The only kale grown in Italy. Wrinkled dark green (almost black) leaves with a smooth edge. Excellent taste; improves after a frost. Very hardy. Usually lasts until January in my zone 5 garden; will last all winter in zone 6b and higher. 60 or so days. Direct seed or transplants anytime after last frost date. Space 10-12 inches. 6 gram pack, approximately 1,500 seeds.
Posted by Jerry Aiello on 27th Mar 2014
The flavor was excellent, but I plant kale for Winter use, and this kale just didn't cut it for me. I also was disappointed in the germination. Not enough vigor. Not enough cold hardiness for me to give it another try.
Posted by Art in Wisconsin on 6th Jul 2013
We tried this kale fresh in a salad after frost last year---it is sweet and delicious.
Try this prior to frost---I have been doing this for years with kale. Clean and prepare your kale for cooking but before it cooks, put it in the freezer for as long as it takes to get hard.This does not effect the "body" of the kale, but it does sweeten it up.
Posted by Suzanne in Kentucky on 29th Jun 2013
I have not found anything that doesn't taste good with the addition of this kale -- alfredo, soup, quiche, vegetarian dirty rice. I love experimenting with new ways to enjoy this delicious kale. And it is so easy to grow!
Posted by Antoniette on 10th Feb 2013
I have grown this Kale for 2 years now, and all others pale in comparison. Very winter hardy compared to the others, I have been picking it all winter so far (and it's now February). Not bitter like some others, sweetens after frost, and delicious fresh as baby kale. Makes the best kale chips ever, nice thicker sturdy leaves are great in soups as well.
Posted by Gayle on 24th Apr 2012
I've been growing black kale for 4-5 years. It's wonderful in combination with pasta dishes, but just last year I tried it in a salad with a lemony Caesar dressing on it. I'm an addict. This is an excellent producer, btw.
Posted by Pat in Ill. on 22nd Mar 2012
I love it's beautiful texture leaves and how hardy it has been throughout the winter with a spring like flow cover(planted last August and it's here ready to eat along with your spinach and new to me the
three varieties of cima di rapa) I couldn't be more thrilled about the results! BY THE WAY "thank you"
for including recipes on your website my husband loves being a recipient of these new recipes(to us...)