Tuscan Kale Nero di Toscana Organic - Lacinato kale

Tuscan Kale Nero di Toscana Organic - Lacinato kale

Brassica oleracea var. sabellica Noir de Toscane - Nero di Toscana
Dinosaur kale, Italian kale

5 reviews

5,0/5

5 reviews

0 reviews

Beautiful seed quality, excellent germination rate, and vigorous young plants!

Anthony, 17/04/2021

Leave a review → View all reviews →

per pack of 150 seeds approximately (0,7g)

From 3,50 €

Price per item 3,90 €
Price for 3: 10,50 € i.e 3,50 € each

Sku: 4400

in stock

Available to order Dispatched on

Out of stock • Plan. • Order delay: days

This item cannot be shipped to the selected country ()

Schedule delivery date,

and select date in basket

This plant carries a 6 months recovery warranty

More information

'Nero di Toscana' Tuscan or Dinosaur kale is a very hardy ornamental variety with large, dark green blistered leaves, which can be eaten as baby leaves or at full maturity. It forms large plants that can grow to 1.5 metres tall. Sow from March to August and harvest from September to February. Certified organic seeds.

Ease of cultivation

Beginner

Height at maturity

40 cm

Spread at maturity

40 cm

Soil moisture

Damp soil

Germination time (days)

7 days

Sowing method

Direct sowing, Sowing under cover

Sowing period March to May, August

JAN J

FEB F

MAR M

APR A

MAY M

JUN J

JUL J

AUG A

SEP S

OCT O

NOV N

DEC D

Harvest time January to February, September to December

JAN J

FEB F

MAR M

APR A

MAY M

JUN J

JUL J

AUG A

SEP S

OCT O

NOV N

DEC D

Description

'Nero di Toscana' Tuscan or Dinosaur kale is a very hardy ornamental variety with large, dark green blistered leaves, which can be eaten as baby leaves or at full maturity. It forms large plants that can grow to 1.5 metres tall. Sow from March to August and harvest from September to February.

Kale (Brassica oleracea acephala) is a leaf vegetable belonging to the large Brassicaceae family (ex-Cole family). This biennial plant grown as an annual is a non-hearting form of green cabbage. It produces loose leaves that vary in texture and colour depending on the variety. Curly kale is the most commonly encountered variety with its attractive, very ruffled green, blue-green or even purple leaves. Cavalo Nero or Tuscan kale (sometimes sold as Dinosaur kale) is an Italian variety with long, slender dark green leaves. Russian kale is a smooth, oak-leaved variety with a slightly sweeter flavour. Kale was a popular vegetable during the Middle Ages before being grown mainly as a fodder crop. Recently rediscovered and hailed as a superfood, kale boasts a long list of nutritional values. It is low in calories, rich in minerals and loaded with antioxidants; it contains more vitamin C than an orange and more calcium than a glass of milk. To make the most of its “superpowers”, eat it raw in salads or blended into smoothies. Kale is also delicious lightly steamed or fried, added to quiches, gratins or mixed into a bowl of creamy mashed potatoes.

Kale is very easy to grow. It requires very little space and is exceptionally cold-hardy, withstanding temperatures as low as -10°C. It is also fairly resistant to pest attacks. Like almost all cabbages, it requires deep, rich soil and regular watering.

Harvesting: cut off the outer leaves with a knife. The plant will continue to grow and to produce new leaves. Kale leaves can be harvested from the tender leaf stage until full maturity.

Storage: Kale will keep for several days in the refrigerator. It is best eaten fresh to make the most of its vitamins. It also freezes very well after being blanched for 3 minutes in boiling salty water.

Good to know: Even if the vegetable garden is first and foremost a place for growing great quality veg, it’s always a good idea to leave a bit of room for flowers. Growing flowers alongside your vegetable plants will make your general gardening experience more enjoyable and is a great way to attract pollinators and repel garden pests! Flowers such as gaillardia, marigolds, zinnias, cosmos or nasturtiums can be sown in and around the rows of vegetables. Herbs such as dill can be very useful also. Bear in mind that some companion plants self-seed easily and can be a bit invasive (borage, chives, lemon balm etc.)

NB. Organic seeds (in French "AB" for "Agriculture Biologique") are produced from plants that aren't treated with phytosanitary products (insecticides, weed killers). The seeds do not undergo post-harvest treatment. They carry the AB label and are approved by Ecocert, an independent structure.

Report an error about the product description

Family sheet

Modified the 27 January 2026 by Virginie T. 15 min.

Cabbage: planting, sowing and harvest

Read article

Tuscan Kale Nero di Toscana Organic - Lacinato kale in pictures

Plant habit

Harvest

Harvest time January to February, September to December

Type of vegetable Leaf vegetable

Vegetable colour green

Size of vegetable Medium

Interest Nutritional value, Colour, Productive

Use Cooking

Plant habit

Height at maturity 40 cm

Spread at maturity 40 cm

Growth rate normal

Foliage

Foliage persistence Annual

Foliage colour green

Botanical data

Genus

Brassica

Species

oleracea var. sabellica

Cultivar

Noir de Toscane - Nero di Toscana

Family

Brassicaceae

Other common names

Dinosaur kale, Italian kale

Origin

Cultivar or hybrid

Annual / Perennial

Biennial

Product reference • 44001

Planting and care

Sowing:

The germination temperature for Kale is between 7 and 29° and takes 4 to 7 days.

You can proceed with direct sowing or prepare seedlings that will later be planted in their final position in the garden.

Preparing seedlings: In a heated greenhouse, from late autumn to late winter, or in a cold greenhouse or nursery in the garden for the rest of the year, sow Kale seeds at a depth of 1 cm in good seed compost. Cover lightly with compost or vermiculite. Don't forget to keep the substrate moist but not waterlogged!

When the young plants appear strong enough to be handled, transplant them into pots if necessary and, for seeds sown in a heated greenhouse, gradually acclimatize them to cooler temperatures before transplanting them to the garden, when there is no longer any risk of frost.

Direct sowing: In properly amended and finely worked soil, create furrows about 1 cm deep, spaced 20/25 cm apart. Sow the seeds and cover them with a thin layer of fine soil. When the seedlings are well developed, thin them out, leaving one plant every 60 cm or so.

Cultivation:

Kale is grown in full sun or partial shade. It is a nutrient-hungry vegetable that requires well-rotted, nitrogen-rich, and potassium-rich soil. Ideally, in autumn, apply a generous amount of mature compost (about 3/4 kg per m2) by scratching it into the soil to a depth of 5 cm, after loosening the soil, as is necessary for all vegetable crops. It is not very tolerant of soil pH and should be maintained between 5.6 and 6.5. In acidic soil, gradually raise the pH by applying calcium in the form of Dolomite or Lime.

It is beneficial to associate Kale with many vegetables such as tomatoes, lettuce, etc. However, avoid planting it near other Brassicaceae plants, as well as zucchini, fennel, lamb's lettuce, leeks, and strawberries.

Seedlings

Sowing period March to May, August

Sowing method Direct sowing, Sowing under cover

Germination time (days) 7 days

Care

Soil moisture Wet

Disease resistance Good

Pruning No pruning necessary

Intended location

Type of use Vegetable garden

Hardiness Hardy down to -29°C (USDA zone 5) Show map

Ease of cultivation Beginner