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Rob says This heritage kale forms 60 90cm plants with greengrey leaves in the shape of giant oak leaves. As the colder weather arrives, the leaves begin to take on a red tinge pretty enough for a winter border and the flavour sweetens. Kale has recently been classed as a super food. But gardeners have been eating this tasty crop for centuries before anyone else jumped on the band wagon. Try making kale crisps, simply snip bite size pieces from the leaves, wash and dry. Then drizzle with oil, sprinkle with salt and bake at 175 degrees for 10 15 minutes. They taste great and get kids eating veg!
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