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Kale - Vates Blue Scotch Curled

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Product Description

Kale- Vates Blue Scotch Curled

Latin Name: Brassica oleracea

Recommendations: USU

Type: Heirloom


55 days. This vigorous, 15 inch kale variety has finely curled, blue-green, vitamin-rich leaves. Milder broccoli flavor than other varieties, however the leaves tend to be a bit tougher. Very cold tolerant. Use as durable garnish, as a cooked side dish, sliced thin for salads, or in soups and stews.  Approx. 8,500 seeds/oz.



Transplant, direct

Seeds needed

3 lbs per acre; 1 oz per 100 foot row.

When to sow

Plant out 4-5 weeks before the last frost.

Planting depth

½ inch

In row spacing

12 inches; 24 inches between rows

Square foot spacing

1 per square foot

Sun exposure


Seeds per ounce


Days to germination


Germination Temperature

50-60° F

Days to maturity


Mature size

15 inches

Companion plants

Beets, celery, herbs, onions, and potatoes. Not pole beans, strawberries, tomatoes.



Tips and tricks

Kale tastes best when plants grow rapidly and mature before the heat of summer or after fall frosts occur. Avoid water or fertilizer stress during growth. Irrigation should be deep and infrequent.

Fruit/produce description

55 days. Vigorous, 15 inch plants with finely curled, blue-green, vitamin-rich leaves. Very cold tolerant. Use as durable garnish, as a cooked side dish, or as a seasoning for stews. Approx. 8,500 seeds/oz.

When and how to harvest

Expect 30 pounds per 100 feet of row

Pests and Problems

Kale can be stored for 2-3 weeks at 32°F and 95% relative humidity. Many gardeners leave kale growing in the garden

Yield data

throughout the winter. Frozen, canned, or dried.

How to preserve

Collect dry seed pods. They can be crumbled, allowing both seed and pod debris to fall into the container. Small bits of chaff and debris are easily gathered after the Kale seeds have been harvested from the dried pods.

Seed collection

Kale has no fat, is high in vitamin A and vitamin C, is a good source of calcium and iron.

Nutritional Info

Expect 30 pounds per 100 feet of row


Recipes: Mediterranean Kale


  • ·         12 cups chopped kale
  • ·         1 teaspoon soy sauce
  • ·         2 tablespoons lemon juice
  • ·         salt to taste
  • ·         ground black pepper to taste
  • ·         1 tablespoon
  • ·         1 tablespoon minced garlic


  1. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness.
  2. Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.



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All prices are in USD. Copyright 2015 Mountain Valley Seed.