Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
The Italian heirloom known as Dinosaur kale for its distinctive texture. ‘Tuscan Lacinato’ produces tall, strap-like leaves of dark green, dimpled surface, and savory-sweet flavor that improves with cold. Its tender, meaty texture holds up beautifully in soups, stews, and sautés.
Plants grow 2–3 feet tall, standing upright with graceful habit and continuous production. Heat and frost tolerant, dependable, and flavorful all season long.
A heritage staple of Italian cuisine dating back centuries, this kale brings both culinary depth and architectural beauty to the garden.
Location Selection: Choose a location with full sun to partial shade for optimal growth.
Soil Preparation: Ensure the soil is well-drained and rich in organic matter. Kale prefers slightly acidic to neutral soil with a pH between 6.0 and 7.0.
Sowing Seeds:
Direct Sowing: Sow seeds directly outdoors in early spring or late summer for a fall crop. Plant seeds 1/4 inch deep and 12 inches apart in rows spaced 18 inches apart.
Indoor Starting: For an earlier start, sow seeds indoors 4-6 weeks before the last frost date. Use seed-starting trays filled with a seed-starting mix. Lightly press the seeds into the surface and keep the soil moist.
Germination: Seeds typically germinate within 5-10 days. Maintain consistent moisture levels in the soil during this period.
Transplanting: If starting indoors, transplant seedlings outdoors after the danger of frost has passed. Space seedlings 12-18 inches apart to allow for adequate air circulation and growth.
Care Instructions:
Watering: Water regularly to keep the soil evenly moist but not waterlogged. Kale requires consistent moisture for optimal growth.
Fertilizing: Apply compost or a balanced organic fertilizer every 4-6 weeks during the growing season to promote healthy growth and continuous leaf production.
Mulching: Apply a thin layer of mulch around the base of the plants to help retain moisture and suppress weeds.
Special Considerations:
Harvesting: Harvest leaves as needed for culinary use. Tuscan Lacinato Kale leaves are known for their tender texture and slightly sweet flavor, making them a popular choice for salads and cooked dishes.
Tuscan Lacinato kale is a highly resilient, cool-season leafy green that thrives under steady, moderate conditions and rewards growers with long, continuous harvests. Once established, it forms an upright plant with elongated, textured leaves that grow outward and upward from a central stem. This variety performs best in open garden beds or raised beds with fertile, well-drained soil and consistent airflow. It is particularly well-suited to spring and fall growing, where cooler temperatures support tender leaf development and reduce stress on the plant.
During active growth, maintaining consistent soil moisture is essential for producing high-quality leaves. Kale prefers evenly moist soil that is never allowed to fully dry out, but it also does not tolerate waterlogged conditions. Irregular watering can lead to tough, bitter leaves and slowed growth. Applying mulch around the base of plants helps retain moisture, regulate soil temperature, and suppress weeds. Tuscan Lacinato kale performs best in full sun during cooler seasons, but in warmer conditions, partial shade—especially in the afternoon—can help prevent heat stress and maintain leaf tenderness.
Nutrient management plays a significant role in sustained production. Kale is a moderately heavy feeder and benefits from compost-rich soil that provides a steady supply of nutrients. Rather than heavy fertilization, consistent, balanced feeding is ideal. Light side-dressing with compost or a balanced organic fertilizer during the growing cycle supports ongoing leaf production without overstimulating the plant. Excess nitrogen can lead to rapid leafy growth but may reduce flavor quality, so moderation is important.
Ongoing maintenance is straightforward but critical for maximizing yield. Regular harvesting encourages the plant to continue producing new leaves, extending its productive lifespan. Always harvest the outer, lower leaves first while leaving the central growing tip intact. This allows the plant to keep generating new growth from the top. Removing older leaves also improves airflow and reduces the risk of disease. Keeping the growing area free of weeds minimizes competition and helps maintain strong, healthy plants.
