LACINATO KALE (Brassica oleacea), also known as Tuscan Kale, is an Italian heirloom that dates to 18th Century Tuscany. Dark blue-green strap-like leaves are 3" wide and grow 10" - 18" high. Heavily savoyed texture, excellent flavor is enhanced by frost. Best eaten when small and tender. 62 days from transplant. 100 seeds.
ABOUT KALE: An ancient cultivar, Kale is easy to grow and the hardiest of vegetables! Although a member of the cabbage family it is rarely bothered by pests, other than the four-footed kind. Last year we had a major thrips infestation but the kale was untouched. One of the most nutritious vegetables, high in antioxidants and is an anti-inflammatory. High in beta-carotene, Vitamins K, A, C, lutein, and zeaxanthin and fairly rich in calcium. And a recent study at the University of East Anglia found that a compound in kale called sulforaphane can help prevent and slow cartilage damage and osteoarthritis. The root has been used historically as a medicinal to treat chronic coughs and topically for skin disorders and rheumatism.
GROWING TIPS: Kale likes a rich, sweet soil, with pH of 6-7 and a sunny position. Flavor is best if it grows quickly. Thrives in cool weather and is improved by cold weather. Plant out as soon as ground can be worked. It is very frost tolerant. Sow 1/4" - 1/2" deep, 1" apart in rows 18-30" apart. Thin to 8-12" apart. Provide even moisture. As soon as it is 6" high, you can begin harvesting lower leaves. Or wait until the plant is mature and harvest entirely, preferably after a frost has touched it. OR, leave one plant in place to mature to seed stage in Spring.