Kale Curly Scarlet

Botanical Name: Brassica oleracea acephala

approx 360 seeds
Availability: In stock

Kale or borecole has become a modern favourite due to its extremely high nutritional content. This variety is particularly potent with antioxidants – evident in the purple-red tint that intensifies with colder weather.

Product Specifications
How To Grow

Sow thinly, but firmly, 5mm (¼in) deep. Plant in rows 45cm (18in) apart. Seedlings usually appear in 7-10 days. Sow in a well prepared garden bed which has already been watered. Thin out to 45cm (18in) apart when seedlings are about 10cm (4in) tall.

When To Plant Late Summer to Winter, Spring too in cool regions
When to Sow/Plant Summer, Autumn, Winter
Soil Type well drained
Important Note These seeds may be treated with a fungicide (Thiram or Apron XL), do not eat the seeds or feed them to animals. Fungicide treatment is an AQIS requirement for certain varieties of seeds. It does not affect your crops or harm insects such as bees. If your packet has been treated it will be well marked with a warning and the seeds will be dyed a distinct colour.

Our Seed Guarantee

If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.

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Sauteed Kale Curly Scarlet with Cranberries and Pine Nuts

Sauteed Kale Curly Scarlet with Cranberries and Pine Nuts


1 large bunch kale or 2.2 lbs (1 kg) of kale leaves 
1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, thinly sliced
1/2 red chili, thinly sliced
Salt & freshly milled pepper


1. Wash and clean the kale thoroughly by ripping the leaves off the stem. Fill a large pot with water and bring to boil.
2. Add your leaves to the water and boil for roughly 5 minutes. Drain the pot and place leaves on large plate. 
3. Heat oil in a large frying pan. Add onions, garlic, red chilli and gently fry ingredients for 5 minutes. 
4. Add the kale and toss and sautee for another 10 minutes.
5. Remove pan from heat and add to plate. 
6. Sprinkle Cranberries and Pine nuts over the top of your kale and serve