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Kale Nero di Toscana

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Kale Nero di Toscana

Availability: In stock

The very dark green leaves are long and narrow, and have a blistered/crumply appearance. Extremely winter hardy, becoming very sweet and full of flavor after a frost.
Popular in Tuscany and central Italy where it is used in soups and stews. Amazing flavour - not to be found in the supermarket!  More details below.



Kale Nero di Toscana

  • Kale is the star of the winter vegetable garden.
  • Nutritious, hardy (down to -15c) and easy to grow.
  • Also called ‘Italian kale’ as was originally grown in Italy.
  • Rich in nutrients, with high levels of iron and vitamins A-C.
  • It’s dark green leaves and attractive crinkled appearance has made it a popular option for chefs looking for a more enticing alternative to better-known cabbage varieties. The distinct wrinkles on the leaves are caused by the drop in temperatures during their growing season, which helps to sweeten the final taste.
  • Sow in a seed bed in May for July planting.

Kale is very high in beta carotene, vitamin K, vitamin C, and rich in calcium. Kale is a source of two carotenoids, lutein and zeaxanthin. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.

Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying does not result in significant loss. Along with other brassica vegetables, kale is also asource of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale has been found to contain a group of resins, known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat. Steaming significantly increases these bile acid binding properties.

100 seeds Cert. Org.(GB-ORG-6)

For more information on Kale, please see our blog.

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