History
Lacinato Kale — also known as Dinosaur Kale, Tuscan Kale, or Cavolo Nero — is one of the oldest and most celebrated kale varieties in the world. Originating in the Tuscany region of Italy, it has been cultivated in Italian kitchen gardens for centuries and remains a cornerstone of traditional Tuscan cuisine. Its striking dark blue-green, pebbled leaves and exceptional flavor have made it a favorite of chefs and home gardeners alike. Open-pollinated and non-GMO, every seed carries the same authentic genetics that Italian farmers have saved and replanted for generations.
Plant Profile
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Days to Maturity: 60–70 days
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Plant Size: Upright, 24–36 inches tall — a tall, elegant grower well-suited to raised beds and garden rows
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Leaf Size: Long, narrow, deeply pebbled (savoyed) leaves, dark blue-green to nearly black in color
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Plant Type: Open-pollinated, non-GMO heirloom
Flavor Profile
Lacinato Kale offers a distinctly rich, earthy flavor that is less bitter and more complex than curly kale varieties. Its thick, pebbled leaves hold up beautifully in cooking — wilting slowly and absorbing flavors deeply. Raw, the leaves are tender enough for salads when massaged. Like all kales, the flavor sweetens and deepens after frost, as cold temperatures convert starches to sugars. A true culinary kale prized by chefs for its versatility and depth of flavor.
Growth Type & Harvest Yields
Lacinato is a cut-and-come-again crop — harvest outer leaves continuously while the plant keeps producing from the center growing tip. Its tall, upright habit makes it easy to harvest without disturbing neighboring plants. In mild climates it will overwinter and produce into early spring. Expect a long, generous harvest season from a plant that grows taller and more productive as the season progresses.
Disease Resistance
- Good tolerance to downy mildew and common leaf spot
- Naturally resistant to many common brassica pests when grown in healthy, well-amended soil
- Cold hardiness down to approximately 10–15°F — one of the most frost-tolerant kale varieties available
- Tip: Rotate brassica crops annually to minimize clubroot and other soil-borne disease pressure
Growing Tips & Planting Dimensions
- Spacing: 18–24 inches between plants, rows 24–30 inches apart
- Sow depth: ¼ to ½ inch deep
- Germination: 5–10 days at soil temps of 45–85°F (optimal 65–75°F)
- Full sun preferred; tolerates partial shade, especially in warmer climates
- Prefers fertile, well-drained soil with consistent moisture
- Side-dress with compost or balanced fertilizer mid-season to sustain leaf production
- Water consistently — drought stress can cause bitterness and bolting
When to Plant
Direct sow 4–6 weeks before your last frost date for a spring crop, or 8–10 weeks before your first fall frost for a fall and winter harvest. Can also be started indoors 6–8 weeks before last frost and transplanted when seedlings reach 4–6 inches tall. Kale thrives in cool weather and flavor improves after a hard frost. Find your frost dates and hardiness zone at the USDA Plant Hardiness Zone Map.
Companion Plants & Mutual Benefits
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Dill & Chamomile — attract beneficial insects that prey on aphids and cabbage worms
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Nasturtiums — act as a trap crop, drawing aphids away from kale
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Garlic & Onions — repel aphids, cabbage loopers, and other common brassica pests
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Beets — compatible root crop that doesn't compete for the same nutrients
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Avoid planting near: other brassicas (broccoli, cabbage, cauliflower) in the same bed — they share pests and diseases and compete for nutrients
How to Enjoy
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Raw: Massage leaves with olive oil and lemon for a tender, deeply flavored salad base
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Sautéed: Wilt with garlic and olive oil — a classic Tuscan preparation
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Soups & Stews: The essential green in ribollita and minestrone — stir in during the last few minutes of cooking
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Smoothies & Juicing: Blend with fruit for a nutrient-dense green smoothie
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Chips: Toss with olive oil and sea salt, bake at 300°F until crisp
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Freezing: Blanch and freeze for year-round use in cooked dishes
Why Gardeners Love Lacinato Kale
- The most flavorful kale variety — rich, earthy, and less bitter than curly types
- A true Italian heirloom with centuries of culinary tradition behind it
- Cut-and-come-again harvesting means months of fresh greens from a single planting
- Flavor that genuinely improves with frost — a rare and rewarding garden trait
- Open-pollinated and non-GMO — save your own seeds year after year
- Tall, dramatic plants that look as good as they taste in the garden
Harvest Tips
- Begin harvesting outer leaves when plants reach 10–12 inches tall — never remove more than ⅓ of the plant at once
- Always harvest from the bottom up, leaving the central growing tip intact
- Harvest in the morning when leaves are crisp and moisture content is highest
- After a frost, wait 24–48 hours before harvesting for the sweetest flavor
- Store harvested leaves in a damp paper towel inside a sealed bag in the refrigerator for up to 5–7 days
Order Today
Add Lacinato Heirloom Kale Seeds to your garden this season and grow one of the world's most celebrated culinary greens. Whether you're planting a spring crop or stocking your fall garden, Lacinato delivers season after season. Choose your pack size below and start growing today.
