Description from Sarah Raven
We should all grow Kale ‘Redbor’. It’s delicious shallow-fried, makes the best Chinese seaweed and looks fantastic right the way through the year, fitting well into an ornamental border.
Try ‘Redbor’ raw, finely chopped in an autumn salad with slithers of raw pumpkin, marinated in lemon juice and dressed with Parmesan and olive oil – fantastic.
This also looks great in cut flower arrangements as stunning red foliage – pictured here with our Abundant Chrysanthemum Collection.
An easy veg for beginners
RHS Award of Garden Merit
- Product Code: 110084
- Quantity: 40 seeds
- Genus: Brassica oleracea acephala
- Variety: ‘Redbor’ or ‘Red Bor’
- Common name: Kale
- Type: Hardy Annual
- Sowing: Sow February – July. Can be started under cover (in individual cells to minimise root disturbance during February to early May) or sown direct from May – July.
- Site: Kale are very hardy and grow in poorer soils than other brassicas. They like a sunny or lightly shaded spot, on well-drained soil. Can be grown in a container pot.
- Spacing: 50-60cm Height: 45-60cm (18-24in)
- Harvesting: Pick all through winter and early spring, from October to May. This will produce it’s characteristic frilly leaves for 6 months. Harvest once the leaves get to about 15cm long. This is a cut-and-come-again variety.
- Storing: Store in the fridge for up to 10 days, or in the freezer for 6 months.
- Cooking Notes: The leaves can be shallow or deep fried, also steamed or in a winter salsa verde.