Italian Heirloom Variety

Over the last few years, kale has become a very popular leafy green vegetable to grow and eat. It can be prepared raw in salads or cooked in all kinds of dishes. Its nutritional qualities are exceptional! A cup provides more than 100% of the daily value of vitamin A and K and 88% of the daily value of vitamin C. Not to mention the rich source of organosulphur compounds which have been linked to cancer prevention. Kale is very easy to grow, having exceptional tolerance to heat and cold – it will keep producing long after the fall frosts hit.

Dinosaur Kale

Most gardeners are familiar with curly kale but Dinosaur Kale, otherwise known as Tuscan Kale, Black Kale or Lacinato Kale is less common. After doing a bit of research last winter I realized I should be growing young plants for sale in the greenhouses. This Italian heirloom variety has a long tradition of use in Italian cuisine and is considered by many gardeners and cooks to be superior to the curly kales. Its leaf type is unique – extra dark green, non curled but heavily blistered (savoyed) and very large. Rich and tender leaves have a softer texture than curly kales and are sweeter and milder. Plants are large and very productive. I am hesitant to post recipes that I haven’t tried, put a quick google search will yield many tempting recipes – from salads to chips. I’m definitely reserving a spot in my veggie garden this year for some dinosaurs!