How to Grow Lacinato Kale (Nera di Toscana)
Lacinato Kale (Nera di Toscana)
Brassica oleracea var. palmifolia
vegetableNera di Toscana, also known as Lacinato or Dinosaur kale, is a cold-hardy Italian heirloom brassica featuring deeply textured, dark blue-green leaves with a bumpy, almost prehistoric appearance. This tender and flavorful variety is prized for its sweet, mild taste and exceptional nutritional density. It thrives in cool seasons and becomes sweeter after frost exposure.
When should you plant Lacinato Kale (Nera di Toscana) in your zone?
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Example Lacinato Kale (Nera di Toscana) timeline · Pittsburgh, PA (Zone 6b)
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Plant Lacinato Kale (Nera di Toscana)
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 Lacinato Kale (Nera di Toscana)
Around Jun 16≈ 60 days after planting
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Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 2-9; best production in zones 4-8
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Get my Lacinato Kale (Nera di Toscana) timeline →Growth Stages
Seedling
2-3 weeksTiny seed leaves emerge, followed by the first true leaves with characteristic kale shape but not yet showing the deep texture.
Keep soil consistently moist. Maintain 65-70°F for germination. Provide bright light to prevent leggy growth. Thin seedlings to prevent crowding.
Vegetative Growth
3-4 weeksPlant develops 6-8 true leaves with visible leaf texture beginning to develop. Leaves are bright green and relatively tender.
Maintain consistent moisture and apply balanced fertilizer every 2-3 weeks. Monitor for pests. Ensure adequate light to prevent bolting. Mulch around base.
Leaf Development
4-6 weeksLeaves expand significantly, developing deep texture and darker color. Plant forms a robust rosette with substantial foliage.
Continue regular watering and fertilization with nitrogen-rich fertilizer. Begin harvesting outer leaves if plant is large enough. Watch for cabbage moths and loopers.
Full Production
6-12 weeks or longerPlant reaches maturity with full-sized, deeply textured dark blue-green leaves. Plant can reach 24-30 inches tall.
Harvest outer leaves regularly to encourage continued production. Increase calcium and potassium fertilization. Frost exposure actually improves flavor by converting starches to sugars.
Senescence
VariableAfter extended harvest or exposure to hard freezes, leaves may yellow and plant vigor declines. Plant may bolt and flower in spring.
If plant bolts, allow flowering to attract pollinators or save seeds. Otherwise, clear from garden and plant fall crop or rotate with nitrogen-fixing crops.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Use floating row covers until flowering, hand-pick caterpillars, apply Bacillus thuringiensis (Bt), or use neem oil. Encourage natural predators.
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Hand-pick larvae, apply Bt spray, use spinosad, or deploy parasitic wasps. Row covers prevent moth access.
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Use floating row covers on young plants, apply diatomaceous earth, use neem oil, or spray kaolin clay. Avoid planting near other brassicas.
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Hand-pick bugs and egg clusters, use reflective mulches, apply insecticidal soap, or encourage parasitic wasps.
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Ensure good air circulation, water at soil level, avoid overhead watering, apply sulfur powder or potassium bicarbonate spray.
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Maintain pH above 7.0, practice 3-year crop rotation, sterilize tools, remove infected plants, and avoid planting other brassicas in same location.
Uses
Raw and Cooked Preparation
CulinaryTender Nera di Toscana leaves can be enjoyed raw in salads, lightly sautéed with garlic and olive oil, massaged with lemon for salads, added to smoothies, or braised. The mild, slightly sweet flavor makes it more approachable than curly kale varieties. [source]
Italian Traditional Recipes
CulinaryThis heirloom variety is traditional in Tuscan cuisine, particularly in ribollita (vegetable and bread soup) and pasta dishes. Its tender texture and subtle flavor work beautifully in traditional Italian preparations. [source]
Nutritional Powerhouse
MedicinalNera di Toscana is exceptionally rich in vitamins A, C, and K, calcium, iron, and glucosinolates (compounds with potential cancer-fighting properties). One cup provides over 100% of daily vitamin K requirements. [source]
Natural Dye Production
HouseholdKale leaves can be used to create natural blue-green dyes for textiles and craft projects, continuing the Tuscan artisanal tradition. [source]
Pollinator Support
WildlifeWhen allowed to flower (yellow brassica blooms), Nera di Toscana attracts bees, butterflies, and other beneficial pollinators, supporting garden ecosystem health. [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 when plant is 6-8 inches tall by pinching or cutting 2-3 inches from the base. Harvest from bottom up to encourage continued growth. Morning harvest after frost yields sweetest flavor. Leaves are tender and best eaten within days of harvest. Can harvest individual leaves throughout season or cut entire plant at once. Flavor improves after light frost (28-32°F) as starches convert to sugars.
Fun Facts
- 🌱 The common name 'Dinosaur kale' refers to the leaf's bumpy, textured surface that resembles dinosaur skin—these bumps (called blistering) actually increase surface area and tenderness.
- 🌱 Nera di Toscana is an Italian heirloom variety that has been grown in Tuscany for centuries and is deeply rooted in Tuscan agricultural tradition and cuisine.
- 🌱 Frost actually improves flavor by triggering the plant to convert starches into sugars as a natural anti-freeze mechanism—Tuscan farmers traditionally harvest kale after the first frost for maximum sweetness.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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