50-60 days. Dwarf Siberian Kale is a high yielding variety high in nutrients. This crop is leafy and bright green in color. Dwarf Siberian Kale is versatile and can be used for kale chips, soups, salads and stir fries. Kale does well in all grow zones, with full or partial sunlight. Approx. 8,500 seeds per oz.
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MicrogreenGrowing Dwarf Siberian Kale Garden Seeds
- Latin Name: Brassica oleracea var. fimbriata
- Other Names:
- Days to Maturity: 50-60 days
- Hardiness Zone: All
- Planting Depth: 1/2"
- Plant Spacing: 18-24"
- Row Spacing: 2'
- Growth Habit: Upright
- Soil Preference: Moist, rich in nutrients. PH level between 6.5 and 6.8
- Temp Preference: Warmer
- Light Preference: Full or partial sun
- Diseases/pests/problems: Over watering can cause damage to the plant. Susceptible to cabbageworms, slugs, grasshoppers and aphids.
- Color:Bright Green
- Flavor:Sweet
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Seeds Per Package:
- 2 g - Approximately 550 Seeds
- 1 oz - Approximately 8,000 Seeds
- 4 oz - Approximately 32,000 Seeds
- 1 lb - Approximately 128,000 Seeds
- 5 lb - Approximately 640,000 Seeds
- 25 lb - Approximately 3,200,000 Seeds
Non-GMO Dwarf Siberian Kale seeds can be grown in all grow zones, with full or partial sun. Directly sow the seeds one fourth of an inch deep in moist, rich soil, with a pH level between 6.5 and 6.8. Space the seeds eighteen to twenty four inches apart, with two feet between rows. While growing, the soil must be kept moist, but care must be taken to not over water the plants. The outer leaves can be harvested fifty to sixty days after sowing. Continuous harvesting is possible if the bud is kept intact.
Dwarf Siberian Kale (Brassica oleracea var. fimbriata) is a highly nutritious plant, and part of the mustard family. It’s sweeter than other kale varieties. It will over winter in most zones, but can be planted in in the spring or the fall. Does better than most in the spring after it has over wintered. Frost actually improves the flavor as kale prefers a cooler environment. Water well during hotter months. Dwarf Siberian kale is great blanched in salads and in stir fries. Believe it or not, the bitter flavor is lessened when the leaves are gently massaged just before eating or adding to recipes. Kale can be continually harvested for a few weeks if outer leaves are clipped and the center bud is left intact.