How to Grow Nero di Toscana

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Nero di Toscana

Brassica oleracea var. acephala

vegetable

Nero di Toscana, also known as Lacinato or dinosaur kale, is a non-heading brassica with distinctive dark green, heavily textured, elongated leaves that form a loose rosette. This Italian heirloom variety is prized for its tender, sweet flavor and nutritional density, becoming sweeter after frost exposure. It grows as a cool-season crop that can reach 24-36 inches tall and produces harvestable leaves for many months.

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Example Nero di Toscana timeline · Pittsburgh, PA (Zone 6b)

Plant Nero di Toscana
Around Apr 17

Near Pittsburgh's average last spring frost.
Tend & protect
Late spring–summer

Watering, feeding, and pest-watch reminders.
Harvest Nero di Toscana
Around Jun 11

≈ 55 days after planting

Sample dates for Pittsburgh, PA. Sign up to get exact Nero di Toscana dates for your own zip code.

Growing Conditions

☀️

Sun: Full sun, 6-8 hours daily; tolerates partial shade in hot climates

💧

Water: Consistently moist but not waterlogged; provide 1-1.5 inches per week through rainfall or irrigation; maintain even moisture to prevent leaf toughness and bolting

📏

Spacing: 18 inches

📅

Days to maturity: 55-75 days from transplant (or 80-100 from seed)

🌱

Planting depth: 0.25-0.5 inches for seeds; transplant at same depth as nursery pot

Soil

Type: Well-draining loamy soil rich in organic matter

pH: 6.0-7.5

Amendments:

Compost well-rotted manure aged leaf mold nitrogen-rich fertilizer for vigorous leaf production

Growing Zones

Find your zone →

Thrives in zones 3-9; prefers cooler temperatures and grows best in spring and fall

3a 3b 4a 4b 5a 5b 6a 6b 7a 7b 8a 8b 9a 9b

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Growth Stages

Seedling

2-3 weeks

Tiny cotyledons emerge; plant develops first true leaves with characteristic pebbled texture

Keep soil consistently moist; provide bright light if growing indoors; thin seedlings to prevent crowding; maintain 60-70°F for fastest growth

Vegetative Growth

3-4 weeks

Rosette expands with 4-6 true leaves visible; plant develops the signature dark blue-green, wrinkled foliage

Thin seedlings to 18-inch spacing; provide consistent moisture and nutrient-rich soil; mulch around base to retain moisture and regulate soil temperature; side-dress with compost or balanced fertilizer

Leaf Development

4-6 weeks

Tall central stem emerges with increasingly large, deeply textured leaves arising along its length; plant reaches mature height of 24-36 inches

Continue regular watering and feeding; support tall plants with stakes if needed in windy locations; remove yellowing or damaged lower leaves; pinch off flower buds if not saving seed

Peak Harvest

4-8 weeks

Plant is fully established with abundant large, tender leaves ready for picking; leaves remain sweet and tender, especially after light frost

Begin harvesting outer leaves regularly; continue watering and light feeding; frost actually improves flavor by converting starches to sugars; harvest consistently to encourage new leaf production

Extended Production

8-16 weeks or longer

Plant continues producing new leaves from the center; may eventually bolt and flower if temperatures rise or day length increases

Continue harvesting regularly to prevent bolting; reduce nitrogen to slow growth in spring as temperatures warm; can continue harvesting through fall and early winter in mild climates; remove flower buds unless saving seed

Companion Planting

Plan your garden →

Plant with:

Beets Carrots Celery Chamomile Dill Garlic Onions Peas Potatoes Thyme

Avoid planting near:

Fennel Kohlrabi Other brassicas (within 3 feet to reduce pest and disease pressure) Strawberries

Common Pests

Use row covers during peak flight season; spray with Bacillus thuringiensis (Bt); hand-pick caterpillars; encourage beneficial parasitic wasps
Apply spinosad or Bt spray; use pheromone traps to monitor populations; hand-pick; encourage natural predators like birds and parasitic wasps
Use floating row covers on young plants; apply neem oil or insecticidal soap; mulch heavily; plant trap crops like radishes nearby
Hand-pick adults and yellow egg clusters; use row covers; plant trap crops; spray with neem oil if severe
Spray with strong water jet to dislodge; apply insecticidal soap or neem oil; encourage ladybugs and lacewings; avoid over-fertilizing
Use fine mesh row covers; apply Bt; scout regularly and remove affected leaves; encourage parasitic wasps with flowering plants

Uses

🍳

Raw salads and slaws

Culinary

Young, tender Nero di Toscana leaves can be used raw in salads with a pleasant, mild, slightly sweet kale flavor. The tender texture is superior to curly kales when raw. [source]

🍳

Italian soups and stews

Culinary

Traditionally used in Tuscan ribollita and minestrone; the leaves become silky and tender when simmered. Its sweet flavor complements olive oil, garlic, beans, and tomato-based broths. [source]

🍳

Sautéed greens and pasta

Culinary

Lightly sauté with garlic and olive oil, or incorporate into pasta dishes, polenta, or grain bowls. The tender leaves cook quickly without becoming bitter. [source]

💊

Nutrient-dense superfood

Medicinal

Rich in vitamins K, A, and C; contains glucosinolates and other cancer-fighting compounds; supports bone health and has anti-inflammatory properties. One of the most nutrient-dense vegetables available. [source]

🏠

Juicing and smoothies

Household

Young, tender leaves are excellent for green juices and smoothies; milder and less bitter than curly kale varieties. Blends well with fruits, ginger, and citrus. [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 8-12 inches tall; pinch or cut leaves from the base upward, leaving the growing tip intact for continued production. Harvest regularly (every 3-5 days) to encourage tender new growth; morning harvest yields crispest leaves. Leaves are most tender and sweet after a light frost. Can harvest individual leaves or cut entire plant 2-3 inches above soil for regrowth. Peak season is fall through early spring in most climates.

Fun Facts

🌱 Nero di Toscana is an Italian heirloom from Tuscany dating back several centuries, where it remains a staple in traditional cooking. The name 'Nero' (black) and 'di Toscana' (of Tuscany) reflect its origin region.
🌱 The texture actually improves after frost; cold temperatures trigger the plant to convert starches to sugars for antifreeze protection, making late-season harvests noticeably sweeter and more tender than early autumn leaves.
🌱 Unlike heading brassicas, Nero di Toscana is a cut-and-come-again crop that can produce harvestable leaves for 3-4 months or longer, making it one of the most productive cool-season vegetables for space-conscious gardeners.

Gardening Terms

New to gardening? Learn about terms used in this guide:

Bolt Compost Full Sun Heirloom Mulch Partial Shade True Leaves

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