Tuscan Lacinato kale does not require structural support, but it benefits from proper spacing and airflow to prevent disease and ensure even growth. As plants mature, they may develop a taller central stem, especially if harvested frequently. While pollination is not relevant for leaf production, if allowed to overwinter, kale will eventually bolt in its second year, producing flowers that attract beneficial insects. Once bolting begins, leaf quality declines, so most growers harvest heavily before this stage.
Harvest timing and frequency directly influence both flavor and productivity. Leaves can be harvested at various stages, from baby greens to full-size leaves, depending on preference. Frequent harvesting promotes continuous growth and prevents the plant from becoming overgrown or tough. Leaves harvested after exposure to frost often develop a sweeter, more complex flavor, making fall-grown kale especially desirable.
Tuscan Lacinato kale is highly adaptable and performs well across a range of climates, particularly excelling in cooler regions where it can tolerate frost and even light freezes. In warmer climates, careful management of shade, moisture, and planting timing is necessary to avoid heat stress and premature bolting. Container growing is also possible with adequate soil depth and consistent care, though in-ground growing typically produces the most vigorous plants.
With proper attention to moisture, nutrition, and regular harvesting, Tuscan Lacinato kale can provide a steady supply of nutritious, flavorful leaves over an extended season. Its combination of durability, productivity, and culinary quality makes it one of the most dependable and rewarding greens for both home gardeners and market growers.
Tuscan Lacinato kale is one of the most forgiving leafy greens, but the difference between average and exceptional harvests comes down to consistency and strategic harvesting. One of the most effective techniques is treating kale as a long-term, managed crop rather than a one-time harvest. Instead of letting plants grow large and harvesting all at once, begin harvesting early and continue frequently. This keeps the plant in an active growth phase, prevents toughness, and significantly extends the productive life of each plant.
A key advanced tip is managing leaf quality through temperature awareness. Kale flavor improves dramatically after exposure to cold, as the plant converts starches into sugars. Planning your main harvest window after the first light frosts will result in sweeter, more tender leaves. In contrast, heat causes bitterness and tougher texture, so in warmer climates, use shade cloth or plant in areas that receive afternoon shade to protect leaf quality. Timing your planting so the bulk of growth happens in cool weather is one of the most important success strategies.
Water consistency is another major factor that impacts both growth and taste. Kale prefers evenly moist soil, and fluctuations—especially drying out followed by heavy watering—can lead to stress and reduced leaf quality. Deep, consistent watering is more effective than frequent shallow watering. Mulching around the base of plants helps stabilize moisture, suppress weeds, and regulate soil temperature, all of which contribute to healthier, more productive plants.
Leaf management is often overlooked but highly impactful. Regularly remove older, lower leaves not just for harvest, but to improve airflow and reduce disease risk. These older leaves are also more likely to harbor pests. By keeping the plant “cleaned up,” you encourage energy to move into new, tender growth at the top. If plants begin to stretch tall, you can mound a bit of soil around the base to stabilize them and encourage stronger structure.
For growers aiming to maximize production, succession planting is essential. Rather than planting all at once, stagger plantings every few weeks during the growing season. This ensures a continuous supply of leaves at their ideal stage and prevents all plants from reaching peak maturity at the same time. In milder climates, this approach can provide nearly year-round harvests.
Pest management can be greatly improved with preventative techniques rather than reactive ones. Floating row covers early in the season can block common pests like cabbage moths before they become a problem. Interplanting with aromatic herbs or flowers can also help confuse pests and attract beneficial insects. Regular inspection—especially of leaf undersides—allows you to catch issues early before they spread.
Another valuable technique is strategic cutting near the end of the season. If plants are still healthy but temperatures are dropping, you can cut them back more aggressively and allow a final flush of tender regrowth before winter sets in. In some climates, plants can even overwinter and produce again in early spring, offering an early harvest when little else is available.
