Lacinato Kale
Brassica oleracea
Contains ~ 100 seeds per packet
Germination: 94% Packed for 2026
Days to Maturity: 30 days baby, 60-80 days full
Origins, Migration, and History of Domestication
Over thousands of years, farmers selected and cultivated different forms of wild cabbage for their edible leaves, stems, buds, and flowering structures. Unlike heading cabbages, Lacinato Kale belongs to the non-heading group of brassicas, valued for its elongated, nutritious leaves.
Lacinato Kale is especially associated with Tuscany, Italy, where it has been cultivated for generations as a traditional winter vegetable. Known in Italian as Cavolo Nero, meaning "black cabbage," it became an important ingredient in regional peasant cooking because of its cold tolerance, productivity, and ability to provide fresh greens during the cooler months. Although its precise date of origin is uncertain, Lacinato is widely recognized as a longstanding Italian landrace-type heirloom that has been maintained through seed saving and agricultural traditions. Our Lacinato Kale seeds were acquired from our friends at Adaptive Seeds.
Spread and Diversification
The cultivation of kale spread throughout Europe as farmers selected plants suited to different climates, soils, and culinary preferences. These selections produced numerous forms of leafy brassicas, including curly kale, Siberian kale, Portuguese kale, and the dark-leaved Tuscan types. Lacinato developed a distinctive identity through its narrow, deeply textured, blue-green leaves and upright growth habit.
Italian immigrants and European seed merchants helped introduce traditional Italian vegetables, including Tuscan kale, to North America. During the late twentieth and early twenty-first centuries, Lacinato gained increasing popularity among American gardeners, specialty vegetable growers, chefs, and farmers' markets. Today, it is cultivated in home gardens, urban farms, and commercial vegetable operations across the United States and internationally. Its popularity has encouraged continued preservation of traditional Lacinato seed stocks, as well as the development of related selections and improved cultivars.
Appearance and Characteristics
Lacinato Kale is distinguished by its long, narrow, strap-like leaves, which have a deeply puckered, blistered surface resembling dinosaur skin. This distinctive texture explains its popular name, Dinosaur Kale. The leaves are dark blue-green to nearly black-green, with a prominent central rib and slightly curled or rolled edges. Mature leaves commonly reach 12–24 inches in length, depending on growing conditions, while plants generally grow 24–36 inches tall and 18–24 inches wide.
Unlike curly kale, Lacinato produces relatively flat, elongated leaves arranged along a sturdy central stalk, creating an upright, palm-like appearance. Its foliage is generally tender when young and becomes firmer as it matures. Lacinato is a biennial vegetable typically grown as an annual for leaf production. During its second growing season, following sufficient exposure to cold, plants may produce tall flowering stalks bearing yellow flowers and elongated seedpods.
Lacinato is valued for its cold tolerance, extended harvesting period, and ability to produce flavorful greens through autumn and early winter. Light frost often improves its flavor by reducing the perception of bitterness and increasing sweetness.
Culinary Uses
Lacinato Kale is a staple of traditional Tuscan cuisine, especially in hearty soups, stews, and rustic vegetable dishes. One of its best-known uses is in ribollita, a traditional Tuscan soup made with kale, white beans, vegetables, and bread. Its leaves are also used in pasta dishes, vegetable sautés, casseroles, and slow-cooked preparations featuring garlic, olive oil, onions, and herbs.
Compared with many curly kale varieties, Lacinato has a somewhat sweeter, earthier, and less aggressively bitter flavor, particularly when harvested during cool weather. Young leaves are tender enough for fresh salads, smoothies, and sandwiches, while mature leaves are especially well suited for steaming, braising, stir-frying, and roasting. The thick central ribs can be removed for tender preparations or chopped finely and cooked separately.
Lacinato Kale is highly nutritious, providing dietary fiber, vitamins A, C, and K, and minerals such as calcium, potassium, and manganese. Its dark foliage also contains carotenoids and other beneficial plant compounds. Its combination of culinary versatility, nutritional value, and extended seasonal availability makes it an excellent addition to home gardens and diversified vegetable farms.
