Brassica oleracea

Italian Heirloom, famed for its taste, and also known as "the leafy brassica of many names" is a very hardy year round crop. It does best in winter, and it’s flavour is enhanced by the touch of frost. The blue-green, deeply savoyed, strap-like leaves are harvested from the bottom leaving the plant to look like a small palm, hence the name.

Other Names: Cavolo Nero, Nero di Toscana, Black Kale, Tuscan Kale, Lacinato Kale, Dinosaur Kale, Italian Kale

Black Palm Kale have been cultivated in Italy since at least the 1700’s, and it still plays a big role in the southern Italian province Campania’s, culinary history. It is also popular in the Tuscany region.Thomas Jefferson recorded this kale in his garden at Monticello in 1777. Today it is the most widely grown kale in Italy and an essential ingredient in the famed Tuscan Soup Rabolita.

Because of its excellent flavour and texture, Black Palm Kale is the most sought after kale by cooks. With its sweet flavour and little bitterness, it is a favourite for soups and stews, and is also one of the traditional ingredients of minestrone.Young leaves can be eaten raw in salads. Kale chips (leaves, rubbed with olive oil and baked until crispy) has also started to gain in popularity.

Kale also is very nutritious for you, with high amounts of phosphorus, vitamins A, C, and K, lots of fiber and antioxidants.

About 60-90 days to maturity

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds