HEIRLOOM From Russia, by way of Canada, with love. With reddish purple petioles and veins, these delicately lobed leaves change from grey to purple as the weather cools. Very tender raw or cooked as baby or mature greens. Slightly heat tolerant and less frost hardy than other kales.
It seems a garden without kale is incomplete. With so many varieties, colors, textures and flavors there is surely one to suit any taste. Some of them are so colorful and beautiful that they can even be used as an ornamental. Extremely nutritious, kale can be eaten fresh in salads or cooked in any number of ways, limited only by one’s imagination. Nutrients: dietary fiber, vitamins A, C (very high) and E, calcium, potassium, iron, folate, beta-carotene and the phytochemical quercitinbeta-carotene.
