Siberian Kale

Siberian Kale is a hardy, open-pollinated variety of Brassica napus pabularia with exceptionally tender, light blue-green leaves, white stems, and ruffled edges. It grows rapidly and is among the most cold-tolerant kales, with flavour that deepens and sweetens after frost exposure. Productive over a long harvest window, it excels both as a raw salad green and as spring 'napini' shoots. It thrives in cool conditions and suits Nordic gardens well.

Growing

Start seeds indoors 4 weeks before transplanting, sowing 0.5 cm deep in trays once indoor temperatures remain above 5 °C. Transplant outdoors once soil reaches at least 5 °C and nights consistently stay above 2 °C. Space plants 45 cm apart in rows. Direct sowing is also possible once soil temperature reaches 5 °C; sow 0.5 cm deep and thin to 45 cm. Siberian Kale germinates in 5–10 days under suitable conditions.

Care

Water consistently, keeping soil evenly moist but never waterlogged; deep watering every few days is preferable to frequent shallow watering. Apply a nitrogen-rich fertiliser every 3–4 weeks to support vigorous leafy growth. No staking is required. Remove yellowing outer leaves promptly to direct energy to new growth. Keep the bed weed-free, especially during establishment.

Harvest

Begin harvesting outer leaves once plants are well established and leaves reach 10–15 cm in length, typically from around 60 days after transplanting. Cut outer leaves at the base, leaving the central growing point intact to encourage continued production. For spring napini, harvest the tender flowering shoots before buds open fully. Flavour peaks after the plant has experienced frost.

In the kitchen

Use young raw leaves in salads — their tenderness makes them ideal without blanching. Older leaves suit sautéing, steaming, stir-frying, and adding to soups or stews. Spring napini shoots can be lightly blanched and dressed with olive oil. Pair with garlic, lemon, chilli, or aged cheese.

Storing

Fresh leaves keep in the refrigerator for up to 1 week, wrapped loosely in a damp cloth or sealed bag. For longer storage, blanch leaves for 2 minutes, cool in ice water, drain thoroughly, and freeze in portions for up to 12 months. Napini shoots are best used immediately but will keep refrigerated for 2–3 days.