Lacinato Kale is an ancient Italian Heirloom with large, meaty leaves that become even sweeter with the first frosts. Blue-green leaves make a striking addition to an edible landscape. Use the young leaves for salads and the mature leaves sautéed or steamed. Kale was one of the most common green vegetables in Europe until the Middle Ages and was encouraged to be grown in the UK during World War II to supplement diets during food rationing. This makes a great winter microgreen and is beautiful when paired with Golden Beet microgreens.
Planting and Care Directly sow the seed into well-drained, fertile soil, rich in organic material in the early spring. Water consistently and fertilize when plants are 3” (7.5 cm) tall. Provide light shade for the late spring and summer plantings. Plant again in the late summer for a fall crop. Germination temperature 65-85F. Approx. 210-320 seeds/packet.
Harvest Pick the individual outer leaves anytime as needed, or cut off the entire plant at the base.
Your Health Kale is high in phytonutrients, antioxidants and beta carotene, vitamin K and calcium.
Germ: 4-7 days
Maturity: 25-50 days
Net Wt. per Packet: 1 gram
Approximate Seed Count: 210-320 Seeds/Packet