Your search for Vegetables begining with the letter K returned 4 items.
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Kale.
'Red Russian'. 60 days to full maturity. Red Russian has tender flat, deep gray-green leaves with purple veins. Stems are also purple.Kale is one of the first vegetables to plant in the spring and one of the last in the fall, since its sweet flavor is heightened by frost and cool weather. It is a vegetable to cook or have fresh in salads. Harvests can begin when plants are small, as soon as 30 days after transplanting. Harvesting encourages branching as the kale grows for successive harvests. We cook it with olive oil, garlic, and a little white wine.Last Seed Source: www.johnnyseeds.com
Kale.
'Toscano'. 30-35 days to harvest. Dark green blistered leaves. Heat and cold tolerant. Kale is a vegetable to cook and have fresh in salads. Harvests can begin when plants are small, as soon as 30 days after transplanting. Harvesting encourages branching as the kale grows for successive harvests. We cook it with olive oil, garlic, and a little white wine.Last Seed Source: www.johnnyseeds.com
Kale.
Brassica napus pabularia 'Siberian'. 25-50 days to harvest. Tender, blue-green leaves with a mildly sweet flavor. Vigorous, high yielding plants.Last Seed Source: www.johnnyseeds.com
Kohlrabi.
'Winner'. 31 days to harvest. Crisp, apple-like flesh is perfect for salads or light cooking. Best growth during mild or cool weather. Space 4 inches apart. Keep well fertilized. Harvest when roots are about 2 inches in diameter.Last Seed Source: www.johnnyseeds.com