Red Russian Kale

Velvety, blue-green leaves are crowned with a rosy-red blush that deepens as the weather cools—tender enough for fresh salads yet hearty with a satisfying chew.

Red Russian Kale forms an airy, upright rosette of narrow, ruffled blades that hold their color beautifully through the season. Grow it for bold, leafy greens—ideal for sautéing, steaming, and stirring into robust soups, or for quick pickling to capture its peppery bite.

Light: Full SunMaturity: 55 DaysHabit: Rosette

Botanical illustration of Red Russian Kale

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 18th
Harvest Begins	Jun 12th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	55
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	32
Harden Off (days)	6

Culinary Notes

Chef's Note

Red Russian Kale is built for heat that’s fast—its narrow, ruffled leaves stay springy instead of collapsing, and the peppery edge turns mellow while the rosy tint holds. Give it a hot pan or a vinegar hit, and it rewards you with a chewy, deeply green mouthfeel that white beans and salty fat love.

Best Uses

stir-in soups and stews at the end for a springy chew
fast sauté with a glossy finish (no long, soggy braise)
steam and dress with vinegar-based slaws for a sharp, crisp salad effect
quick pickling to capture its peppery snap

Flavor Profile

peppery, slightly sweet bite tender-but-chewy leaf texture cool, green bitterness that mellows with heat holds color with steaming and quick sautéing

Kitchen Pairings

lemon olive oil white beans parmesan smoked sausage apple cider vinegar

Frequently Asked Questions

What pest or disease commonly affects Red Russian kale (Brassica sp.) and how do I control it at home?

Watch for cabbage worms (imported cabbageworm/diamondback moth larvae) and aphids on Red Russian kale leaves. Hand-pick small larvae early and use insecticidal soap for aphids; cover plants with a fine row cover once seedlings are established to prevent egg-laying. If you see spreading leaf spots with cool, damp conditions, improve airflow and avoid wetting foliage—remove heavily affected leaves promptly.

How often should I water Red Russian kale during the main growing phase?

During active leaf growth, keep the soil consistently moist but not waterlogged—aim for roughly 1 inch of water per week, split into 2–3 waterings if it’s hot or windy. Let the top 1 inch of soil dry slightly between waterings to prevent soggy roots while still preventing leaf wilting. Mulch around plants helps stabilize moisture, which reduces bitterness from stress.

How do I tell when Red Russian kale is ready to harvest?

Harvest when leaves are fully formed, typically around 50–55 days after sowing, and before plants get very tall and bitter. Pick outer leaves first when they’re about 6–10 inches long, leaving the center growing point intact for continued harvest. If leaves turn tough and overly bitter, switch to harvesting younger outer leaves immediately and check for bolting.