Sunlight: Choose a location that receives full sun to partial shade. Kale grows best in cooler temperatures but needs at least 4-6 hours of sunlight daily to thrive.

Soil: Prefers well-drained, fertile soil with a pH between 6.0 and 7.5. Kale thrives in soil rich in organic matter, so amend the soil with compost or well-rotted manure before planting.

When to Plant: Red Russian Kale is a cool-season crop that can be planted in early spring or late summer for a fall and winter harvest. In mild climates, it can be grown year-round. Sow seeds directly in the garden 4-6 weeks before the last expected frost date in spring, or 8-10 weeks before the first expected frost date in fall.

Direct Sowing: Sow seeds 1/4 to 1/2 inch deep and 12 inches apart in rows spaced 18-24 inches apart. Thin seedlings to 12-18 inches apart once they are a few inches tall to allow enough space for the plants to develop.

Transplanting: If starting seeds indoors, transplant seedlings outdoors when they are 4-6 inches tall and the danger of frost has passed. Space the plants 12-18 inches apart in rows 18-24 inches apart.

Watering: Keep the soil consistently moist but not waterlogged. Kale needs regular watering, especially during dry periods, to ensure even moisture. Water at the base of the plant to avoid wetting the leaves, which can lead to disease. Mulching around the plants can help retain soil moisture and keep the roots cool.

Fertilization: Kale is a moderate feeder and benefits from nutrient-rich soil. Apply compost or a balanced fertilizer at planting time. Side-dress with compost or a balanced fertilizer every 4-6 weeks during the growing season to support healthy growth.

Mulching and Weeding: Apply a layer of mulch around the plants to retain soil moisture, suppress weeds, and keep the soil temperature consistent. Hand-pull weeds carefully to avoid disturbing the shallow roots of the kale.

Pest and Disease Management: Kale can be susceptible to pests such as aphids, cabbage worms, and flea beetles. Use row covers to protect young plants and organic pest control methods like neem oil or insecticidal soap if necessary. Practice crop rotation and ensure good air circulation to prevent fungal diseases like downy mildew and black rot.

When to Harvest: Red Russian Kale is typically ready to harvest 50-60 days after planting. Begin harvesting when the leaves are large enough to eat, usually around 4-6 inches long. For the best flavor, harvest after the leaves have been exposed to a light frost, which sweetens the greens.

How to Harvest: Harvest kale leaves by cutting the outer leaves at the base with scissors or pruning shears, leaving the inner leaves to continue growing. You can also harvest the entire plant by cutting it off at the base, but regular harvesting of individual leaves extends the growing season. Kale can be harvested continuously throughout the growing season.

Storing Fresh Kale: Freshly harvested kale can be stored in the refrigerator for up to a week. Wash the leaves and dry them thoroughly before storing in a plastic bag or container with a damp paper towel to retain moisture. Kale can also be blanched and frozen for longer storage.

Culinary Uses: Red Russian Kale is versatile and can be used in a variety of dishes. Its tender leaves are perfect for fresh salads, sautéing, or adding to soups, stews, and smoothies. The mild, slightly sweet flavor of this kale variety pairs well with garlic, olive oil, and lemon. It can also be baked into kale chips for a healthy snack.