Finally, for long-term garden health, rotate kale with non-brassica crops each season to reduce disease buildup in the soil. Incorporating compost and maintaining soil structure between plantings will keep your growing area productive year after year. With thoughtful timing, consistent care, and proactive management, Tuscan Lacinato kale can become one of the most reliable and rewarding crops in your garden.
Tuscan Lacinato kale, also known as Dinosaur kale, is a hardy and productive leafy green, but like other brassicas, it is highly attractive to a range of insect pests and susceptible to several common garden diseases. Because the edible portion is the leaf, even minor pest damage can significantly affect quality and appearance. The most frequent challenges include leaf-chewing insects, sap-sucking pests, fungal diseases, and environmental stresses related to temperature, moisture, and soil conditions. Consistent monitoring and preventative care are essential to maintaining healthy, harvestable foliage.
Cabbage worms, cabbage loopers, and imported cabbage moth larvae are among the most destructive pests for kale. These caterpillars chew irregular holes in leaves and can quickly defoliate plants if left unchecked. Their presence is often first noticed by small holes and dark green droppings on the leaves. Hand-picking is effective for small infestations, while floating row covers can prevent adult moths from laying eggs. Bacillus thuringiensis (Bt), an organic biological control, is highly effective when applied early. Aphids are another common issue, clustering on leaf undersides and along stems, causing curling, yellowing, and sticky residue. Strong water sprays, insecticidal soap, and beneficial insects like lady beetles help manage outbreaks.
Flea beetles can also affect young kale plants, creating tiny “shot holes” in leaves that weaken seedlings and slow early growth. These pests are most damaging during establishment, so protecting young plants with row covers is especially important. In some cases, whiteflies and spider mites may appear, particularly in warm or dry conditions, leading to leaf discoloration and reduced vigor. Maintaining plant health and encouraging natural predators helps keep these populations under control.
Fungal and bacterial diseases can develop under conditions of poor airflow, excess moisture, or overcrowding. Downy mildew and powdery mildew may appear as pale or white coatings on leaves, reducing photosynthesis and overall plant health. Black rot, a bacterial disease common in brassicas, causes yellowing at leaf edges that progresses inward in a V-shaped pattern. Leaf spot diseases may also occur, leading to dark lesions and reduced leaf quality. Prevent these issues by spacing plants properly, watering at the base rather than overhead, and avoiding working with plants when they are wet. Removing infected leaves promptly helps prevent spread.
Environmental stress plays a significant role in kale performance. While Tuscan Lacinato is cold-hardy and can tolerate frost, excessive heat can cause leaves to become tough and bitter, and may also increase pest pressure. Inconsistent watering can lead to slowed growth and reduced leaf quality. Soil that is too compacted or poorly drained can restrict root development and increase susceptibility to disease. Maintaining evenly moist, well-drained soil and using mulch to regulate temperature and moisture can greatly improve plant health.
To minimize problems, focus on prevention through strong cultural practices. Rotate crops regularly to avoid buildup of brassica-specific pests and diseases, keep the garden clean of plant debris, and ensure proper spacing for airflow. Regularly inspect plants for early signs of damage, and act quickly to manage pests before they become severe. With attentive care and proactive management, Tuscan Lacinato kale can produce abundant, high-quality leaves over an extended growing season.
Q: What makes Tuscan Lacinato kale different from other kale varieties?
A: Tuscan Lacinato kale is known for its long, narrow, deeply textured leaves and a more tender, less bitter flavor compared to curly kale. Its leaves are darker, almost blue-green, and have a distinctive bumpy surface. It also tends to be more cold-tolerant and develops improved sweetness after frost. Many growers prefer it for both culinary quality and visual appeal.
Q: How long does it take for Tuscan Lacinato kale to be ready to harvest?
A: Kale can typically be harvested within 50 to 70 days, depending on growing conditions. However, leaves can be picked earlier at a baby stage for more tender greens. Regular harvesting encourages continuous production over a long season. With proper care, plants can produce for several months.
Q: Can Tuscan Lacinato kale be grown year-round?
