Black Kale seed
Tuscan Black Kale Seeds
Dark Lacinato Dinosaur Brassica
KALE ‘Black Toscana’ is curly kale variety late maturing 50 to 60cm tall plant leaves are dark-green black and blistered.
Black Tuscan Kale is a large kale with long strappy leaves, with potential to reach 60-90 cm tall. It may have a wide spread as each leaf may grow to 2-4 inches wide, with 30cm high leaves on long greenish-white stalks. The leaves have a bumpy or embossed surface texture and are dark blue-green in colour. When the leaves are harvested, or cut away from the base, the plant takes on a fan or palm like appearance giving it a prehistoric presence.
Black Tuscan Kale is reputed to be the best tasting kale and is prized by chefs in Italy. Until recently, this leafy green was one Tuscany’s best kept secrets. This is the kale used for the famous Tuscan soup known as Ribollita, or reboiled bean soup. It has been used in northern Italy for centuries, as an essential ingredient in dishes like risotto, pasta and frittata. The taste is slightly sweeter and more delicate than the curly kale varieties, but still retains an earthy component.
This kale is known by several common names including the popular ‘Cavalo Nero’, ‘Nero di Toscana’, the cultivar ‘Lacinato Kale’, ‘Toscano Kale’, black cabbage, palm tree kale and dinosaur kale. It is a Borecole Heritage Variety, having been introduced pre- 1879.
Also called “Toscano”, “Palmizio Senza Testa” and “Black Palm Cabbage” this is a famous and delicious Italian curly kale. Dark and meaty evergreen colored leaves are as ornamental as they are tasty. Sometimes referred to as ‘lacinato’ due to the long, lance-shaped leaves or as ‘dinosaur’ due to its very rustic look. A favorite.
Kale, a form of cabbage, doesn’t form a head like it’s cousins. This robust plant is great in cooler climates. It is relatively pest and disease free, and can grow in almost the worst of soil conditions. Kale is considered to be one of the most highly nutritious Vegetables – with powerful antioxidant properties. It is anti-inflammatory, and is very high in beta carotene, vitamin K, vitamin A, vitamin C, lutein and zeaxanthin and reasonably rich in calcium. Until the end of the Middle Ages, kale was one of the most common green vegetables in all of Europe. Kale freezes well and actually tastes sweeter and more flavorful after being exposed to a frost. It is great in salads – ornamental AND edible! Can be grown as a spring or fall crop, 55 days to harvest. Short plant that is easy to grow. Regular watering will produce the tastiest kale, and a winter crop of kale in warmer climates can be much sweeter than a summer crop.
Growing instructions Start seed indoors 4-5 weeks before last frost in pots, or sow directly into the garden after danger of serious frost has passed. Cover seeds with 1/2 inch of fine soil. 5 to 8 day germination time. Keep soil moderately moist during germination (not soggy). Transplant indoor started seedlings after hardening off and danger of serious frost has passed. Space plants 1-2 feet apart.
Next： Glebionis coronaria seed