Premier kale leaves are medium green, smooth with scalloped edges. The midribs and stems are white and tender. Popular among market growers for bunching, baby leaf and microgreens.
- Cool season annual
- Maturity: Approx. 8-10 days for microgreens, 20-25 days for baby leaf,50-60 d
- Planting season: Spring/late summer-early fall
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Cultivation: Prefers full sun in spring and fall, but can benefit from light shade during hot weather. Prepare fertile, well-drained soil. For spring crops, start plants indoors 4-6 weeks before the last frost, and transplant after danger of all frost. For fall crops, direct sow 2-3 months before first frost. Keep soil moist. When plants reach 12" tall, start harvesting the outer leaves, leaving 3 inner layers to support further growth or harvest entire mature plant. For baby leaf production, direct sow 1/4-1/2" deep in a 2-4" wide band.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: The tender young leaves can be eaten raw in salads, prepared in soup such as minestrone and ribollita, added with pasta, boiled, sautéed, or baked as kale chips. The broad mature leaves are deribbed and usually blanched first, and then sautéed with other, flavorful ingredients such as anchovies. Kale has become a popular vegetable due to its nutritional value and health benefits. Excellent for juicing.