Red Russian Kale

Red Russian kale (Brassica oleracea): a very important brassicacea with important nutritional properties. In addition to sulforaphane and folic acid, it has a high content of vitamin C,  and given the possibility of consuming it raw (very good and tender) means that this vitamin does not deteriorate while cooking  since vitamin C is thermolabile. The scarlet colour, tending to purple, indicates a large presence of anthocyanins, important antioxidants for our health. It is not to be considered a superfood, but certainly kale is a good compendium for a balanced diet to  protect us from winter diseases. This variety is very resistant to cold, which makes its leaves more tender. It is sown in autumn and at the end of winter. The Red Russian is among the largest of the species, the plant reaches a height of one metre, the leaves are wide and succulent, the sweetest of the species. Great for colder climates, where low temperatures and frost prevent most crops from being grown. Like many other leaf varieties, it enjoys a nitrogen-rich soil, the sunny position favours the development of antioxidants. For the production of seeds it will be necessary to wait until the spring after sowing, to be taken into account at the time of desingning the vegetable garden.