Flat
Nero Di Toscana is a remarkable Italian heirloom kale that has graced Tuscan tables since at least the early 1800s. Its distinctive deep black-green leaves grow up to 24 inches long with a heavily savoyed texture that catches light beautifully in the garden. Ready to harvest in 50 to 60 days, this loose-leafed cultivar thrives in cool weather and produces tender, flavorful leaves that are as nutritious as they are visually striking.
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The leaves of Nero Di Toscana are strikingly long and intricately textured, creating a plant that's as beautiful as it is productive. Harvest leaves from the bottom up to keep the plant bearing throughout the season, and frost actually intensifies its flavor, rewarding cool-season growers with sweeter harvests. It's a true super food packed with vitamins A and C, carotenoids, flavonoids, and minerals like calcium, copper, potassium, and manganese, delivering exceptional nutrition in every leaf.
Nero Di Toscana excels in slow-cooked applications where its tender leaves and rich flavor shine: hearty soups, stews, and braises benefit from its ability to soften and absorb flavors without becoming mushy. It's equally at home massaged raw in salads, though many growers prefer to cook it. The long leaves are easy to strip from the central stem, making prep straightforward whether you're filling a stockpot or preparing a quick sauté.
Start seeds indoors at 65 to 75 degrees Fahrenheit about 4 to 6 weeks before your last spring frost. Maintain consistent moisture and strong light until seedlings are established and ready to harden off.
Transplant seedlings outdoors after hardening off, spacing them 4 to 18 inches apart with 18 inches between rows. Kale tolerates cool spring soil; you can transplant as soon as danger of hard frost has passed.
Direct sow seeds in succession every two to three weeks from spring through mid-summer for continuous harvests. Sow directly where you want plants to grow, thinning as seedlings emerge.
Begin harvesting leaves 50 to 60 days after planting, starting from the bottom of the plant and working upward as lower leaves mature. Harvest individual leaves at any size, though many growers prefer the tender 'baby' stage for increased harvests throughout the season. Never remove more than one-third of the plant's leaves at a time, and always preserve the central terminal bud to keep the plant productive and growing. Cool weather and frost bring out the best flavor, and the plant will continue producing until temperatures drop to approximately 20 degrees Fahrenheit. Timing your main harvests for fall and winter ensures the sweetest, most tender leaves.
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“This heirloom traces its roots to Tuscany and central Italy, where it has been cultivated for over two centuries. Nero Di Toscana represents a living connection to Italian agricultural traditions, particularly in the production of hearty regional soups and stews that define Tuscan cuisine. Unlike modern hybrids bred for uniformity, this variety survived through family gardens and regional seed-saving practices, passed down by growers who valued its flavor and productivity over commercial convenience. Its journey to global recognition reflects the growing appreciation for heritage vegetables that carry both cultural memory and genuine eating quality.”