Lacinato Kale

(aka Dinosaur, Nero di Toscana) Italian kale which reportedly dates back to the 18th century. Blue-green strap-like leaves are 3" wide by 10-18" long with a heavily savoyed texture. Excellent flavor that is enhanced by frost. Best eaten when leaves are small and tender.

• Packet 150 Seeds
• 62 days from transplant
• Organic
• Deep blue savoyed leaves
• Leaves grow to 3 inches wide by 18 inches long
• Best eaten when leaves are 8-10 inches
• Excellent flavor is enhanced by frost

This variety works for:

• Steaming
• Stir-fries
• Baking
• Soups
• Freezing

Kale can be prepared just like spinach and steamed, blanched, or braised. It is exceptionally good with garlic and can be added to thick and creamy potato, bean, or sausage soups.

Try adding cooked kale to roasted sweet potato dishes or tossing with pomegranate seeds, pine nuts, and pancetta in a citrus-vinegar dressing.

Instructions - Sow seeds indoors ¼" deep. Plant out just before the last frost. Kale is most tender and delicious after a frost. Harvest can continue even after snow.

• Start Indoors: 6-8 weeks before last frost
• Germination: 3-10 Days
• Plant Outdoors: 24” Apart
• Light: Full Sun