Kale Nero di Toscana Seeds

Info: Kale `Nero di Toscana`, also called `Cavolo Nero`, was one of Italy`s best kept secrets. Simply adored, especially in the north of Italy, it has been an essential fare with, or as part of, traditional dishes for centuries (Ribollita, risotto, frittata). However, the tastiest, simplest and most effect way of cooking this wonderful vegetable is probably the most common in Italy - effortlessly sautéed in good olive oil and flavoured with garlic, lemon, chilli and sea salt.
Meanwhile this Italian heirloom can be found throughout Europe.
With its dark green delicious leaves it is extremely cold hardy and will tolerate conditions that would make most brassicas keel over. The flavour actually improves after a hard frost. It is immune to most of the disease that trouble many Brassicas including pigeons.

General Info: Besides its versatility and simple cultivation, kale is an incredibly healthy and highly basic vegetable. It provides a lot of calcium, iron, magnesium, potassium, vitamin A, B, K and vitamin C plus a lot of antioxidatively active plant materials. Its high-quality protein and the contained omega-3 fatty acids also ensure that it is always recommended as an alternative to animal fat and protein.

Sowing & cultivation: Kale is very easy to grow and and one of the hardiest plants in the wide and varied Brassica tribe. It tolerates poor soil conditions and very cold temperatures. But Kale does not tolerate heat. Therefore, it is sown in early spring or late summer (end of August) directly outdoors. Sowing depth: 1,5 cm, with a distance of 20-25 cm. Kale will produce a good crop provided that the drainage is satisfactory. As a cut and come again crop you can start removing leaves when the plant is just 10cm high. Alternatively wait till October before you start removing tender leaves from the top of the plant. Once the main crown has been harvested side shoots will form which will be ready to harvest from February to May.