Scientific Name: Brassica oleracea

Common Names: Kale 'Nero Di Toscana', there are many other names for this variety of Kale including Black Palm, Cavolo Palmizio, Tuscan Kale, Dinosaur Kale & Lacinato Kale.

Family: Brassicaceae

Origin:

This open-pollinated, heirloom kale was first grown in the North of Italy sometime predating 1879.

Culinary Uses:

Older Nero Di Toscana kale leaves can be cooked as a green vegetable in stir fries, soups and casseroles, made into kale chips or blended into a heathy green smoothie.  Younger leaves are at their most tender and delicious when eaten raw in salads and sandwiches.  Flavour is slightly peppery with added sweetness after plants are exposed to frost.  Excess kale freezes well for use at a later date.

Growing Tips:

Choose a growing site in a full sun or light shade aspect for best results.  Mix lots of organic fertiliser, well rotted manure and/or compost through the soil prior to planting as kale is a heavy feeder.  Ensure the soil is free draining to prevent root rot, mix through gypsum if soil is too heavy in clay.  Water regularly and mulch around kale plants well to ensure their roots are kept cool and moist.  Kale is a frost tolerant vegetable.

When To Sow:

Sow Nero Di Toscana kale seeds from February to May in cooler, temperate and subtropical regions of Australia.  Nero Di Toscana kale is unlikely to grow well in the tropics.

How To Sow:

Sow Nero Di Toscana kale seeds 6mm deep spacing plantings about 40cm apart to allow plenty of room for growth.

Germination Time:

Nero Di Toscana kale seeds take between 7 and 14 days to germinate once sown.

Time To Harvest:

Individual Nero Di Toscana kale leaves can be harvested as soon as they are big enough to pick.  Harvest outer leaves first to avoid damaging the central growing tip.  The entire kale plant can be harvested 7 to 9 weeks after sowing.