Black Kale seed
LATIN NAME: BRASSICA OLERACEA
COMMON NAME: Black Kale, Tuscan Kale, Cavolo Nero
The Brassica oleracea, or black kale, is one of the most nutritious and distinctive of the leafy vegetables, and its tall, upright stems bearing the dark, almost black, crinkled leaves have made it a favourite of the vegetable gardens and the kitchens across the temperate regions of the world, especially in the Tuscany where it is known as the cavolo nero. It grows as an upright, biennial or perennial vegetable of the cabbage family, reaching up to a metre or more, with the tall, upright, woody stems bearing the long, narrow, dark, almost black, crinkled leaves which are borne along the stems, and bearing, in the second year, the small, yellow, four-petalled flowers in the clusters, followed by the narrow seed pods. It is a variety of the wild cabbage, native to the Mediterranean regions, while it has been cultivated for its nutritious leaves for a very long time, and it is known as the black kale, the Tuscan kale or the cavolo nero.
Scientific Research & Plant Biotechnology
The black kale has a real and distinguished place in research. It has been studied in the horticulture and the crop science, since the Brassica oleracea is one of the most important vegetable crops in the world, and the researchers and the breeders have examined its many varieties, its breeding and its cultivation, while the study of the cabbages and the kales has drawn attention in the international horticultural and agricultural press. The plant has also been studied in the food science and the nutrition, since the black kale is rich in the vitamins, the minerals, the fibre and the antioxidants, and the researchers have examined the leaves, their composition and their nutrition, while the study of the leafy vegetables has been of continuing interest. The species has also been studied in the genetics and the plant science, since the wild cabbage has given rise to the cabbages, the broccoli, the cauliflower, the kales and the Brussels sprouts, and the researchers have examined its genetics, its evolution and its domestication, while the dark, crinkled leaves of the black kale have been of interest to the botanists and the growers. For a vegetable of such nutrition, the Brassica oleracea has a rich and distinguished record of research.
Ecological & Economic Value & Wide Applications
To grow the Black Kale from seed, the black kale is an upright, biennial vegetable of the temperate regions, bearing the long, narrow, dark, crinkled leaves along the tall stems. Its yellow flowers feed the bees and the other pollinators in the second year, and its tall, upright habit gives a fine presence in the vegetable garden and the ornamental border, while its nutritious leaves are a popular vegetable in the kitchens. Its economic value is real: the black kale is prized as a nutritious, distinctive leafy vegetable for the gardens and the markets, and its value has drawn attention in the international horticultural and food press, while the dark, crinkled leaves and the easy cultivation have made it a favourite of the vegetable gardens and the kitchens, and the plant is a fine addition to the vegetable plot, the kitchen garden and the ornamental border. To raise the black kale, sow the seeds in pots of moist, open soil in a cool, bright place, keep them gently watered, and grow the little plants on in the sun.
sow the seeds in pots of moist, open soil in a cool, bright place, keep the young kale gently watered, and grow the little plants on in the sun.
Tuscan Black Kale Seeds Dark Lacinato Dinosaur Brassica Kale Seeds “Tuscan Black” Brassica Oleracea KALE Black Toscana is curly kale variety late maturing 50 to 60cm tall plant leaves are dark-green black and blistered. Black Tuscan Kale is a large kale with long strappy leaves, with potential to reach 60-90 cm tall. It may have a wide spread as each leaf may grow to 2-4 inches wide, with 30cm high leaves on long greenish-white stalks. The leaves have a bumpy or embossed surface texture and are dark blue-green in colour. When the leaves are harvested, or cut away from the base, the plant takes on a fan or palm like appearance giving it a prehistoric presence. Black Tuscan Kale is reputed to be the best tasting kale and is prized by chefs in Italy. Until recently, this leafy green was one Tuscanys best kept secrets. This is the kale used for the famous Tuscan soup known as Ribollita, or reboiled bean soup. It has been used in northern Italy for centuries, as an essential ingredient in dishes like risotto, pasta and frittata. The taste is slightly sweeter and more delicate than the curly kale varieties, but still retains an earthy component. This kale is known by several common names including the popular Cavalo Nero, Nero di Toscana, the cultivar Lacinato Kale, Toscano Kale, black cabbage, palm tree kale and dinosaur kale. It is a Borecole Heritage Variety, having been introduced pre- 1879. Also called “Toscano”, “Palmizio Senza Testa” and “Black Palm Cabbage” this is a famous and delicious Italian curly kale. Dark and meaty evergreen colored leaves are as ornamental as they are tasty. Sometimes referred to as lacinato due to the long, lance-shaped leaves or as dinosaur due to its very rustic look. A favorite. Kale, a form of cabbage, doesnt form a head like its cousins. This robust plant is great in cooler climates. It is relatively pest and disease free, and can grow in almost the worst of soil conditions. Kale is considered to be one of the most highly nutritious vegetables – with powerful antioxidant properties. It is anti-inflammatory, and is very high in beta carotene, vitamin K, vitamin A, vitamin C, lutein and zeaxanthin and reasonably rich in calcium. Until the end of the Middle Ages, kale was one of the most common green vegetables in all of Europe. Kale freezes well and actually tastes sweeter and more flavorful after being exposed to a frost. It is great in salads – ornamental AND edible! Can be grown as a spring or fall crop, 55 days to harvest. Short plant that is easy to grow. Regular watering will produce the tastiest kale, and a winter crop of kale in warmer climates can be much sweeter than a summer crop. Growing instructions Start seed indoors 4-5 weeks before last frost in pots, or sow directly into the garden after danger of serious frost has passed. Cover seeds with 1/2 inch of fine soil. 5 to 8 day germination time. Keep soil moderately moist during germination (not soggy). Transplant indoor started seedlings after hardening off and danger of serious frost has passed. Space plants 1-2 feet apart.