Heirloom Flat-Leaf Kale Seeds

We promise to provide you with high-quality, fresh and viable flower seeds.

Bullet Points:

• Classic Broad & Flat Leaves: The large, sturdy, smooth leaves are the defining feature. They hold their shape beautifully during the long, slow cooking process.
  
• Striking White Veins: As shown in our kitchen photo, the crisp, bright white central veins create a beautiful contrast against the deep green leaves.
  
• The Ultimate "Collard Green" for Stews: This is the traditional green used in Southern US cuisine. Simmered with garlic, onions, and smoked turkey or bacon, they become meltingly tender and deeply flavorful.
  
• Perfect Low-Carb Wraps: The sturdy, tear-resistant leaves are large enough to act as healthy, grain-free wraps for your favorite fillings and burrito bowls.
  
• Cold-Hardy & Cut-and-Come-Again: Thrives in the cool temperatures of autumn. Harvest the outer leaves, and the central core will keep growing, providing a continuous harvest for months.
  
• Nutrient-Dense Superfood: Packed with high levels of vitamins A, C, K, fiber, and calcium. A delicious, healthy addition to your family's diet.

Product Details:

• Genus: Brassica
• Species: Brassica oleracea (Acephala Group - Flat-Leaf / Broad-leaf / Collard type)
  
• Hardiness Zone: USDA Zones 4 – 11 (Extremely cold-hardy; tolerates heavy frost down to 15°F).
  
• Days to Maturity: 55 - 65 days (For mature outer leaves).
  
• Days to Germination: 5 to 10 days (Optimal soil temp: 60°F - 75°F).
  
• Seeding Depth: ¼ to ½ inch (0.6 - 1.2 cm).
  
• Row Spacing: 24 - 36 inches (60 - 90 cm).
• Plant Height: 18 – 24 inches (45 - 60 cm) tall.
  
• Growth Habit: Upright, sturdy leaf stalk. Features large, broad, flat, slightly crinkled dark green leaves with prominent, white mid-ribs (veins).
  
• Soil Preference: Loose, fertile, well-draining loam rich in organic matter. pH 6.0 – 7.5.
  
• Temperature Preference: Cool weather. Thrives best at 50°F - 70°F (10°C - 21°C). Excellent frost tolerance.
  
• Light Preference: Full Sun (minimum 6 hours) to Partial Shade.

How to Plant & Grow:

• Site Preparation: Choose a location with full sun to light shade. Work 3 inches of aged compost into the top 6 inches of the soil to support rapid, healthy growth.
  
• Sowing: Direct sow seeds outdoors in early spring or plant in mid-to-late summer for an excellent fall/winter harvest. Plant seeds ¼ to ½ inch (0.6-1.2 cm) deep and cover lightly. Keep soil consistently moist until germination (5-10 days).

Spacing:

• For Mature, Huge Leaves: Space seedlings 18 to 24 inches (45-60 cm) apart in rows spaced 24 to 36 inches (60-90 cm) apart. They need room to spread out.
  
• Square Foot Gardening (SFG): Plant 1 plant per 1-square-foot area for mature growth.
• Watering: Keep the soil evenly moist. Provide about 1 inch of water per week. Consistent watering ensures tender, non-bitter leaves.
• Harvesting: As the plant grows, use scissors to cut the lower outer leaves at the stem. Leave the inner core untouched. The plant will continue to push out new, tender leaves from the center. Harvest them when they are 10-14 inches long for the best texture.
  
• Gardener's Tip: While they can be eaten raw in salads, their true culinary magic happens when they are cooked. Harvest them after the first light frost in fall; the cold weather triggers the plant to convert starches into sugars, making these broad greens incredibly sweet and tender when cooked.

Planting Calendar:

• Early Spring Crop:
  Direct Sow: March to April. 
  Harvest: May to June.
  
• Fall/Winter Crop (Highly Recommended for Flavor):
  Direct Sow: July to August.
  Harvest: October through Winter (Hardy enough to survive frosts).
  
• Mild Winter Zones (USDA 9-11):
  Can be sown from September to November.