A: In mild climates, it can be grown nearly year-round, especially with succession planting. It performs best in cool weather and can tolerate frost, which actually improves flavor. In hotter climates, it may struggle during peak summer heat and is better suited for spring and fall growing. Providing partial shade can help extend its growing window.
Q: Is Tuscan Lacinato kale suitable for container gardening?
A: Yes, it can be grown successfully in containers as long as the container is large enough to support its root system. Use a deep pot with good drainage and nutrient-rich soil. Container-grown plants may require more frequent watering and feeding. This method is ideal for small spaces or urban gardens.
Q: How do I harvest kale to keep it producing?
A: Harvest by removing the outer, lower leaves first while allowing the central growing point to remain intact. This encourages the plant to continue producing new leaves from the top. Avoid cutting the entire plant unless you are ending the harvest. Frequent, light harvesting leads to better yields over time.
Q: Why are my kale leaves turning yellow?
A: Yellowing leaves can be caused by nutrient deficiencies, overwatering, poor drainage, or disease. It may also occur naturally as older leaves age and die off. Ensuring balanced soil fertility and proper watering usually resolves the issue. Removing affected leaves helps maintain plant health.
Q: Does Tuscan Lacinato kale need fertilizer?
A: Kale benefits from fertile soil, especially one enriched with compost. A balanced, moderate feeding schedule supports steady leaf production. Too much nitrogen can cause excessive leafy growth with reduced flavor intensity. Light side-dressing during the growing season is usually sufficient.
Q: How cold-hardy is Tuscan Lacinato kale?
A: This variety is very cold-hardy and can tolerate frost and even light freezes. In fact, exposure to cold temperatures often improves the flavor, making leaves sweeter and less bitter. In some regions, it can survive winter with protection. It is one of the most reliable greens for cool-season growing.
Q: Can kale regrow after cutting?
A: Yes, kale is a cut-and-come-again crop. As long as the central growing tip is not damaged, the plant will continue producing new leaves. Regular harvesting encourages more growth rather than slowing it down. This makes it a highly productive and long-lasting crop.
Q: Will Tuscan Lacinato kale bolt, and what happens if it does?
A: Yes, like all biennial brassicas, it will eventually bolt, especially in warm temperatures or long daylight conditions. When it bolts, the plant sends up a flower stalk and leaf quality declines. However, the flowers are edible and can attract beneficial insects. Harvesting regularly and growing in cooler seasons helps delay bolting.
Tuscan Lacinato kale (Brassica oleracea var. acephala), often called Dinosaur kale or Cavolo nero, has deep roots in the agricultural and culinary traditions of the Mediterranean Basin, particularly in central and northern Italy. Its lineage traces back to wild coastal brassicas native to Europe, especially along the rocky shorelines of the Mediterranean, where early forms of Brassica oleracea adapted to harsh, saline, and wind-exposed environments. These wild ancestors were gradually domesticated over thousands of years, giving rise to a wide range of cultivated crops including cabbage, broccoli, cauliflower, and kale—all derived from the same species through selective breeding.
Kale itself is considered one of the oldest cultivated members of this species group, predating the development of heading cabbages. Early farmers selected for leafy growth rather than compact heads, resulting in open, non-heading plants that could be harvested continuously. Tuscan Lacinato kale represents a more refined evolution within this group, developed through generations of regional selection in Italy. Known locally as “cavolo nero,” meaning “black cabbage,” it was cultivated for its dark, deeply textured leaves, improved tenderness, and superior flavor compared to earlier, more fibrous types.
In Italian agricultural history, Lacinato kale became especially important in Tuscany, where it was integrated into traditional peasant farming systems and seasonal diets. It is a key ingredient in classic dishes such as ribollita, a hearty soup made with beans, bread, and kale, reflecting its role as a staple winter green. Its ability to withstand cold temperatures made it a reliable crop during times when few other fresh vegetables were available, contributing to food security in rural communities. Over time, it became deeply embedded in regional food culture, valued not just for sustenance but for its distinctive flavor and texture.
