Kale 'Nero di Toscana' - Brassica oleracea

Kale 'Nero di Toscana' originates from Tuscany and is a medium-sized variety that tolerates only light frosts down to approximately -10 ° C. Its distinctive feature is its elongated, dark, blue-green leaves, which is why it is also called black cabbage. Its mild, pleasant flavor is somewhat reminiscent of broccoli.

To harvest, the leaves should be picked individually from bottom to top. The plant can be harvested several times.

Our high-quality organic vegetable seeds are grown according to the strictest organic standards for a sustainable and healthy harvest.

Our high-quality organic vegetable seeds are grown according to the strictest organic standards for a sustainable and healthy harvest.

Details:

Pre-cultivation: From May to mid-June
Planting outdoors: early June to mid-July
Germination time: 7-14 days at 15-20°C
Sowing depth: 1 cm, dark germinator

Height: 60 cm
Planting distance: 75 x 45 cm
Harvest time: October to March

Soil: moist, humus-rich
Fertilization: Organic fertilizer or compost
Location: Sunny, partially shaded
Water consumption: High

Growing tips:

Kale 'Nero di Toscana' is easy to grow and relatively hardy. The soil should be light and well-drained, and it should be planted in a sunny or partially shaded location. It's beneficial to work mature compost into the soil before planting.

The plants are pricked out at the cotyledon stage. It is advisable to grow the cabbage under fine-mesh netting to protect it from pests such as the cabbage leaf fly and the cabbage white butterfly.

In sheltered locations and under snow, the plants can also tolerate moderate sub-zero temperatures (down to approx. -10 ° C).

Mixed culture:

Good neighbors: Beans, peas, cucumbers, leeks, radishes, rhubarb, lettuce, celery, spinach and tomatoes

Bad neighbors: potatoes, cabbage, garlic and onions

Use:

Especially in northern Italy, 'Nero di Toscana' has been an essential ingredient in many traditional dishes for centuries, such as ribollita, risotto, and frittata. It tastes best in a very simple way: sautéed in good olive oil and seasoned with garlic, lemon, chili, and sea salt. It can be kept in the refrigerator for several days or, after briefly blanching, frozen.

Bag contents:

approx. 100 grains
Store in a cool, dry place.