Russo-Siberian Kales mostly have come out of Northern Europe and Northern Asia, though they have been shuffled across the globe in the past century as with many species. Kale sprouts are the hybrid result of crossing Red Russian kale with a Brussel sprout. They are a part of the same family as mustard plants, crucifers, and cabbages.
Russian Red River Kale microgreens are distinguished by their small size, unique shape, and distinctly red color. The texture is tender and crisp. The flavor is sweet and complex with undertones of nuts, peppers and a bit of a bite.
Roughly 3-6 days. These microgreens are harvested very young while they are still at a tender shooting stage. Plants are hand harvested and they are constantly harvested to increase flowering and production.
Store with your Russian Red River Kale microgreens in a refrigerated space in an air-tight container to prolong shelf life.
Russian Red River Kale microgreens can be eaten raw, in a salad, steamed, boiled, added to a soup, sautéed, stir fried or roasted.
Kale sprouts are a good source of:
- Vitamins A, B, C, E and K
- Folic acid and Amino acids
- Calcium, Potassium, Iron Magnesium, Phosphorus, Zinc, Carotene, Chlorophyll
- Protein 30-35%
Russian Red River Kale microgreens can be a fresh addition to your next meal, here are some recipes to get you started cooking with sunflower microgreens.