Organic Lacinato Kale Seeds - Brassica oleracea

Organic Non-GMO Open-Pollinated Lacinato Kale Seeds

Also known as Nero di Toscana or Dinosaur Kale this variety has a centuries long history in Italian cuisine.  Grown by Thomas Jefferson in his Monticello garden, this luxurious kale has color and texture that are popular among culinary enthusiasts. 

Stands up to frosts and cold weather actually improving the taste by adding sweetness.  Best eaten when young and tender especially raw in salads.  One of the traditional ingredients in minestrone, this kale has a wide range of possibilities including pastas, stir fries, soups (add at the end), a steamed side dish or dehydrated into healthy "chips".

Seed Profile

• Organic

• Heirloom 

• Open-Pollinated 

• Non-GMO

• Annual

• Exposure : Full- Partial

• Indoors: 6-8 weeks before last frost

• Direct Sow: When soil is soft 

• Seed Count: 250

• Days to Maturity: 60

• Plant Size: 12"-36"

Gardener Tips

While seeds are germinating, keep soil evenly moist. Mulch at base. Grows best in cooler weather, hardy to -10 degrees F. Continual harvest promotes growth. Carefully tear back steams close to junction. 

If starting seeds indoors, it is key that your new starts be hardened off. This is a process that requires taking them outside during the day, for a period of time, before they are planted in the ground. This acclimates your seedlings to the outside world, meaning the elements like the wind and sun. We do it for several weeks to a month as this strengthens their stems and overall plant structure. 

• Start for a short period of time initially, then graduate to more time each day
• One week minimum is recommended
• Bring them inside in the early evening and overnight
• Keep an eye on them and constantly water them. Make sure they have not blown over.

Read our blog post on The Power of Mulching

Read our blog post on How to Always Have Greens Coming out of the Garden!

Harvest Tips

Baby Kale

Harvest when leaves are 2 to 4 inches long. At this stage, they’re tender, mild, and perfect for salads or smoothies.

Harvest typically 3 to 4 weeks after seeding, depending on temperature and sunlight.  Leaves can easily be pinched off with the fingernail.  

You can harvest leaves every 5 to 7 days as they regrow — baby kale is a great “cut-and-come-again” crop as long as you leave a minimum of a 2" central stem.

Mature Kale

Harvest when the leaves are about the size of your hand — young leaves are tender and milder, while mature leaves have a stronger flavor.

Start by picking the outermost leaves, leaving the central bud and smaller inner leaves to continue growing.  Best to lightly twist the leaves off without ripping it from the central stem.

Note :  Kale gets sweeter after a light frost, cold temperatures cause sugars to concentrate in the leaves.

Companion Plants 

Onions, dill, marigolds, leeks, nasturtiums