkly, bluish-green leaves. Delicious fresh, in salads, or cooked into a soup or stew. Packed with vitamins and mineralsa nutritional powerhouse. Can be grown as a spring or fall crop. Harvest all winter to zone 6. Grows best in cool weather. 55 days to maturity, full sun.

• Harvest kale after first frost if you prefer a sweeter flavor.
• Pick the outer leaves as needed once they reach 6-8 inches long about 55-60 days after transplanting.
• Leave the central bud since it will grow new leaves.
• Store kale in an airtight bag in the refrigerator for 5-7 days. Wash when ready to use.
• Use kale as a substitute for lettuce, cooked cabbage and collards.