Growing Tips and Cultivation
Lacinato Kale is a cool-season vegetable that thrives in fertile, well-drained soil rich in organic matter. It grows best in full sun, receiving at least 6 hours of direct sunlight daily, although partial afternoon shade can help protect plants during periods of intense summer heat. The ideal soil pH ranges from approximately 6.0 to 7.5. Incorporating compost or well-aged organic matter before planting promotes vigorous leaf development. Consistent soil moisture is essential for producing tender, flavorful leaves, with approximately 1–1.5 inches of water per week recommended, depending on rainfall and soil conditions.
Lacinato Kale can be grown successfully across USDA Hardiness Zones 3–10, provided planting dates are adjusted to local temperatures. In Zones 3–5, it is generally planted in spring for summer and autumn harvesting. In Zones 6–8, both early spring and late summer plantings are suitable, with autumn crops often producing the best flavor. In Zones 9–10, Lacinato is best grown during autumn, winter, and early spring to avoid excessive summer heat. In Zone 7 growing conditions, seeds can generally be started indoors in late winter for spring transplanting or sown in midsummer for a productive autumn and early winter harvest. Established plants tolerate frost and light freezes, although prolonged severe cold may damage foliage.
Sowing Depth, Spacing, and Germination
Sow Lacinato Kale seeds approximately ¼–½ inch deep in prepared garden soil or seed-starting trays. Seeds germinate best when soil temperatures are approximately 60–75°F, usually emerging within 5–10 days under favorable conditions. For indoor propagation, start seeds approximately 4–6 weeks before the anticipated transplanting date. Seedlings can be transplanted outdoors once they develop several true leaves and have been gradually hardened off.
For direct sowing, plant seeds approximately 1–2 inches apart and thin seedlings to 12–18 inches apart as they mature. Space rows approximately 18–30 inches apart to allow adequate air circulation, leaf development, and access for harvesting. For larger plants and extended production, spacing of 18–24 inches between plants is beneficial. Apply organic mulch to retain moisture, suppress weeds, and moderate soil temperatures.
Lacinato Kale benefits from regular feeding, particularly nitrogen, which supports healthy leaf development. Gardeners should monitor plants for cabbage worms, flea beetles, aphids, and other common brassica pests. Floating row covers, crop rotation, and regular inspection can help minimize pest damage and maintain healthy plants.
Days to Maturity
Lacinato Kale typically reaches full maturity in approximately 60–80 days from direct seeding, depending on growing conditions and seasonal temperatures. Tender baby leaves may be harvested as early as 25–30 days after planting, while larger leaves suitable for cooking generally become available after 50–65 days. Cool autumn weather encourages particularly flavorful growth, and established plants can continue producing leaves for several months when harvested regularly.
Harvesting Guidance
Begin harvesting Lacinato Kale when the outer leaves reach approximately 8–12 inches long, or earlier for tender baby greens. Harvest the oldest, lower leaves first by cutting or snapping them near the central stalk, taking care not to damage the growing tip at the top of the plant. Leaving the younger central leaves intact allows the plant to continue producing fresh foliage throughout the growing season.
For the best flavor and texture, harvest during cool morning hours, particularly after periods of mild frost. Regular harvesting encourages new growth and prevents older leaves from becoming excessively tough or fibrous. Avoid removing more than approximately one-third of the foliage during a single harvest to maintain plant vigor.
Freshly harvested leaves should be rinsed, dried, and refrigerated in a breathable or loosely closed produce bag. Properly stored leaves generally retain good quality for approximately 5–7 days. For longer preservation, Lacinato Kale can be blanched and frozen, dehydrated, or incorporated into prepared dishes for freezing.
Seed Saving and Heirloom Preservation
As an open-pollinated heirloom, Lacinato Kale is particularly valuable for gardeners and seed stewards interested in preserving traditional vegetable varieties. Because kale is a biennial, plants intended for seed production generally must survive winter and resume growth the following spring. During their second season, mature plants produce flowering stalks with yellow blossoms, followed by elongated seedpods containing small, round, dark brown seeds.
Lacinato Kale can cross-pollinate with other flowering varieties of Brassica oleracea, including collards, cabbage, broccoli, cauliflower, and Brussels sprouts. Seed growers seeking varietal purity should maintain adequate isolation distances or use controlled pollination techniques. Allow seedpods to mature and begin drying on the plant before harvesting, then complete drying under cover, thresh, clean, and store the seeds in cool, dry, airtight conditions.
