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Siberian Kale is a hardy kale with dark green-blue leaves. It has an exceptional flavor that is sweetened by frost.
This plant prefers cool weather and thrives best in fall cultivation. You can start consuming its leaves as soon as they are large enough for your salad. Use a knife or a pair of scissors to avoid tearing the stems. If you want to harvest the entire plant, cut it one inch from the ground, and it will regenerate.
Sow 3 or 4 seeds at 1/2" deep and 16-18" apart in rich, moist soil in the spring. Keep only the strongest seedling when they emerge. Kale has a milder taste when it grows quickly. Use mulch to retain soil moisture and control weeds. When fall arrives, you can plant the seeds in the same way about 60 days before the first expected frost, but avoid watering them when frost is forecasted. Expect to harvest well after the frost, as most varieties can survive freezing temperatures.
To make the leaves last longer in the refrigerator, soak the stems in water after cutting them, and you can keep them fresh for up to a month. You can also freeze them.