Red Russian Kale "Red Russian kale grows in a large loose rosette shape that ranges from .3-.5 meters tall. This variety is easily recognized by its richly colored burgundy stems and purple tinted leaves. They are flat and toothed like an oak leaf with an overall dark green color and deep red veins. Red Russian kale offers a mild nutty flavor that is slightly sweet and earthy with a hearty texture. When choosing Red Russian kale look for fresh, bright, firm leaves." Interesting?

Siberian Kale "Siberian kale has hardy white stems that run from the base of the root through the leaves. The leaves of Siberian kale are large and flat with edges that have a ruffled shape. Leaves have a delicate texture and are bluish green in color. This kale variety is exceptionally tender and offers a mild cabbage-like flavor. Similar to carrots and other root vegetables Siberian kale will develop a sweeter flavor as the temperature drops and after exposure to frost." Interesting?

Ornamental/Flowering Kale "With its ruffled leaves drenched in pinks, purples, and reds, flowering kale is a decorative and easy-to-grow addition to container gardens and garden beds. Also called ornamental cabbage, flowering kale is in the same plant family as edible cabbage, cauliflower, and broccoli. Flowering kale is edible, but a bitter flavor means leaves are usually reserved as culinary garnishes, not as food. Flowering kale grows best in sunny locations and moist, rich soil. It will tolerate light shade but develops richer color in full sun. When planting flowering kale, sink the plant into the ground so the lower leaves are flush with the soil surface." Interesting?

Chinese Kale/Gai Lan "Chinese kale is a vegetable crop that originated from China. It is also known as Chinese broccoli, Kailan, or Gai-lan. Similar to traditional sprouting broccoli, this oriental vegetable has tender edible stems, leaves, buds and flowers. It is a fast-growing crop that is a great source of antioxidants and vitamin C. Young leaves, stems and flower head bolts are widely used in Chinese cuisines, usually as a stir-fry dish. It is also cooked in soups, steamed, or eaten as fresh greens. Chinese kale can be slightly bitter, but generally has a sweeter and nuttier taste than common broccoli." Interesting?