A Tuscan specialty, less winter-hardy than other cabbage varieties. It forms long leaves that can be harvested continuously.
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| Graduated prices | |
|---|---|
| From 5 grams for €1,300 per gram | |
| From 10 grams for €1,200 per gram | |
| From 25 grams for €1,000 per gram | |
| From 50 grams for €0,800 per gram | |
Brassica oleracea var. palmifolia, better known as palm cabbage, cavolo nero, or Tuscan cabbage, is an ancient leafy vegetable that originated in the heart of Italy. The Nero di Toscana BIO variety is the original, organic version of this beloved cabbage. With its long, dark blue-green leaves and rich, full flavor, it's not only a culinary favorite but also an asset to any vegetable garden.
Nero di Toscana – literally "Black from Tuscany" – is a classic in Italian cuisine and has been cultivated since the 18th century. This kale has narrow, slightly puckered leaves with a deep green to almost black color. The plant grows on upright stems reminiscent of small palm trees, earning it the nickname " palm kale .
Compared to other cabbage varieties, Nero di Toscana has a milder, softer flavor with a slightly sweet and nutty undertone. This authentic Italian cabbage is particularly popular in dishes like ribollita (the famous Tuscan bread soup), but also lends itself perfectly to modern, healthy cuisines – from smoothies to stir-fries.
The "BIO" label guarantees cultivation without synthetic pesticides or fertilizers. The seeds of Brassica oleracea Nero di Toscana BIO come from certified organic farming and contribute to biodiversity and soil health. This makes this variety a responsible choice for those who value sustainability and healthy eating.
Kale is also a perfect fit for organic vegetable gardens and permaculture systems. It's strong, hardy, and attracts beneficial insects. Furthermore, it can be harvested well into winter, making it a valuable winter vegetable.
Growing kale (Nero di Toscana) is relatively easy. Sow from April to June in pots or directly in the ground. Plant the young kale plants later, approximately 50 x 50 cm apart. The plant prefers a sunny location and fertile, well-drained soil.
Regular watering ensures tender leaves and healthy growth. A layer of mulch around the plants helps keep the soil moist and protects against weeds. Nero di Toscana can withstand light frost – its flavor even improves after a few cold nights, as the leaves' natural sugars increase.
Harvesting usually begins in July and can continue well into winter. Harvest from the bottom up so the plant continues to produce new leaves.
Organic Nero di Toscana kale combines a refined flavor with high nutritional value. It's rich in vitamins A, C, and K, calcium, iron, fiber, and antioxidants – a true super vegetable.
The young leaves are tender and soft, ideal for salads or a quick stir-fry. Older leaves can be stewed, steamed, or boiled and are perfect for hot dishes like pasta sauces, stews, and soups. Its firm texture allows Nero di Toscana to retain its shape well during cooking.
A simple preparation with olive oil, garlic and a pinch of sea salt brings out the pure Tuscan flavour at its best.
Variety: Brassica oleracea var. palmifolia – Nero di Toscana BIO
Features: Dark green, elongated leaves with palm-like growth
Taste: Mild, nutty and full of aroma
Cultivation method: 100% organic, robust and winter-hardy
Uses: Delicious raw or cooked.
Nutritional value: Rich in vitamins, minerals and antioxidants
Sustainable: Promotes biodiversity and soil health
Whether you're a culinary enthusiast or a sustainable gardener, Brassica oleracea Nero di Toscana BIO offers a perfect combination of tradition, flavor, and ecological value. This authentic Italian kale is a real eye-catcher in the garden and a real asset to any kitchen.
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*The information on this website is provided solely for guidance and to assist in selecting and growing the products. Easyseed accepts no liability for the final results.
