Lacinato Dinosaur Kale Seeds

Organic, Heirloom

4.6666666666667 out of 5 stars
(9 reviews)
This tender kale is also known as black Tuscan kale, black cabbage, and black palm. Vigorous dark green to black leaves of this 18th century heirloom are favored by gourmets. Harvest the first shoots as tender young salad greens in just 21 days when 2"–4" tall, or achieve full-sized plants in 2 months. Try Kale & Pasta and Tuscan Kale Pesto recipes inside this packet.

Botanical Name: Brassica oleracea

Days to Maturity: 21–62 days

Family: Brassicaceae

Native: Europe

Hardiness: Biennial grown as an annual, kale is very cold hardy and may overwinter in milder climates.

Plant Dimensions: 24"–48" tall, 12"–14" wide

Variety Information: Very dark green, 3" wide, heavily savoyed (crinkled) leaves.

When to Sow Outside: 1 to 2 weeks before your average last frost date, when soil temperature is above 45°F for spring/summer crop; 10 to 12 weeks before your average first fall frost date for fall crop; and in mild climates, fall for very early spring crop.

When to Start Inside: RECOMMENDED: 4 to 6 weeks before your average last frost date. For a fall crop, start 12 to 14 weeks before your average first fall frost date, transplanting after 4 to 6 weeks. Ideal soil temperature for germination is 65°–85°F.

Days to Emerge: 5–10 days

Seed Depth: ¼"

Seed Spacing: A group of 3 seeds every 18"

Row Spacing: 24"

Thinning: When 1" tall, thin to 1 every 18"

Harvesting: Outer leaves can be harvested as baby greens when 2"-4" tall, any time when full-sized beginning with the lowest, or the whole plant can be cut off at ground level at maturity. For fast regrowth, harvest up to only 1/3 of the plant at a time.

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Lacinato Dinosaur Kale Seeds Reviews

9 reviews

My best kale

5 out of 5 stars Jul 20, 2018
I am nearly 80 years old with a heart condition. I love greens, but because of medications I take, I can not eat many greens, such as swiss chard, collards, turnips, etc. However I found your Nero Tuscany Italian Lacinto Kale, not only delicious, but easily digested without any side affects, so that is the only greens I will plant in my fall garden. thank you.
Florice Haas from AZ

beautiful and delicious

5 out of 5 stars Nov 27, 2019
The Nero Tuscana Kale is delightful to grow, giving harvest after harvest for months of delicious meals: kale and eggs, kale with pasta, and of course in soup. This is the only kale that I'll ever eat raw: it's so tender!
marisa dipaola from NJ

Good dinosaur type kale

5 out of 5 stars Dec 6, 2019
This is an attractive kale and useful in many recipes. The Cabbage Whites seemed to enjoy it also, so we didn't get much. We are getting more now that the weather is cooler and hope to keep it going until spring.
Bonnie from VA

The only kale I'll grow next year!

5 out of 5 stars Jan 24, 2020
I love Kale, but this stands out among the rest and it is the only type I decided to reorder for this year because of how well it did and how tasty it was. Great texture, great flavor for all types of dishes, hardy plants, and such a great producer. If you are picking a kale to buy, this should be it!
Grace Wright from CO

I love this kale

5 out of 5 stars Jul 4, 2020
Very easy to grow and delicious!
Rose from NC

My favorite kale

5 out of 5 stars Jul 29, 2020
This is my favorite kale, growing tall and vigorously. I get a lot of yield from just a couple plants. Last year I lost most of my crop due to those damned white cabbage butterfly caterpillars so this year I covered my plants and they are dong well, so far, although they have grown so tall that the cover has produced gaps at the bottom. Anyway, the review is for the plants, not my horticultural practices. This is the best kale one can grow. Makes so many good soups and stews and I would not be without it.
Barbara Arnoldini from PA

An amazing kale variety

5 out of 5 stars May 25, 2021
I've grown this variety of kale from another seed company before and got less than stellar results, flavor was always more bitter, a bit tougher, productivity fluctuated, and was prone to aphids and cabbage worms. That wasn't the case with seeds from BI, the plants I grew this year had amazing growth, the leaves were large, beautiful but also tender and flavorful. I only have three plants but I'm able to harvest them almost every week. There hasn't been much pest damage, no aphids and very little cabbage worms that have already been taken care of. I love this variety and I will continue to grow it every year, and grow even more in the fall and winter.
Andy from CA

Toscana Kale

2 out of 5 stars Aug 2, 2021
Not sure what I did, but it didn't do well in my deck garden. We had so much rain this spring that I didn't plant it at all this year. I am going to try again in the fall, hope I can get it to come up in October. When and where to plant is not helpful for our intense weather in Central TX.
Debby from TX
Owner Response: Hi Debby, Container gardens are warmer on the roots especially if they are on a deck or close to a structure and seeing as you live in Texas this may have been a factor. I'm not sure exactly how this plant didn't perform for you, but once seeds are up their performance is based upon environmental conditions. We are always happy to help troubleshoot these kinds of issues with you.

Prolific and SO cold hardy!

5 out of 5 stars Jan 12, 2022
These grew wonderfully from seed in my partial-shade kitchen garden getting only about 4 hours sun. Suffered some pests like most brassicas but were resilient even when I was not diligent. Left them in the ground for fall/winter treats (we are zone 6B and they are in a somewhat secluded spot in a bit of a "courtyard" in the back of our house, sheltered from most harsh winds and within 3 feet of the house so benefitting from some radiant heat) but they EASILY tolerated the teens and twenties of December and early January in MA with NO coverings! (I expected tolerance into the mid-20s or so but not the teens!) Finally pulled them for some wonderful Ribollita soup when our overnights dipped to single digits. SO incredibly sweet from all that frost. Will be a staple every year!
Jillian from MA

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