Palm cabbage Nero di Toscana is a deliciously flavoured very tender and juicy kale variety. This variety is called palm cabbage because the plant looks just like a little palm tree. It originates from Tuscany and is also known as Palm kale or Black Tuscan kale. This hardy, non-heading variety produces juicy, very tender and delicious dark green leaves that have the best flavour when harvested young. This variety can witstand even the harshest winters.
Kale is a very versatile and healthy vegetable. Kale contains: vitamins A, B1, B2, B3, B6, B11, E and K and a very large amount of vitamin C. And the minerals: calcium, phosphorus, iron, potassium, copper, magnesium, manganese, sodium and zinc. Kale also contains a lot of dietary fibre, antioxidants, healthy fats and few calories. You can boil, steam, stir fry, cook in the oven, stew and eat it raw in salads and vegetable shakes. Kale is of course often used in stews, but also in oven dishes, salads, soups and as a stand-alone vegetable. Kale is very tasty in combination with: pork, smoked sausage, bacon, beef, minced meat, fish, potatoes, cheese, mustard, cream, milk, butter, pasta and fish. You can also combine kale with other vegetables such as: sun-dried tomatoes, tomatoes, courgette, spinach and fennel. Kale can also be frozen very well. Hardy annual.
Outdoor sowing (early crop): March - May
Outdoor sowing (late crop): September - October
Germination: 5 - 10 days
Germination temp: 15 - 18 °C
Sowing depth: ½ - 1½ cm
Plant spacing: 45 - 50 cm
Planting position: sunny
Harvest period: July - November
Start sowing outdoors for an early crop in spring as soon as the soil can be worked (March) or sow in September - October for a late over-winter crop. Sow in a well prepared and fertilized seedbed. Sow thinly in rows 15 cm apart, ½ - 1½ cm deep and cover the seeds with soil. The ideal germination temperature is between 15 - 18 °C. Germination takes about 5 - 10 days, depending on the weather. Kale germinates best with an even soil temperature and even moisture.
Kale needs a sunny spot. Transplant the seedlings to 45 - 50 cm each after all danger of frost has passed. Keep well-watered and weed free. Make sure that the kale is sufficiently fertilised for the leaves to grow well. Nitrogen mainly promotes leaf growth. Kale, like almost all types of cabbages, needs rest immediately after transplanting of the seedlings. Kale does well in many types of soil, but sandy soil and well drained soil is preferred. In addition to nitrogen and potassium, give in the spring some Blood and Bone meal.
Protect kale against birds, snails and other pests. Don't sow or plant cabbages in soil that was also used for cabbages in the previous year. Keep a croprotation of 4 years and if there are diseases or other problems a croprotation of 7 years. Cut off the necessary leaves from the bottom to the top. The harvested cabbage can be washed and chopped. Blanch the cabbage shortly before freezing it or use it as soon as possible after harvesting. Kale can be stored for 2 - 4 days in the vegetable compartment of the fridge. Kale becomes more tender and sweeter after it has been exposed to frost.
