Cavolo Nero ‘Lacinato di Toscana’ Seeds – Tuscan Black Kale by Franchi Seeds

Cavolo nero (Tuscan kale) is a traditional Italian variety forming tall plants with long, narrow, deeply blistered dark blue‑green leaves. Its flavour is rich, earthy and slightly sweet, improving after frost and ideal for classic dishes like ribollita, soups and sautés. Plants reach 60–90 cm, are cold‑tolerant, productive over a long season and suitable for repeated harvests.

🌱 Sowing
Sow May–July in modules, trays or a nursery bed using firm, fertile, free‑draining soil. Sow 1–1.5 cm deep, keep moist and provide good light. Transplant when seedlings are 15–20 cm tall. In cooler areas, sow slightly earlier under cover.
☀️ Light
Prefers full sun for strong growth and concentrated flavour. Choose an open, sunny, sheltered site or a bright tunnel border.
💧 Water
Keep soil evenly moist, especially during establishment and dry spells. Mulch to conserve moisture, suppress weeds and protect shallow roots.
🌡️ Germination
Germinates in 7–14 days at 10–20 °C. Summer sowing aligns well with warming soils for autumn–winter cropping.
📏 Spacing
Plant 45–50 cm apart in rows 50–60 cm apart. Mature plants reach 60–90 cm and can be harvested from the bottom up for many months.
🌼 Harvest
Pick outer leaves once plants are established, keeping the growing tip intact. Harvest from late summer through winter; flavour improves after frost.

Bullet Technical Data
🌱 Sowing depth: 1–1.5 cm
📅 Sow: May–July; harvest autumn–winter
☀️ Light: Full sun
🌡️ Germination: 7–14 days at 10–20 °C
📏 Height: 60–90 cm
🪴 Spacing: 45–50 cm plants; 50–60 cm rows
⏳ Maturity: 70–90 days to first harvest; productive for months

Tips & Tricks
Grow in rich, firm soil after early crops. Protect seedlings from butterflies and pigeons with netting. Harvest leaves regularly from the bottom upwards to keep plants productive. In exposed sites, light staking helps prevent wind rock.

Garden‑to‑Table Recipe 
Tuscan Ribollita with Cavolo Nero
Sauté onion, carrot and celery in olive oil until soft, then add garlic. Stir in chopped tomatoes, cannellini beans and stock; simmer 15–20 minutes. Add sliced cavolo nero and torn bread, simmer until the kale is tender and the bread thickens the soup. Season and rest briefly before serving. Drizzle with olive oil and add Parmesan if desired. For a rustic version, chill overnight and reheat the next day.