This Italian heirloom brings centuries of Tuscan tradition to your garden with its distinctive dark blue-green leaves that earned it the nickname 'dinosaur kale' from their prehistoric-textured surface. Dating back to the 1700s, Lacinato produces narrow, savoyed leaves up to 18 inches long that become sweeter after frost, making it perfect for zones 5-10 where it can overwinter in most areas. Harvest begins in just 50-59 days, though some sources report it ready in as little as 30 days when picked young.
Full Sun
Moderate
5-10
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Moderate
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The flat, crumpled leaves of this extremely winter-hardy variety set it apart from curly kales, making it ideal for kale chips and wraps while delivering exceptional nutritional value with vitamins C and A, iron, and calcium. Its cold tolerance is legendary, actually improving in flavor and sweetness after hard frosts, while remaining tender enough for fresh salads when massaged with lemon juice. As a reliable workhorse that can be grown almost year-round in many locations, it offers continuous harvests when outer leaves are picked while leaving the center bud intact.
The flat, tender leaves excel in both traditional Mediterranean preparations like braised greens with garlic and olive oil, and modern applications including kale chips, smoothies, and fresh salads. Its sturdy texture makes it perfect for hearty winter soups and stews, while the leaves can be stir-fried, steamed, or used as wraps when massaged with lemon juice. The variety's versatility extends to juicing and as a nutritious base for salads when stems are removed and leaves are cut into thin strips.
No timeline data available yet for this variety.
Sow seeds in seed starting mix 2 inches apart, covering 1/2 inch deep. Keep soil moist and provide strong light until seedlings reach 3-4 inches tall before transplanting outdoors.
Transplant seedlings when 3-4 inches tall, spacing them 10-12 inches apart to allow room for mature growth, though field spacing of 15-18 inches is preferred for full-size plants.
Direct sow seeds 1/4 inch deep in moist, rich soil with pH 6.5-6.8, spacing 15-18 inches apart with 2 feet between rows.
Begin harvesting outer leaves when plants develop 6-8 leaves, typically 50-59 days from sowing, though young tender leaves can be taken earlier. Continuously harvest outer leaves while keeping the center bud intact to maintain production for several weeks. Pull and discard plants once they begin flowering as leaves become tough and bitter at that stage.
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“Lacinato kale traces its roots to 18th century Tuscany, where it has been cultivated since the 1700s as a staple of Italian cuisine. This heirloom variety has survived centuries of cultivation, passing through generations of Italian families who valued its exceptional winter hardiness and distinctive flat-leafed appearance that differs dramatically from other kale varieties.”