Nero Toscana Kale

Organic, Heirloom

Vigorous dark green to black leaves of this 18th century heirloom are traditionally used in soups and stews, or sautéed with olive oil and garlic and tossed with pasta. Delizioso! Sown in the spring, you can harvest the first shoots as tender young salad greens or achieve full-sized plants in two months. Try kale in a pesto! Also known as dinosaur kale, black Tuscan kale, black cabbage, and black palm.
  • Conventional Heirloom #0151 - 500 mg
    This packet sows up to 48 feet.
  • $1.79
  • -+
  • Organic Heirloom #3100 - 500 mg
    This packet sows up to 48 feet.
  • $1.99
  • -+

Botanical Name: Brassica oleracea

Days to Maturity: 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: 2'–4' 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"–3" 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 ⅓ of the plant at a time.

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Nero Toscana Kale Reviews

1 review
My best kale
Review star icon Review star icon Review star icon Review star icon Review star icon 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

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