• Kale red microgreens ready to harvest, grown from Deliseeds seeds
  • Kale red microgreens growing stage, grown from Deliseeds seeds
  • Kale red microgreens ready to harvest, grown from Deliseeds seeds
  • Kale, Red - microgreens seeds for growing
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Brassica ol. acephala sabellica

Kale, Red - microgreens seeds

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€8,95
€8,95
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    Red kale microgreens with magenta stems and a mild, slightly nutty kale taste, ready in 10–12 days.

    Easy to grow: no soaking, steady germination and a dense tray of colourful stems.
    From seed to harvest in 10–12 days: 3–4 days covered in the dark, then strong light.
    Sow 25 g per 25 × 50 cm tray for a full, even crop.
    Mild, nutty kale flavour with a gentle peppery note. Good in salads, sandwiches, eggs and smoothies.
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    Kale red microgreens ready to harvest, grown from Deliseeds seeds
    Kale red microgreens growing stage, grown from Deliseeds seeds
    Kale red microgreens ready to harvest, grown from Deliseeds seeds
    Kale, Red - microgreens seeds for growing

    Details

    Red kale microgreens with magenta stems and a mild, slightly nutty kale taste, ready in 10–12 days.

    Easy to grow: no soaking, steady germination and a dense tray of colourful stems.
    From seed to harvest in 10–12 days: 3–4 days covered in the dark, then strong light.
    Sow 25 g per 25 × 50 cm tray for a full, even crop.
    Mild, nutty kale flavour with a gentle peppery note. Good in salads, sandwiches, eggs and smoothies.
    SPECIFICATION

    Seed

    Common name Red kale microgreens
    Botanical name Brassica oleracea var. sabellica
    Seed type Conventional, untreated, non-GMO
    Seeds per gram approx. 250–300

    Growing

    Difficulty Easy — good for beginners
    Growing medium Potting soil or coco coir
    Sowing rate 25 g per 25 × 50 cm (1020) tray, range 20–30 g; about 2 g per 10 × 10 cm
    Soaking Not needed — sow dry
    Blackout 3–4 days under a lightly weighted cover
    Temperature 18–22 °C
    Harvest 10–12 days after sowing, when the seed leaves are fully open
    Yield approx. 200–300 g per tray, depending on light and conditions

    Taste and colour

    Flavour Mild, slightly nutty kale with a gentle peppery note; tender, crisp stems
    Colour Magenta to purple stems, green seed leaves

    Nutrition

    Kale microgreens are a source of vitamin C.*

    Vitamin C contributes to normal collagen formation for the normal function of skin.

    A varied and balanced diet and a healthy lifestyle are important.

    * Based on published laboratory analyses of kale microgreens per 100 g fresh weight. Actual content depends on how the microgreens are grown.

    ABOUT

    Red kale gives a tray of magenta to purple stems under smooth green seed leaves. The taste is a mild, rounded kale flavour with a slightly nutty, gently peppery finish, and the seedlings are far more tender than mature kale leaves. It is a good choice for people who like the idea of kale but find the grown leaves too tough.

    Kale is a little slower than radish or broccoli: it spends 3–4 days in the dark and is ready to cut 10–12 days after sowing. The stems colour up once they reach the light, so give the tray strong light from the moment you remove the cover. On a dim windowsill they stay paler.

    Harvest at the seed-leaf stage for the mildest taste and the most tender texture. If you leave the tray longer, the first true leaves appear and the flavour becomes stronger and more like mature kale, so you can choose the stage that suits your kitchen.

    IN THE KITCHEN

    Red kale microgreens work wherever you would use a mild salad green: as a base for salads and grain bowls, in wraps with hummus and roasted vegetables, on avocado toast and scrambled eggs, or blended into a smoothie. Add them to warm dishes at the very end so the stems keep their crunch and colour. Keep them dry in a closed box in the fridge and use them within about a week.

    GROWING INSTRUCTIONS
    1 Fill a 25 × 50 cm tray with 3–4 cm of moist potting soil or coco coir and press the surface level.
    2 Scatter 25 g of dry seed (20–30 g) as evenly as you can. No soaking is needed. Mist the surface lightly.
    3 Cover the tray with a second tray or a lid with a light weight on top and keep it in the dark at 18–22 °C for 3–4 days. Check once a day that the medium is still moist.
    4 When the seedlings start to lift the cover, move the tray under a grow light or to the brightest window: strong light gives the deepest colour. Water from below once or twice a day so the surface stays dry, and give the tray some airflow to prevent mould.
    5 Harvest 10–12 days after sowing, when the seed leaves are fully open. Stop watering about 12 hours before and cut just above the soil with sharp scissors or a knife.
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