Kale Nero di Toscana

How to grow Kale Nero di Toscana from Seeds

Sowing

Begin sowing Kale Nero Di Toscana directly outdoors from April to mid-June. Sow seeds 1.5cm deep in well-prepared soil, ensuring adequate moisture. Choose an area with full sun and a soil pH of 6.0-7.0. Enrich the soil with compost or well-rotted manure prior to sowing.

If you prefer to start seeds indoors, sow them in modular trays using quality compost. Sow one seed per module, 1.5cm deep, and transplant outdoors about four weeks later, before they become pot-bound.

Spacing When planting out or thinning seedlings, maintain a distance of 50cm between plants in the row and 50cm between rows. This will give the kale enough space to grow and help prevent the spread of pests and diseases.

Plant Care

Keep the soil well-hoed and weed-free. Remove any discoloured lower leaves from the plant to improve air-flow through the crop, minimising pests and diseases. Water plants regularly during dry conditions, and spread a layer of mulch around the base of the plants to conserve moisture.

Harvesting

Kale Nero Di Toscana can be harvested from September through February. Harvest regularly from the bottom up, clipping individual leaves with a sharp knife or secateurs. Kale is very hardy, and its quality improves after a frost. Harvest the youngest leaves for the best flavour and texture, avoiding larger, tougher leaves.

Pests & Diseases Kale Nero Di Toscana is generally less affected by common brassica pests and diseases. However, check for caterpillars occasionally and remove if found. To prevent club root, ensure proper crop rotation and maintain a neutral soil pH of 6.5.

Growing Tips:

• Germination Time: 5-7 Days
• Temperature Required: 13-24°C
• Days to Maturity: 60-70 Days
• Light: Full Sun
• Sow: March – May
• Harvest: September – February

Remember to practice crop rotation with your brassicas to prevent a build-up of pests and diseases. Whether you’re growing kale for regular consumption or just the occasional meal, these growing instructions will help you produce a healthy, delicious crop of Kale Nero Di Toscana.