How to Grow Cavolo Riccio
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Cavolo Riccio
Brassica oleracea var. acephala
vegetableCavolo Riccio, commonly known as Lacinato kale or Dinosaur kale, is a dark leafy green cruciferous vegetable with deeply textured, wrinkled leaves that resemble a prehistoric reptile's skin. This Italian heirloom variety is highly nutritious, packed with vitamins, minerals, and antioxidants, and has a sweeter, more tender flavor than curly kale varieties. It thrives in cool-season gardens and becomes sweeter after frost exposure.
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Example Cavolo Riccio timeline · Pittsburgh, PA (Zone 6b)
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Plant Cavolo Riccio
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Cavolo Riccio
Around Jun 6≈ 50 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Cavolo Riccio dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 3-9; prefers cooler climates but can be grown year-round in mild zones
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Get my Cavolo Riccio timeline →Growth Stages
Seedling
2-3 weeksTiny seedlings emerge with two cotyledons (seed leaves) and their first true leaves appear within 1-2 weeks
Keep soil consistently moist; provide 12-14 hours of light daily if growing indoors; thin to strongest seedlings; begin fertilizing with dilute liquid fertilizer after true leaves appear
Vegetative Growth
3-4 weeks before transplanting; 4-6 weeks after transplanting outdoorsPlant develops 4-8 true leaves on sturdy stems; characteristic wrinkled, dark blue-green leaves begin to form; plant grows taller and bushier
Harden off transplants before planting outdoors; water consistently; apply mulch around base; provide balanced fertilizer every 2-3 weeks; watch for pest infestations
Leaf Development
4-6 weeksPlant reaches 12-24 inches in height; numerous large, deeply textured leaves cluster around central stem; leaves darken to deep blue-green
Continue regular watering and fertilizing; harvest outer leaves once plant is 8-10 inches tall to encourage continuous growth; increase nitrogen fertilizer for foliage production; maintain consistent moisture
Mature Harvest
Ongoing, 4-12+ weeks depending on harvest method and climatePlant reaches full size with abundant large, wrinkled leaves; flavor sweetens significantly after light frosts; plant remains productive for 2-3 months or longer
Harvest outer leaves regularly to promote new growth and extend production; cold exposure (light frosts to 25°F) improves sweetness and tenderness; continue watering deeply; plant is cold-hardy and productive through winter in many zones
Late Season
1-3 months depending on climatePlant may slow growth in extreme heat or deep cold; remains cold-hardy through multiple freeze-thaw cycles; can overwinter in mild zones
Reduce or stop fertilizing; maintain watering during dry periods; harvest before severe freezing damages leaves; remove any dead or diseased foliage; can replant for spring harvest in cool zones
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Use row covers until flowering; hand-pick; apply Bt (Bacillus thuringiensis) weekly; neem oil spray; encourage parasitic wasps with flowering plants
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Strong water spray to dislodge; insecticidal soap; neem oil; reflective mulch; introduce ladybugs and lacewings
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Row covers on young plants; diatomaceous earth; kaolin clay spray; neem oil; sticky traps; mulch heavily
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Hand-pick and destroy (crush egg clusters on leaf undersides); row covers; reflective mulch; companion planting with catnip
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Collar guards around seedling stems; mulch; hand-pick at night; encourage ground beetles; Bt spray for larvae
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Yellow sticky traps; strong water spray; neem oil; insecticidal soap; encourage natural predators
Uses
Salads & Raw Consumption
CulinaryYoung, tender Cavolo Riccio leaves are delicious raw in salads, with a mild, slightly sweet flavor and tender texture. The wrinkled leaves add visual interest and pleasant crunch to fresh dishes. [source]
Cooking & Sautéing
CulinaryMature leaves become sweeter and more tender when cooked via sautéing, steaming, or braising. Works well in pasta dishes, soups, and stir-fries, and the hearty texture holds up well to cooking. [source]
Smoothies & Juicing
CulinaryCavolo Riccio is an excellent addition to green smoothies and fresh juices, providing high nutrient density with a less bitter taste than some kale varieties. Blends well with fruits, ginger, and citrus. [source]
Nutritional & Health Benefits
MedicinalRich in vitamins A, C, K, and minerals like calcium, iron, and magnesium; contains glucosinolates and other compounds with potential cancer-fighting properties. Regular consumption supports immune function, bone health, and detoxification. [source]
Natural Cleanser & Supplement
HouseholdCan be processed into powders for nutritional supplements or used as an all-natural household cleaner due to its natural compounds. Dried leaves retain much of their nutritional value. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Begin harvesting outer leaves once plant reaches 8-10 inches tall, breaking or cutting leaves at the base; this encourages the plant to grow taller and produce more leaves continuously. Harvest in the morning after dew dries for best flavor and texture. Mature plants produce leaves for 2-3 months or longer. Flavor improves after a light frost (28-32°F). Cut individual outer leaves or harvest the entire plant by cutting at the base just above soil level. Young, tender leaves are milder; older outer leaves are more robust. Cavolo Riccio can overwinter in zones 6-9 and produce new growth in spring.
Fun Facts
- 🌱 Cavolo Riccio means 'curly cabbage' in Italian, and this variety is also called Dinosaur kale because its deeply textured, wrinkled leaves resemble dinosaur skin.
- 🌱 Cavolo Riccio becomes noticeably sweeter after exposure to frost or freezing temperatures; the plant converts starches to sugars as a natural antifreeze mechanism, a process called cold sweetening.
- 🌱 This Italian heirloom has been cultivated in Tuscany for centuries and is a staple of traditional Italian cuisine, particularly in hearty ribollita (bean and vegetable soup) and pasta e cavolo (pasta with kale).
Gardening Terms
New to gardening? Learn about terms used in this guide:
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