EXCLUSIVE - This unique heirloom’s thick crinkled leaves are a beautiful deep blue-green that is an absolute standout in the garden. Lacinato has a fine, sweet, full flavor; never strong or overbearing. This distinctive Italian favorite (also nicknamed “dinosaur kale” because of its primeval appearance) is both cold and heat tolerant in all climate zones. You can harvest big delicious bouquets of nutrition-packed, richly-colored leaves for months to steam, sauté, braise or use in hearty soups and stews.

 

TO START INDOORS

Sow seeds in a container of seed starting mix 2 inches apart and cover 1/2 inch deep. Keep moist and provide a strong light source until seedlings are 3 to 4 inches tall then plant outdoors. Space 10 to 12 inches apart so plants have room to mature.

GROWING NOTES

Kale tastes best in cool weather so sow spring crops early. A late summer-sown crop will yield through fall and winter except in the coldest climates. Frost actually enhances kale leaves’ color, flavor and sweetness. Mulch to retain moisture in summer and before the ground freezes to protect the roots of fall crops.

HARVEST AND USE

Begin harvesting outer leaves when plants have 6 to 8 leaves. Vitamin-rich kale is delicious in hearty winter soups, stews and sautés; or braise the beautiful leaves with garlic and olive oil in traditional Mediterranean style. Pull and discard once plants begin to bloom since the leaves of flowering stalks get tough and bitter.