Kale – Dinosaur

Kale, Dinosaur
Brassica oleracea
Annual
Italian heirloom that dates back to 18th century. Also called Black Tuscany. It’s unique long blue-green heavily crinkled leaves have excellent flavor that tastes slightly sweeter and more delicate especially when harvested young and after first frost. It is great sauteed, used in pastas, soups, eaten raw, in salads, and in raw kale salads. It has the darkest blue-green of any kale and is extremely nutritious rich in minerals, vitamin A, C, and K. It is an essential ingredient in several recipes from countries abroad and was even listed among plants grown in Thomas Jefferson’s garden in 1777 in Monticello. Can be grown in containers. A very popular variety!
Sowing: Plant indoors 5-7 weeks before last frost or outdoors in the spring 2-4 weeks before last frost or anytime at least 10 weeks before first frost for a fall crop. Sow seeds 1/4-1/2 of an inch, covering with fine soil, in full sun. Keep moderately moist during germination.
Germination: 5-8 days Spacing: Space plants 24-36 inches apart. Days to maturity: 30-60 days Moisture: Regular do not overwater Soil: Light, well drained
Light: Full sun Height: 24-36 inches
Information: Can grow a spring and fall crop. Mulch with organic matter. Harvest kale’s leaves from the bottom of the stem. Can pick only outer leaves when you need them, then new leaves will continue to be produced. Best when picked after light frost When mature, plants survive to 10 degrees F. and below.