Kale 'Nero Di Toscana'

Leafy Green

Origin

East Mediterranean.

Kale has been cultivated for over 2000 years and was one of the most widely eaten green vegetables in the Middle Ages.

Kale 'Nero Di Toscana' has a rich and earthy taste.

Classic use example

Kale 'Nero Di Toscana' can be used in various soup dishes.

Kale's young and tender leaves can be used raw in salads.

Kale 'Nero Di Toscana' combines well with other vegetables or meats for a healthy addition.

Special use example

Oven bake Kale to make kale chips.

Olive oil

Garlic

Onions

Meat

●Remove the bigger outer leaves.

(Harvesting Style 4)

● Remove yellow and dead leaves.