) is a traditional Italian heirloom leafy vegetable belonging to the Brassicaceae family, which includes cabbage, broccoli, cauliflower, collards, and Brussels sprouts. Its ancestry traces to wild cabbage (Brassica oleracea), native to coastal regions of Europe, particularly areas surrounding the Mediterranean and Atlantic coasts. Over thousands of years, farmers selected and cultivated different forms of wild cabbage for their edible leaves, stems, buds, and flowering structures. Unlike heading cabbages, Lacinato Kale belongs to the non-heading group of brassicas, valued for its elongated, nutritious leaves.
Lacinato Kale is especially associated with Tuscany, Italy, where it has been cultivated for generations as a traditional winter vegetable. Known in Italian as Cavolo Nero, meaning "black cabbage," it became an important ingredient in regional peasant cooking because of its cold tolerance, productivity, and ability to provide fresh greens during the cooler months. Although its precise date of origin is uncertain, Lacinato is widely recognized as a longstanding Italian landrace-type heirloom that has been maintained through seed saving and agricultural traditions. Our Lacinato Kale seeds were acquired from our friends at Adaptive Seeds.
Spread and Diversification
The cultivation of kale spread throughout Europe as farmers selected plants suited to different climates, soils, and culinary preferences. These selections produced numerous forms of leafy brassicas, including curly kale, Siberian kale, Portuguese kale, and the dark-leaved Tuscan types. Lacinato developed a distinctive identity through its narrow, deeply textured, blue-green leaves and upright growth habit.
Italian immigrants and European seed merchants helped introduce traditional Italian vegetables, including Tuscan kale, to North America. During the late twentieth and early twenty-first centuries, Lacinato gained increasing popularity among American gardeners, specialty vegetable growers, chefs, and farmers' markets. Today, it is cultivated in home gardens, urban farms, and commercial vegetable operations across the United States and internationally. Its popularity has encouraged continued preservation of traditional Lacinato seed stocks, as well as the development of related selections and improved cultivars.
Appearance and Characteristics
Lacinato Kale is distinguished by its long, narrow, strap-like leaves, which have a deeply puckered, blistered surface resembling dinosaur skin. This distinctive texture explains its popular name, Dinosaur Kale. The leaves are dark blue-green to nearly black-green, with a prominent central rib and slightly curled or rolled edges. Mature leaves commonly reach 12–24 inches in length, depending on growing conditions, while plants generally grow 24–36 inches tall and 18–24 inches wide.
Unlike curly kale, Lacinato produces relatively flat, elongated leaves arranged along a sturdy central stalk, creating an upright, palm-like appearance. Its foliage is generally tender when young and becomes firmer as it matures. Lacinato is a biennial vegetable typically grown as an annual for leaf production. During its second growing season, following sufficient exposure to cold, plants may produce tall flowering stalks bearing yellow flowers and elongated seedpods.
Lacinato is valued for its cold tolerance, extended harvesting period, and ability to produce flavorful greens through autumn and early winter. Light frost often improves its flavor by reducing the perception of bitterness and increasing sweetness.
Culinary Uses
Lacinato Kale is a staple of traditional Tuscan cuisine, especially in hearty soups, stews, and rustic vegetable dishes. One of its best-known uses is in ribollita, a traditional Tuscan soup made with kale, white beans, vegetables, and bread. Its leaves are also used in pasta dishes, vegetable sautés, casseroles, and slow-cooked preparations featuring garlic, olive oil, onions, and herbs.
Compared with many curly kale varieties, Lacinato has a somewhat sweeter, earthier, and less aggressively bitter flavor, particularly when harvested during cool weather. Young leaves are tender enough for fresh salads, smoothies, and sandwiches, while mature leaves are especially well suited for steaming, braising, stir-frying, and roasting. The thick central ribs can be removed for tender preparations or chopped finely and cooked separately.
Lacinato Kale is highly nutritious, providing dietary fiber, vitamins A, C, and K, and minerals such as calcium, potassium, and manganese. Its dark foliage also contains carotenoids and other beneficial plant compounds. Its combination of culinary versatility, nutritional value, and extended seasonal availability makes it an excellent addition to home gardens and diversified vegetable farms.
