Oatmeal Farm Network | Kale Varieties

Variety Name	Description
Black Cumin Seed (Kala Jeera)	A common Hindi synonym for the small, dark, pungent Black Cumin (Bunium persicum). Used whole in Indian rice dishes and bread.
Black Magic Kale	A more uniform, faster-growing Lacinato type, prized for its very dark color and high quality.
Broccoli Sprouts	Young sprouts that contain high levels of sulforaphane, known for a spicy, pungent flavor.
Cabbage Sprouts (Brassica)	Young sprouts from cabbage seeds, distinct from the Brussels sprout; used raw in salads.
Cavolo Nero	The Italian name for Lacinato Kale, meaning "black cabbage," referencing its deep color.
Champion Collard Greens	A smooth-leaf collard green variety known for its large, tender leaves and slow bolting.
Cow Horn Okra	An heirloom variety known for producing exceptionally long, slender, curved pods.
Cumin Seed (Oil Infused)	Cumin seeds that have been heated in oil to extract their volatile compounds. The fragrant oil is used for finishing dishes or as a flavoring base.
Cumin Seed (Pickled)	The whole seeds preserved in a vinegar brine. Used as a unique, pungent flavor addition to condiments, chutneys, and savory preserves.
Curly Kale (Most Common)	A popular variety of kale with dark green, tightly curled leaves. Known for its earthy, slightly bitter flavor and hardy texture.
Dazzling Blue Kale	A variety of Lacinato kale with striking blue-green leaves and purple midribs.
Dwarf Blue Curled Kale	A standard, highly ruffled kale variety with a compact habit and robust, slightly peppery flavor.
Dwarf Siberian Kale	A very cold-hardy kale with large, frilly, blue-green leaves.
Eder Kohlrabi	A giant white kohlrabi cultivar known for remaining tender even at large sizes.
Fat Bastard Asparagus	A specialty cultivar known for producing exceptionally thick, but tender, spears.
Flash Collard Greens	A quick-growing, early-maturing hybrid with large, tender leaves.
Georgia Southern Collard Greens	An heirloom variety known for its large, tender leaves and traditional Southern U.S. use.
Golden Self-Blanching Celery	A historic cultivar that naturally grows pale yellow stalks (blanches itself), offering a milder flavor.
Hungry Gap Kale	A hardy kale variety bred to produce leaves during the late winter "hungry gap".
Ishikura Scallion	A non-bulbing, fast-growing Japanese cultivar that forms thick, uniform white shanks.
Lacinato Kale	An heirloom Italian kale with long, dark, heavily crinkled leaves.
Lacinato Kale (Dinosaur Kale)	A traditional Tuscan kale with long, thin, dark blue-green, heavily wrinkled leaves.
Lacinato Kale (Dinosaur)	A popular variety with long, narrow, dark blue-green, heavily textured, or "dinosaur-skin" leaves; known for its slightly sweeter, earthier flavor.
Metechi Garlic	A hardneck variety known for its large, hot, and spicy cloves; excellent for cooking.
Pentland Brig Kale	A Scottish variety of kale, typically grown for animal feed.
Persian Star Garlic	A hardneck Purple Stripe variety known for its purple striping and balanced, pleasant flavor.
Phyllostachys Bamboo Shoot	A species of bamboo harvested for its thick, winter shoots, often used in Chinese cooking.
Premier Kale	A common hybrid variety known for its uniformity, deep green color, and high yield.
Purple Passion Asparagus	A unique variety with purple spears that are often sweeter and more tender than green varieties.
Red Russian Kale	An heirloom kale with flat, fringed, blue-green leaves and purple stems.
Red Russian Kale	A tender variety with oak-leaf shaped, purplish-red-veined leaves; known for its sweet, mild flavor, especially after frost.
Red Ursa Kale	A variety with frilly, purple-veined leaves; a mix of Red Russian and Siberian kale.
Redbor Kale	A hybrid kale with intensely curled, deep magenta leaves.
Redbor Kale	An ornamental variety also grown for its deep magenta/red leaves, providing a milder, sweeter flavor and vibrant color.
Siberian Kale	A cold-hardy variety with less curled leaves and a very sweet, tender flavor.
Smooth German Kale	A kale variety with smooth, non-curled leaves.
Tampala Amaranth	A common cultivar whose young leaves and stems are used as a spinach-like cooked green, popular in Asian and African cuisine.
Tango Celery	A hybrid celery cultivar known for its dark green, glossy, stringless stalks and good resistance to disease.
Thousandhead Kale	An old variety of kale grown for its high yield of leaves, often as animal fodder.
Tronchuda Cabbage	A Portuguese collard-like plant that forms loose, non-heading leaves; known for its thick, succulent white ribs and mild flavor.
Tronchuda Kale	A Portuguese kale with large, tender, blue-green leaves and thick white ribs.
Tuscan Kale (Lacinato)	A popular variety of kale with long, narrow, dark blue-green leaves with a wrinkled texture; often used in soups and sautéed dishes.
Vates Collard Greens	A popular, non-heading variety of collard with large, thick, slightly bitter leaves; traditionally boiled or stewed.
Vates Kale	A popular dwarf, curled kale variety that is very cold-hardy and bolt-resistant.
Walking Stick Kale	A novelty variety known for its tall, thick stem (used as a walking stick) and tender leaves that can be harvested throughout the season.
White Russian Kale	A variety related to Red Russian, featuring pale green leaves and white-pink veins; prized for its sweetness and texture.
White Russian Kale	A tender, flat-leaf kale with green leaves and white stems.
Wild Arugula (Roquette)	A perennial, serrated-leaf variety with a more intense, peppery, and nutty flavor than common arugula.