Brassicacées • Brassica oleracea var. acephala

Organic Lacinato Kale

"A rustic elegance, combining intense flavors and winter virtues."

$4.49

Number of seeds 250 seeds

Originating in Italy, Lacinato kale, also known as Tuscan black kale , cavolo nero , or kale palm, is an old variety prized as much for its beauty as for its flavor. Its long, narrow, dark blue-green leaves, deeply textured , give it a unique, serrated appearance that is both rustic and elegant.

In the kitchen, it is prized for its rich, mild flavor , less bitter than that of classic kale, with vegetal notes reminiscent of hazelnut or green tea. It is central to many traditional Tuscan recipes, such as ribollita , and is easy to prepare: sautéed, braised, in soup, or even as crispy oven-baked chips.

In the garden, Lacinato stands out for its remarkable cold hardiness —its leaves become tender and soft after the first frosts. Its upright, narrow rosette growth habit allows for dense plantings, ideal for compact gardens or close rows . Productive, vigorous, and undemanding, it offers a harvest spread over several months , making it a reliable and nourishing ally for cooler seasons and winter gardens.

Growing climate: Temperate to cool climate
Sowing difficulty level: Easy
Care required: Regular

Annotation: Hardy plant that tolerates cold well, improves its flavor after frost.

Lacinato kale is prized for its versatility in the kitchen. Its tender leaves lend themselves to a wide variety of preparations: sautéed with garlic, added to soups, stews, or rustic broths, or even transformed into crispy chips when oven-dried. Finely shredded, they can also be eaten raw in salads, where their ribbed texture adds body without excessive bitterness.

This cabbage is a key ingredient in ribollita, a traditional Tuscan peasant soup made with bread, vegetables, and olive oil. To extend its shelf life, the leaves can be blanched and then frozen, allowing them to be included in meals throughout the winter.