Kale Seeds, Lacinato, Dinosaur

• Cool season annual
• Maturity: Approx. Microgreens, 20-25 days for baby leaf, 50-60 days to mature
• Planting season: Spring or fall
• The tender young leaves can be eaten raw in salads, prepared in soup such as minestrone and ribollita, added with pasta, boiled, sautéed, or baked as kale chips. The broad mature leaves are deribbed and usually blanched first, and then sautéed with other, flavorful ingredients such as anchovies. Kale has become a popular vegetable due to its nutritional value and health benefits."Dinosaur" Leaves, Savoyed and Flavorful!

62 days from setting out transplants.

Heirloom. Good looks and great taste combine in Lacinato kale, which makes a striking addition to any garden setting. Dark blue-green to black leaves often have a heavily crinkled texture, which inspires one of its many common names, dinosaur kale. The flattened leaves are perfect for making kale chips. This kale dates to 18th-century Italy, which is why it’s also called Tuscan kale. Thomas Jefferson grew it in his garden at Monticello.

Sowing: Sow Lacinato kale seeds early for an earlier crop in cool summers. Thin plants to one per cluster and plant in rich, moist, well-draining soil for optimal growth. For companion planting, consider planting with cabbage or potatoes.

Growing: Control weeds and preserve moisture by using mulch. Keep the soil consistently moist, stopping all watering after the first frost.

Harvesting: Harvest baby leaves as soon as they grow big enough for salad; harvest bigger leaves as needed. Use a scissors or a knife to cut the leaves, to avoid tearing the stems. To harvest the entire Lacinato kale plant, cut it off an inch above ground level. To make the fresh leaves last longer in the fridge, dip the stems in water after cutting them; they should stay fresh for up to a month. Kale also freezes well. Expect to harvest well after frost, since most varieties of kale can survive freezing temperatures.