Hon Tsai Tai Kale and Collards Introduced in 1914

Introduced in 1914

narrative vignettes that are both alluring and mysterious

a bit later than other varieties

We print all of our pieces on archival fine art papers using archival inks to ensure they will last as contemporary heirloom art

Hon Tsai Tai Kale and Collards Introduced in 1914Green leaves and purple stems give way to tender, plum hued flower stalks with a refreshing and mild mustardy flavor. Harvest just as buds begin to open by cutting or snapping the stems. Use like raab: saut the stems, leaves, and florets and flavor lightly. Don't be shy about harvesting early; allowed to over mature and the stems may become too fibrous. Succession sow for multiple crops.