Description
Black Kale, which is also called Lacinato kale, Tuscan kale, Cavolo Nero, or dinosaur kale, is a traditional Italian heirloom variety that has been a staple in Tuscan cooking for centuries. It is part of the Brassicaceae family, which includes other vegetables like broccoli and cabbage. This leafy green is packed with vitamins A, C, and K, all of which are essential for eye health, enhancing the immune system, and are vital for blood clotting and maintaining strong bones. The calcium and vitamin K found in black kale are particularly beneficial for bone and dental health, helping to ward off osteoporosis. Moreover, its iron content supports oxygen flow in the body and helps prevent anemia, while its high fiber content aids digestion and helps keep blood sugar levels in check.
Seeds are easily germinated in a range of soil temperatures, from 8 – 30 degrees, and usually appear in 3- 10 days. The plant can grow between 60 to 90 centimeters (2 to 3 feet) tall, showcasing long, dark green, nearly black leaves that are strap-like with a bumpy, embossed texture, giving it a unique palm-like look when harvested from the base. Its taste is often described as slightly sweet, earthy, and mildly bitter with a zesty kick, making it a popular choice in soups and minestrone, as well as in stir-fries, pasta dishes, and as a side dish.











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