Kale Nero di Toscana

The most beautiful kale in the world — and the most flavourful. Kale Nero di Toscana (Cavolo Nero) is a Tuscan heirloom producing long, strap-like leaves of near-black, deeply blistered texture that are outstanding for ribollita, pasta, and stir-fries — and improve dramatically in flavour after the first hard frosts, when the cold converts starches to sugars and the leaves become sweeter and more tender.

• Brassica oleracea 'Nero di Toscana' — Hardy Biennial (Tuscan heirloom)
• Sow: April–June; harvest: October–March
• Full sun; rich, firm, well-drained soil
• Space 45cm apart; harvest outer leaves from the bottom up
• Flavour improves after hard frosts — best from November onwards
• Outstanding for ribollita, pasta, and stir-fries