Red Russian

Family: Brassicaceae Vegetable

Tender, sweet-leaning leaves unfurl in a cool-season crescendo—deeply ruffled and richly colored in Red Russian’s signature wine-red to purplish-green tones.

The texture is delightfully crisp yet pleasantly tender, with frilly edges that hold their shape for vivid salads and hearty braises. Grow it for bold, flavorful greens that shine fresh and also excel when cooked down into silky sauces and savory spreads.

Light: Full SunMaturity: 55 DaysHabit: Rosette

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 25th
Harvest Begins	Jun 19th
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)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	30
Harden Off (days)	6

Culinary Notes

Chef's Note

Red Russian’s sweeter lean and crisp-tender bite make it a salad kale that won’t instantly go flabby—its ruffles hold dressing instead of weeping. Cook it down with bright acid and olive oil and it turns glossy and spoonable, with the brassica character staying pleasant rather than harsh.

Best Uses

shredded raw salads where the ruffles catch vinaigrette without turning mushy
quick sauté with a splash of acid for clean, sweet-green flavor
massaged kale base for pesto-style purées and creamy spreads
braises that turn silky at the edges while keeping the center pleasantly toothy

Flavor Profile

sweet-leaning leafy bitterness crisp-tender crunch earthy brassica bite frilly leaf texture that stays intact

Kitchen Pairings

lemon olive oil parmesan pecorino romano garlic chives white beans

Frequently Asked Questions

What pest or disease is most likely on Brassica napus (Red Russian) and how can I control it at home?

Watch for clubroot (swollen, distorted roots) which is common in brassicas and shows up as stunted, wilting plants even with moisture. Avoid planting in the same spot for several years, keep soil pH near neutral (liming if needed), and remove heavily infected plants promptly to prevent spreading. For early season pest pressure like cabbage worms, handpick caterpillars and use row cover until plants are established to reduce egg-laying.

How often should I water Red Russian turnip/greens (Brassica napus) during the main growing phase?

During active leaf growth, keep the top 1–2 inches of soil consistently moist but not waterlogged. Water about once or twice per week depending on heat, aiming for deep soaking so roots aren’t limited, and pause watering briefly if soil stays soggy. Mulch helps stabilize moisture for this short 55-day crop, but don’t let it sit in standing water.

How do I know when Red Russian (Brassica napus) is ready to harvest?

Harvest leafy greens when the leaves are large and tender—typically around 40–55 days—with outer leaves at least a few inches long for the best flavor. If you’re growing it primarily for the turnip-like root, harvest when roots reach roughly golf-ball to fist size and before they get woody, usually near the 55-day mark. You can also do cut-and-come-again greens: take the outer leaves first and leave the center growing point.