Tuscan Kale

About This Plant

Tuscan kale is an Italian heirloom also known as Lacinato, dinosaur kale, or Cavolo Nero. Its long, dark blue-green leaves have a bumpy, textured surface and a sweeter, more delicate flavor than curly kale.

This is one of the most forgiving vegetables you can grow. It handles frost well — in fact, a light frost actually sweetens the leaves — and it produces harvests over a long season.

Planting

Start seeds indoors 4-6 weeks before the last frost, sowing them about a quarter inch deep. Transplant seedlings outdoors once they are a few inches tall, spacing them 18-24 inches apart.

You can also direct-sow seeds outdoors in early spring or late summer for a fall crop. Amend your bed with compost or aged manure before planting for best results.

Watering Tips

Water deeply about once a week if there has been no rain. Kale likes consistent moisture but does not want to sit in soggy soil. A layer of mulch (shredded leaves or straw) around the base of each plant helps hold moisture and keeps roots cool.

Harvesting

Tuscan kale matures in about 60-70 days, but you can begin picking baby leaves earlier. Always harvest the largest, lowest leaves first and leave the growing center intact — this encourages the plant to keep producing new leaves from the top.

Regular harvesting keeps the plant productive well into fall and even winter in mild climates.

Common Issues

Aphids and cabbage worms are the most common pests. Check the undersides of leaves regularly and remove caterpillars by hand, or use insecticidal soap or neem oil for aphids. Slugs can also be a problem in damp conditions — a ring of crushed eggshells or diatomaceous earth around each plant helps deter them.

Growing in South Jersey (Zone 7a)

In the 08071 area, the average last spring frost is around April 15 and the first fall frost is around October 15, giving you a roughly 183-day growing season. Kale is one of the best crops for this zone because it thrives in cool weather and handles frost with ease.

For a spring crop, start seeds indoors around early March and transplant outdoors in early to mid-April — kale seedlings can handle a light frost, so you do not need to wait until after April 15. You can also direct-sow outdoors as early as late March.

For a fall and winter harvest, start a second round of seeds indoors in mid-July or direct-sow outdoors in early August. The plants will mature as temperatures cool in October, and Tuscan kale is hardy enough to keep producing through November and often into December in South Jersey. A light frost actually improves the flavor by converting starches to sugars. With a row cover or cold frame, you can sometimes harvest into January.