Unlike many modern hybrid vegetables, Tuscan Lacinato kale has largely been preserved as an open-pollinated heirloom, maintaining genetic continuity over generations. Seed saving and local adaptation played a major role in its development, with farmers selecting plants that performed best under specific regional conditions. This long history of stewardship has resulted in a variety that is both resilient and well-adapted to a range of growing environments, particularly those with cool, seasonal climates.
As global agriculture and seed distribution expanded, Lacinato kale spread beyond Italy into other parts of Europe and eventually to North America. It gained popularity among chefs and gardeners for its culinary qualities, including its tender texture and rich, slightly sweet flavor that improves after frost. In recent decades, it has become a staple in both home gardens and market farming, as well as a symbol of traditional, nutrient-dense greens within modern food movements.
Culturally, Tuscan Lacinato kale represents a connection between ancient agricultural practices and contemporary sustainable growing. It embodies the long-standing relationship between humans and the adaptable Brassica oleracea species, showcasing how selective breeding and regional knowledge can shape a plant into a highly valued crop. Today, it continues to be grown not only for its productivity and flavor but also for its historical significance as one of the oldest and most enduring cultivated leafy greens.
Saving seeds from Tuscan Lacinato (Dinosaur) Kale (Brassica oleracea):
1. Selecting Plants for Seed Saving:
Choose healthy plants with vigorous growth and no signs of disease.
Avoid plants showing signs of disease or poor growth.
2. Harvesting Seeds:
Timing: Allow the seed pods to mature and dry on the plant.
Collection: Harvest the dry seed pods before they start to shatter.
3. Drying Seeds:
Place the seed pods in a well-ventilated, dry area. Allow them to dry completely for one to two weeks.
4. Cleaning Seeds:
Separation: Rub the seed pods to release the seeds.
Inspection: Ensure seeds are clean and free from mold or pests.
5. Storing Seeds:
Containers: Store seeds in labeled paper envelopes or airtight containers.
Storage Conditions: Keep in a cool, dry, and dark place.
Viability: Use seeds within one to two years for best results.
6. Testing Seed Viability:
Test by placing seeds on a damp paper towel in a plastic bag in a warm place and check for germination.
Tips for Successful Seed Saving:
Isolation: Maintain distance between different kale varieties to prevent cross-pollination.
Pollinators: Encourage pollinators for better seed production.
Record Keeping: Keep detailed records of the process.
Uses and Benefits:
Tuscan Lacinato Kale (Brassica oleracea var. palmifolia), also known as Dinosaur Kale, is known for its dark, wrinkled leaves and rich flavor. It is often used in salads, soups, and sautés.
Kale provides vitamins, minerals, and antioxidants, supporting overall health. Tuscan Lacinato Kale is versatile in culinary applications, adding nutrition and flavor to various dishes.
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Alliance Of Native Seedkeepers
Kale Seeds - Tuscan Lacinato (Dinosaur)
$200 USD
Unit price
The Italian heirloom known as Dinosaur kale for its distinctive texture. ‘Tuscan Lacinato’ produces tall, strap-like leaves of dark green, dimpled surface, and savory-sweet flavor that improves with cold. Its tender, meaty texture holds up beautifully in soups, stews, and sautés.
Plants grow 2–3 feet tall, standing upright with graceful habit and continuous production. Heat and frost tolerant, dependable, and flavorful all season long.
A heritage staple of Italian cuisine dating back centuries, this kale brings both culinary depth and architectural beauty to the garden.
Todas mis semillas germinaron y mis plantas se van desarrollando bien. Pronto podré disfrutar de deliciosos platillos
¡Qué alegría saber que tus semillas germinaron y que tus plantas crecen bien, Hector! Esperamos que disfrutes mucho de tus deliciosos platillos con nuestras semillas. Gracias por compartir tu experiencia.
