Brassica oleracea var. sabellica
This unique heirloom’s thick crinkled leaves are a beautiful deep blue-green that is an absolute standout in the garden. Lacinato has a fine, sweet, full flavor; never strong or overbearing. This distinctive Italian favorite (also nicknamed “dinosaur kale” because of its primeval appearance) is both cold and heat tolerant in all climate zones. You can harvest big delicious bouquets of nutrition-packed, richly-colored leaves for months to steam, sauté, braise or use in hearty soups and stews.
Seed Count: Approx. 275 / Weight: 800 mg
| Plant In |
Sun/Shade |
Planting Depth |
Space Seeds |
Days to Germinate |
Days to Harvest |
| Feb.-May Aug.-Sept. |
Full Sun |
1/2 in. |
2 Inch. |
7 - 10 days |
Approx. 48 |
TO START DIRECTLY IN THE GARDEN
As soon as ground can be worked in spring, prepare a well-drained, fertile garden bed in full sun. Sow seeds 2 inch. apart in rows 12 to 18 inch. apart. Cover 1/2 inch. deep and keep soil evenly moist to ensure good germination. Sow again in late summer for another cold-hardy crop.
TO START INDOORS
Sow seeds in a container of seed starting mix 2 inch. apart and cover 1/2 inch. deep. Keep moist and provide a strong light source until seedlings are 3 to 4 inch. tall then plant outdoors.
THIN OR TRANSPLANT
Space 10 to 12 inch. apart so plants have room to mature.
GROWING NOTES
Kale tastes best in cool weather so sow spring crops early. If sown in late summer, kale will yield through fall and winter except in the coldest climates. Frost actually enhances kale leaves' colour, flavor and sweetness. Mulch to retain moisture in summer and before the ground freezes to protect the roots of fall crops.
HARVEST AND USE
Begin harvesting outer leaves when plants have 6 to 8 leaves. Vitamin-rich kale is delicious in hearty winter soups, stews and sautés; or braise the beautiful leaves with garlic and olive oil in traditional Mediterranean style. Pull and discard once the plants begin to bloom since the leaves of flowering stalks get tough and bitter.
