Toscano Kale is an economical open-pollinated variety bred for rapid baby-leaf production, ready to harvest in just 32 days from transplants. This compact grower thrives across all hardiness zones (1, 13) and improves in flavor as temperatures cool, making it equally at home in spring gardens and fall harvests. The leaves grow tender and harvestable long before full maturity, and the plant's frost hardiness means you can extend your season well into late fall with simple row cover protection.
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Moderate
1-13
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Moderate
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This is a practical choice for gardeners who want fast, continuous harvests rather than waiting for full-sized plants. Beginning about two months after planting, you'll clip individual leaves as needed, and the eating quality actually improves with light frost. Its compact growth habit and ability to thrive in cooler temperatures (55, 75°F, with 60, 70°F optimal) make it especially reliable for shoulder seasons when other crops struggle.
Toscano Kale is harvested as baby leaf, clipped individually as tender greens for salads, wilts, and fresh preparations. The economical nature of the strain and rapid harvest cycle make it practical for both home gardeners seeking fresh greens and market growers producing consistent baby-leaf crops.
No timeline data available yet for this variety.
Sow 2 seeds per cell in 50- to 72-cell plug flats, spacing them 3, 4 seeds per inch in 20-row flats, or sow directly in outdoor beds at ¼ inch deep. Keep soil temperature above 75°F (24°C) until germination, then reduce air temperature to about 60°F (16°C). Seedlings will be ready to transplant in 4, 6 weeks.
Transplant outdoors when seedlings are 4, 6 weeks old, spacing them 12, 18 inches apart in rows 18, 36 inches apart. Kale prefers cooler growing temperatures, so transplant into a garden with temperatures between 55, 75°F for optimal performance.
Direct sow ¼ inch deep in outdoor beds, spacing 3, 4 seeds per inch. Thin seedlings as they develop to final spacing of 12, 18 inches apart.
Beginning about two months after planting, harvest by clipping individual leaves rather than removing the entire plant. This allows continuous harvests throughout the season. The eating quality will improve into the late fall with light frost, so avoid harvesting all leaves at once; take what you need and allow the plant to continue growing. Late-season harvests can be extended by protecting plants with row covers.
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