Organic Kale Lacinato "Dinosaur" - Renee&
Organic Kale Lacinato "Dinosaur" - Renee&
Organic Kale Lacinato "Dinosaur" - Renee&
Organic Kale Lacinato "Dinosaur" - Renee&

Organic Kale Lacinato "Dinosaur" - Renee's Garden

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Brassica oleracea var. acephala

Heirloom Kale

This unique heirloom has crinkled, deep blue-green, sword-shaped leaves and really stands out in the garden – the leaves appear almost primeval! This is why Lacinato is often nicknamed “dinosaur kale.” Most importantly, Lacinato has fine, sweet, full flavor; never strong or overbearing. This distinctive Italian favorite is both cold and heat tolerant in all climate zones. You can harvest the nutrition-packed, richly colored leaves for months to steam, or sauté or use in hearty soups and stews.

Seed Count: Approx. 250 / Weight: 0.8 g
 Plant In Sun/Shade Planting Depth Space Seeds Days to Germinate Days to Harvest
March-June July-Aug. Full Sun 1/2 in. 2 Inch. 10 - 20 days Approx. 68 - 70


As soon as ground can be worked in spring, plant in well-drained, fertile garden soil in full sun. Sow seeds 2 in. apart in rows 12 in. apart. Cover 1/2 inch deep. Keep soil evenly moist. When seedlings are 3 in. tall, thin to 10-12 in. apart. Sow again in late summer.


Sow seeds 2 in. apart and 1/2 in. deep in a container of seed starting mix. Keep moist and provide a strong light source until seedlings reach 3 to 4 in. tall, then plant outdoors 10 to 12 in. apart.


Kale tastes best in cool weather, so sow spring crops early. A late summer-sown crop will yield through fall and winter except in the coldest climates. Frost actually enhances kale leaf color, flavor and sweetness. Mulch to retain moisture in summer and before the ground freezes to protect the roots of fall crops.


Begin harvesting outer leaves when plants have 6 to 8 leaves. Vitamin-rich kale is delicious with stems removed and leaves cut in very thin strips for fresh salads with nuts and fruit. Braise with garlic and olive oil in traditional Mediterranean style. Enjoy in hearty winter soups, stews and sautés. Pull and discard once plants begin to bloom as flowering plants get tough and bitter.

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