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Kale is a cruciferous crop (cabbage family) grown for the leaves. Kale will withstand more heat than other Brassicas and is also tolerant of light frost, which can actually improve flavor. There are many varieties of leaf shape, color and height from a low mat of curled shoots to 2 m high. The very nutritious leaves can be eaten raw, steamed or lightly stir-fried.


An Italian heirloom kale that produces bumpy blue-green leaves 8-10cm wide and 28-48cm long. Also known as dinosaur kale. Heat tolerant and continues producing well after most kale varieties die back. Flavor is enhanced by cooler weather. Leaves best eaten when young and tender. 50 days to maturity.

Maris Kestrel