Also goes by the name, Lacinato, Black Cabbage, or Tuscan and until recently one of Italy’s best kept secrets. With its loose leaves, kale is considered to be closer to wild cabbage than most other domesticated brassicas. Native to the eastern Mediterranean area and Asia Minor. Kales have been food crops since about 2000 B.C. In Europe, kale was the most common green vegetable until the end of the Middle Ages. It is easy to grow, delicious and nutritious, containing vitamins K, A and C, as well as significant amounts of manganese, copper, fibre, calcium, iron and B vitamins, and is said to have anti-cancer properties. Keep picking for a long harvest, often over many months. We love to sautée in good olive oil and flavour with garlic, lemon, chilli and sea salt or Cavolo Nero is also lovely in frittatas and quiches. Also check out our recipe for kale salad.
Sow into trays in early Spring or late Summer for consistent supply. Prick out to 4cm diagonal spacing when true leaves appear. Transplant into fertile soil at 30cm diagonal spacing.