Red Russian is a kale cultivar known for its tender, purple-veined, oak-leaf-shaped foliage that sweetens after frost, prized both as a raw salad green and a cooked dark green vegetable.
Variety details
Distinguishing Traits
Red Russian kale bears flat, toothed leaves in grey- to sage-green, with stems and veins ranging from purple to pink or red and wavy margins that give the foliage an oak-leaf silhouette; the purple coloring brightens after frost. Leaves can reach up to 15 inches long and are notably soft and slightly fuzzy compared with other kales. The variety is also described as more tender and flavorful than typical kale.
Uses
Its tenderness suits Red Russian to raw preparations such as salads, mesclun mixes, and garnishes, as well as sautéing, with the red and purple coloring shifting to a rich dark green once cooked. The leaves are also added to smoothies and juices, and used in stir-fries for a more robust flavor. Grown as a bunching kale, the plant can reach two to three feet tall with a mild, sweet flavor.
Performance
Red Russian is described as very disease resistant and may be richer in vitamins and minerals than other greens, including calcium, potassium, and folate. It can be grown as a cut-and-come-again crop, regrowing from the base as leaves are picked from the bottom up, with baby greens ready for harvest in as little as three weeks. The plant is very frost tolerant, and its leaves become sweeter and more tender after a hard frost even as growth slows.
Historical Origin
Red Russian kale was brought to North America in 1885.
Sources
8 sourcesBotanical Lineage
Taxonomic RankGeneral identification, edible-use, and cultivation information only — not medical or safety advice. It may be incomplete or wrong; do not eat or use a plant medicinally, or make growing decisions, based only on this page.