Rob says - This heritage kale forms 60-90cm plants with green/grey 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!