3 Review(s)

Deep red foliage packed with anthocyanins.Kale—long on flavor and high in nutrition—has been in big demand and short supply lately. Tasty gourmet red variety will keep you well supplied this summer. Kale leaves mingle nicely in salads, stir-fries, and soups. Best harvested when leaves are young (six inches or less) for fresh eating, or let leaves mature for prepared gourmet creations.