table{width:100%;table-layout:fixed;border-collapse:collapse;border:1px solid #e5e7eb;font-size:14px;line-height:1.1;background-color:#ffffff}table td,table th{padding:5px 10px;border:1px solid #e5e7eb;vertical-align:top;word-break:break-word}table td:first-child,table th:first-child{width:18%;background-color:#f9fafb;font-weight:600;color:#111827}table td:nth-child(2),table th:nth-child(2){width:51%;white-space:normal}table tr:hover td:not(:first-child){background-color:#f5f9ff}@media(max-width:768px){table{display:block;width:100%;overflow-x:auto}table th,table td{min-width:120px}table td:first-child{min-width:100px}} @import url('https://fonts.googleapis.com/css2?family=Lora:wght@400;600&family=DM+Sans:wght@400;500&display=swap');h4,h5{font-family:'Lora',Georgia,serif}p,td,li,div,span{font-family:'DM Sans',system-ui,sans-serif} Grow a tray of jewel-toned Red Kale microgreens in under two weeks — no experience needed. Beginner-friendly brassica that thrives in soil or coco coir pads with minimal fuss — one of the easiest microgreens to grow consistently well. Ready to harvest in just 10–12 days from sowing, with visible germination as early as day 2–3 and vibrant colour developing within 24 hours of light exposure. Rich in vitamins K, A, C, B6, and E, plus calcium, iron, magnesium and potassium — and packed with glucosinolates that convert to health-active isothiocyanates and sulforaphane in the body. Mild, slightly nutty kale flavour with a whisper of pepper and a satisfying tender crunch — ideal as a salad base, layered into sandwiches, stirred into scrambled eggs, or blended into a morning smoothie. FULL SPECIFICATION TABLE General Specification Common Name Red Kale microgreens Botanical Name Brassica oleracea var. sabellica Seed Type Conventional, untreated, non-GMO Stem/Leaf Color Deep magenta to purple stems; green serrated leaves with purple veins Flavor & Texture Mild, nutty kale with a gentle peppery note; tender yet satisfying crunch Seed Count per 10g ~2,500–3,000 seeds (≈250–300 seeds/gram) Cultivation Data Difficulty Very easy — beginner friendly Preferred Medium Soil or coco coir pads; potting mix recommended for best yield Seeding Density (1020 tray) 10 g per 1020 tray (25×50 cm) Seeding Density (10x10 cm) ~0.8 g per 10×10 cm Expected Yield ≈120–200 g per 1020 tray (approx. 12–20× seed weight under good conditions) Soaking No soaking required Blackout Days 3–4 days (weighted blackout recommended) Watering, pH & Temp Bottom water only to keep foliage dry. Target pH 5.8–6.2. Temperature 18–22 °C. Ensure consistent airflow after germination to prevent damping off. Sprouting Time 2–4 days Harvest Time 10–12 days (cotyledon stage); up to 14 days for first true leaves Health & Nutrition Vitamins Vitamin K (bone and blood clotting), Vitamin A (vision, immunity, cell growth), Vitamin C (immune defence, collagen synthesis), Vitamin B6 (energy metabolism, brain development), Vitamin E (antioxidant, cell protection) Minerals Calcium, potassium, iron, magnesium, phosphorus, zinc, copper Notable Compounds Glucosinolates (precursors to isothiocyanates and sulforaphane); carotenoids (beta-carotene, lutein, zeaxanthin); polyphenols including flavonoids (quercetin, kaempferol); chlorophyll; anthocyanins (responsible for red-purple pigmentation) Health Benefits Supports bone density and calcium absorption (vitamin K); promotes heart health through antioxidant and anti-inflammatory activity; contributes to normal immune function, C); glucosinolate-derived sulforaphane linked to carotenoids support eye health; anthocyanins contribute to antioxidant defence ABOUT Red Kale microgreens are one of the most visually striking things you can grow on a kitchen counter — the deep magenta-to-purple stems emerge like little flames beneath a canopy of serrated green leaves traced with violet veins. Their flavour is a gentle, rounded kale character with just enough nuttiness to make them interesting, none of the bitterness of the mature leaf, and a clean, crisp bite that holds up beautifully under dressing. They perform brilliantly scattered over a grain bowl, tucked into a wrap with hummus and roasted vegetables, or simply laid across an open-faced egg and avocado toast. With a 10–12 day turnaround and almost zero barriers to entry, there has never been a better moment to get a tray going. GROWING INSTRUCTIONS 1 Fill your tray to about 2–3 cm deep with a quality potting mix or coco coir pad, then press the surface gently flat with the bottom of a second tray — a level seed bed means every seed gets an equal start and you'll see that satisfying even carpet of green at harvest. 2 Scatter 10 g of seed evenly across your 25×50 cm tray (or about 0.8 g for a 10×10 cm tray), aiming for seeds close together but not piled on one another. Give the seeds a gentle mist with a spray bottle — you'll notice them plump slightly and turn darker as they absorb the moisture, which kickstarts germination beautifully. 3 Stack an empty tray on top, add a light weight (a couple of books work perfectly), and tuck the whole thing into a dark spot for 3–4 days. This blackout and pressure phase is where the magic happens: the roots drive down searching for stability, and the stems push upward with surprising force — lift the tray on day 3 and you'll already smell that fresh brassica scent rising up. 4 Once the seedlings are 2–3 cm tall and lifting the top tray, remove the cover and move them under your grow light or to a bright windowsill. Watch the pale, etiolated stems flush with colour within just a few hours of light exposure — the purples deepen almost before your eyes as anthocyanins ramp up. 5 Water from the bottom: pour clean water into the reservoir tray and let the growing medium wick it up. This keeps the foliage dry, which dramatically Target a pH of 5.8–6.2, a temperature of 18–22 °C, and make sure there is gentle airflow around the tray after germination. 6 Continue bottom-watering once or twice a day as needed (lift the tray — if it feels light, it's thirsty) and keep checking your seedlings: by day 7–8 you'll see the distinctive serrated cotyledon leaves unfurling and the stems beginning to colour up fully. 7 Harvest at days 10–12 when cotyledons are fully open and vibrant, or wait a few extra days for the first true frilly kale leaves to appear for a more intense flavour. Cut with sharp scissors just above the soil line, give them a gentle rinse, pat dry — and enjoy immediately for the best flavour and nutrition.
