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Tuscan Kale Nero di Toscana - Lacinato kale

Brassica oleracea acephala Nero di Toscana
Dinosaur kale, Italian kale

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BEWARE OF PREDATORS - I have planted some seeds of this cabbage in buckets - at the end of May. All of them have germinated. However, once in the garden, the young plants have been eaten several times. I struggle to keep them and they remain very small in size as they do not exceed 30 to 40 cm (12 to 16in) in height (as of 10th November). Will try again next year...

Barbara, 10/11/2021

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This plant carries a 6 months recovery warranty

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Value-for-money
'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.
Ease of cultivation
Beginner
Height at maturity
90 cm
Spread at maturity
60 cm
Soil moisture
Damp soil
Germination time (days)
7 days
Sowing method
Direct sowing, Sowing under cover
Sowing period March to August
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Harvest time January to February, September to December
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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.)

Harvest

Harvest time January to February, September to December
Type of vegetable Leaf vegetable
Size of vegetable Large
Interest Nutritional value, Colour, Productive

Plant habit

Height at maturity 90 cm
Spread at maturity 60 cm
Growth rate normal

Foliage

Foliage persistence Annual
Foliage colour dark green

Botanical data

Genus

Brassica

Species

oleracea

Cultivar

acephala Nero di Toscana

Family

Brassicaceae

Other common names

Dinosaur kale, Italian kale

Origin

Cultivar or hybrid

Annual / Perennial

Annual

Product reference23051

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Planting and care

Sowing:

The germination temperature of Kale Nero di Toscana is between 7 and 29° and takes 4 to 7 days.

It can be sown from March to August for a harvest from September to February.

You can either directly sow it in the ground 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 the Kale seeds at a depth of 1 cm in good seed compost. Cover lightly with compost or vermiculite. Remember to keep the substrate moist but not waterlogged!

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

Direct sowing: In well-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. Once the seedlings are well-developed, thin them out, leaving only one plant every 60 cm or so.

 

Cultivation:

Kale can be grown in full sun or partial shade. It is a nutrient-demanding vegetable that requires well-rotted, nitrogen-rich, and potassium-rich soil. It is advisable to apply a generous amount of mature compost (about 3/4 kg per m2), by lightly digging it into the soil to a depth of 5 cm, preferably in autumn, after loosening the soil as you would for any vegetable crop. It is not very tolerant of soil pH and prefers it to be between 5.6 and 6.5. In acidic soil, it is necessary to gradually raise the pH by adding calcium in the form of Dolomite or Lime.

It can be grown alongside many other vegetables such as tomatoes, lettuces, etc. However, avoid planting it near other Brassicas, as well as zucchini, fennel, lamb's lettuce, leeks, and strawberries.

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Seedlings

Sowing period March to 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
Exposure Sun, Partial shade
Soil pH Neutral
Soil type Silty-loamy (rich and light), 192
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