Kale 'Black Toscana' / cavalo nero / Cavolo Nero
This is an old Italian heirloom variety with long narrow blistery leaves.
This variety of Kale is reputed to be the best-tasting kale and is prized by chefs in Italy. This is the kale used for the famous Tuscan soup known as Ribollita, or reboiled bean soup. It has been used in northern Italy for centuries, as an essential ingredient in dishes like risotto, pasta and frittata. The taste is slightly sweeter and more delicate than the curly kale varieties but still retains an earthy element.
Kale prefers a sunny position, sow approx. 6mm deep, Spring-Summer in cool areas, late Summer-Autumn in warmer areas. Annual cool season vegetable with frost tolerance. Germination in approx. 6-10 days. Grow in full sun, fertile, well drained soil. Keep soil moist and fertilise each month.
Harvest the young, tender, centre leaves after maturity in approx. 60 days.
20 seeds per packet