Lacinato Kale
Brassica oleracea var. acephala 'Lacinato'
Also known as 'Dinosaur Kale' or 'Tuscan Kale', this Italian heirloom features distinctive dark blue-green leaves with a pebbled texture resembling reptilian skin. The narrow, strap-like leaves have a sweeter, more tender flavor than curly kale and become incredibly sweet after frost exposure. An absolute must-have for the health-conscious gardener seeking both nutrition and gourmet flavor.
Harvest
60-90d
Days to harvest
Sun
Full sun to partial shade
Zones
6–9
USDA hardiness
Height
10-24 inches
Planting Timeline
Showing dates for Lacinato Kale in USDA Zone 7
All Zone 7 brassica →Zone Map
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Lacinato Kale · Zones 6–9
Growing Details
Zone-by-Zone Planting Calendar
| Zone | Indoor Start | Transplant | Direct Sow | Harvest |
|---|---|---|---|---|
| Zone 3 | March – April | May – June | May – June | July – October |
| Zone 4 | March – April | May – June | April – June | July – October |
| Zone 5 | February – March | April – May | April – May | June – November |
| Zone 6 | February – March | April – May | April – May | June – November |
| Zone 7 | February – March | April – May | March – May | June – November |
| Zone 8 | January – February | March – April | March – April | May – December |
| Zone 9 | January – January | February – March | February – March | April – December |
| Zone 10 | January – January | February – March | January – March | April – December |
Complete Growing Guide
Light: Full sun (6 or more hours of direct sunlight a day), Partial Shade (Direct sunlight only part of the day, 2-6 hours). Soil: Clay, Loam (Silt), Sand. Soil pH: Acid (<6.0), Neutral (6.0-8.0). Drainage: Good Drainage, Moist. Height: 0 ft. 10 in. - 2 ft. 0 in.. Spread: 1 ft. 0 in. - 2 ft. 0 in.. Spacing: 12 inches-3 feet. Growth rate: Medium. Maintenance: Medium. Propagation: Seed, Stem Cutting. Regions: Coastal, Mountains, Piedmont.
Harvesting
The fruits dry and split when ripe.
Color: Brown/Copper, Green. Type: Siliqua. Length: > 3 inches.
Garden value: Edible
Harvest time: Fall, Summer
Bloom time: Spring, Summer
Edibility: The foliage is edible raw or cooked but when cooked can emit an unpleasant odor.
Storage & Preservation
Fresh lacinato kale keeps 7-10 days refrigerated when stored properly. Remove any yellowed leaves, wash and dry thoroughly, then wrap in paper towels inside perforated plastic bags. Store in your refrigerator's crisper drawer at 32-35°F with high humidity.
For freezing, blanch whole leaves in boiling water for 2 minutes, shock in ice water, then drain and pack flat in freezer bags. Frozen lacinato maintains quality for 10-12 months and works excellently in soups and smoothies.
Dehydrating creates exceptional kale chips—massage leaves with olive oil and sea salt, then dry at 125°F for 4-6 hours until crispy. Lacto-fermentation preserves both nutrition and develops complex flavors: pack chopped leaves in 2% salt brine for 3-5 days at room temperature before refrigerating.
History & Origin
Lacinato kale traces its roots to 18th century Tuscany, where Italian farmers developed this distinctive variety through centuries of careful selection. Originally called 'Cavolo Nero' (black cabbage) due to its dark blue-green coloration, it became a cornerstone of rustic Tuscan cuisine, particularly in the famous ribollita soup.
The variety likely evolved from wild Mediterranean brassicas, with farmers selecting for the characteristic savoyed (pebbled) leaves that shed water effectively and the plant's exceptional cold tolerance needed for Italian mountain growing conditions. Unlike many heirloom varieties that entered America through immigrant communities, lacinato kale gained popularity relatively recently—arriving in U.S. seed catalogs only in the 1980s.
Its common names reflect its journey: 'Dinosaur Kale' emerged from American gardeners struck by the prehistoric appearance of its textured leaves, while 'Tuscan Kale' honors its Italian heritage. The variety experienced a renaissance during the 2000s health food movement, prized for both its superior nutritional profile and milder flavor compared to traditional curly kales.
Advantages
- +Attracts: The foliage is edible raw or cooked but when cooked can emit an unpleasant odor.
- +Wildlife value: It serves as a host plant for butterflies, moths, flies, sawflies and beetles.
- +Edible: The foliage is edible raw or cooked but when cooked can emit an unpleasant odor.
Companion Plants
Plant Together
Garlic
Repels cabbage worms and aphids, improves soil health around kale
Lettuce
Makes efficient use of space as ground cover, doesn't compete for nutrients
Nasturtiums
Acts as trap crop for aphids and flea beetles, protecting kale from these common pests
Marigolds
Repels cabbage worms, aphids, and other brassica pests with strong scent
Onions
Deters cabbage moths, aphids, and cabbage loopers with sulfur compounds
Dill
Attracts beneficial insects like parasitic wasps that prey on cabbage worms
Carrots
Different root depths prevent competition, carrots loosen soil for kale
Celery
Repels cabbage moths and white butterflies that lay eggs on brassicas
Keep Apart
Tomatoes
Compete for similar nutrients and can stunt kale growth, may harbor similar pests
Strawberries
Kale can inhibit strawberry growth and fruit production through root competition
Pole Beans
Can shade kale excessively and compete for nitrogen despite being nitrogen-fixers
Nutrition Facts
Per 100g serving. % Daily Value based on 2,000 calorie diet. Source: USDA FoodData Central (FDC #168421)
Pests & Disease Resistance
Resistance
Excellent cold tolerance, good disease resistance overall
Common Pests
Cabbage worms, aphids, flea beetles, leaf miners
Diseases
Clubroot, downy mildew, alternaria leaf spot