Lacinato Kale

Lacinato kale, also called Tuscan kale, dinosaur kale, palm tree kale or Italian kale, has long, narrow blue-green leaves with a bumpy, embossed look. It is a biennial, cool-season vegetable that has been grown since the 18th century in Italy, especially in the Tuscany area. The leaves grow very upright and stay relatively free of dirt, which makes them easy to rinse. Plants typically grow 2 to 3 feet (61 to 91 cm) tall and 1 to 2 feet (30 to 61 cm) wide.

Sow seeds about 4 to 5 weeks before the last spring frost date, planting them ¼ to ½ inch (0.6 to 1.3 cm) deep. You can also plant seedlings in either spring or fall.

Seeds germinate when soil temperatures are between 40 and 85 °F (4 to 29 °C). Transplants give an earlier harvest, and growing them to transplant size generally takes 5 to 6 weeks.

Thin seedlings when they have 3 to 4 true leaves, and space plants 12 to 18 inches (30 to 46 cm) apart in the row. Plant in full sun in well-drained, moist soil, and get a soil test before planting so you can supply enough nitrogen.

Varieties differ: ‘Black Magic’ is earlier and resistant to aphids, and ‘Rainbow Mix’ has red and purple shades in its stems and leaves.

Watering. Water deeply and infrequently while keeping soil moisture even. Plan on about 1 to 2 inches (2.5 to 5 cm) of water per week. Mulch helps conserve soil moisture and reduce weeds.

Feeding. After a soil test, work fertilizer into the top 6 inches (15 cm) of soil. About 4 weeks after transplanting or thinning, apply ½ cup of 21-0-0 nitrogen fertilizer per 10 feet of row, placed 6 inches (15 cm) to the side of the plants.

Temperature. Kale grows best when temperatures do not go above 75 °F (24 °C). Leaves are hardy to 20 °F (-7 °C), and their flavor improves after frost.

Aphids, cabbage worms and loopers, and flea beetles are common pests; flea beetles can reduce stands or kill seedlings. Nematodes are a big problem in sandy soils, and leaf spot, black rot, mildew and bacterial leaf blight may occur.

In late winter plants may bolt and produce a cluster of yellow flowers. High summer heat reduces growth and can cause bitter or off flavors. Uneven moisture makes leaves tough and can cause off flavors.

Harvest leaves from the bottom up as they mature, which encourages more leaf production. Pick leaves when they reach full size, and strip the older leaves first so the young ones keep growing. The leaves can be eaten raw or lightly cooked.

Store kale in a plastic container or bag lined with paper towels, in the produce drawer of the refrigerator, and clean it just before use. It may keep up to a week or longer this way. Cooked kale should be refrigerated and eaten within 4 days. In cold storage, kale can keep 2 to 3 weeks at 32 °F (0 °C) and 95% relative humidity. To freeze, blanch clean leaves in boiling water for 2 to 3 minutes, cool them in ice water, drain, and freeze.