Name: Judy's Kale Seeds 175
SKU: 772
Availability: InStock

Judy’s Kale Seeds 175

$3.65 – $12.50

Broad, long, curled leaves are good for bunching. Tall, very hardy, and vigorous with excellent taste. Good spring re-growth where it can winter over. It usually makes it through the winter well in zone 5, and can come through in zone 4 with a good snow cover.

Description

Judy’s Siberian Kale Seeds

DAYS TO HARVEST
55
45 days for baby leaves

SOWING
Direct sow judy’s kale seeds ~3-4″ apart 1/2″ deep. Thin to ~10″ apart (and eat thinnings!) OR
Start indoors 3-4 weeks before last frost and transplant 10-12″ apart. Recommended to harden off 2-4 days before transplanting.
Last planting should be around end of June for fall crops (zone 5B)

LIGHT PREFERENCE
Partial to full sun

SOIL REQUIREMENTS
Well draining soil with high organic matter – fairly pH tolerant

PLANT HEIGHT
~4″ for baby greens
8-10″ for bunching greens

PLANT SPACING
~12″ per plant for bunching kale
2-4″ for baby greens

HARDINESS ZONES
Hardy. Can tolerate frost and over winter in some areas

HARVEST
Bunching greens: harvest outer most leaves for a continual harvest
Baby greens: cut ~1″ above soil for cut and come again greens for 3-5 harvests

USES & COOKING SUGGESTIONS

A great variety for kale chips!

~2 large bunches of kale
2 tablespoons olive oil (or other cooking oil)
2 teaspoons whole sesame seeds (optional)
2 sprinkles of sea salt
Add pepper, onion powder, Cajun spices, sesame seeds or other flavors to your liking!

Preheat the oven to 375 degrees.

Wash the kale leaves, removing and discarding the center stems (then can be pickled or sliced and added to soup or a stirfry!)

Tear the leaves into pieces about two inches by two inches.

Dry the kale in a salad spinner and then blot it with a clean kitchen towel to remove excess water.

Put the kale in a large bowl and pour the olive oil over them. Using clean hands, rub the oil onto the kale pieces to coat them thoroughly.

Spread the kale pieces in a single layer on the baking sheet.

Place the sheets on racks positioned in the center of the oven.

Set your timer for 6 minutes and check the kale at that stage. With a single layer of chips they should be done, but they may need to cook another minute. The kale chips should look dark green and dry. If the kale turns brown, it becomes bitter.

Remove the baking sheets from the oven and slide the chips into a bowl using a metal spatula. Lightly sprinkle them with sea salt and spices and eat immediately.