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Brassica oleracea – Kale Nero di Toscana (seed)


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Nero di Toscana is the kale that chefs love to use. Very dark green lanceolate leaves that can be picked as needed, without harvesting the whole plant. Very versatile in the kitchen, it can be used in place of spinach in Mediterranean dishes or in Asian stir fries; like Kale chips, then rip the leaves into pieces, coat in olive oil and a dash of salt then place in the oven at 150-160ºC until crispy.

Care and Cultivation of Kale

Sow Kale seeds in well prepared soil or in seedling punnets before transferring to the vegetable garden with well drained soil in a full sun to part shade position. Annual or short lived perennial.

50+ seeds per packet


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