Kale Nero Di Toscana Seeds

Brassica oleracea var. acephala

Nero Di Toscana is a magnificent old Italian Kale producing long, narrow, deeply blistered leaves in very dark blue-green. Also known as Lacinato, Tuscan Kale, Cavolo Nero, Black Cabbage and Cavolo Palmizio, the leaves emerge continuously from the centre of the plant, eventually creating a striking palm-like appearance.

The leaves have a rich, earthy flavour that becomes sweeter and more tender after exposure to frost. Young leaves can be finely shredded into salads, while mature leaves are excellent braised, sautéed or added to soups, stews and pasta dishes. Remove the firm central rib from larger leaves before cooking if desired.

This traditional Tuscan vegetable has been cultivated in Italy for centuries and is particularly associated with the rustic cooking of Tuscany. It is an essential ingredient in ribollita, the famous Tuscan bread and vegetable soup, and is also traditionally paired with beans, olive oil and garlic.

The Italian name Nero di Toscana means “black of Tuscany”, referring to the exceptionally dark colour of its foliage. The alternative name Cavolo Palmizio, or “palm cabbage”, describes the palm-like form that mature plants develop as the lower leaves are harvested.

Plants are vigorous, cold hardy and productive over a long period. Mature plants tolerate frost well, and cold weather can significantly improve the flavour of the leaves.

Seed count: approximately 250–370 seeds/g

Approximately 120 seeds per packet

When to Plant (Australia)

Tropics: Autumn to winter
Subtropics: Late summer to winter
Mild climates: Late summer to spring
Cold climates: Spring to autumn

Planting / Sowing

Sow approximately 5–10 mm deep directly into prepared soil or raise in trays for transplanting. Keep consistently moist during germination.

Space plants approximately 40–50 cm apart in full sun with fertile, well-drained soil and a near-neutral pH. Maintain regular moisture to encourage tender leafy growth.

Harvest individual outer leaves from the bottom upwards, leaving the central growing point intact. Plants will continue producing fresh leaves from the centre over an extended period.

If saving seed, Nero Di Toscana can cross-pollinate with other Brassica oleracea crops flowering at the same time, including other kales, cabbage, broccoli, cauliflower and Brussels sprouts, so adequate isolation is required to maintain the variety true to type.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Nero di Toscana, also known as Lacinato, Cavolo Palmizio or Black Cabbage, is a classic Italian heirloom kale prized for its long, heavily blistered dark green leaves and exceptional flavour. The plants produce an abundance of leaves from the centre, providing continuous harvests throughout the cooler months. Its rich, slightly sweet flavour becomes even more pronounced after frost, making it ideal for soups, stews, stir-fries, pasta dishes, and fresh salads when picked young.

Approximately 120 seeds per packet

When to Plant (Australia)
Tropics: April to August
Subtropics: March to September
Mild climates: February to October
Cold climates: Spring to early autumn

Planting / Sowing
Sow seed directly or raise seedlings, planting 5 mm deep in fertile, well drained soil in full sun. Transplant seedlings when 10–15 cm tall, spacing plants 40–50 cm apart. Harvest the outer leaves regularly to encourage continuous production from the centre of the plant.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.