General Information
Russian Kale is yet another Brassica, but one whose leaves, rather than flower buds, are eaten. Russian Kale has a broad flat deckle-edged leaf which is softer, thinner and more tender than the leaf of Scots Kale. The flavor is a bit darker than that of Scots Kale, with stronger earth and hints of smoke. Russian Kale is generally available in two varieties, Red, as you’d expect, and Green. The green variety has some red (or purple) coloring.
History
Red Russian kale originated in Siberia prior to 1885 and is considered an heirloom variety. Red Russian kale thrives in moist, well-drained soils with full sun where temperatures do not exceed 80 degrees F.
