Kale 'Nero Di Toscana'

Leafy Green


Origin

East Mediterranean.



Fun Fact

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

Taste Profile

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

Nutritional Highlights


Vitamins

Minerals

Benefits

Use

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.

Pairings

Olive oil

Garlic

Onions

Meat

How to harvest

Instructions:

●Remove the bigger outer leaves.

(Harvesting Style 4)

● Remove yellow and dead leaves.


Days until first harvest

Yield per Basket per Week

Storage