Growing Tips and Cultivation
Lacinato Kale is a cool-season vegetable that thrives in fertile, well-drained soil rich in organic matter. It grows best in full sun, receiving at least 6 hours of direct sunlight daily, although partial afternoon shade can help protect plants during periods of intense summer heat. The ideal soil pH ranges from approximately 6.0 to 7.5. Incorporating compost or well-aged organic matter before planting promotes vigorous leaf development. Consistent soil moisture is essential for producing tender, flavorful leaves, with approximately 1–1.5 inches of water per week recommended, depending on rainfall and soil conditions.
Lacinato Kale can be grown successfully across USDA Hardiness Zones 3–10, provided planting dates are adjusted to local temperatures. In Zones 3–5, it is generally planted in spring for summer and autumn harvesting. In Zones 6–8, both early spring and late summer plantings are suitable, with autumn crops often producing the best flavor. In Zones 9–10, Lacinato is best grown during autumn, winter, and early spring to avoid excessive summer heat. In Zone 7 growing conditions, seeds can generally be started indoors in late winter for spring transplanting or sown in midsummer for a productive autumn and early winter harvest. Established plants tolerate frost and light freezes, although prolonged severe cold may damage foliage.
Sowing Depth, Spacing, and Germination
Sow Lacinato Kale seeds approximately ¼–½ inch deep in prepared garden soil or seed-starting trays. Seeds germinate best when soil temperatures are approximately 60–75°F, usually emerging within 5–10 days under favorable conditions. For indoor propagation, start seeds approximately 4–6 weeks before the anticipated transplanting date. Seedlings can be transplanted outdoors once they develop several true leaves and have been gradually hardened off.
For direct sowing, plant seeds approximately 1–2 inches apart and thin seedlings to 12–18 inches apart as they mature. Space rows approximately 18–30 inches apart to allow adequate air circulation, leaf development, and access for harvesting. For larger plants and extended production, spacing of 18–24 inches between plants is beneficial. Apply organic mulch to retain moisture, suppress weeds, and moderate soil temperatures.
Lacinato Kale benefits from regular feeding, particularly nitrogen, which supports healthy leaf development. Gardeners should monitor plants for cabbage worms, flea beetles, aphids, and other common brassica pests. Floating row covers, crop rotation, and regular inspection can help minimize pest damage and maintain healthy plants.
Days to Maturity
Lacinato Kale typically reaches full maturity in approximately 60–80 days from direct seeding, depending on growing conditions and seasonal temperatures. Tender baby leaves may be harvested as early as 25–30 days after planting, while larger leaves suitable for cooking generally become available after 50–65 days. Cool autumn weather encourages particularly flavorful growth, and established plants can continue producing leaves for several months when harvested regularly.
Harvesting Guidance
Begin harvesting Lacinato Kale when the outer leaves reach approximately 8–12 inches long, or earlier for tender baby greens. Harvest the oldest, lower leaves first by cutting or snapping them near the central stalk, taking care not to damage the growing tip at the top of the plant. Leaving the younger central leaves intact allows the plant to continue producing fresh foliage throughout the growing season.
For the best flavor and texture, harvest during cool morning hours, particularly after periods of mild frost. Regular harvesting encourages new growth and prevents older leaves from becoming excessively tough or fibrous. Avoid removing more than approximately one-third of the foliage during a single harvest to maintain plant vigor.
Freshly harvested leaves should be rinsed, dried, and refrigerated in a breathable or loosely closed produce bag. Properly stored leaves generally retain good quality for approximately 5–7 days. For longer preservation, Lacinato Kale can be blanched and frozen, dehydrated, or incorporated into prepared dishes for freezing.
Seed Saving and Heirloom Preservation
As an open-pollinated heirloom, Lacinato Kale is particularly valuable for gardeners and seed stewards interested in preserving traditional vegetable varieties. Because kale is a biennial, plants intended for seed production generally must survive winter and resume growth the following spring. During their second season, mature plants produce flowering stalks with yellow blossoms, followed by elongated seedpods containing small, round, dark brown seeds.
Lacinato Kale can cross-pollinate with other flowering varieties of Brassica oleracea, including collards, cabbage, broccoli, cauliflower, and Brussels sprouts. Seed growers seeking varietal purity should maintain adequate isolation distances or use controlled pollination techniques. Allow seedpods to mature and begin drying on the plant before harvesting, then complete drying under cover, thresh, clean, and store the seeds in cool, dry, airtight conditions.
