- Deep blue savoyed leaves
- Leaves grow to 3 inches wide by 18 inches long
- Best eaten when leaves are 8-10 inches
- Excellent flavor is enhanced by frost
- 62 days from transplant
- ±8,400 seeds/oz
(aka Dinosaur, Nero di Toscana) Italian kale which reportedly dates back to the 18th century. Blue-green strap-like leaves are 3" wide by 10-18" long with a heavily savoyed texture. Excellent flavor that is enhanced by frost. Best eaten when leaves are small and tender. 62 days from transplant. ±8,400 seeds/oz.
Learn to Grow Lacinato Kale
Start Indoors: 6-8 weeks before last frost
Germination: 3-10 Days
Plant Outdoors: 24” Apart
Light: Full Sun
Instructions - Sow seeds indoors ¼" deep. Plant out just before the last frost. Kale is most tender and delicious after a frost. Harvest can continue even after snow.
Ratings & Reviews
by Michael & Tiffany
This is a delicious kale, and hardy. We harvested off the plants even after snow fall this year! Definitely will buy again!
Slow to get going after transplant but then it's a winner!
Great kale. I planted from seed indoors and transplanted through woven ground cover into the soil. I will say they took a long time to establish themselves as looking healthy after the transplant even with having them under a floating row cover. However, they finally "put down roots" in their new home (the soil) and have been hardy and excellent producers. I clip a good portion of the leaves off of each plant and they just keep growing. The leaves are excellent and seem to be very insect resistant even in this drought year of which insects are really doing damage to other vegetables we're growing. I like to steam/blanch the leaves and then freeze them. They're superb that way in smoothies. Blanching them before using/freezing them that way eliminates the brassica flavor. I will definitely be growing this every season in my garden.