Lacinato /Dinosaur/ Nero di Toscana Identified
with it’s oblong shape and extra-green deep bubbly (savoyed leaves).
This Italian heirloom that dates back to the eighteenth century, and
grows tall long stalks.. Bluegreen strap-like leaves are 3" wide by
10-18" long with a heavily savoyed texture. Ideal Nero leaves are under
18”, too much longer and leaves will be bitter. Tolerant to hot and cold
weather, it’s excellent flavor that is enhanced by frost. Best eaten
when leaves are small and tender.
Red Russian Tender, colorful
specialty for salad mix and bunching. Red winter kale leaves resemble
oak leaves with their soft sage color, red veins, purple stalks. When
cooked the green and red color in the leaves intensify. The plants
mature medium-tall and leaves are tender compared to other kales, This
kale doesn’t have the frills of the curly kales or the deep folded
crinkles of Tuscan kale, but is flat, noncurled, and tooth-edged..
You’ll find Russian Red more magenta to ruby red about the veins,
particularly in early spring. That’s what cold weather will do to this
kale. When the weather moderates, you’ll find Russian Red more gray or
green than red. This kale is mild and may have hints of sweet. Blanch,
sauté, braise, soup. Match this kale with grilled sausages, pork or
turkey, grains, roots, dried fruits and nuts. Colored kale leaves are
also useful as ornament or garnish.
Starbor Blue Curled Curly is
the most common kind of kale. It forms broad leaves with kinked and
curly edges. The finely curled, dark blue-green leaves can be harvested
with one cut instead of being stripped off the plant one at a time. The
compact 12-18” plants produce leaves that are very uniform, resist
yellowing, and have good flavor. Perfect for harvesting the whole plant.