Tuscan kale

Tuscan kale

Family: Brassicaceae
Genus: Brassica
Species: Brassica oleracea var. acephala

Description

Tuscan kale (the Italian Cavolo nero which literally means Black cabbage, also known as Tuscan cabbage or Lacinato kale), is a variety of Brassica oleracea and its scientific name is Brassica oleracea var. acephala because – as opposed to cauliflower, broccoli, cabbage and Savoy cabbage – it does not form a head but just leaves, which can be eaten.  
Native to the Mediterranean and already known in ancient Rome, Tuscan kale forms an upright stalk that can reach a height of 1 m and on which grow dark green, narrow, ribbed leaves that are coarse and seem blistered. The parts of the plant used are the upper leaves and the shoots that form on the branches.

Growing Sheet

Scientific name Brassica oleracea var. acephala
Productivity cycle Annual
Recommended Seeding In Pots
Number of seeds 2
Sowing Depth 0.30 cm
Distance between rows 70 cm / 90 cm
Distance between rows 40 cm / 60 cm
Estimated number of plants/sqm 6.00
Average growing time 90 gg / 100 gg
Average sprouting time 6 gg / 8 gg
Produce per sqm 1.50 kg / 2.50 kg
Estimated growing sqm per person 0.5
Ideal Sprouting Temperature (C°) 5 °c - 25 °c
Min. Temperature (C°) -10 °c
Soil pH 6.00 / 7.20
Can be grown in pots yes