Nero di Toscana, ekofrö

Eco Kulturarvsort EN

Information

Palm kale (black kale), is an unusual leaf cabbage which has been for sale since the early 1800s. The sturdy about 50 cm tall plant has long thin, narrow, darkly blue-green leaves with a white nerve along the middle, resembling Savoy leaves. It is used as kale but also whole lightly poached or fried, almost like asparagus. N.d.T. can take some frost (but not all winter) and is really decorative with its dazzling rosette of leaves. It has the highest contents of vitamin A of all kales. A portion contains about 200 seeds.


 

Product number:5290
Latin name:Brassica oleracea var. acephala
Botanic family:The Mustard Family - Brassicaceae
Organic:Yes
Days to maturity:70
Lifespan:Biannual
F1 Hybrid:No
New variety:No
Sowing time:pre-cultivate: march-june
Sowing depth:1 cm
Plant spacing:50 cm
Row spacing:50 cm
Germination time:4-7 days
Height:50-60 cm
Plant location:sun-half shade
Harvest/blooming:july-dec
Seeds/g:200-300 seeds
:Yes

Cultivation advice

Sowing

Sow thinly indoors or in a hotbed, about 1cm deep, 4-6 weeks before setting out the plants as planned! The seeds want warmth when germinating, preferably just above 20°C. After sprouting they should be in a light, cool and airy place to avoid lankiness and attacks by root-neck rot but not lower than 14°C for any length of time. Low temperature increases the risk of bolters a lot. Temper the plants gradually before setting them, when the risk of frost is just about over. Most kinds of cabbage can handle a night of light frost. Set out the seedlings a little deeper and tread down the soil preventing the cabbage flies laying their eggs. Many early sorts can be sown directly as soon as the soil has warmed up. Do not allow the sowing to dry out and look out for the flea-beetles.

Spacing

Keep about 50 cm between the plants and 50-60 cm between the rows!

Harvest

The kale is hardy and with the richest flavour after a few nights of frost, but it is tasty before too. The leaves are harvested gradually during the whole autumn and winter. They can be dried in low heat or frozen after parboiling as well. Kale is mostly used in soups and casseroles.

Seed

200-300/1g. 10 g sow 100 m or yield 1000 seedlings. 
A portion contains about 200 seeds.