Brassica oleracea Redbor

'Redbor' F1 Kale is a variety that is both highly decorative and rich in nutrients. With its upright habit and highly fringed foliage, its silhouette resembles that of a small palm tree. Crimson red, its colour intensifies with the arrival of cold weather until it becomes wine-coloured. It easily reaches a height of 80cm (32in) or more. The leaves of this kale can be consumed raw and add a beautiful colourful note to salads. For cooked consumption, steam them so that they retain some of their colour and all their crunchiness. 'Redbor' kale plug plants are planted in spring or summer in rich and moist soil in full sun or partial shade. It can be harvested all year round. This variety can be grown in pots on a balcony or patio.

A favourite among Americans, kale is an ancient variety of green cabbage with exceptional nutritional values: it contains more vitamin C than an orange and more calcium than a glass of milk! Low in calories, rich in minerals, and detoxifying, this cabbage, still relatively unknown in Europe, is gaining a prominent place in our kitchens.

Sometimes known as borecole, rabbit cabbage or cow cabbage, this nutritional phenomenon has slightly tough fringed foliage that varies in colour from green to dark red. It is a cabbage that does not form a head. It belongs to the large Brassicaceae family (formerly Cruciferae) and bears the Latin name Brassica oleracea.

Very common on medieval tables and then relegated to the rank of fodder, kale has experienced a spectacular craze in the United States. It can be consumed raw in salads or quickly steamed and then prepared in various ways: quickly sautéed, gratin, in quiche, or mashed. This "Super Healthy Food" can also be incorporated into all kinds of preparations like fruit smoothies. If you lack inspiration, there are several recipe books dedicated solely to this particular cabbage.

Kale is very easy to grow as it requires little space and has excellent hardiness (at least down to -10°C (14 °F)). It also seems to better resist potential pest attacks. Note, however, that like almost all cabbages, it requires excellent organic fertiliser and regular moisture.

Harvest: pick the leaves around the plant, which will continue to grow and produce new leaves. Kale can be harvested from the young leaf stage until it reaches maturity.

Storage: this cabbage can be stored for a few days in the refrigerator, but since it would be a shame to miss out on its vitamins, we recommend consuming it quickly after harvesting. It freezes very well after being blanched for 3 minutes in salted boiling water.

Gardener's tip: to keep it moist in summer and protect it from the cold in winter, we recommend mulching the soil with thin successive layers of clippings, if possible mixed with dead leaves. This protection also limits weed growth.

Note: please be aware that our young plug plants are professional products reserved for experienced gardeners. Upon receipt, transplant and store them under cover (veranda, greenhouse, cold frame) at a temperature above 14°C (57.2°F) for a few weeks before being installed outdoors once all risk of frost has passed.