Scarlet

Family: Brassicaceae Vegetable

Velvety leaves unfurl in a dramatic scarlet-to-deep-green palette, with a crisp, tender bite that stays pleasantly sweet even as the weather cools.

“Scarlet” kale forms an upright, richly textured rosette—boldly frilled edges and a lively sheen that makes every harvest feel like a garden triumph. Ideal for fresh salads and vibrant sautéed greens, it also shines in hearty braises and robust purées, where its color deepens beautifully.

Light: Full SunMaturity: 55 DaysHabit: Rosette

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

Crop Dates

Milestone	Date
Start Indoors	Mar 21st
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

Scarlet kale’s frilled leaves start crisp and stay sweet, so it doesn’t demand heavy cooking to be enjoyable—just enough heat to tame the pepper snap. When you braise or purée it, the texture goes velvety and the color deepens, making it feel more “meaty greens” than salad lettuce.

Best Uses

massaged or lightly dressed salads where the leaves keep their structure
quick sauté with garlic and olive oil for a glossy, not-too-bitter mouthfeel
braises (add stock and let it collapse) where the color turns darker and the edges go silky
thick purées or blended soups for a spoonable, green-grit texture

Flavor Profile

crisp, tender bite sweet, cool-herb liveliness slight peppery brassica snap velvety frill texture that tenderizes well

Kitchen Pairings

lemon garlic olive oil parmesan chickpeas balsamic vinegar

Frequently Asked Questions

What pest or disease is most likely on Brassica oleracea (scarlet), and how can I manage it?

Watch for cabbage worms (imported cabbageworm/loopers) and aphids, which chew leaves and leave sticky residue. Inspect undersides weekly and hand-pick large larvae early; then spray Bt (Bacillus thuringiensis) for worms and use insecticidal soap for aphids, repeating according to the label. If you see blackened leaf spots or a fuzzy gray growth, remove affected leaves immediately and improve airflow because Brassica oleracea is prone to fungal leaf disease in damp, crowded plants.

How often should I water Brassica oleracea during the main growing phase?

During active leaf growth, keep soil consistently moist but not waterlogged—aim for about 1 inch (2.5 cm) of water per week total, adjusted for heat and rainfall. Water at the base in the morning and let the top 1–2 inches (2.5–5 cm) of soil dry slightly between waterings to prevent rot and leaf disease. Mulch helps stabilize moisture so the plant doesn’t swing between drought and wet, which can lead to poor leaf quality.

How do I know when my Brassica oleracea (scarlet) is ready to harvest?

Harvest at about 55 days or when the plants reach a usable, firm size with fully developed leaves. For best flavor, pick leaves in the morning and harvest the outer leaves first while the center continues growing; stop when leaves become tough or overly bitter. If plants begin to flower, leaf quality drops—harvest immediately and use promptly.