Kale 'Nero di Toscana'

Kale is a wonderful crop for the winter vegetable garden. The flavour and texture improves once the frosts have started in early winter releasing it's sugars. More
100 seeds 110039 £1.95 In stock
When in stock, please allow up to 1 week for delivery.

Or buy this as part of our Special Offer Kale 'Nero di Toscana' and 'Redbor'.

More Details

Kale is a wonderful crop for the winter vegetable garden. The flavour and texture improves once the frosts have started in early winter releasing it's sugars. Kale is a fantastic winter 'superfood'.

Kale 'Nero di Toscana' has upright smoky green-black leaves, crinkled and handsome like a tall Savoy cabbage. It's very popular for autumn and winter Italian cooking. I love this in a finely chopped topping for crostini, mixed with a few capers and green olives.

Genus Brassica oleracea acephala
Group/Species Italian Heritage
Variety Nero di Toscana
Type Hardy Annual
Common Name Kale, syn. 'Cavolo Nero', Tuscan Kale, Black Cabbage
Soil Type Chalky, Neutral, Sandy
Site Full Sun, Part Shade
Moisture Well-drained
Spacing 90cm (36in) apart in each direction when the plants have 5-6 leaves
Sowing, Seeds, Planting Sow early summer, February -July. Can be started under cover (in individual cells to minimise root disturbance) or sown direct.
Care Tips Remove yellowing leaves, mulch thickly and keep weed-free. This is a very disease-resistant plant. This grows well in a container pot. Will tolerate poor soil.
Storing Store in the fridge for up to 10 days, or in the freezer for 6 months.
Harvesting After the first autumn frost (October-May) - this improves texture and flavour - harvest by removing young leaves with a knife when they are 10-12.5cm long. Don't harvest all from one plant, cut a few leaves from several. Pick regularly. Kale is also a good cut-and-come-again crop, with the youngest leaves making a good addition to mixed leaf salads.
Cooking Notes Eat the baby leaves raw in salads, or saute gently with olive oil, garlic and chilli. Can also be boiled, steamed or added to soups/stews.
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
  • Sow Under Cover/Plant Indoors
  • Direct Sow/Plant Outdoors
  • Flowers/Harvest
Kale, mushroom and lentil pilaf with toasted goat's cheese recipe

This is hearty, filling winter food. Chestnut mushrooms in particular are good here as they don't collapse on cooking, or you can use whole button...

Year Round Veg Course at Perch Hill

Sarah has an excellent way of sifting through which vegetables work best in your garden...

Kalette, Squash and Parmesan Salad Recipe

Kalettes have incredible health credentials. Like coleslaw but fresher, this salad is quite dense, so a little goes a long way.

Sarah's Superfoods: Kale

As an ex-doctor, I want to ignore the fads and focus on truly exceptional good foods that we should include in our diet as much as possible –...

Sarah's Superfoods: Kale recipes

Try Sarah's delicious kale recipes, including kale crisps, pilaf, curry and salad.

Kale and chickpea curry recipe

This nutritious and very tasty Thai-flavoured curry, is packed full of incredible flavours, and makes a beautiful dinner for the family.

Bea's stuffed cabbage leaves recipe

This Hungarian recipe is delicious – a great winter warmer, serve it hot with a dollop of natural yoghurt.

Winter greens crostini recipe

Winter green crostini, or kale bruschetta is a delicious aperitif at a winter dinner party.

Ithaca pie recipe

A twist on the classic Spanakopita – this great recipes uses leafy greens combined with homegrown onions, leeks and garlic, to create a...


Seeds Delivery - When in stock, please allow up to 1 week for delivery.

Next Day Delivery - Available for next day delivery if ordered before 12:30pm, Monday to Thursday. Applies to in stock seeds and hardware items only.

Click here to find out more information about our delivery rates and times.

Kale 'Nero di Toscana' reviews

* * * * * Average based on 2 reviews
A staple and reliable vegetable grown in containers for months!

* * * * *

Reviewed 3rd June 2018 by JANET WILSON

I planted my kale seeds indoors last August and then moved them outside and transplanted 4 plants into each of the 4 60 litre canvas grow-bags on my patio. I have been harvesting the 7-inch long leaves every week for months! I simply cut the longest leaves from each plant but leave the smaller leaves to grow bigger for next weeks dinner. I wash the leaves in salted water then whizz dry-ish in a salad spinner then chop a bunch into strips.

Its gorgeous sauteed with olive oil, black pepper and stirred into linguine or spaghetti with a dollop of grated parmesan cheese and is so quick and easy! I'm also going to make a Tuscan soup with it and freeze batches for my daughter to take into work.

I've just ordered more seed to start off in Jiffy 7's before transplanting into a very long border in our front garden where, due to their size and growth habit they should look good and feed us, once again, well into next year. Home-grown is so much healthier as I use organic fertiliser; and kale is full of fab goodness. I live in north-west England on the coast and this vegetable has grown so very well. Thanks Sarah x

Nero de Toscana

* * * * *

Reviewed 11th March 2017 by Rachel Joy

We live in the chilly North of Scotland. I grew these last year, having started them in the greenhouse, and they have done brilliantly this winter and are still feeding us in early March. Delicious.