Winter Red Kale
Brassica napus
Seeds per pack ~ 180
Germination 90% Packed for 2025
Origins and History
Winter Red Kale, often called Ruso Siberian, is a hardy heirloom member of the Brassica napus family. Its lineage traces back to Russian and Siberian selections that were carried into Northern Europe and later North America by seed savers who valued their extreme cold tolerance. Siberian kales became especially popular with homesteaders and farmers in the 19th century because they could withstand frosts that would kill many other brassicas. Over generations, the “Winter Red” strain was selected for its vibrant coloring and ability to produce tender leaves even in the depths of winter, making it a reliable heirloom for short-season and cold-climate gardeners.
Appearance and Characteristics
Winter Red Kale: Ruso Siberian is distinguished by its broad, frilly, and deeply lobed leaves with striking purple-red veining that intensifies in cool weather. The plants are medium-to-large sized, typically reaching 18–24 inches in height, with a rosette form that spreads outward. Cold exposure enhances both the coloration and sweetness of the leaves, which become less fibrous than other kale types. Its stems are often tinged with violet, adding ornamental appeal as well as culinary utility.
Culinary Uses
This kale is prized for its sweet, mild, and nutty flavor, particularly after a frost. It is tender enough to be eaten raw when young—ideal for salads, slaws, and microgreens. Mature leaves are excellent for braising, steaming, or adding to soups and stews, where they hold texture better than collards but soften more readily than curly kales. The vibrant coloring also makes it appealing for mixed-greens market sales and garnishes. Its cold-sweetened flavor has made it a staple in winter kitchens for sautéing with garlic, combining in stir-fries, or pairing with potatoes and root vegetables.
Growing Tips
Winter Red Kale thrives in cool and cold climates, performing best in USDA Zones 3–9. It tolerates frosts down to the teens (°F) and can often overwinter with minimal protection in milder climates.
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Soil: Prefers fertile, well-drained loam rich in organic matter with a neutral to slightly alkaline pH (6.0–7.5).
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Sowing: Direct sow or transplant in early spring for a spring crop, or in late summer for fall and winter harvests.
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Sow Depth: Seeds should be sown ¼ to ½ inch deep and spaced 12–18 inches apart in rows 18–24 inches apart.
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Light: Full sun is ideal, though it will tolerate partial shade.
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Watering: Consistent watering promotes tender leaves; mulch helps retain soil moisture and extend harvest.
Harvesting Guidance
Leaves can be harvested as baby greens within 25–30 days of sowing, or as mature bunching leaves at 50–60 days. The “cut-and-come-again” method works well—harvesting outer leaves first while allowing the inner rosette to continue producing. Frost improves flavor, so late-season harvests are often sweetest. Plants may overwinter and re-sprout in early spring, providing a second flush of greens. For storage, leaves keep well in refrigeration for up to a week and can be blanched and frozen for long-term use.
