Tuscan Kale Nero di Toscana - Lacinato kale

'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.)